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
large leaves of kale (I used lacinato kale) 1/2 cup cream
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six celery stalks, 14
kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red onion, two cups parsley, one
large sweet potato, two
large red beets, one orange, eight Swiss chard
leaves, and six clementines.
2 tablespoons ghee or coconut oil, divided 1 medium to
large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly
kale (red or green), tough stems removed,
leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
5 cups chicken broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch
kale, stems removed and
leaves torn into
large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers
of Irish Bacon, chopped 1
large yellow onion, chopped 4 stalks celery with
leaves, chopped 6 medium sized carrots, sliced 6
large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans
of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch
kale, coarsely chopped
Remove the
leaves of the
kale from the stems and cut into
large pieces.
Kale Chips 2 cups
of roughy chopped
kale leaves, keep in mind they shrink when baking, so the
larger the better 2 Tablespoons
of olive oil Generous amount
of nutritional yeast 1 Tablespoons
of garlic powder 1 Tablespoon
of onion powder Cooking Spray
1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed
of fat 1 bunch (about 8
large leaves)
kale, ribs discarded and
leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened
Ingredients: 2 cups
of roughy chopped
kale leaves, keep in mind they shrink when baking, so the
larger the better 2 Tablespoons
of olive oil Generous amount
of nutritional yeast Good sprinkle
of salt Pinch
of cayenne Pinch
of onion powder Cooking Spray
1 bunch
kale (approx 10
large handfuls
of trimmed
leaves) 3 tablespoons olive oil 1 tablespoon apple cider vinegar (but any vinegar works) sea salt to sprinkle
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1
large knob
of coconut oil, ghee or olive oil 2
large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2
large stems
kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat -
leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1
large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch
kale, stem removed,
leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas,
left to defrost on the counter while you make the rest
of the meal 2 tablespoons chopped cilantro Juice
of half a lemon, plus lemon wedges for garnish
In a
large bowl place lemon juice and olive oil and stir then massage it into
kale leaves adding a pinch or two
of sea salt.
1/2 cup
of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can
of dark red kidney beans, drained and rinsed well 4
large kale leaves, stem removed, washed and chopped 4
large bell peppers, halved lengthwise, seeded and membrane removed Protein
of choice — I used about 1 lb
of turkey sausage, casing removed 1 teaspoon
of fennel seeds (I like the pairing with the sausage) Salt and pepper
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
Ingredients: 1
large bunch
of kale, washed and the
leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1
large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a
large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.
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).
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
Place the chopped
kale in a
large bowl with about 3/4 cup
of the southwest dressing and use your hands to kneed / massage the
kale until the
leaves are tender.
One teaspoon
of powder is approximately a serving
of vegetables (for example — one teaspoon
of kale powder is about 6 - 7
large leaves).
Once dry, place the purple
kale leaves in a
large bowl and add a tablespoon
of olive oil.
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.
In a
large bowl, add the
kale leaves with a drizzle 1 tablespoon
of extra virgin olive oil and a big pinch
of salt, and massage to soften the
leaves.
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
Add the chopped
kale to a
large bowl and pour half
of the dressing on top and use your hands to massage / kneed the dressing in to the
kale until the
leaves are tender.
Green Lemonade Juice 1
large apple, cored 3 stalks celery 1/2
of a lemon, peeled and seeded 1 thin slice fresh ginger, peeled 1 handful fresh
kale leaves, stems removed (about 1 cup)
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
-- 2 handfuls
of kale (roughly rip the
leaves away from the stems)-- 1 clove
of garlic — tin
of cannellini beans — 2
large spoons
of parmesan — olive oil — salt & pepper — handful
of nuts (whatever you have)
Boil thinly sliced stemmed
kale leaves from 1 - 2 heads
of kale for about 10 minutes; drain and place in a
large bowl.
Cut or tear them into
larger pieces so that, even in their softness, they retain some structural integrity —
kale leaves can be stripped
of their stems and torn in half; small zucchini can be quartered; beans can be
left whole.
Place
kale pieces in a
large bowl (you want enough room so that you can mix the coating in later without having to deal with
leaves falling out
of the bowl!)
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...
Add the chopped
kale to a
large bowl and drizzle a few tablespoons
of dressing on top and massage / knead the
leaves until tender and softened.
Choose smaller, tender
kales leaves, instead
of tough,
larger leaves, which may contain less juice.
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
In a juicer, puree 1
large, quartered raw beet, 4 carrots, 1 apple, 1 2 - inch piece
of fresh ginger, 2 - 3
kale leaves + a
large handful
of baby spinach.
1 - 2 — Apples 1 - 2 — Bananas 1 - 2 — Oranges Few blueberries Few Strawberries Handful
of grapes Frozen Pineapple / Mango / Strawberry or Berry mix 1 Stalk Celery 1
Large Carrot
Large handful
of Spinach (I recently tried a mix with baby
kale) Couple
leaves of Kale Few Tablespoons
of flax seed Couple Tablespoons
of Goji Berries Tablespoon
of Amla Powder Few dates
I consume green smoothies on a regular basis, and like to include a couple
of large kale leaves in each one.
Dinner: Sausage,
Kale & Potato Soup (I used 4 cups
of the homemade chicken broth from last week and about 4
large kale leaves from my bunch.
Tear the
kale leaves up into pieces
of reasonably uniform size, and spread out in a single layer on a baking sheet (this took two
large baking sheets for my bunch
of kale).
One teaspoon
of powder is approximately a serving
of vegetables (for example — one teaspoon
of kale powder is about 6 - 7
large leaves).
Ready In: 25 minutes INGREDIENTS, Serves 2: 2 Yukon Gold potatoes, shredded 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 cloves garlic, minced 2 to 3
large kale leaves, shredded Pinch
of salt Option: 2 -LSB-...]