• Sweet-and-Sour Asian Cabbage and Kale

    Weekly Recipe: 
    SERVES 4

    1 tablespoon plus 2 teaspoons tamari

    1 tablespoon freshly squeezed lime juice

    1 tablespoon Grade B maple syrup

    1 teaspoon toasted sesame oil

    1 teaspoon grated fresh ginger

    2 tablespoons extra-virgin olive oil

    4 cups stemmed and chopped lacinato kale, in bite-size pieces

    Sea salt

    2 cups shredded red cabbage

    1 tablespoon sesame seeds, toasted

    Put the tamari, lime juice, maple syrup, toasted sesame oil, and ginger in small bowl and stir to combine. Heat the olive oil in a large, deep skillet over medium-high heat. Add the kale and a pinch of salt and sauté for four minutes. Add the cabbage and another pinch of salt and sauté for two minutes. Add the tamari mixture and cook until tender, about two minutes. Sprinkle with the sesame seeds and serve immediately. Source: Reprinted with permission from The Longevity Kitchen by Rebecca Katz with Mat Edelson.

  • Cider-Braised Kale with Apples and Sweet Cherries

    Weekly Recipe: 
    SERVES 4-6

    2 tablespoons bacon fat

    1 small red onion, thinly sliced

    2 bunches Lacinato kale, stems removed and leaves coarsely chopped

    1 apple, peeled, cored, and thinly sliced

    1 cup dried sweet cherries

    ¼ cup hard cider

    1 teaspoon apple cider vinegar

    Melt the bacon fat in a cast-iron skillet over medium heat. Toss the red onion into the hot fat and fry until fragrant and softened, about three minutes. Stir in the apples and fry them until tender enough to pierce with a fork, about four minutes, then toss in the kale, and cook until barely wilted. It should only take a minute. Stir the sweet cherries and hard cider into the wilted kale and apples. Simmer until the liquid is mostly evaporated, about five minutes. Stir in the apple cider vinegar and serve. Source: Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther

  • Health Tips: Kale (Surprise!)

    >>Ounce for ounce, kale has more vitamin C than an orange

    >>A cup of kale has 121 mg of ALA, an omega-3

    >>Kale has 133 percent of your daily vitamin A

    >>Ounce for ounce, kale has more calcium than milk

    >>Warning: It’s more likely to have pesticides than other veggies, so buy organic or grow your own

  • Choose to Be Raw

    Common sense has always indicated that eating fruits and veggies is good for you—what common sense failed to mention is how valuable it is to eat those foods raw. Sometime after we discovered fire, we abandoned our “rabbit food” palate for a predominantly cooked diet.

    Learn to ditch your processed foods
  • Eating Raw is a Lifestyle

    A raw food diet is a lifestyle choice, not a weight loss plan. It centers on eating plant-based foods in their most natural state—uncooked and unprocessed.

    Rebalancing acid and alkaline

    Raw foods add balance to the Western diet
  • The New Beef

    To say that kale is one of the healthiest foods on the planet may be an understatement. Why else would it be dubbed “the new beef,” “queen of the greens,” or a “nutritional powerhouse”?

    Why kale is the best thing you’ll eat all year
    By Amy Vergin
  • Sesame Kale Chips

    Weekly Recipe: 

    2 bunches of curly kale

    1 tablespoon oil (grape seed, coconut, olive, sesame)

    1 teaspoon fresh lime or lemon juice

    ¼ cup sesame seeds

    ¼ teaspoon sea salt

    Preheat oven to 200 degrees Fahrenheit. Line two large baking sheets with parchment paper. Remove stems from kale, tear into large pieces, and place in bowl. Add oil, lime/lemon juice, sesame seeds, and salt; toss with hands to evenly coat. Place an even layer on bottom of baking sheets. Bake for 40-45 minutes, until kale looks “dry.” Remove from oven and let cool on baking sheets for 10-15 minutes. Recipe provided by Amanda Skirp.

  • Sautéed Collard Greens & Kale

    Weekly Recipe: 
    Chances are you use the same oil for every sauté dish. But if you pick oil unique to the dish you are cooking, you can produce much better flavor. Put away your vinegar and replace it with grapeseed oil to bring out the delicious, subtle flavors of these greens.

    1 large bunch collard greens, about 1 to 1-½ pounds
    1 large bunch kale, about 1 to 1-½ pounds
    3 tablespoons grapeseed oil or olive oil
    6 cloves garlic, minced
    ½ teaspoon salt
    ½ teaspoon freshly ground pepper
    Juice of ½ lemon
    A few dashes hot pepper sauce (optional)

    1. Rinse collard greens and kale in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into ¼-inch strips. You should have about 8 packed cups.

    2. In a well-seasoned heavy skillet or wok, heat the grapeseed oil over medium-high heat. Add the garlic and cook, stirring for 30 seconds. Add half of the collard greens and cook, stirring, for another 30 seconds.

    3. Add half of the kale and cook, stirring, for about 1 minute, until it begins to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.

    4. Season with salt, pepper, and lemon juice. Add a few drops of hot pepper sauce, if desired.

  • Greek-Style Kale Salad

    3/4 pound kale leaves
    1/4 cup olive oil
    1/4 cup lemon juice
    1/4 teaspoon crushed red pepper
    Salt and pepper
    1/2 cup grape tomatoes
    1/3 cup kalamata olives, pitted
    2 ounches crumbled feta

    1. In a large pot of boiling water, blanch kale leaves until just tender, about 1 minute. Drain, and rinse under cold water to cool.

    2. Transfer kale to a clean kitchen towel, and press dry. Fluff up the leaves, coarsely chop, and transfer to a large bowl.

    3. In another bowl, combine olive oil with 1lemon juice,  crushed red pepper, and season with salt and pepper to taste. Add grape tomatoes, kalamata olives, and crumbled feta to the kale.

    4. Add the dressing, and toss to coat. Great by itself, or chop finely and use as a stuffing for roasted red bell peppers.

  • Steamed Sesame Kale

    1 large leek, sliced into 1/4-inch rounds
    1 head of kale, chopped into small pieces
    1 to 2 tablespoons extra-vigin olive oil
    2 tablespoons seasame seeds, toasted
    Tamari or soy sauce
    2 teaspoons ume plum vinegar or lemon juice
    Salt to taste

    1. In a large steamer, place  leek. Steam until translucent, mixing occasionally; then add one head of chopped kale. Steam just long enough so that kale is tender, but not soggy.

    2. Remove, and toss in bowl with extra-virgin olive oil, toasted sesame seeds, a few splashes of tamari or soy sauce, and ume plum vinegar or lemon juice. Salt to taste.