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kale
Choose to Be Raw
May 1st, 2013Common 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
March 1st, 2013A 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
March 1st, 2013To 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
Sesame Kale Chips
September 1st, 2012UnfeaturedWeekly Recipe:NonWeekly2 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
October 1st, 2011UnfeaturedWeekly Recipe:Weekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/collard-greens.jpg "[title]")
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
January 1st, 2009Unfeatured3/4 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 feta1. 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
January 1st, 2009Unfeatured1 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 taste1. 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.
No-Cook Massaged Kale
January 1st, 2009Unfeatured1 bunch of kale, finely chopped
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice, fresh
1/2 teaspoon sea salt
Tomato, avacado, chili powder (optional)In a large bowl, combine kale, extra-virgin olive oil, lemon juice, and sea salt. Using your hands, massage all the ingredients together—tenderizing the greens without having to cook them. Add tomato, avocado, and chili powder for a Mexican flair.
In Season: Kale
January 1st, 2009If kale’s rough texture and earthy flavor intimidate you, consider one more reason to step out of your comfort zone: This wild cabbage has more nutritional value in fewer calories than most foods you’ll find in the produce aisle. Rich in calcium, iron, and vitamins A, C, and K, kale also has seven times the beta-carotene of broccoli and 10 times more lutein.
It's Easy Eating Green
August 1st, 2008Craving salads this time of year—but tired of the same old bowl of greens? Move over, iceberg: These leafy greens will transform your next salad and help you get your recommended daily veggie intake. San Francisco-based chef and nutrition consultant Grace Avila shares her favorite preparations and pairings for the following eight super-greens.
Spruce up your next meal with these 8 unusual salad greens.
