Not exact matches
Costco carries a mondo bag
of kale leaves that are smaller and
more lettuce like from the looks
of it.
Beans and shells 1 1/4 cups dried white beans (or two 15 - ounce cans
of beans) 2 cloves garlic, peeled and
left whole 3 teaspoons salt, plus
more to taste One 12 - ounce box jumbo pasta shells 3/4 -1 cup
kale pesto Zest
of 2 lemons Freshly ground black pepper
All that hard work and time spent baking a big bunch
of kale leaves... [Read
more...]
To get a little
more each day, add a handful
of spinach to your smoothie, swap in
kale leaves for sandwich wraps, or stir frozen spinach to pasta sauce.
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.
Two
kale leaves, 1/2 a bunch
of cilantro, 1 green apple, 4 celery stalks, 1 whole cucumber, 1/4
of a lemon (with peel), 1 inch chunk
of ginger, 1 chunk
of jalapeno (or
more if you like it really hot).
I also added way
more kale — a whole bunch instead
of a few
leaves.
2 tablespoons extra virgin olive oil 1 1/2 cups beets (can be a mix
of yellow and red), peeled and diced 1/4 cup white onion, diced 1/2 teaspoon kosher salt, plus
more to taste 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1 1/2 pound fresh tomatoes, peeled and diced (or 1 1/2 14.5 ounce cans
of diced tomatoes) 1 cup
kale leaves, packed 1/4 cup goat cheese 3 - 6 eggs (up to you!)
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 still had two pounds
of kale left over from the Cranberry Bean Mole with Roasted Butternut Squash, so I searched for
more ways to use
kale.
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
We do tend to have our favorites which seem to be bought
more often in our house, including spinach which is great for smoothies as they really do not change the flavor and
kale which is great in salads if you massage the de-stemmed
leaves first with a pinch or two
of salt to remove the bitter flavor.
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
The beautiful
leaves of the
kale plant provide an earthy flavour and
more nutritional value per calorie than almost any other food.
The beautiful
leaves of the
kale plant provide an earthy flavor and
more nutritional value for fewer calories than almost any other food around.
While
leaf lettuce and spinach are both great sources
of vitamin A and thiamin, spinach and
kale offer twice the amounts
of other vitamins such as riboflavin, niacin and vitamin B - 6 and four or five times
more folate and vitamin K than
leaf lettuce.
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»
To get a little
more each day, add a handful
of spinach to your smoothie, swap in
kale leaves for sandwich wraps, or stir frozen spinach to pasta sauce.
All that hard work and time spent baking a big bunch
of kale leaves... [Read
more...]
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-...]