Super Green Salad
This is not your average salad. It is packed full of fresh crunchy veggies and has a creamy tahini lemon dressing. This salad has so much flavor the whole family will love it.
Tag: kale
Stuffed Sweet Potatoes with Lentils and Cashew Cream
Stuffed Sweet Potatoes with Lentils and Cashew Cream
These stuffed potatoes are the perfect meal. They full of flavor and are super nutritious. The sweet potatoes are filled with a mixture of lentils and kale and then topped with a creamy cashew and tahini sauce.
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Avocado Basil Salad Dressing
Kale Salad with Avocado Basil Dressing
Creamy avocado basil dressing is perfect for a summertime salad. This is so easy to make and has simple ingredients. It is great on salad or as a dip for veggies.
Vegan Lemon Kale Pasta
Vegan Lemon Kale Pasta
This time of year is so busy for my family. It seems like we have something going on every night of the week. Both of my older kids are involved in sports and always have school stuff happening. Even with all the craziness, I still feel it is important to sit down to dinner as often as possible and I also like the kids to have a healthy meal before they play or practice. I can’t always make it happen of course, but its a goal. I also have learned the hard way that eating is essential before going to the ballpark because the concession stand food is scary and vegan options don’t exist.
Vegan Kale and Sweet Potato Salad
Vegan Kale and Sweet Potato Salad
This is my new favorite way to eat kale. I have always cooked it, but it is so much better raw. I thought the kale would be more bitter, but it really has a great flavor when its raw. My son just wants it raw now too (unless I am making kale chips). He ate 3 huge servings of this salad. It is so colorful and it is packed full of nutrients and the quinoa gives the salad a little more protein.
I have been trying to eat more raw foods lately in an attempt to detox after the holidays. Some things, like kale, are great raw. Other things, like sweet potatoes, not so much. I have also greatly reduced my coffee consumption, which was really scary for a family for a few days, and given up refined sugar. I am feeling much better already, so hopefully I can stay on track this time.
Kale and Sweet Potato Salad
1 Tbsp olive oil
2 sweet potatoes peeled and cut into 1/2 inch cubes
1/2 cup quinoa, uncooked, rinsed
1 bunch kale
3 oranges sectioned
3 large carrots peeled and grated
1/2 cup raisins
Balsamic vinaigrette- recipe follows
Pre heat the oven to 400. Place the sweet potatoes on a large sheet pan and toss with the olive oil and a little salt. Roast them for about 20-25 minutes until they are fork tender. While the potatoes are roasting, cook the quinoa. Bring 1 cup of water to a boil in a small sauce pan. Add in the quinoa, reduce the heat, cover and simmer for 15 minutes. Remove the stem from the kale and chop it. Put the kale in a large bowl. When the potatoes and quinoa are finished, combine them with the kale and all the remaining ingredients and toss it together.
Balsamic Vinaigrette
1/4 cup balsamic vinegar
1 TBSP dijon mustard
1 TBSP agave nectar or honey
1/4 tsp salt
pepper to taste
Combine all the ingredients in a small bowl and whisk until well combined.
Kale Chips
Vegan Kale Chips
I have to warn you that these kale chips are addictive. They are crispy, crunchy and a little salty like potato chips and once you start eating them you can’t stop. Kale chips are so popular in our house that we all fight over them. I always have to make a big batch. This is a great way to eat your greens! Add some nutritional yeast or your favorite spice mix to add some more flavor.
Kale Chips
1 large bunch of kale
2 TBSP of olive oil
salt
Preheat oven to 350. Wash and dry the kale and tear it off the stem. Then tear it into 2 inch pieces and put it on a baking sheet. You will probably need to pans. Make sure the kale isn’t piled up to much, you want it in a single layer. Rub it with the olive oil until it is evenly coated. Bake the kale for 10 minutes and then toss it around on the pan. Return it to the oven and toss it again after 5 minutes. It should be getting crunchy at this point. Keep checking the kale every couple minutes until it is all very crispy. It usually takes about 20 minutes, but it can take more or less time so keep a close eye on it. As soon as it comes out of the oven lightly sprinkle it with salt. Eat it right away so it stays really crisp.
White Bean and Kale Soup
My son’s 6th birthday was on Saturday, so we kind of overindulged this weekend. We had a lot of fun and a lot of good food, most of which was not really healthy. Today I am paying for it, so I wanted something to help get me back into balance. This soup is perfect for that. It is nice and light, but full of vitamins from the kale and protein from the beans. I used dried beans, but if you use canned beans this soup comes together in no time at all.
White Bean and Kale Soup
2 cans of white beans rinsed and drained or 1/2 pound of dried beans cooked
1 TBSP olive oil
1 medium onion diced
2 carrots chopped
2 stalks of celery chopped
1 clove of garlic finely diced
1/2 of a large bunch of kale, stems removed and cut into small pieces
5 cups vegetable broth
2 tsp herbs de provence
salt and pepper to taste
Heat the oil in a large pot. Add the onion, carrot and celery and cook for 10 minutes until the veggies are softened. Add in the garlic and cook 1 minute more. Add in the stock, beans, kale, herbs, salt and pepper. Bring it up a gentle boil and then turn down the heat. Simmer the soup for 10 minutes.