Tag: kale

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Kale Chips

Is it just me or are those bunches of Kale enormous?? Sometimes they can be more that I know what to do with. Besides juice kale, making kale chips is the easiest way that I know of to use up the Kale and you get a great snack.

Kale Chips

cleaneatingwithkatie
Kale chips are a great way to use up a big bunch of kale!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Snack
Cuisine American
Servings 4 people

Ingredients
  

  • 1 bunch kale
  • ¼ cup extra-virgin olive oil
  • 1 tsp garlic sea salt

Instructions
 

  • Preheat oven to 350° F. Destem the kale leaves and coarsely chop the leaves. Add them to a bowl.
  • Drizzle olive oil and massage the olive oil into the kale leaves.
  • Spread the kale leaves on a single layer on a rimmed baking sheet. Sprinkle with garlic sea salt.
  • Bake for 15 minutes or until crisp but not burnt. Watch closely towards the end to avoid burning. You may need to use a spatula to rotate the kale leaves on the sheet as they are cooking.
Keyword kale chips, snack
Pictorial steps from the top: Detem the kale, coarsely chop, drizzle and massage olive oil into kale, once spread evenly on a baking sheet, sprinkle with garlic sea salt, and cook!
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Heirloom Tomato and Burrata Salad with Superfood Pesto

This is a great summer salad for those drool-worthy heirloom tomatoes. The pesto recipe can be used with the burrata and heirloom tomatoes OR use it wherever you like to use pesto – minestrone, salad dressing, on hard-boiled eggs, etc.

Heirloom Tomato and Burrata Salad with Superfood Pesto

cleaneatingwithkatie
This recipe takes pesto to the next level – and no one will know that it has kale in it!
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Appetizer, Salad
Cuisine Italian
Servings 4 people

Equipment

  • Cuisinart Food Processor

Ingredients
  

  • 1 large bunch of basil
  • 3-5 kale leaves destemmed
  • ⅓ cup pine nuts
  • ⅓ cup extra-virgin olive oil
  • 1 lemons, juiced
  • ¼ cup parmesan cheese optional
  • 1 large heirloom tomato
  • 1 container burrata cheese
  • 1 tsp garlic sea salt
  • 1 tsp lemon pepper
  • 1 tbsp extra-virgin olive oil optional garnish
  • flake salt optional garnish
  • fresh ground pepper optional garnish

Instructions
 

  • Rinse and trim the basil leaves. Add the kale, basil, pine nuts, olive oil, lemon, garlic sea salt, lemon pepper, and parmesan to a food processor or high-speed blender.
  • Pulse on high until smooth.
  • Add to a jar and set aside. 
  • Slice the heirloom tomato into wedges and add to your plate. (Pictured here is a brandywine heirloom tomato).
  • Add the burrata and drizzle the tomato and cheese with olive oil, sea salt, and fresh cracked pepper. Add the superfood pesto to the salad.
Keyword appetizer, heirloom tomato salad with burrato and superfood pesto, salad
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Massaged Kale Salad

Massaging Kale? Is she kidding? Nope, not kidding. Kale is a great veggie and is all the rage these days, BUT it can be hard for some to digest when eaten raw. It’s a very dense leafy green and massaging it can help break it down (aka pre-digestion) which makes it easier to digest. You can use about a tablespoon of olive oil and just get in there with your hands and massage away!     

Massaged Kale Salad

cleaneatingwithkatie
Kale is all the rage these days but for some people, when eaten raw it can cause digestive distress. When massaged with some extra virgin olive oil, it can help to make the kale more digestible. This salad is a like a taste of spring in every bite because combines many spring veggies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course, Salad
Cuisine American
Servings 4 people

Ingredients
  

Salad Ingredients

  • 8 hard-boiled eggs pasture-raised
  • 2 large beets boiled, peeled, & sliced
  • 1 bunch kale destemmed & coarsely chopped
  • 1 cup sprouted quinoa cooked
  • 6 carrots sliced into strips using a veggie peeler
  • ⅓ cup pine nuts
  • 1 sumo citrus peeled & segmented
  • ¼ cup broccoli sprouts

Salad Dressing Ingredients

  • 2 lemons juiced
  • 4 tbsp extra-virgin olive oil
  • 1 tsp garlic sea salt
  • 1 tsp lemon pepper

Instructions
 

  • Add 1-2 tablespoons of olive oil to a large bowl with the chopped kale. Massage oil into the kale leaves until well coated.
  • Add the quinoa and toss. Then add the beet slices and carrot strips. Toss again.
  • Plate out a serving of the kale, quinoa, beet, and carrot mixture. 
  • Top with two sliced hard-boiled eggs, 3-4 segments of sumo citrus, sprouts, and some pine nuts. 
  • Add dressing ingredients into a small glass jar and shake. 
  • Drizzle dressing over the salad and enjoy!

Notes

  • I prefer to use sprouted grains whenever possible. I usually buy TruRoots, and I can find it at Sprouts, Whole Foods, and Costco. I enjoy buying Love Beets when I don't have the time to boil and peel my own. I can also find these at Costco, Whole Foods, and Sprouts. You can change out any of these ingredients and keep this salad fresh and evolving with the seasons. I chose these items because they are in season in mid spring.
Keyword gluten-free, kale salad, salad, seasonal salad
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In Season, in May

May is the first sign of summer produce. It makes me extremely h
appy so see summer produce. For me, it’s the berries that are the most exciting. I could eat a pint of strawberries every day. And actually, I pretty much do. ;-). My husband loves when cherries are in season and it is a pretty short season. I try to buy them for him often during May and June. I have never bought rhubarb, so it should go on my list of things to buy and cook with.

What are you most excited for?

Hugs & Health <3,

Katie

 

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In Season, in April

April is here and that means that STRAWBERRY season
is upon us. This means that I will be eating as many strawberries as I possibly can from now until about October.  Here is a list of what is in season in April (in Northern California). 

What are you looking forward to in April?

Hugs & Health <3,

Katie

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In Season, in March

Happy March!

March is one of my favorite months because SPRING officially begins and because my birthday is in March. 🙂 As for what’s in season in Northern California in March, I wish there were fruits that were in season besides citrus fruits, but since there aren’t, I’m enjoying the citrus. March is officially asparagus season in most of North America. After reading Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life I decided that I would only be eating asparagus during the late winter and early spring. 

It’s what I’m most excited for this month! Bring on the stinky pee!! What seasonal produce are you going to enjoy in March?

Hugs and Health <3,

Katie

 

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In Season, in February

It’s February!! <3 <3 <3 For me, the first day of February means January is over. Woot! I’m not a fan of January. 1.) It’s winter. 2.) It’s cold. 3.) It’s dark really early. 4.) It’s winter. 🙂

With the start of February in Northern California, comes cherry blossoms. I also love seeing trees, plants, and bushes in my garden with little flower buds. Just this morning, I saw blossoms on my blueberry bushes! This fills me with happiness because homegrown blueberries = happiness in my world. 

Well, even though blueberries aren’t on the list, here is what is in season in February. What seasonal produce are you looking forward to? I’m enjoying mandarins and arugula.

Health & Hugs <3,

Katie

 

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In Season, in January

Yikes! It’s already January 14th! Better late than not at all. Here is the list of what’s in season [especially in Northern California] in January. 

I’m still enjoying all the cruciferous veggies and the citrus fruits! What seasonal foods do you enjoy in January?

 

 

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The 52 New Foods Challenge – Kale

Last year I started The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes. My goal was to try the new food designated for each week and to blog about why others might want to try it too. Well, I didn’t quite finish it. 🙁 So I’ve decided to start it again. Many of the foods might not be “new” for me or for you, but I like the idea of trying new things and shaking up my day-to-day food routine.

Food Facts:

  • Good source of vitamins K, C, and A

  • Contains more than twice the the level of antioxidants of other leafy greens
  • Antioxidants include: beta-carotene, lute in, zeaxanthin
  • Good source of folate, fiber, manganese, potassium, copper, and calcium
  • It scores 1000/1000 on the ANDI score (a rating of nutrients per calorie)
  • Is good for preventing: cancer, cardiovascular disease, degenerative eye diseases, and stomach ulcers
  • Red leaf kale varieties have more nutrients than green leaf varieties
  • Has more calcium than milk!!!!!
  • Raw often has more nutrients
  • However, raw kale, like other raw cruciferous veggies (broccoli, cauliflower, cabbage, brussels, etc.) can be goitrogenic, if you have thyroid problems – it is important that you eat cooked kale
  • For kale chips,  350 degrees produces the most nutrient chips


From Eating on the Wild Side: The Missing Link to Optimum Health
by Jo Robinson, The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, and Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard.

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In Season, in December

It’s December first (not quite sure how that happened!!)! Here is the list of what’s in season in December (especially in Northern California). Mandarins are exciting to see on this list. And I’m excited to have lemons back on my tree!! 

What seasonal produce are you excited for?

 

Health & Hugs <3,

Katie