Kale. Kale. And more Kale.
Tonight's class at Simply for Life Quispamsis was great, as always! We all know Kale is one of those Superfoods that we should incorporate into our diet... but what the heck do we do with it?! Well tonight, Nela showed us four delicious recipes using kale and taught us how we cook with it.
On the menu tonight:
1) Kale chips
2) Blueberry & Kale Smoothie
3) Kale & Avocado Salad
4) Veggie/Kale stir fry
My favorite... Kale & Avocado salad!!! Don't get me wrong, I loved all of them and I have been addicted to kale chips for the past couple weeks, but the salad was amazing. I love learning new things and this salad was a first for me. It's simple. Clean. But just one of those new recipes that I will be putting on my plate alot in the near future.
I am going to let the photos speak for themselves!! Beautiful food = amazing photos.
Kale Chips [Above] - Blueberry Kale Smoothie [Below]
Kale & Avocado Salad
Well it's no suprise that we all had empty bowls!! :) YUM!
Well that's it for today guys. If you dont already, be sure to follow Simply for Life facebook and they always update it with their upcoming cooking classes!
Lots of Love,
[Blueberry and Kale] smoothie
3/4 cup unsweetened pineapple juice (or hemp milk)
1/2 cup kale, chopped
1 banana (fresh or frozen)
1/2 cup blueberries (frozen makes a nice thick smoothie)
1/2 cup Greek yogurt
1 Tbsp freshly ground flax
Optional: other fruit such as strawberries, raspberries, kiwi (about ½ cup), unsweetened coconut (1oz), olive oil or omega-3 oil (1tsp).
Add the pineapple juice and chopped kale to the blender and blend until all the kale is incorporated smoothly into the juice. Add the rest of the ingredients and blend. Makes 1 serving.
Simple [Kale and Avocado] Salad
- Kale, about 4 cups after chopped
- 1 Tbsp olive oil
- Pinch of sea salt
- 1 ripe avocado, chopped
- 10 cherry tomatoes, halved
- 2 green onions, sliced
- 1/2 lemon, juiced
Pull the leaves from the kale stems (avoid using the hard, bitter stem) and chop into very small pieces. Add olive oil and salt and massage it to soften the kale leaves. Add the chopped avocado, tomatoes, green onion, lemon juice and toss.
[Veggie] stir fry
- 1 Tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tsp honey
- Canola oil
- 4-6 cups of sliced, chopped or julienned vegetables such as:
- 1 Tbsp grated fresh ginger
- 3 garlic cloves, minced
In a bowl, mix the soy sauce, sesame oil and honey and set aside.
Place wok over medium-high heat. Once hot, add about 1 Tbsp of canola oil and sauté mushrooms for about 3 minutes. Add carrots, onion, celery and/or peppers and continue to cook, stirring. Next, add beans or peas. Finally add bok choy and/or kale, garlic and ginger. Stir-fry vegetables until desired texture. Stir and add the soy sauce mixture. Serve immediately over brown basmati rice or quinoa.
- 1 bunch kale
- Drizzle olive or canola oil
- Pinch salt and pepper
Preheat an oven to 350 degrees F. Line a cookie sheet with parchment paper. With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with salt and pepper. Bake until the edges brown but are not burnt, 10 to 15 minutes.