6 cups vegetable broth 1 onion, chopped 4 garlic cloves, minced 4 carrots, thinly sliced 1 tablespoon dried dill 1 teaspoon turmeric powder 1 teaspoon fennel seeds optional: 1/2
teaspoon kale powder 1 can navy beans (15 ounces)
Not exact matches
1 bunch organic
kale, washed and dried and torn into large pieces 3 tablespoons coconut oil 3 tablespoons cocoa
powder 1 tablespoon raw honey 1
teaspoon cinnamon pinch of sea salt 1/3 cup coconut flakes
2 1/2 tablespoons ground flax seed 7 1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound
kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion
powder 2 tablespoons garlic
powder 2
teaspoons ground black pepper 1/2
teaspoon salt, plus more to taste
1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2
teaspoons garam masala 1 1/2
teaspoons cumin 1 1/2
teaspoons chili
powder 1
teaspoon red pepper flakes 1/2
teaspoon cardamom salt and pepper, to taste 2 cups dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn
kale
1/3 cup /.5 oz / 15 g finely chopped fresh chives 1/3 cup /.5 oz / 15 g finely chopped fresh dill 1 cup / 1.5 oz / 45 g finely chopped
kale 1 yellow or white onion, finely chopped 3 cloves garlic, finely chopped 1
teaspoon (toasted) cumin 1
teaspoons baking
powder
Ingredients 1 russet potato, spiralized 1 tablespoon of olive oil 1/4
teaspoon paprika 1/2
teaspoon garlic
powder 1/4
teaspoon chili
powder 1/2 cup yellow onion sliced 5 cups of chopped
kale, washed well 1 cup of chopped bell pepper 2 organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste
ingredients TURKEY CHILI WITH
KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optio
KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili
powder 2
teaspoons chipotle
powder 2
teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato
kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optio
kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
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
One
teaspoon of
powder is approximately a serving of vegetables (for example — one
teaspoon of
kale powder is about 6 - 7 large leaves).
All Green Tortillas: Add 1 tablespoons green
powder (spirulina, wheatgrass, crushed
kale chips, etc.), 1/2
teaspoon chia seeds, 3 tablespoons chopped chives to the masa harina.
1 ripe banana 1 1/2 cup frozen blueberries 1/3 cup frozen pineapple 1/2 cup spinach, packed to the max 1/4 cup
kale, loosely packed (don't go crazy here or the color will be discolored) 1/2 frozen or cooked beet (optional) 2
teaspoons hemp seeds 1/2
teaspoon Super Greens
Powder (optional but recommended) 1 1/2 cup milk of choice (cows, almond, coconut, hemp, etc) 1/2 cup of ice
Pin It Ingredients: 1 medium sweet potato, cut into 1/2 inch or smaller cubes 1 medium yellow onion, diced 3 cups of finely chopped
kale 2 cups cooked black beans 2 cloves of crushed garlic 1/4
teaspoon chipotle
powder 1... Continue Reading โ
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion
powder 2 tablespoons garlic
powder 2
teaspoons celery seeds 2
teaspoons dried ground thyme 2
teaspoons dried ground parsley 1
teaspoon dried ground marjoram 1
teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2
teaspoon freshly ground black pepper 1/2
teaspoon red pepper flakes (optional) 1/2
teaspoon mustard
powder 1
teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2
teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch
kale, preferable curly
kale (stemmed, leaves chopped)
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
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
1/2 cup raw pepitas 3 cups fairly tightly packed chopped
kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1
teaspoon seeded and diced hot pepper 1 1/2
teaspoons sea salt, or to taste ยน โ 8
teaspoon ground black pepper Pinch of cayenne pepper 1/4
teaspoon chipotle chile
powder, or 1/2
teaspoon chili
powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2
teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
INGREDIENTS 1 1/2 cup organic red lentils (uncooked) 2 3/4 cups organic vegetable broth 1 can organic full - fat coconut milk (13.5 ounce can) 3 Small organic roma tomatoes (diced) 1/2 Large organic onion (diced) 1 cup organic
kale (chopped) 2 tablespoons organic tomato sauce (I used tomato paste) 1 1/2
teaspoon organic ground cumin
powder 1
teaspoon pink himalayan salt 1 — 2 pinch organic cayenne pepper
I use frozen berries with 1 cup of coconut milk (or any seed / nut milk), 1 tb of maca
powder, 1 tb of ground flaxseed, 1 tb of quinoa flakes, 1 tb of barleygrass or wheatgrass
powder, 1 tb of hemp protein
powder, a handful of spinach or
kale, and half an avocado works well too for extra creaminess, 1 - 2 medjool dates or dried figs for sweetness and a
teaspoon of frozen ginger for a fiery kick to wake you up.
Stir
kale and 1/8
teaspoon chili
powder into barley until
kale is wilted; mix in cheddar.
In a blender, combine 1 cup unsweetened almond or rice milk, 2 scoops vanilla or plain protein
powder, 2
teaspoons coconut oil, 1 cup frozen mixed berries, and 1/2 cup spinach or
kale.
Chicken Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1
teaspoon sea salt 1 tablespoon chili
powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1
teaspoon crushed red pepper flakes 1
teaspoon smoked paprika 1
teaspoon chipotle chili
powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped
kale leaves Freshly ground black pepper to taste
2 onions 6 carrots 1 bunch
kale (about 6 ounces) 1 bunch collard greens (about 6 ounces) 3/4 cups coconut milk 2
teaspoons dried basil 1
teaspoon turmeric 1/2
teaspoon chili
powder Peel onions and slice vertically into thin crescents.
Stir Fry Ingredients 1 package tempeh, cut into strips 4 carrots, julienned 3 radishes, julienned 6 leaves green
kale, removed from stems and chopped water Marinade Ingredient for Tempeh 1 cup hot water 1
teaspoon onion
powder 1
teaspoon garlic
powder 1/2
teaspoon garam marsala 1/2
teaspoon turmeric 2
teaspoons dry dill In a bowl,...
14 ounces green
kale 1 cup water 2 ripe bananas, peeled 1 ripe pear, cut in sections 1 orange, peeled 1 cup frozen blueberries 2 - 6 medjool dates, pitted 1 - 4 tablespoon ground flax seeds 2
teaspoons maca
powder 1 - 2 Tablespoon cocoa
powder 1/4 cup sesame tahini 16 or...
Ingredients, Serves 1 2 cups baby
kale blend 1 tablespoon natural, no - salt / no - sugar peanut butter 1 tablespoon natural cocoa
powder 1/2 ripe frozen banana 1/2 -1 cup soy, hemp or almond milk 1/4
teaspoon vanilla extract Preparation Blend all -LSB-...]
12 oz unsweetened hemp milk 1 banana 1/3 bunch spinach 4 Tuscan
kale leaves 4 Swiss chard leaves 3 tablespoons flaxseeds 1
teaspoon Amla
powder Top off with frozen raspberry / blueberry / blackberry mix from Costco
14 ounces green
kale 1 cup water 2 ripe bananas, peeled 1 ripe pear, cut in sections 1 orange, peeled 1 cup frozen blueberries 2 - 6 medjool dates, pitted 1 - 4 tablespoon ground flax seeds 2
teaspoons maca
powder 1 - 2 Tablespoon cocoa
powder 1/4 cup sesame tahini 16 or more ice cubes
One
teaspoon of
powder is approximately a serving of vegetables (for example — one
teaspoon of
kale powder is about 6 - 7 large leaves).
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2
teaspoons sea salt 1/2
teaspoon ground turmeric 1/2
teaspoon onion
powder 1/2
teaspoon garlic
powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (
kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
For the Taco Filling: 1 medium sweet potato 1 onion 3 tbs olive oil 1 cup of cooked quinoa 4 large leaves of
kale 1 can of black beans 1
teaspoon chili
powder 1/4 tsp cumin Sea salt, to taste
2 cups chopped and packed
kale (about 6 - 7 stems - worth) 1/2 cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1
teaspoon gluten - free tamari soy sauce 1
teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot
powder Bring a medium saucepan of water to a boil.
1 pound of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound extra lean ground beef 1/2 cup cooked brown rice 1 cup of oats Warm water for the oats 1/2 cup raw carrots, sliced 1/2 cup
kale 1/2 cup celery 1/2 cup cottage cheese 1/2 cup frozen mixed vegetables, such as peas, broccoli and green beans 1
teaspoon alfalfa
powder A pinch of parsley 1 capsule of flax seed oil 3 tablespoons unsalted beef broth