Harvest Power Bowl with Kale Puffs
- 10 ounces fresh or frozen cranberries
- 2 crisp red apples (e.g., honeycrisp, pink lady, etc.), peeled, cored, and diced
- 1/3 cup pure maple syrup or to taste
- 1/4 cup filtered water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
Apple Almond Farro Salad
- Recipe here: Apple Almond Farro Salad
- 2 bunches kale, thoroughly washed/dried, stemmed, and finely torn
- Juice of 1 lemon or to taste
- 1–2 tablespoons pure maple syrup, to taste
- 1–2 tablespoons aminos or tamari, to taste
- 2 boxes Dr. Praeger’s Kale Puffs
Cook Time: 1 hour 30 minutes
For the Cranberry-Apple Chutney
The cranberry-apple chutney can be prepared up to 3 days in advance.
Add the cranberries, apples, maple syrup, water, cinnamon, and cardamom to a large saucepan. Turn the heat on medium-high and bring to a rapid simmer. Then, reduce the heat to low and simmer for 12 to 15 minutes, or until the cranberries burst open and the apples begin to soften, stirring occasionally.
Let cool and transfer to a glass jar.
Refrigerate in an airtight container until ready to serve.
For the Apple Almond Farro Salad
Prepare the Apple Almond Farro Salad (can be prepared up to three days in advance).
For the Maple Lemon Kale
The kale is best prepared just one day in advance or just before serving, but you can simplify by prepping both bunches of kale in advance (i.e., wash, stem, and finely tear).
Add the kale to a large non-reactive (e.g., non-metallic) mixing bowl. Spritz with the lemon juice and drizzle with the maple syrup and tamari. Use your hands to massage the kale for a few minutes, or until it just begins to soften and wilt.
For the Kale Puffs
Just before assembling and serving the bowls, bake the kale puffs according to package instructions.
Tuck the freshly baked kale puffs into a roomy bowl alongside a bit of the chutney, farro salad, and kale.