Ingredients: 5
leaves of kale chopped small (makes 1 cup lightly packed) 4 cups red or green cabbage 1 cup loosely packed basil 2 TBSP of finely chopped parsley 2 celery sticks finely chopped 1/2 cup hemp seeds 2 TBSP pumpkin seeds 2 TBSP sunflower seeds 1 TSBP flax seeds Dressing: 3 TBSP lemon juice 3 TBSP olive oil 3 TBSP coconut aminos or... Read More»
Not exact matches
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)
The vegetables — in this case handfuls
of chopped scallions, shitake mushrooms, lacinato
kale leaves and radish sprouts — cook a bit when added to the soup, but maintain their freshness and a bit
of crunch.
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
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
can canned tomatoes / 4 T vegetable oil / 1 onion,
chopped, 8 cloves
of garlic, peeled and
left whole / 1, 3 - inch piece
of lemon grass,
left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C
kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely
chopped jalapeno / 1, 12 oz.
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
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
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely
chopped 2 fresh sprigs
of rosemary 1 leek, thinly sliced (use the green
leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small
kale leaves, stems removed and
chopped 1/2 lemon, juice
And
of course, some torn
kale leaves work well too — and I'm sure small -
chop broccoli florets would as well < 3.
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
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
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 cup dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the other 2 cloves minced 1 sprig
of rosemary (optional) 1 tablespoon lemon juice 5 tablespoons olive oil 1 cup
of edamame (if frozen, prepare according to package) 1 bunch
of kale or tuscan
kale, center ribs removed 1/2 cup
of flat
leaf parsley, washed and
chopped 1 - 2 dried chili peppers (optional)
We made it with a mixture
of finely
chopped kale, spinach and a bit
of left over white cabbage.
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.
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch
of red pepper flakes 2 bay
leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups
kale, finely
chopped (tough stems discarded) 1/2 cup small pasta shape Pinch
of kosher salt, if needed
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.
I just made with some changes... spinach for
kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece
of bread, and a few marcona almonds finely
chopped, roasted chickpeas and roasted cubed butternut squash (because I had some
left over from the pumpkin feta muffins although the dynamic
of the salad was a little different, it was delicious.
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
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.
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)
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.
1 tbsp coconut oil 1 cooking onion, small dice 1 tbsp curry powder 1 bay
leaf 2 cloves
of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan
kale, stems removed and
chopped salt + pepper
chopped leafy herbs to finish (parsley, cilantro etc)
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch
of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch
kale, stems removed and
leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
To
chop kale, first fold each
leaf in half with topside
of the green folded inward.
Add a splash
of stock and
chopped kale leaves to finish the dish, or just sprinkle the cooked stems over salad.
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
For the lasagna — 300 g
kale, tough stalks removed,
leaves cut into bite size pieces — 500 g button mushroom, sliced — 3 cloves garlic,
chopped — 180 - 190 g lasagne sheets — 30 g butter (unsalted)-- 20 g Parmesan, grated — 2 - 3 sprigs
of thyme,
leaves only — olive oil — sea salt, 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
1 small head
of Cauliflower, cut into bite size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive oil 1/4 cup each pumpkin, sunflower and sesame seeds 3 stalks curly green
kale, stems removed and
leaves roughly
chopped 1 pear, thinly sliced 1 cup cooked black rice
14 ounces (400g) new potatoes 1/3 cup lentils (I used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks curly green
kale (or more if you want to make it more
of a green salad) 1/4 cup freshly
chopped flat
leaf parsley
can
of crushed tomatoes and
chopped stemmed
leaves from 2 heads
of kale.
DIY version: For a similar refreshing mix packed with veggies, blend together a half cup each
of spinach and
kale, a quarter cup each
of peeled sliced cucumber and
chopped green bell pepper, a half cup
of sliced banana, a tablespoon
of fresh lime juice, one quarter cup unsweetened almond milk, one quarter cup water, three fresh mint
leaves, and a handful
of ice.
Discard the spine
of the
kale and roughly
chop the remaining
leaves.
Broccoli Fennel Slaw Serves 2 - 4 Ingredients 1/2 bulb fennel, thinly sliced 2 carrots, shredded or grated 3 - 4
leaves of lacinato
kale, stem removed and
chopped 1/2 bunch broccolini (florets and stems),
chopped Dressing 1/4 c EVOO 2 TBSP Apple Cider Vinegar 2 tsp dijon mustard (or skip for a completely raw salad) 3 TBSP fresh orange juice (about half
of an orange) 1/2 tsp raw honey S&P to taste (I used a pinch
of each)
If you're new to making smoothies, a simple but delicious and nutritious starter would consist
of a handful
of kale or other baby greens, a
chopped medium banana, a half
of a sliced apple, skins
left on, a handful
of berries, and a nutrient boosting add - on, like 2 teaspoons
of chia seeds or hemp seeds.
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...
1 onion
chopped 1 cup frozen spinach or fresh that has been
chopped and cooked 1 cup frozen
kale or packed fresh
kale (
chop leaves and stalks into small pieces) 8 ounces firm tofu 2 tablespoons ground flax seeds mixed in 1/4 cup water additional water for cooking as necessary * Instead
of spinach and...
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.
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
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.