Tag Archives: kale

Coconut Kale Chips

Appetizers and Side Dishes, , , , , , , ,

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Coconut Kale chips

1. Massage kale leaves with melted coconut oil (1-2 tbsp), coconut aminos (drizzled), salt (1/4 tsp)
2. Spread evenly on non stick flat cooking tray and top w shredded coconut and coconut flakes.
3. Bake 350 for 10-15 min

A real treat!

*Inspired by a recipe (crispy kale chips) in ‘Heal Your Gut cookbook’ by Hilary Boynton & Mary G. Brackett

Raw ‘Cheesy’ Roasted Red Pepper Kale Chips

Raw Food Creations, , , , , , , , , , ,

Raw Cheesy Roasted Red Pepper Kale Chips

While juicing recently I spent a lot of time online looking at online videos of recipes and bookmarked several that I knew I wanted to try. This was one of the first things I made and has also turned out to be the most repeated thing I’ve made over the past few weeks. I am eating kale chips almost daily thanks to this recipe, and they never taste the same. I have been able to use an assortment of nuts, a variety of peppers, and both straight and curly kale to mix things up.

Here is a link to the original recipe I found online:

For the nut cheese, she uses walnuts in her video where as I chose to use a combination of soaked cashews and macadamia nuts instead because they were what I had on hand at the time. I’ve tried walnuts once and liked the kale chips just fine, but the cashew and macadamia nuts really seem to set this recipe apart from anything I’ve had before.

Ingredients:

  • 1 bunch of kale (curly or straight)
  • 1 red bell pepper (or more)
  • 1 cup of soaked raw nuts (macadamia nut & cashew..  or any variety)
  • 1/4 cup maple syrup (or less)
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup nutritional yeast (or less)
  • 1/2 teaspoon cayenne (or to taste)

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Sweet Potato and Chickpea Bites

Appetizers and Side Dishes, , , , , , , , , , , , , , , , ,

Sweet Potato, chickpea bites

These delicious bites turned out better than I’d ever hoped. I’m really pleased with how tasty they are.

Original Recipe:

http://cheapeatsforthegreenbean.com/2014/08/03/sweet-potato-and-chickpea-bites/

I modified the recipe to include ingredients I already had on hand. I only had one sweet potato for instance, and I used Tarragon as a garnish instead of scallions as the recipe originally calls for.

Ingredients I used:

  • 1 large sweet potato
  • equal amount chickpeas as sweet potato (I used frozen, thawed)
  • Kale, fine chopped
  • Garlic
  • Coconut Milk
  • Coconut Oil
  • Seasoning: paprika, cayenne, red chili flakes, curry powder, nutritional yeast, salt & pepper
  • Fresh Herbs I used: Thyme & Tarragon

 

Directions:

  1. Boil sweet potato & prepare chickpeas (frozen, thawed on stove)
  2. Sautee garlic (briefly, until fragrant)
  3. Add Kale and reduce heat to low, cover and steam (very briefly)
  4. Season with: Paprika, cayenne, red chili flakes, curry powder
  5. Add thawed chickpeas and stir well.
  6. Combine in a large bowl with sweet potato mash, 3-4 tablespoons of coconut milk and nutritional yeast.
  7. Add S & P and any additional seasonings. I added fresh Thyme and Tarragon from the garden.
  8. Bake in a greased muffin tin (coconut oil works well for greasing) –  20 minutes at 450 degrees.

Voila !

 

 

Quinoa and Mung Bean Soup with Kale

Soups, , , , , , , , , , , ,
Quinoa and Mung Bean Soup
A wonderfully comforting dish for a chilly winter day or anytime.

Ingredients:

  • Quinoa
  • Mung Beans
  • Onions
  • Garlic
  • Kale
  • Ghee
  • Nutritional yeast
  • Seasonings: mustard seeds, curry powder, cayenne, and S & P

Directions:

  1. Prepare Quinoa and Mung Beans together, 1/2 C Quinoa with 1/2 C Mung Beans and add 4 C of water or broth. (I used half water and half broth and the flavor is wonderful!)
  2. Prepare Vagar (Ghee with seasonings): adding mustard seeds first, and once they pop add curry powder, cayenne or spices of choice, then saute onions, adding garlic towards the end.
  3. Once mung beans and quinoa are cooked fully, texture should be a soft consistency (about 20 minutes) add onions and chopped Kale, cover and let simmer on low for an additional 10 minutes or so.
  4. Add extra seasonings if needed and top with nutritional yeast before serving.

Enjoy!

*Note: Before adding water/broth I like to allow quinoa to rest for a moment on the hot surface of pot to enhance it’s toasty flavor.

A sweet hello from a beautiful friend this morning.
A sweet hello from a beautiful friend this morning.