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
Ingredients: 1 head of organic romaine lettuce 6 organic celery stalks 2 organic apples 1 banana 2 TBS organic cilantro 3
leaves organic kale 1 lemon 1 inch organic ginger root Optional: Liquid stevia (I use this brand) 24 ounces of spring water Directions: Core the 2 apples and dice.
Not exact matches
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).
This package is filled with 19
organic superfoods such as spirulina,
kale, spinach, sea kelp, chlorella, aloe vera
leaf, broccoli and dulse (which is like seaweed but with more fiber and protein) and a antioxidant complex consisting of: reishi mushroom, ginger root, turmeric, raspberry, blueberry and pineapple — just to name a few.
-- Greens:
organic kale,
organic collard greens,
organic dandelion greens,
organic radish
leaves,
organic apples,
organic pears,
organic ginger,
organic garlic,
organic spices and sea salt.
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
I might use 3 - 6 stalks of celery, 1/2 -1 cucumber (with skin if
organic), 5 - 10 dark green
leaves with stalks (can be
kale, collards, chard), 1/2 -1 whole lemon with the skin, 1 to 2 inches of whole, fresh ginger (with skin).
-- Green Slaw:
organic kale,
organic collard greens,
organic dandelion greens,
organic radish
leaves,
organic apples,
organic pears,
organic ginger,
organic garlic,
organic spices and sea salt.
Quick Version ~ skip the homemade pesto if you must and purchase a good quality
organic vegan pesto and add 1 or 2
leaves of
kale into the recipe, just be sure to chop it very fine.
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)
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
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
Eat what food you have
left I'm A total hoarder of coconut oil and the bags of
organic Tuscan
kale from trader joes.
Ingredients: 1 1/3 c cooked bulgur (or quinoa or millet to make it gluten - free) 1/2 c parsley, chopped 5 c curly
kale (about 4 - 5
leaves), cut into thin ribbons 3/4 c
organic, non-GMO edamame without the pods 1/2 - 3/4 c pomegranate arils
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
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 C water (or coconut water, or water kefir) 1/4 fresh whole
organic lemon with rind 1 - 2
leaves kale (depends on size) 1 - 2
leaves collard greens (depends on size) 1
leaf chard 2 handfuls spinach 2 C fruit 2 squirts liquid stevia
Because when you eat only apples or juice from
organic kale harvested in the moonlight, you're
LEAVING OUT nutrients your body and liver NEED!
Lately, I've found that drinking filtered water (to remove toxins like chlorine and fluoride) and eating a combination of raw
kale greens, raw spinach
leaves, various nuts, whole grains, various beans for protein, avocados, bananas,
organic whole milk, blueberries, dark chocolate, ginkgo biloba, and L - DOPA mucuna gives me a HUGE boot to my dopamine levels, making me feel optimistic and actually wanting to do creative things again — and that's been such a rare experience for me that it's
left my head spinning.
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!
(Juice Cocktail) • 1 green apple • 1/2 large fennel with fonds • 1 - inch piece ginger root • 1 large broccoli stem • 1 rib celery • 3
leaves kale • 1/2 cucumber, peeled if not
organic