Kale


put 2 c apple juice in blender
add 2 cups cleaned baby spinach + 1 1/2 handfuls kale (no stems)
handful fresh mint, destemmed (about 2 long stalks worth)
2 T honey (or more if you want sweeter)
blend together
blend together
add 1 cup frozen berries
add 1 peeled orange (optional)
and any other fruit laying around
1-2 T oil (flax, avocado, coconut, grapeseed etc) (you can leave out the oil if you don’t want the extra fat)
blend, drink

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This is a wonderful hearty Italian soup for our meat eaters…enjoy.

Ingredients

12 links spicy pork sausage, sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken soup base
4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
1/3 cup heavy cream
Directions

Preheat oven to 300 degrees F (150 degrees C).
Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
Stir in broth, water and potatoes; simmer 15 minutes.
Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

from Cooking Light
March 2000, serves 4

8 sun-dried tomatoes not in oil
1 cup yellow cornmeal
32 ounces vegetable broth
olive oil
4 cloves garlic, minced
¼ cup grated Parmesan cheese
½ cup boiling water
black pepper
1 cup water
2 cups sliced red spring onion
5 cups coarsely shredded red kale (or beet greens, collards, etc.)

Place sun dried tomatoes in a small bowl and cover with boiling water.  Let stand until the tomatoes soften, about 15 minutes.  Drain and slice.  Combine cornmeal and black pepper to taste in a large saucepan.  Gradually add 3 cups of the broth and 1 cup water, stirring frequently.  Remove from heat and keep warm.  Place a large skillet over medium heat and add a little olive oil.  Add onion and sauté 10 minutes or until tender.  Add sun-dried tomatoes and garlic, and sauté 1 minute.  Stir in 1 cup broth and greens, and bring to boil.  Cover, reduce heat, and simmer 15 minutes or until greens are tender.  Stir in black pepper to taste.  Spoon polenta onto a plate and top with greens and cheese.