INGREDIENTS 1 1/2 cup organic red lentils (uncooked) 2 3/4 cups organic vegetable broth 1 can organic full - fat coconut milk (13.5 ounce can) 3 Small organic roma tomatoes (diced) 1/2 Large organic onion (diced) 1
cup organic kale (chopped) 2 tablespoons organic tomato sauce (I used tomato paste) 1 1/2 teaspoon organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch organic cayenne pepper
Not exact matches
5 small
organic apples 1/2 lemon, peeled 1 inch fresh ginger, peeled 2
cups fresh
kale, thick stems removed ice
* 1 tablespoon olive oil * 1 tablespoon
organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato sauce, preferably
organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
2
organic corn tortillas 1/2
cup organic beans, black or pinto, cooked & mashed 1 radish, sliced 1/4 tomato, diced 1/2 avocado 1/2
cup kale, diced
1 bunch
organic kale, washed and dried and torn into large pieces 3 tablespoons coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3
cup coconut flakes
Each serving provides 20 grams of plant - based protein from
organic pea, chia and quinoa protein, and the equivalent of 1
cup of leafy greens from
kale, wheat grass, barley grass & alfalfa — organically grown and harvested on our family farm.
Olive oil 3 large
organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1
cup of
kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1
cup of white wine 1
cup of chicken broth (I used low sodium) Salt and pepper
Blueberry Banana
Kale Smoothie Ingredients 1
organic banana 1
cup organic frozen blueberries 1 leaf
organic kale (more if you are feeling frisky) 1 medium size
organic cucumber 1
cup unsweetened almond milk
1
cup of small white beans (soaked for 24 hours) 4
cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4
cup container of vegetable broth — low sodium,
organic 5 large leaves of fresh Tuscan aka Dinosaur
kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
4 large carrots 1/2 finely diced onions 1/2
cup white wine 1/4
cup finely chopped
kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not
organic).
3 - 4
cups fresh,
organic and seasonal veggies (use at least one green veggie such as spinach or
kale and one orange or root vegetable such as carrot, sweet potato or squash)
Ingredients 1 russet potato, spiralized 1 tablespoon of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2
cup yellow onion sliced 5
cups of chopped
kale, washed well 1
cup of chopped bell pepper 2
organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste
For salad: 1 medium bunch of lacinato
kale, stems removed, chopped well 2 tablespoons extra virgin olive oil Zest and juice of one large
organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3
cups cooked chickpeas 1 1/2
cups cooked barley or farro (see note below) 1/2
cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
Go - To Green Goddess Smoothie 1 - 2
cups unsweetened almond or coconut milk 1 - 2 scoops Vega Viva Vanilla Protein Powder 1/2 avocado 1 large handful
organic baby greens (spinach,
kale, swiss chard) Ice
Tofu Scramble with Mushrooms and
Kale Recipe 1 package (12 - ounces) tub - style extra firm
organic tofu 1 tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1
cup chopped fresh
kale leaves
Strawberry Banana Green Smoothie 1 scoop Pure Food Vanilla Protein Powder 1/2 banana 1/2
cup frozen
organic strawberries 1 handful
organic greens (spinach,
kale, chard, etc.) 3 - 4 ice cubes 12 oz.
Leigh Beisch Ingredients 6
cups (1 - inch) cubed peeled acorn squash (about 2 medium squash) 1/4
cup water 1 tablespoon olive oil 2 garlic cloves, minced 8
cups (about 5 ounces) coarsely chopped trimmed
kale 1
cup organic vegetable broth 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon grated nutmeg 4
cups hot cooked penne 2/3
cup shredded Parmesan cheese Preparation.
1 strip of kombu 1/2
cup wakame 1
cup bonito flakes 1
cup enoki mushrooms (or shiitake, maitake, or combination of choice), roughly chopped 4 green onions, finely chopped 6
kale leaves, roughly chopped (video) 1/2
cup organic miso (I use this brown rice miso from Westbrae Natural — for a soy - free version, use chickpea or adzuki miso)
Kale Salad 1 bag of
organic kale 1 large
organic apple 1
cup toasted almonds 1
cup raisins 5 Tbsp toasted sesame seeds
1 x 15 cm piece cucumber (peeled if not
organic) 2 stalks celery 2 handfuls leafy greens such as: curly
kale, cavalo nero, spinach, silver beet, collard greens 1 handful fresh herbs such as: mint and parsley 1 x 5 cm piece fresh ginger 1 lemon juiced 3/4
cup filtered water 1 handful ice optional: 1 green apple, core removed
Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2
cups potatoes, peeled + chopped Sea salt + pepper 6
cups low sodium
organic vegetable stock, or homemade 1 bunch curly
kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one
organic lemon
1
cup beluga lentils, soaked in cold water overnight 2 large onions 2 cloves garlic 1 head
kale, rinsed thoroughly Ancient
Organics ghee 1/2 lb dried farro spaghetti, cooked according to the package extra virgin olive oil Maldon sea salt fresh ground black pepper
4 lb (ish)
organic whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or
kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
8 tbsp Ancient
Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2
cups French beans, trimmed 2
cups crimini mushrooms, caps left whole stems removed 1 head of lacinato
kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp
organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2
cups water cilantro to garnish, chopped Parmesan to garnish, grated
2 - 3
cups packed baby spinach and / or baby
kale (I often get the
organic tender baby greens in a large clamshell from the store)
I blended up 1
cup of
kale, 1/2
cup of shredded zucchini, and 1/2
cup of shredded carrot with1 / 2
cup of apple cause (one of those little
organic snack
cups) and mixed that in with the banana.
Ingredients: 2
cups unsweetened coconut milk 1
cup frozen
organic blueberries, raspberries and / or blackberries 1/2
cup soaked goji berries (soak for 10 minutes) 1 large handful spinach or
kale 2 scoops protein or detox powder 1 tsp vitamin C powder 1 tsp Matcha powder Instructions: Put all ingredients in a blender and blend well.
3/4
cup organic canned pumpkin 1
cup baby
kale 1/2 orange 1 apple 2 T flaxseed 1 scoop chocolate protein powder 1 fresh ginger nugget 1/4 tsp cinnamon 1/4 tsp cardamom 1/8 tsp nutmeg 1
cup almond milk
2
cups packed chopped
kale 1/2 teaspoon sea salt 2 garlic cloves, chopped 1
cup mayonnaise (
organic, if possible) Zest and juice of 1 lemon In a food...
1 yellow onion, chopped 2 carrots, chopped 1 celery stalk, chopped 1 bunch Swiss chard or
kale, chopped 2
cups chopped canned tomatoes with juices 1 can of cannellini beans, drained and rinsed 1 zucchini, chopped 1
cup of spring peas 1
cup of string beans, chopped 1/2 head of cauliflower, florets chopped 1 small piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese for serving 1 pat of
organic butter Filtered water
Recipe: 1 serving Be Well Chocolate Whey Protein Powder 2 tsp Be Well MCT Oil 1 serving Be Well Greens powder 1 handful
organic kale (about a
cup) 1
cup organic blueberries (fresh or frozen) 1/5 avocado 1 TBS chia seeds 8 - 10 oz non-dairy milk (almond milk, coconut milk, hemp milk) or water 4 - 5 ice cubes
Really bad numbers started at -3.8, then getting better 1 year later -3.6, 6 months later -3.5, it's slowly getting better so I'm increasing my steamed
kale /
organic, approx 2
cups a day, and using DK2 drops, lots of hiking up hills and stairs, and «core» exercises, tiny 1/4 coffee in morning, chocolate 1 time a week, also drink a glass of
organic celery to start the morning and a smoothie with all
organic blueberries, brocolli, flax seed, chai seed, and nettles all good mix with almond milk.
• 2 peeled, sliced and frozen ripe bananas • 1/4
cup chopped pineapple • 3/4 — 1
cup light coconut milk • 2 tsp matcha green tea powder • 1 heaping
cup organic spinach or
kale
Smoothies... 1
cup of kefir, 1
cup of frozen
organic fruit, 1 teaspoon of cacao nibs, 1 teaspoon of ground flax seed, 1 teaspoon of local honey, 1 teaspoon of coconut oil and a handful of fresh greens such as
kale or spinach.
4 lb (ish)
organic whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or
kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
Soup Olive oil cooking spray 1
cup diced yellow onion 1/2
cup finely chopped carrots 2 28oz cans
organic diced tomatoes, divided 2
cups low - sodium vegetable broth 1
cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4
cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped
kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes
More information: http://www.foxnews.com/health/2014/06/28/vegan-salad-dressings-that-help-fight-inflammation/ Ingredients, Serves 6 3 large carrots 2 large
organic kale leaves 1/2 shallot, minced 3 - inch piece fresh ginger root, peeled and thinly sliced 1/4
cup chickpea miso 2 tablespoons apple cider -LSB-...]
2 bunches
organic kale, destemed, rinsed, and dried 1/2
cup shredded
organic carrot 2 Tbsp extra virgin olive oil 2 Tbsp fresh lemon juice 3/4 tsp sea salt 1/4 tsp fresh black pepper
1 tsp coconut oil 1 tbsp of of
organic tamari 1
cup of cremini mushrooms, chopped 2
cups of
kale, and chopped 2 cloves of garlic, minced 1/4
cup raw cashews 1/4
cup water 1
cup of cooked chickpeas 2 tbsp of fresh thyme of 1 tsp of dried 3 tbsp nutritional yeast 1 tbsp of quinoa flour (or flour of your choice) 1 tsp raw tahini 1 tsp fresh lemon juice
KWP Bowl Ingredients: 1/4
cup organic veggie broth 1
cup of cooked
organic brown rice 3 stalks of
organic kale, diced 1
cup of
organic mushrooms 1 TBS
organic green onions, diced 2 TBS
organic red cabbage, diced 1/4
cup cooked adzuki beans (I like Eden
Organic) 2 TBS pico de gallo 2 TBS sea veggies 1 - 2 TBS Parma (vegan parmesan) Sea salt and black pepper to taste Directions: Pour
organic veggie broth into a glass saucepan.
Green Super Smoothie 3 TBS
organic hemp seeds 1/4 avocado 1/2
cup organic spinach or
kale 1 frozen banana 8 ounces purified water 8 ounces fresh coconut water (click HERE to learn how to get fresh coconut water) Blend until smooth in high - speed blender (I use a VitaMix).
Pumpkin Seed Berry Blast Green Smoothie Ingredients: 2 TBS
organic raw pumpkin seeds 1/4
cup organic frozen berries 1
cup organic baby
kale 1 frozen banana 1
cup organic almond milk 1/2
cup spring water Stevia to taste Blend all ingredients in a high powered blender (I use a Vitamix).
Here is my go - to daily recipe: Protein Packed Green Smoothie (Makes 2 servings) 2
cups organic coconut or almond milk 1
cup spring water or coconut water 3 TBS
organic hemp seeds 1 frozen banana 2
cups organic greens (I love
kale, arugula or romaine) 1 TBS
organic almond butter Optional: Add a few drops of liquid stevia for additional sweetness (I use this brand) Directions: Add all ingredients to a Vitamix or high powered blender and enjoy!
My favorite juice which I make in my Blentec is made with 1 small mango, 1
organic apple, 1
organic kiwi, handful of pineapple shunks, 2 big handful of
organic baby spinach leaves or
organic kale, 1 tbsp of homemade ground flax seed spread or 1 tbsp of ground flax seeds, 1 tbsp of coconut oil (optional), 1 tbsp hemp seeds, 1 tsp of L - Glutamine powder and 1 1/2
cup of spring water... blend and enjoy!