Kale is one of the healthiest leafy green super veggies on the planet! It is available in curly, ornamental, or dinosaur varieties and they all work fantastically in this delicious seasonal Fall/Winter salad. Not to mention that you are only limited by your imagination whe it comes to adding countless toppings to make this recipe even more amazing. Even if you hate green vegetables, we are sure you will LOVE this recipe!
- 1 Bunch Kale (stems removed and roughly choped into bite sized pieces)
- 4oz Crumbled Feta Cheese
- 1tsp Fresh Lemon Juice
- 1/8 Cup Balsamic Vinegar
- Salt & Pepper to taste
Some creative ideas:
- Combine all ingredients into a large bowl and knead with your hands (as if needing dough) until lightly broken down.
- Serve and ENJOY!!!!
- Include 4oz Almonds, 2oz Dried Unsweetened Cranberries, and replace Lemon Juice with Orange Juce for a holiday treat.
- Include 4 quartered fresh Figs and Walnuts for a sweet buttery treat.
Kale is a superfood to compete with all superfoods!
Its high concentration
of antioxidant vitamins, minerals, and phytonutrients have numerous health
benefits and including it into your diet on a regular basis may even
provide significant health benefits such as lowered cholesterol and cancer
protection.Just one little cup of Kale contains:
- 5 grams of Fiber
- 15% of the daily requirement of Calcium & Vitamin B6
- 40% of the daily requirment of Magnesium
- 180% of the daily requirment of Vitamin A
- 1020% of the daily requirment of Vitamin K
- as well as an excellent source of minerals including copper, iron, manganese, and phosphorus
You'll never want to buy a pre-packaged oatmeal again after trying this DELICIOUS, HEARTY, and WHOLESOME way to start off your day! This single serving recipe alone has over 7.5g of protein and close to 5g of fiber to fill you up and keep your hunger satisfied for a good long while!Ingredients:
- 1 Cup Boiling Water
- 1/4 Cup Steel Cut Oats
- 1/16 tsp Cinnamon
- Agave Nectar; to taste
- 1 Tbsp Chopped Walnuts and/or Almonds
- 1/3 banana, sliced
- Milk or Almond Milk to taste (optional)
- Pour the oats and cinnamon into boiling water. Continue to stir until thickening begins.
- Lower the heat until it begins to simmer and cook for 30 minutes, stirring occasionally. (*You may choose to stop here, cover pot, and let set overnight to speed up cooking time in the morning). It's important not to overcook the oats to maintain their yummy nutty flavour.
- Add the remaining ingredients, dig in, and enjoy!
With fresh avocado, crunchy cucumber and jicama, healthy quinoa, currants, pumpkin seeds, cilantro, mango lime vinaigrette, and much more - this fresh, filling, meal of a salad is sure to tickle your taste buds with an array of textures and unique flavor combos while filling your belly with happy contentment.
Try it tonight - You're sure to loooooove it!
1 cup chopped tomato
1 cup peeled, chopped cucumber
1 cup chopped jicama
1 cup chopped avocado
½ cup chopped red onion
½ cup coarsely chopped fresh cilantro leaves
4 tbsp. pepita seeds
4 tbsp. currants (may sub raisins)
2 tbsp. lime juice
½ tsp. sea salt
¼ tsp. pepper
2 cups mixed salad greens
4 cups cooked quinoa, cooled (may sub couscous)
8 cups water
1 cup black beans
1 cup pre-cooked shrimp, peeled and deveined or chicken, diced (leave out for a vegetarian/vegan option)
Mango lime vinaigrette:
1 cup chopped fresh mango
¼ cup Extra Virgin Olive Oil
¼ cup Agave Nectar syrup
¼ cup lime juice
1 tbsp. Apple Cider Vinegar
1 ½ tsp. sea salt
1 ½ tsp. grated fresh ginger
¼ tsp. ground cumin
Fresh mango, thinly sliced
1 tsp. cayenne pepper (optional)
1. Prepare quinoa: bring water to boil (2 cups of water per 1 cup quinoa). Add quinoa, reduce heat, cover, and simmer for 10-15 minutes. If any water remains, turn heat off and allow to sit to absorb remaining liquid. Cool to room temperature or remove premade quinoa from fridge.
2. Prepare salad dressing: place all vinaigrette ingredients in a blender and puree. Place in fridge to chill.
3. In a large bowl, combine tomato, cucumber, jicama, cilantro, avocado, red onion, and shrimp. Toss with lime juice, sea salt and pepper.
4. Add quinoa, dressing, and all remaining “salad” ingredients into the bowl. Toss thoroughly.
5. Distribute salad evenly onto serving plates/bowls then garnish with 2-4 slices fresh mango and lightly sprinkled with cayenne pepper.
*Adapted from Native Food's Ensalada Azteca*
This Minestrone is thick, hearty, and sure to to hit the spot on those cold and rainy winter nights. It is the perfect balance of rich flavorful broth to warm the senses and an array of ingredients to nurture the body. Ingredients
- 8oz chicken breast, skin removed, diced (leave out for a vegetarian/vegan option)
- 1tbsp extra virgin olive oil
- 4 cups reduced-sodium vegetable or chicken broth
- 4 cups ripe tomatoes, diced
- ½ cup white beans (cannellini or navy)
- 2 carrots, peeled and chopped
- 1 celery stalk, ¼” sliced
- 1 cup onion, chopped
- ½ cup green beans, 1” chopped
- 1-2 tbsp garlic, minced
- 1 teaspoon fresh or dried thyme
- ½ teaspoon fresh or dried sage
- 2 bay leaves, whole
- ½ teaspoon oregano
- 6 sprigs fresh basil
- Salt and ground black pepper
- 1 ½ cups whole wheat pasta
- 2 cups coarsely chopped fresh spinach
- 4 tablespoons grated Parmesan or Romano cheese (optional - leave out for vegan option)
: In a large pot, add oil over medium heat. Add chicken, onions, carrots, celery, salt and pepper and sauté until ingredients begin to sweat (about 2-3 min.). Add spinach, garlic, and tomatoes continuing to sauté until ingredients break down and liquid has mostly evaporated. Add thyme, sage, bay leaves, and oregano; stir until ingredients are thoroughly mixed. Add broth, green beans, and white beans. Turn heat to high and bring to a boil. Once beans are soft enough to eat, add pasta. Cook until pasta is at desired texture. Turn off heat, add basil, salt and pepper to taste. Ladle into serving bowls. Sprinkle cheese over top and garnish with a fresh sprig of basil. ENJOY!