Kale and Beans

This has been my go-to meal lately. It’s a great way to incorporate more kale into my diet and sneak more kale into my husband’s diet! He had no idea it was kale until I told him after he ate the whole thing up! It’s so healthy and easy to make! I serve it over wild blend rice.

Recipe (adapted from FoodNetwork)

Makes 2 servings

Olive oil to grease pan
1 chopped onion
2 cloves garlic, sliced
Half batch of kale, chopped (without main stem)
sprinkles of red pepper flakes
Salt and pepper
1 can cannellini beans
1 cup chicken stock

1. Heat olive oil over medium heat in a large pan.
2. Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant.
3. Add the kale and let saute until it cooks down slightly.
4. Add the beans and the chicken stock.
5. Cover and let cook for 10 minutes.

Green Pineapple Juice

I love this for some tropical sweetness with the powerful green from kale.

Recipe:

Makes 2 small or 1 large drink

2 bunches celery
4 large kale leaves
1/3 pineapple
2 apples

“Sour Cream” & Onion Kale Chips

I love kale chips. What’s better than eating crunchy delicious snack that’s also packed with nutrients? These chips are awesome. Totally tastes like sour cream and onion chips, except it’s all healthy, raw ingredients! LOVE!

(Recipe from BlissTree)

1 1/2 cups raw cashews, soaked for 2 to 3 hours
4 Tbsp lemon juice
1 1/2 Tbsp raw apple cider vinegar
1/4 tsp sea salt
1 small red onion, sliced thin on a mandolin
1 head of green kale
1/4 to 1/2 cup filtered water

1.    Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.
2.    In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
3.    Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.

Raw Cheddar Kale Chips

(from Ani’s Raw)

Kale cut into bite size pieces (with stems removed).

For the cheddar flavor, I blended cashews, nutritional yeast, agave, and olive oil, which were then coated onto the kale pieces. Then, placed it in my dehydrator until they were crisp!

Comments on Final Outcome:
This is my favorite raw snack. So good for me and SO yummy!
Note: If you want to make kale chips but don’t have a dehydrator, no need to fret! Before I switched to a raw style diet, I used to make baked kale chips using this recipe. This was also delicious and got me hooked on kale chips to begin with.

My reason for keeping this ingredient around in my life:
Kale is an AMAZING anticancer food. Definitely a major keeper!