Ingredients
300 grams Cake Flour
50 grams All Purpose Flour
200 grams Water
15 grams Sesame oil Optional
6 grams Salt
3 grams baking soda
Directions
Place all ingredients into your Kitchen Aid mixing bowl.    Put mixer on speed four for about 12 minutes.  Give the dough a test.  It should be very stretchy and feel and have the consistency like warm chewing gum.  If you are using a different type of mixer you may have to play with the time a little but the consistency should be the same.   You can see this in the video.  Place all ingredients into your Kitchen Aid mixing bowl.    Put mixer on speed four for about 12 minutes.  Give the dough a test.  It should be very stretchy and feel and have the consistency like warm chewing gum.  If you are using a different type of mixer you may have to play with the time a little but the consistency should be the same.   You can see this in the video.  http://www.cheftomm.com/chinese-hand-pulled-noodles/

INGREDIENTS

1 head of kale or collard greens
2-8 cloves of garlic, minced
3 oranges
1/4 c. almonds
2 T. lime juice
2 T. rice vinegar
3 T. sesame oil
1-2 T. tamari
1/4 c. dried cranberries
1/4 c. sesame seeds
DIRECTIONS

1
Roll one or two kale or collard leaves at a time and slice into thin 1/4 inch strips. Cut up orange into bite size pieces.
2
Mix the garlic, sesame oil, vinegar, and lime juice. Pour over shredded kale and fruit. Let marinate for one hour.
3
Just prior to serving add tamari and toss. Add the chopped almonds, dried cranberries, sesame seeds and serve.

Crust
6 sheets frozen phyllo dough, thawed
3 Tbs. olive oil
1 1/2 tsp. toasted sesame seeds
Filling
1 10-oz. pkg. frozen spinach, thawed, all liquid squeezed out
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
10 cherry tomatoes, halved
Quiche Batter
2 eggs
1 cup low-fat milk
Pinch ground nutmeg

dried

Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette