Adding
the kale leaves at the very end ensures they keep their structure.
The key to great tasting kale chips is to roast
kale leaves at 300 F degrees for about 15 minutes, flip them over then add them to the oven for another 10 minutes.
Add one
kale leaf at a time and blend well.
Working with 1
kale leaf at a time, place about 1/4 cup quinoa mixture in center of leaf.
Not exact matches
Anyway I
left out
kale, as I'm not a big fan (I mean to work my way up to it, but one green step
at the time)....
Using spinach is best because you don't taste the green
leaves at all, but if you have high iron or hemochromatosis then baby
kale leaves are a great alternative and are lower in iron.
For the
kale, look for either younger
kale (available
at most farmers markets) or broad
leaf kale.
There now, doesn't this picture of baby
kale leaves make you feel 100 % better just by looking
at it?
For presentation
at home, I arranged them on a
leaf of
kale and sprinkled coconut shavings over the top.
Just generally the amount that gets sold
at the store — i.e. if you buy
kale leaves that are tied together, that's one bunch.
Not only does this method tenderize the
kale leaves, but it's also a great way to season the entire salad, so you're not
left with a puddle of vinaigrette
at the bottom of the salad bowl.
i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but
left the rest in)-- 2 fresh bay
leaves dried over time (they just do not compare to the packaged ones) and i will chop up
kale and add just
at the end, and also make some
kale chips to sprinkle on top.
They key components of my abundance bowls are a roasted vegetable of some earthy variety + a protein (falafel, grilled prawns, marinated tofu or,
at a pinch, boiled eggs or tinned fish) + loads of interesting, textured vegetables (leftover roasted
kale or cabbage, grated beetroot or carrot, spinach
leaves or rocket, fresh herbs) + dressings / sauces / dips / olives.
➢ Select
kale that is loose and not in plastic bags, if
at all possible ➢ Wash each
leaf thoroughly under cold water ➢ Discard unwanted
leaves ➢ Remove stems ➢ Steam
leaves for 5 minutes, reserving the liquid ➢ Place pieces in blender with some reserved liquid ➢ Purée away!
I had a snack of celery stick and two pieces of cheese
at 1030 am then lunch
at 12.45 pm X1 can tuna in h2O bit of raw
kale X11 spinach
leaf 1/4 cup spring onions 15 ml of a low carb mayo + olive oil + 1/2 an avo x2 hours later my ketones decreased now to 0.2.
Remove center rib from each
kale leaf,
leaving the
leaf whole and uncut
at leafy end.
Destem the
kale by holding the
leaf at the lowest part of the stem and pulling back to tear the
leaf away from the stem, then roughly chop the
leaves.
Then
at 5ish I will eat 1/2 a head of lettuce, 5
leaves of spinach, 1
leaf of
kale and maybe 2
leaves of collards.
Obtain a stainless steel bird skewer here
at Aussie Bird Toys and thread slices of zucchini, healthy green
kale or collard green
leaves, carrot or green pepper chunks or any other vegetables you would like to introduce and hang it in their cage.