Not exact matches
The recipe calls
for banana,
kale, mango, matcha
powder and coconut milk.
Lentils are a go - to
for me... I love simple curried lentil soup (veg broth, diced onion, mushroom, curry
powder, cumin, garlic, and lentils + any add - ins you like... squash or potatoes help add bulk to it, I like adding spinach or
kale, tomatoes add a nice acidity...) or an even simpler cold lentil salad made with red onion, diced tomatoes, lentils, chickpeas, and lemon juice / vinegar / EVOO.
Note: If your bunch of
kale seems to be extra-large, add an extra tablespoon of coconut oil and cocoa
powder to make sure you can coat all the leaves (or do it anyway
for extra chocolate
kale chips!).
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch
kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful
for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic
powder for the topping
Couple notes
for anyone who cares — I added some extra broth, with organic frozen chopped
kale and a sprinkle of chili
powder during the last step.
1 tablespoon olive oil 1 small onion, halved and thinly sliced (1 cup) 3 cups chopped
kale 1 small garnet yam, peeled and diced (1 cup) 1 tablespoon smoked sweet paprika, plus more
for garnish 1 tablespoon curry
powder 1 bay leaf 4 cups low - sodium vegetable broth 2 15.5 - ounce cans great Northern beans, drained and rinsed, divided 2 tablespoons red wine vinegar
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry
powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards,
kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds
for topping, if desired
Kale dust (aka
kale chips ground into a
powder) mixed with plenty of olive oil, sea salt, black pepper, and Pecorino Romano turns into a — dare we say it — magically addictive seasoning
for popcorn.
Summer Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut into chunks → 1/2 medium cucumber, sliced → a big handful of
kale, stems removed (or spinach) → 1/3 cup almonds (ideally, previously soaked) → 1 tbsp moringa
powder → 2 tbsp hulled hemp seeds → 2 cups plant - based milk → pumpkin seeds, desiccated coconut + your favourite granola
for topping
One teaspoon of
powder is approximately a serving of vegetables (
for example — one teaspoon of
kale powder is about 6 - 7 large leaves).
10 am — Smoothie — This morning, I put a scoop of Designs
for Health Dairy Free Vanilla protein
powder in the blender, a scoop of fiber
powder, a couple leaves of fresh
kale, 1/4 of a large avocado, about 1/2 cup frozen peaches and about 1/4 to half a cup of frozen pineapple.
Smoothie fans are raising a glass to
powders like spirulina,
kale, herbs and roots
for an oh - so - green vibrancy that needs no Instagram filter.
Remove the mixture from the pan and season with chili
powder and salt, then add 4 cups of chopped
kale to that same warm pan, stirring
for a couple minutes until it wilts.
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking
powder 1/2 teaspoon of baking soda 1 teaspoon of mustard
powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more
for greasing +
for cooking the onion) 2 tablespoons of dijon mustard (plus more
for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed
kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer)
for sprinkling on top
If,
for example, you only had a cookie dough flavored protein
powder and you wanted to add some fiber but only had... say,
kale or spinach on hand, that may not end so well.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped
kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile
powder, or 1/2 teaspoon chili
powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper,
for garnish
I use frozen berries with 1 cup of coconut milk (or any seed / nut milk), 1 tb of maca
powder, 1 tb of ground flaxseed, 1 tb of quinoa flakes, 1 tb of barleygrass or wheatgrass
powder, 1 tb of hemp protein
powder, a handful of spinach or
kale, and half an avocado works well too
for extra creaminess, 1 - 2 medjool dates or dried figs
for sweetness and a teaspoon of frozen ginger
for a fiery kick to wake you up.
SuperTip: try adding 1 - 2 handfuls baby spinach or young
kale leaves (stems removed) + 1 dessertspoon raw cacao
powder or nibs
for an ultra-gorgeous green smoothie!
For the second meal, grab a blender, throw in some black cherries,
kale, almond milk and some of your whey protein
powder.
These peppers are filled with superfoods like
kale and metabolism - revving chili
powder, then topped with a dash of melted cheese
for some filling fat.
For detox purposes, I specifically go super simple with what I put into the green smoothie, only including organic fruits and veggies, and super detoxifying greens like dandelion greens (
kale is a good alternative too), just water, and no protein
powder or seeds.
I've just made this
for supper and it was delicious, I made some substitutes as didn't have all ingredients - dried chilliest, curry
powder as I had no mustard seeds and put some cauliflower in with potatoes and only had half bag of spinach so added curly
kale too.
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.
Stir Fry Ingredients 1 package tempeh, cut into strips 4 carrots, julienned 3 radishes, julienned 6 leaves green
kale, removed from stems and chopped water Marinade Ingredient
for Tempeh 1 cup hot water 1 teaspoon onion
powder 1 teaspoon garlic
powder 1/2 teaspoon garam marsala 1/2 teaspoon turmeric 2 teaspoons dry dill In a bowl,...
For me, it's usually a smoothie with banana, mango, spinach,
kale and protein
powder.
Check out this video, I think you'll find the answer here: https://nutritionfacts.org/video/second-strategy-to-cooking-broccoli/ The video is summarized here: Adding myrosinase enzymes in the form of even a pinch of mustard
powder to cooked cruciferous (cabbage - family) vegetables like
kale, collards or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop
for maximum health benefits.
One teaspoon of
powder is approximately a serving of vegetables (
for example — one teaspoon of
kale powder is about 6 - 7 large leaves).
For the antioxidant power I'm using
kale, blueberries, mango, and amla
powder.
Wheatgrass shot Raw, organic cold pressed green juice Coconut oil «icing» (2 TBS coconut oil, 1 tsp organic cacao, 1 TBS organic raw honey, 1 tsp almond milk — stir
for 30 seconds and enjoy) Dates stuffed with almond butter or other nut butter Organic dark chocolate chips or carob chips Sweet vegetables — yams, sweet potatoes, squash (cut into chunks or fries, sprinkle with cinnamon and bake) Smoothies (mix whatever you have in the kitchen such as fresh or frozen fruit, ice, coconut water or nut milk, avocado,
kale or spinach, carob
powder or raw cacao, nut butter, seeds, etc.) Craving something SALTY?
Try adding fenugreek
powder to a homemade curry, and
for an added bonus, serve with
kale and quinoa!
For the Taco Filling: 1 medium sweet potato 1 onion 3 tbs olive oil 1 cup of cooked quinoa 4 large leaves of
kale 1 can of black beans 1 teaspoon chili
powder 1/4 tsp cumin Sea salt, to taste
1 pound of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound extra lean ground beef 1/2 cup cooked brown rice 1 cup of oats Warm water
for the oats 1/2 cup raw carrots, sliced 1/2 cup
kale 1/2 cup celery 1/2 cup cottage cheese 1/2 cup frozen mixed vegetables, such as peas, broccoli and green beans 1 teaspoon alfalfa
powder A pinch of parsley 1 capsule of flax seed oil 3 tablespoons unsalted beef broth