Kale

Ingredients • salmon fillets 2 • vegetable oil • sesame seeds 2 tbsp • broccoli 1 small head, cut into florets • sugar snap peas 100g • pak choi 2, quartered • spring onions 2, cut into 3cm-long pieces • sesame oil 1 tsp • coriander a handful, leaves torn SAUCE • sriracha 4 tbsp • lime ½, juiced • m

If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up. Ingredients MAKES ABOUT 2½ CUPS 2 bunches green-stemmed Swiss chard (about 1½ lb.) ⅔ cup extra-virgin olive oil, divided, plus more 5

Pizza crust (yields about 2 large pizzas, or 4 medium, also depending on how thin you roll it out... we like them thin and crispy) 3 3/4 cups flour 2 1/2 teaspoons instant or other active dry yeast 3/4 teaspoon salt 3/4 teaspoon sugar 1 1/3 cup room-temperature water (optional: 2-3 tbsp Italian seas

Jamba Juice doesn't stand a chance against this delicious concoction full of farm goodness! Tastes great and best of all, the kids love it! For 1 serving: 4-6 kale leaves 1 or 2 cooked beets (1/2-1 cup) 1/2 c fresh or frozen berries 1 frozen banana 1 scoop of protein powder (opt) 1 T nut butt

PORK & WHITE BEANS WITH KALE CHIMICHURRI PREP TIME: 20 MINUTES COOK TIME: 8 HOURS SERVES: 6-8 Kale Chimichurri • 3 cloves of garlic, peeled • 1 cup firmly packed kale leaves, tough stems removed and torn into bite-sized pieces • 1/2 cup + 2 tablespoons extra virgin olive oil • 2 1/2 Table

These kale chips are foolproof. By baking at a low temperature for a longer period of time, the kale gets crispy without browning or burning, yielding perfect chips every time. How to Make Kale Chips It all starts with washing and drying the kale, then removing the stems and tearing the kale into s

This one is super simple and comes from Josh McFaddens Cookbook "Six Seasons". First slice your almonds and lightly toast them. Set aside. Peel carrots and trim the ends. Rub them with oil. Roast until charred around the edges and mostly cooked. Slice them. Soak them in vinegar. Season with lo

• medium sized beets, quartered (greens removed and saved for another use) • 1 medium sized yellow or red onion, sliced into 1/4 inch thick wedges • 2 teaspoons dried thyme • pinch of crushed red pepper flakes • salt and pepper • olive oil • 1 cup green or brown lentils, rinsed and picked over • 1

Servings: 2-4 Total Time: 20 Minutes INGREDIENTS FOR THE ROASTED CHICKPEAS • 1 (15 oz) can chickpeas, rinsed and drained • 1 tablespoon extra virgin olive oil • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper FOR THE SALAD • 1 tablespoon freshly squeezed lemon juice, from one lem

vinaigrette: • 3 tablespoons fresh lemon juice • 3 tablespoons extra-virgin olive oil – I absolutely love this olive oil from Amphora • 2-3 cloves garlic, minced • pinch of fine or coarse sea salt – I adore this celtic sea salt, as it’s unrefined and chock-full of minerals • pinch of freshly ground

This smoothie will put you in a zen frame of mind and use up a fair amount of CSA veggies to boot! For 1 serving: 4-5 kale leaves 1/2 of a cucumber 3-5 chunks of pineapple 1/2 of a banana Coconut water or coconut milk Juice of 1/2 lime 5-6 basil leaves 1 scoop protein powder (optional) Driz

Ethiopian collard greens. But instead of collard greens, use kale! https://www.africanbites.com/wprm_print/568457