Sentences with phrase «use kale and spinach»

I have used kale and spinach alternately and substituted cauliflower or broccoli for the zucchini.

Not exact matches

Because of this reason, cold press juice which is made by chopping and crushing produce such as spinach, kale and ginger without using heat, thereby yielding highly nutritious juice, has risen to prominence.

Ingredients used in the company's products include organic cacao nibs, freeze - dried acai and raspberries, goji berries, mangoes, bananas and even freeze - dried spinach, kale and broccoli sprouts.

I have made this at least once a week since you shared with us and have used broad beans, kale and courgette when I ran out of peas and spinach!

Hi Inês, you can skip the sumac on the sunflower seeds and use fresh spinach or chard instead of kale.

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

I forgot to buy spinach and used a bit of kale instead.

I must admit I used mixed berries not just blueberries and I only had spinach and not kale I used all the other ingredients as per instructions.

I used spinach (not a big fan of kale) and added a bit of orange zest and some smoked trout to turn it into a more substantial dinner.

We have used half of the greens of spinach and half of kale.

I used kale instead of spinach and added extra tomato sauce between the layers.

I make tons of homemade pesto and freeze it every summer with a basil / arugula / spinach / kale blend of greens from my garden and now I have yet one more use for my stash of frozen pesto.

Again, whatever you've got around — I used a combo of mizuna, curly kale, cavolo nero, baby spinach, rocket, and buttercrunch, as that's what we had in our garden.

This is exactly how I saute my kale and I also use the package mix from TJs: Sothern Blend of Greens from TJs (mix of collard, turnip and spinach).

Using spinach is best because you don't taste the green leaves at all, but if you have high iron or hemochromatosis then baby kale leaves are a great alternative and are lower in iron.

Using not only spinach but other seasonal vegetables as well (kale, chives, shallots, and eggs), serving this dish would bring joy to any table.

I used a mixture of organic baby spinach with Eat Smart Salad (contains: carrots, red cabbage, kale, beet greens, broccoli stalks) and added mandarine.

olive oil 1 shallot, peeled and chopped 2 cloves garlic, peeled and minced 1 package tempeh, cubed 1 green pepper, diced 1 cup mushrooms, sliced 1 cup peeled and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below

The second time I made it I used half spinach and half kale for a little something different.

I use almond milk, banana, berries, and kale or spinach (for iron).

Superfood Smoothies 1 C greens (any combo of spinach, beet greens, kale or swiss chard), washed and chopped 1/3 cucumber (about 4 - 5 thick slices), sliced and quartered 1 small beet, peeled and finely grated (use a microplane!)

I made the Zuppa Toscana today and it was fantastic!I used spinach instead of kale.

I have always used sweet sausage and have used both kale and fresh spinach, which ever I have on hand.

Steve and I ate them with a spinach and kale salad, using the remaining teriyaki sauce as a salad dressing.

Spinach and kale are my favorite greens to use, but any leafy green with a relatively mild flavor will work

I used butternut squash and since I didn't have any spinach I used a big handful of cavolo nero kale that I sliced into ribbons.

For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive oil — salt, pepper

Another tip to help get dinner on the table quickly would be to use pre-washed baby greens, such as spinach, kale and chard, that are available at many grocery stores.

Tips for eating more: Arugula is often seen as a specialty green, and can be used to spruce up a spinach or kale salad.

I used kale, and watercress and spinach I had and it is (I have to say again) so good!

I know kale is difficult / impossible to find in Belgium outside of the winter season and had already planned to use spinach, but I thought for sure that I could find a summer squash.

Instead of the turnip greens used a mix of mizuna, mustard greens, baby kale and baby spinach.

Just so happens I have spinach, kale AND buttermilk to use up.

And if you have kale you need to use, trade chopped kale for some of the spinach if you like.

If you prefer, you could use spinach in place of the kale, and garnish it with some lightly toasted pumpkin seeds or other nuts in place of the pine nuts.

Hi Cassie — This sounds like a great «clean out your crisper» meal... I saw the post on using up stale bread... If you are thinking of a post to «use up your veggie leftovers» this recipe would be great and is probably pretty versatile with substitutions (spinach for kale, green beans for edamame etc).

Only change I made was to use kale instead of spinach and 3 times as much to load up on veggies.

I used fresh veggies and substitued baby spinach for the kale.

I made these this morning using fresh basil and spinach instead of dill and kale.

3 - 4 cups fresh, organic and seasonal veggies (use at least one green veggie such as spinach or kale and one orange or root vegetable such as carrot, sweet potato or squash)

I used curly kale for the greens this time, but baby spinach, Tuscan kale (above), and Swiss chard all make for fine substitutions.

I love using organicgirl SUPER SPINACH because it not only includes baby spinach, but also baby bok choy and sweet babSPINACH because it not only includes baby spinach, but also baby bok choy and sweet babspinach, but also baby bok choy and sweet baby kale.

3 cups coarsely chopped and lightly packed fresh mustard greens (feel free to use the greens of your choice, e.g. kale, spinach, Swiss Chard, etc..)

As a certified natural chef who has studied nutrition, I would caution using raw greens like spinach and kale in smoothies.

When I used to think of greens, I would imagine spinach, kale, and maybe some swiss chard, but collard greens were never really on my radar.

I used green bell pepper, peas, cilantro and sugar snaps, but for an even greener curry you can add spinach or ever kale, use whatever your heart desires.

I made this tonight using a mix of spinach, baby kale, and chard and also added a bit more water to make it more soup - like.

I add more chickpeas, and use another green such as baby kale, spinach, or arugula in place of mustard greens (not a big fan of mustard greens), and since we like greens I often add more than the recipe calls for.

I used a mix of organic spinach, kale, and swiss chard but you can use whatever leafy greens you have on hand.

GaleMarie, Definitely a great substitution, I also have used spinach instead of kale and is tha bomb!