Green-Bee Smoothie

Decided to switch it up this morning with a smoothie instead of juice. Mostly because I woke up so hungry I knew I needed some more fiber to keep me full through the morning.

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Green-Bee Smoothie:
yield: ~28 ounces

handful of romaine lettuce
1 pear
1/2 peeled lemon
2 small bananas
1/2″ piece of ginger
1/4 cup almond milk
1/4 cup filtered water

Topped with a bit of bee pollen for extra nutrients & yumminess. Yum!!

Happy New Year!

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Kale, Kale, Kale!

I received an email from my dear friend Monica yesterday asking what to do with her abundance of kale. As I was typing up an email full of ideas… I realized it it was a great opportunity to share the recipes I love on here. So, whether you find yourself having an abundance of kale, none (like moi), or simply wish to incorporate more into your diet, here are some ideas to get you started or keep you going!

My favorite way to drink kale is in a green juice (scroll down to see a few “daily green” variations). Hands down my favorite green to throw in the juicer.

Another option is to add to smoothies. The green peppermint smoothie is a tasty treat on a hot day and a great alternative to a minty milkshake. Adding a handful of kale to any smoothie will pretty much do the trick. If you find it to be unpalatable, add some more sweet fruit such as peaches, bananas, or apples. Another green smoothie I like comes from Kimberly Snyder’s Glowing Green Smoothie and I would just use kale in place of the spinach.

In addition to drinking kale – I love chowing down on this stuff. SO, so good. I love it so much I eat it straight up, I can just munch my way through a kale bed. But most people prefer things to be flavored and prepared, so here are some tasty salads and chip ideas.

Kale Chips

There are so many different ways to prepare kale chips. You can use either a dehydrator or your traditional oven. I have done both and prefer the dehydrator but the oven works does the job just as well!

Preparing the chips can be done in the same for both oven & dehydrator.

Begin with lots of kale. To prepare two baking pans of chips in the oven, I often bring in a entire shopping basket full of kale from the garden. It shrivels up quite a lot, so don’t be shy!

Rinse kale (easiest way to do this is fill a big bowl with cold water – or your sink – and gently wash the kale in the water. Remove from water and shake off water, pat to dry). Roughly chop kale. In large bowl, add a few tablespoons of extra virgin olive oil, salt & pepper to taste, and other preferred spices. Add kale to bowl, use hands to coat kale leaves, and spread evenly onto baking sheets or dehydrator sheets.

If baking in an oven: bake at 325 degrees Farenheit for 20-25 minutes. Remove when crispy.

If using the dehydrator: Most recipes call for 12 hours at 105-118 degrees. Basically leave in there until crispy!

Eat right away. I can never seem to keep these longer than a few hours after they are prepared as they become soft and wilty.

Oil, salt & pepper are a great basic recipe. Adding chipotle powder, nutritional yeast, garlic powder, cumin, curry, garam masala are all great options. Here we love lots of nutritional yeast and some unlabeled spicy powder that resides in the spick rack. Some great lideas include Sun-dried Tomato Cheezy Kale Chips from Oh She Glows and Spicy & Cheesy Kale Chips from Eating Bird Food.

Curried Kale Salad

This recipe comes from Rebecca’s friend Mary. She made it at our farm’s summer solstice potluck gathering and it went SO fast. A delicious and quick salad.

Wash a bunch or two of kale and de-rib leaves. To de-rib kale, hold at the base of the stem and tear the leaf right off. Thinly slice kale.

Dressing ingredients:

6-7 fresh dates
4 tbsp Braggs aminos (tamari or shoyu)
1 inch fresh ginger
2 cloves garlic
1-2 tbsp curry
6 tbsp olive oil
1 tbsp of lemon juice.

Combine dressing ingredients in blender. Mix and massage dressing into kale for a minute or two until the kale has wilted.

Below are some other great recipe ideas… some that I’ve made and some I have yet to. Once the kale is back in full swing around here I’ll be able to enjoy in these myself.

Sunshine In A Bowl from Peas & Thank You

Summer Kale Salad from The Nourishing Gourmet

My friend Greg from the farm makes a delicious Honey Mustard Dressing that was my staple dressing for kale salad. Greg & I both cook without measuring devices, we basically eye ball everything and taste test along the way. So what I learned from him is to combine ~1/2 C olive oil, 1/4 raw honey, 2-3 tablespoons dijon mustard, and either a touch of water or apple cider vinegar. Combine in a blender and massage into a bowl full of chopped kale. Sprinkle on sesame seeds, raisins and/or walnuts.

Hope this inspires you to enjoy some kale! There are hoards of great recipes ideas online. I am always looking for new ideas, particularly those that are others favorites, so do share if you have a favorite! I’m patiently awaiting our plants to grow back!

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a very green wednesday

Apparently yesterday was a day chock full of green!

am post- yoga rehydration: Green Juice (kale, celery, cuke, apple, lemon)

“lunch”: green grapes, zucchini & celery

snack: apple & coconut water

2nd snack: green smoothie (kale, 1/2 cuke, 1 banana, 1/2 small avocado, flax)

Post 2 hour run: a heaping bowl of salad greens & thai coleslaw x 2

I thought I had previously shared the recipe for thai coleslaw (raw, vegan)- apparently it was all intentions and no action! I love this particular recipe as it is full of nutrition, cheap and so easy! I usually omit the tamari & honey – and only add the herbs if I have them on hand.

thai coleslaw *adapted from Sunny Raw Kitchen

ingredients:

3 cups shredded cabbage (mix of green & purple)
1 cup shredded carrot
1 cup shredded zucchini
1 bunch fresh basil, chopped
1 bunch chives or green onion, chopped
1 bunch cilantro, chopped

Dressing:

2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/4 cup  low sodium tamari
1/4 cup olive oil
2 tablespoons of honey (or bit of stevia)
2 cloves garlic, minced
1 1″ ginger, peeled, finely minced
1 1/2 tsp curry powder
1 tsp chili powder

directions: Blend all dressing ingredients for dressing.  Add to chopped salad ingredients. Toss & serve!

and now i’m off to figure out why this new format won’t let me single space any of this and read The Dirty Life and Food and the City. I love having the space to read books for pleasure again… I can’t begin to imagine how many I’ll plow through at the farm this year!

Also working on many updates for the blog – be on the lookout – publishing soon!

Drinking Green

St. Patrick’s Day inspired me to make a delicious green mint smoothie in honor of the holiday. Since going out and drinking a bunch of beer doesn’t really appeal to me anymore, I considered this to be a healthy and much tastier substitute :) It was a perfect way to cool down since it was in the 80’s without a cloud in the sky. The weather has been lovely but wow, so different from typical mid-March!

This definitely ranks as a new favorite and won’t be reserved for St. Patty’s day – in fact I can’t wait to make another today!

Green Peppermint Smoothie

2 frozen bananas
1/2 cup almond milk
Handful of kale, stems removed (can substitute with spinach)
1 tbsp chia seeds or hemp seeds
1/8 tsp pure peppermint extract (~few drops)

Place all ingredients in a blender and blend well.

Optional additions:
-touch of cacao powder or cacao nibs (mint chocolate chip smoothie!?)
-1/4 cup soaked cashews (add some bulk and creaminess)
-fresh mint leaves (handful)