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August 2013

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This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, vegetarian and vegan.

After a visit to the Farmer’s Market, I had a large bag of kale and some gigantic elephant garlic that I had planned on sautéing together in a little oil and apple cider vinegar (my usual go-to kale dish). However, with the addition of only a few raw ingredients, I ended up making a delicious and satisfying meal!

Notes

  • Recipe Yields: 2 servings
  • Prep time: 10 minutes
  • Cook time: 5-7 minutes

Ingredients

  • 1 bunch of kale, washed and trimmed from stems
  • 1-2 Tbsp. Extra Virgin Olive Oil or Coconut Oil
  • 1 Tbsp. chopped garlic
  • 2 Tbsp. Apple Cider Vinegar
  • 1 15 oz. can Chickpeas, drained and rinsed
  • ½ red onion, thinly sliced
  • 2 Tbsp. raw, unsalted sunflower seeds
  • 1 avocado, sliced
  • Salt and Pepper to taste

Preparation

  1. Heat a medium-sized sauté pan on low-medium setting.  Once heated, add the oil and garlic, cook for about 30 seconds.
  2. Destem kale, pulling leaves away from the stems. Discard stems. (This step is optional).
  3. Cut the kale into ribbons and add to the sautéing garlic and oil, then add the Apple Cider Vinegar.
  4. Cook the kale for approximately 4-5 minutes, tossing occasionally.
  5. Remove pan from heat and toss in remaining ingredients.

You can serve this dish warm, at room temperature, or chilled! We know that kale is a great source of vitamins and minerals, but recent studies have also shown that kale can help regulate detox at a genetic level. Also, by adding beans (protein), seeds and healthy fats, this dish becomes a complete and satisfying meal.

 

Eat Mindfully,

Holly

 

Inspired to create some diversity in my blended soups while on the CLEAN program, I came up with this simple and tasty recipe.  Using ingredients I had on-hand, I blended roasted butternut squash – known for its abundance of carotenoids – with some sweet and savory flavors to create a deliciously balanced soup.

Notes

  • Recipe Yields: 4 servings
  • Prep time: 5-10 minutes
  • Cook time: 35-40 minutes

Ingredients

  • 1 (2-3lb.) Butternut squash
  • 3 Celery stalks
  • ½ Sweet, organic apple (such as Gala or Pink Lady)
  • 3 cups organic chicken or vegetable stock (use veggie stock for a vegetarian/vegan recipe)
  • 1-2 tsp black pepper
  • 2 tsp. fresh thyme

Preparation

  1. Preheat oven to 425° F. Then cut the squash in half, length-wise, and scoop out the seeds.
  2. Brush each cut-side of the squash with extra virgin olive oil and season with salt and pepper. Then place the squash in a pan, cut-side up, and bake for 35-40 minutes or until fork tender.
  3. Meanwhile, remove the skin from the apple and cut it into bite-size chunks.
  4. Remove outer layer of celery strings by either peeling them or cutting down the length of the stalk. Then cut into 1-inch pieces.
  5. Once squash is cooked and slightly cooled, scoop the cooked flesh out of the skin and into a blender.
  6. Add stock, apple, celery, pepper and thyme and blend until smooth.

You can also garnish each bowl with slices of avocado, toasted pinenuts, or some fresh, chopped thyme leaves.  Serve warm or cooled and enjoy!

Happy Blending!

-Holly