While
lightly cooking kale makes it easier to metabolize and keeps your thyroid function healthy, having it raw in salads or smoothies enables you to take the maximum of its amazing nutrients.
Not exact matches
baby spinach,
kale, or chard (looks like a lot, but
cooks down) 2 - 3 medium heirloom tomatoes, any color, sliced 1 egg,
lightly beaten 16 oz.
Directions: While Emmer Farro is
cooking combine and mix ingredients for the dressing in a large bowl /
Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover /
Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped
kale that has been
lightly dressed in a little more of the citrus dressing.
I cheated a bit and
lightly cooked the pine nuts and cranberries in the olive oil before adding them to the steamed
kale.
Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two /
Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to
Lightly saute
kale, coating with oil / Cover skillet and steam
kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in
kale large enough for a large egg yolk / Crack egg and place in opening on bed of
kale / Cover again and
cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is
lightly melted / Add salt and pepper to
lightly melted / Add salt and pepper to taste.
Vegetables To Consume: 3 - 7 servings per day minimum (one serving is about 2 cups of salad greens or 1/2 cup of steamed, raw or juiced vegetables) Healthy Choices:
Lightly cooked dark leafy greens (spinach, collard greens,
kale, or Swiss chard), cruciferous vegetables (Brussels sprouts, broccoli, cabbage,
kale, bok choy and cauliflower), carrots, beets, onions, peas, squash, and salad greens.
Easy spring salad Try this simple formula: 1)
cooked whole grain, cooled (e.g. quinoa, wild rice, or israeli couscous) 2)
lightly steamed greens, cooled (e.g.
kale, asparagus, brocoli florets) 3) avocado, cubed 4) fresh squeezed lemon juice, olive oil, salt, pepper, crushed garlic 5) optional: feta, toasted nuts (e.g. sunflower seeds, almonds, pine nuts) 6) combine 1) through 5) in a bowl and toss together