Sentences with phrase «small kale leaves»

1/2 cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch sea salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp seeds

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 my daughter loves her monster juice, which is a smoothie made with lots of fruit and one or two small kale leaves.

Not exact matches

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

Start by washing the kale, then tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.

Tear the kale leaves off their stems into small pieces and add them to a frying pan with a little olive oil.

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)

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

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.

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

The secret to eating whole kale leaves is making sure they're small and ultimately tender.

Costco carries a mondo bag of kale leaves that are smaller and more lettuce like from the looks of it.

3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste

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

-- Remove stems from kale (it's preferable to have a small bunch of dino kale, the leaves will be less bitter!)

Serve regular burgers on toasted buns with baby kale, sriracha mayo and fresh rosemary sprigs or serve small burgers on 2 to 3 baby kale leaves topped with dollops of sriracha mayo and sprigs of rosemary.

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

Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.

Using your hands, remove kale leaves from the stems and tear into small pieces.

Rinse off your kale, pull the leaves from the stalk, and rip into 2 - 3 inch pieces (you can make your kale chips as small or large as you want).

1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella

De-stem the kale leaves and tear them into smaller, 2 - inch pieces.

1 tablespoon olive oil 1 small onion, halved and thinly sliced (1 cup) 3 cups chopped kale 1 small garnet yam, peeled and diced (1 cup) 1 tablespoon smoked sweet paprika, plus more for garnish 1 tablespoon curry powder 1 bay leaf 4 cups low - sodium vegetable broth 2 15.5 - ounce cans great Northern beans, drained and rinsed, divided 2 tablespoons red wine vinegar

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

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

8 large leaves kale 2 giant handfuls spinach 8 large leaves romaine 8 stalks celery 1 large seedless cucumber 2 small Granny Smith apples 2 large lemons 1 small piece ginger Salt and cayenne to taste, about 1/4 tsp to 1/2 tsp each

1 delicata squash, halved and sliced into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup walnuts, toasted and chopped 2 tablespoons cranberries

Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.

Gather your kale leaves onto a cutting board, and tear or cut the leaves into small, bite - sized pieces.

1 Romaine heart plus 2 leaves kale, chopped into small pieces 1 cup pea sprouts and / or bean sprouts 2 celery stalks, sliced crosswise into small pieces 2 small radishes, thinly sliced 1/4 red bell pepper, thinly sliced 1/4 cup shredded carrots 1/2 cup garbanzo beans 1 tablespoon raw pumpkin seeds

Combine remaining ingredients in a small bowl, then pour over the kale, and use your hands to mix the spices among all of the leaves.

The trick I learned recently is to MASSAGE THE KALE - I slice the whole leaves thinly, add a small amount of whatever liquid and massage / knead it like bread (or sauerkraut).

1 green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer) Handful of kale Handful of spinach Handful of flat leaf parsley 2 stalks of celery 1/4 fennel bulb 1/3 head of romaine lettuce Small piece of ginger

Wash the kale leaves, remove the tough stems, and chop the leaves into small pieces.

Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite - size pieces.

1 cup / 240 ml milk 3 tablespoons clarified butter or olive oil 1 small shallot, minced 1 1/2 teaspoons fine grain sea salt 3/4 cup / 5 oz / 145 g semolina flour 1 1/2 cup / 2 oz finely chopped kale (remove stems first) 1/3 cup / 20 g grated Gruyere cheese 1 1/3 cups / 150 g cooked millet * 30 basil leaves, chopped 3 large eggs 2 cups / 140 g whole wheat panko (or dried bread crumbs)

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)

3 handfuls mixed baby leaf salad (rinsed) 2 small leaves green kale (chopped) 1 cup brown rice (cooked and mixed with olive oil and chopped parsley) 1/2 fennel (sliced) 1/2 cucumber (chopped) 4 small plum tomatoes (sliced) 2 avocados (chopped) 2 carrots (sliced) 1 pomegranate (seeds) 1/2 bag trail mix (seeds, nuts and dried fruit)

3 tablespoons extra virgin olive oil 4 large yellow onions, halved lengthwise and thinly sliced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 large or 2 small bunches Swiss chard or lacinato (a.k.a. dinosaur) kale, center stems removed, leaves chopped 1 tablespoon balsamic vinegar

You will only need: 2 kale leaves, 2 celery sticks, 2 carrots, 1 small knob ginger, 1 pear, 2 cups spinach, 1 tablespoon chia seeds and 6 - 8 ice cubes.

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

Salad ingredients • 4 - 6 corn ears • 2 tablespoons neutral coconut oil — divided • freshly ground black pepper — to taste • 3 - 6 ripe, sweet peaches — cut in half • 1 package tempeh — cubed • 1 medium bunch kale — stems removed, leaves cut into bite - sized pieces • 1/2 tablespoon olive oil • sea salt — to taste • 1 small head Romaine lettuce — torn into bite - size pieces • pine nut Parmesan - optional

-- 2 ripe bananas, peeled — 2 cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded

Crispy kale ingredients • 1 small bunch kale — leaves torn into bite - sized pieces • 1 - 2 tablespoons olive oil • 1 teaspoon maple syrup • 1 - 2 tablespoons nutritional yeast • sea salt • freshly ground black pepper

Cut or tear them into larger pieces so that, even in their softness, they retain some structural integrity — kale leaves can be stripped of their stems and torn in half; small zucchini can be quartered; beans can be left whole.

4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light - green parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey stock 1 cup diced parmesan cheese, plus 1/4 cup shredded

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»