I really like to grill vegetables and greens, such as baby bok choy, or
whole kale leaves, or romaine (for a grilled Caesar!).
The secret to eating
whole kale leaves is making sure they're small and ultimately tender.
Not exact matches
We had a jar of spicy green herb sauce
left from our meal prep this week so I used that as sauce and went with the
whole green vibe and added lemony
kale as topping.
You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large
kale leaf (Romaine lettuce
leaves also work well for this purpose, as would a chard
leaf, if it's big enough), or you can use this as a filling for vegan burritos, by scooping some into
whole wheat, spelt, corn or other tortillas.
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.
Say good - bye to bacon bits: Top a baked sweet potato with garlic, olive oil, a
whole bunch of
kale, and protein - packed ricotta for a complete meal that'll
leave you satisfied «til the next one.
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
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.
1 large bunch greens (such as spinach, mustard greens,
kale, or broccoli rabe; about 1 pound), thick stems removed, spinach
left whole, other greens cut into 1 - inch strips (about 10 cups packed)
I might use 3 - 6 stalks of celery, 1/2 -1 cucumber (with skin if organic), 5 - 10 dark green
leaves with stalks (can be
kale, collards, chard), 1/2 -1
whole lemon with the skin, 1 to 2 inches of
whole, fresh ginger (with skin).
If the
kale is young and tender, the stems do not need to be removed and you can use the
whole leaf.
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 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)
8 ounces
whole - wheat penne pasta 2 tablespoons olive oil 4 3 - ounce sweet Italian chicken sausages, casings removed 2 garlic cloves, minced 2 ounces (about 3 - 4
leaves) lacinato
kale, ribs removed, sliced thinly crosswise 1 cup pitted Kalamata olives, roughly chopped 1 cup marinated roasted tomatoes, roughly chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Grated Parmesan for serving
4 lb (ish) organic
whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of
whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay
leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or
kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
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
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.
Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut squash, cut into 1 / 2 - inch dice (3 cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2 cups
Whole Grain Einka (einkorn) 10 ounces Tuscan
kale, stemmed,
leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2... Continued
Instead of opting for bread, buns, or a tortilla, choose
whole leaves of romaine lettuce,
kale, or collard greens to wrap sandwiches and burgers.
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon
whole grain mustard 1/2 bunch curly
kale, ribs and stems removed,
leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)
Remove center rib from each
kale leaf,
leaving the
leaf whole and uncut at leafy end.
4 lb (ish) organic
whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of
whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay
leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or
kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
1 5 - ounce package mushrooms, such as Cremini or button, stems removed 1/2 cup
kale leaves 1 teaspoon rosemary
leaves 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup gluten - free or
whole wheat seasoned breadcrumbs 1 tablespoon grassfed butter or extra virgin olive oil 1/4 cup grated Parmesan or Manchego
2 C water (or coconut water, or water kefir) 1/4 fresh
whole organic lemon with rind 1 - 2
leaves kale (depends on size) 1 - 2
leaves collard greens (depends on size) 1
leaf chard 2 handfuls spinach 2 C fruit 2 squirts liquid stevia
Be sure to consume both cooked and raw (juice or
whole leaf) forms of
kale and swiss chard.
My regular morning smoothie includes
whole fruit (apple, orange, dates, cranberries, other berries), vegetables (red cabbage, dark greens such as
kale, carrots, celery), spices (fresh ginger, cinnamon), flax seed, and some powdered green tea
leaves and hibiscus
leaves.
Lately, I've found that drinking filtered water (to remove toxins like chlorine and fluoride) and eating a combination of raw
kale greens, raw spinach
leaves, various nuts,
whole grains, various beans for protein, avocados, bananas, organic
whole milk, blueberries, dark chocolate, ginkgo biloba, and L - DOPA mucuna gives me a HUGE boot to my dopamine levels, making me feel optimistic and actually wanting to do creative things again — and that's been such a rare experience for me that it's
left my head spinning.