Wild Rice w/ Homegrown Kale & Macademia Sour Cream

Honestly, this is the simplest snack/meal on the planet. 

I like to make large amounts of wild or black rice or quinoa in the fridge for a few days {not too many, might form unseen/unwanted mold} and reuse it when I'm in a hurry the rest of the week. 

I have been growing kale in my yard and it's been really easy. For this recipe, I just picked a few leaves for my one dish. 

Of course I used my favorite raw Magestic Garlic spread, too. 

YUM! It took a total of 4 minutes to make this. 

Recipe:

1c cooked wild rice

7 purple kale leaves

1tsp olive oil

1tsp magestic garlic spread

1Tbls kimberlie's macademia sour cream {I used cashews for mine}

sea salt - to taste

sesame seeds, toasted or raw {optional}

In a saucepan combine cooked rice, olive oil, and sea salt until warmed. Turn off stove. Add garlic spread. Add raw kale. Then top it in a bowl with sesame seeds {optional} and scoop of macademia or cashew nut sour cream. Or of course real sour cream, which is allowed on the candida diet.

Sour Cream Recipe:

2c macadamia nuts

1 lemon, juice

1tsp salt

1c H20

Blend until smooth.

Enjoy

xoxo, 

Juli