«Drink
more kale juice,» our yogi squad tells us.
Not exact matches
When
juicing the
kale,
juice it first, run the pulp one
more time through the juicer to get all the goodies out for your
juice.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use
more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups
kale, chopped fine * 1/2 cup tomato sauce, preferably organic *
juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Ace of Blades: cucumber, parsley, lemon, celery, apple,
kale This mild green
juice is not too sweet — it tastes
more like cucumber than apple — but also isn't the least bit bitter.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon
juice (start with a tablespoon, add
more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red
kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of
kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus
more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon
juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers
Add mushroom,
kale and lemon
juice, cook for 2
more minutes and set aside.
* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan
kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the
juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or olive oil, plus
more to taste * freshly ground black pepper
All varieties of spinach have a milder flavour and delicate texture compared to most leafy greens (such as
kale), making spinach a much
more child - proof vegetable, and an easy addition to any
juice or smoothie.
Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon
juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of
kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add
more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.
I usually add a bit
more lemon
juice and i keep an eye on the
kale so as to not let it over cook.
2 cups spelt flour plus
more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus
more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato
kale 1 tablespoon fresh lemon
juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
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
I've found that I don't have a problem consuming raw
kale a few times a week, but if you're
more sensitive to it, I recommend lightly steaming or sauteing it (then letting it cool) before making this salad, baking your
kale chips (as opposed to dehydrating them), and avoiding
juicing it or adding it to smoothies raw.
I did add a little paprika, and, because it was a lot of
kale, I used
more than 2 tablespoons of lemon
juice.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit
more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or
kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime
juice, tomatoes or salsa, green onion
1 bunch
kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus
more if needed 1/2 lime —
juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley
If using
kale, you may want to add
more lemon
juice to mimic sorrel's tart sharpness.
It's best when it sits for a bit; the lemon
juice pickles the
kale a bit and makes it
more tender.
I added a bit
more salt to counteract the lemon
juice and used toasted panko bread crumbs and I had superior lacinato
kale from MOMs market in Merrifield, VA
I have added beet greens (no stems), fennel fronds, etc. along with the
kale and just accomodated by adding a little
more juice and it was great!
So you went out and bought yourself a juicer,
juiced all the carrots,
kale, and beets you could, and now you're craving something with a bit
more depth?
Ingredients: Salad: 2 cups shredded cabbage (I like to do combo or green and purple cabbage) 1 cup finely shredded
kale 1 cup shredded zucchini 1 bunch fresh basil 1 bunch fresh cilantro 1/2 cup chopped macadamia nuts Dressing: 2TBSP lemon
juice 2TBSP apple cider vinegar 2 TBSP coconut aminos or coconut garlic sauce 2 TBSP olive oil 2 cloves garlic,... Read
More»
Ingredients: 2 medium boneless chicken thighs 1 TBSP grass fed butter 1 tsp rosemary 2 cups Brussels sprouts, shredded 2 cups cabbage, shredded 1 cup purple
kale, chopped 1 cup purple endive, shredded 1 cup onion sprouts 1 cup broccoli sprouts 1 cup chickpeas, drained 1 TBSP lemon
juice 1 avocado, peeled and chopped Wright salt, to taste Instructions: Preheat... Read
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Ingredients: 2 8oz trout fillets 2 TBSP olive oil 1 cup Tuscan
kale, chopped 2 TBSP avocado oil 1 TBSP lemon
juice Wright salt and pepper to taste 1 Granny Smith apple, diced 1/2 cup chickpeas, drained and rinsed 2 oz goat cheese, crumbled 2 TBSP sunflower seeds Instructions: In a medium sauté pan over medium - high heat cook the trout in the olive... Read
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so I did the first half the same but then I browned the potatoes first in the pan before adding the
kale (as the last comment suggested)... And I also added lemon
juice, honey, and some stock so that it had
more flavor.
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
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For those of us who prefer AU - NATUREL: With a juicer / extractor, make two or
more gallons (for less than $ 25) of super concentrated whole
juice mix containing mixed berries, asparagus, brussel sprouts, broccoli, beets with tops, carrots, red cabbage, black grapes,
kale, spinach, mushrooms, red bell peppers, tomatoes, and anything else you like.
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (
more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly
kale 1 - 2 lemons,
juiced 1 teaspoon sea salt Sea salt & pepper to taste
If you have access to this specific type of
kale then we would recommend using it for this
juice recipe, as it will make the flavor
more in line with our description of the flavor for this
kale juice recipe.
A basil background with a
kale finish makes this
juice one that just might have you coming back for
more!
Recommended for
more seasoned cleansers, this
juice cleanse is packed with vitamin - rich ingredients like
kale and spinach and metabolism revving cayenne and ginger.
for example, the lemon
juice in our tahini dressing makes
kale's iron
more bioavailable.
Studies have shown tart cherry
juice and jasmine rice, and the nutrients in fish, yogurt, whole grains,
kale, bananas, chickpeas and fortified cereals to lead to a
more restful night's sleep.
The acid in the lime
juice and the vinegar help break down the fibers in the
kale, making it a lot
more tender and easier to chew.
The acid in the lime
juice and the vinegar help break down the fibers in the
kale, making it a lot
more tender and...
Let's be honest, most adults who are new to
juicing would probably be
more open to trying a strawberry mojito
juice than a
kale green
juice.
13 Green
Juice Recipe Mean Green
Juice: Enhanced 1 head of celery 1 cucumber 3 - 4 apples 3 swiss chard leaves 6 dinosaur
kale leaves 4 - 6 red russian
kale leaves 1/2 bunch of parsley 1 lemon ginger (1 inch) turmeric (1 inch or
more) Nutrients Beta - carotene (vitamin A), vitamin C, vitamin K, vitamin -LSB-...]
I love celery, apples and
kale and have made
juices with them before, only with
more apple.