Let's start with dessert. Amazingly simple, yet really satisfying, was RebelGrrlKitchen's Decadent Cherry Brownie Parfait. All you need to make this dish is a food processor and the ingredients. The "brownie" is walnuts, dates, cocoa powder, vanilla, a little sweetener and a pinch of salt. The cherry soft serve is frozen bananas and cherries, simple as that.
For the main course, RebelGrrlKitchen's Creamy Tahini Quinoa with Beets and Greens offers protein-powerhouse quinoa in a hearty, earthy tahini sauce with the sweetness of roasted beets and spinach. It's the year of quinoa, and this is a great food for people interested in getting more protein, iron and calcium in their diet.
Finally, the starter was a bright kale salad featuring pomegranate seeds and a citrus vinaigrette. I can't find the recipe on RebelGrrlKitchen, but it's pretty simple. For the dressing, mix 1 T olive oil, 1 T apple cider vinegar, 1 T soy sauce/Bragg's, juice of 1 orange and 1 t grated ginger. To make the kale more digestible, tear it into bit size bits and "massage" it by rubbing and crunching it up in the bowl.
Update: You can now find all the recipes on RebelGrrlKitchen's blog here.