Tag Archives: Kale

KALE BURGER – Guest Post by Karon Hampton of Brooklyn Eats

Kale Burger by Brooklyn Eats
Kale Burger by Brooklyn Eats

Today we have a guest post from Karon Hampton of Brooklyn Eats.  Karon started this blog as a platform for sharing the  menu making she does on (a modest budget) with her family and friends.  She can sometime be found sharing the rest of her life through the blog as well.  Enjoy the awesome kale burger…

~

I just want to be clear about what we are talking about here – a burger made of kale. Not ground meat mixed with kale. Not a portobello mushroom topped with kale. Not even a black bean, potato and kale patty – no, this is simply kale in burger form. I couldn’t find the frickin recipe anywhere online so I gave up and made up my own – and a few versions later, it worked!

The idea, like so many of our food ideas, came from a great local restaurant here in Brooklyn. We treated ourselves to iCi for brunch and A got the kale burger with caramelized onions on a kaiser bun (ok, ok, and goat cheese but it was just a teeny bit!). We were blown away not only by the taste and texture but by the fact it was pretty much just kale – no visible beans or potatoes or anything besides the light, crunchy breading on the outside. They served it with pickled rhubarb and fried artichokes and altogether it was the stuff dreams are made of.

Back home, Google searching turned up all of the afore-mentioned recipes but nothing quite like the iCi burger. So we improvised and came up with a really delicious kale burger that is just as good as iCi’s (if I may be so modest). The exact same? No. But I look forward to continued testing and tweaking!

inspired by the wonderful iCi in Fort Greene (check it out if you’re in the area!)

INGREDIENTS

1 large bunch kale, well-washed and mostly dried

sea salt

1 large tomato, chopped

1 tablespoon almond butter or tahini

1/2 teaspoon garlic or 1 clove garlic

1/2 teaspoon coriander

cayenne to taste (if you like)

heaping 1/4 cup almond meal

heaping 1/4 cup flour

olive oil

[1] Remove stems and chop kale into very thin ribbons; sprinkle with sea salt and gently massage; let rest 15 minutes. The kale will turn a bright green and soften. Meanwhile in a food processor or blender combine the tomato, tahini or almond butter, garlic and coriander. If your tomato is not super juicy, add a tablespoon or two of water.

[2] In a large saucepan heat a little oil. Add the kale and sauté for a minute; then add 1/2 cup or so of water and cover loosely. Let cook 5 to 8 minutes (the fresher the kale the shorter the cook time) until it’s just wilting but not totally limp. Transfer kale (leave behind any remaining water in the pan) to large bowl. Meanwhile mix the almond meal and flour in a small bowl. If desired, you could add a little cayenne to this mix too.

[3] After it cools enough to handle, add 2/3 of the kale to the blender with the tomato mixture and blend. You don’t want it to get too smooth; maybe pulse on and off for a minute or two. Transfer this blended mix back into the large bowl with the reserved kale and mix it all together, adding a couple of tablespoons of the flour/almond meal mix too. You should be able to make patties from this mix that hold together fairly well. If too wet, add more flour/almond meal; if too dry, drizzle in some olive oil or water. Form six burgers and coat each burger in the remaining flour/almond meal.

[4] Heat a couple of tablespoons of olive oil over medium heat in a non-stick frying pan. Cook each burger for 4 minutes on each side, adding more oil if need be. They will get a nice crunchy outside with a hot, tasty middle. Serve and enjoy.

outside - perfectly crisp. inside - chewy but not grainy, soft but not mushy.

outside – perfectly crisp. inside – chewy but not grainy, soft but not mushy.

These are great on a lightly toasted whole wheat bun with caramelized onions, or my favorite is on a fresh kaiser roll with onions as well as roasted red peppers and some baby greens mixed with a homemade goddess dressing. If you are not averse to dairy, try the goat cheese. I could go on and on but just try it – tasting is believing!

For a printable version of this recipe click here.

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Filed under Gluten Free, Guest Blog, Main Dish, Recipes, Vegan, Vegetarian

HARVEST SENSATIONS KALE SALAD

Kale Salad Mix

UPDATE 4/28/11 – I JUST RECEIVED AN E-MAIL FROM HARVEST SENSATIONS STATING THAT THE PRODUCT IS PRE-WASHED…YEAH!  THEY HAVE UPDATED LABELS STATING THIS.

I have come across another product that I am obsessed with…Harvest Sensations Kale Salad.  A few months ago while shopping at Mother’s Market I saw the 1 pound bag of prepared kale and actually let out a little squeal (I am generally NOT the squealing type).  I love kale and will definitely take the time to prep it when necessary, but it is soooooo nice to have someone else do the work if possible.

This is not a product that Mother’s always keeps on stock, so when I do see it I am sure to snatch-up a few bags.  The last time I was there I made sure I told the produce manager how much I enjoy the product.  Please take the time to get to know the produce manager at your local grocery.  I have found that they are very receptive to suggestions and really do try their best to provide the customers with products they want.

Lately I have been buying the Harvest Sensations kale salad and either using it to make my Marinated Kale Salad or I will pop it in the steamer for a few minutes and keep it in the fridge to use for lunch over brown rice, throw it into soup, or use it as a quick veggie add to our dinner (it is great drizzled with warm dressing).

Prior to Eating, Wash Thoroughly

Prior to Steaming

Steamed and Ready

Steamed and Ready

 

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Filed under Gluten Free, Product Reviews, Raw, Vegan, Vegetarian

MUNG BEAN NOODLE SOUP – With Miso Broth

Mung Bean Noodle Soup

Mung Bean Noodle Soup

I am a big soup fan.  A few nights ago when we were getting ready to go on our ski trip to Mammoth, I needed to make dinner with the food we had on hand…I wanted to try and minimize what we had to leave in the fridge.  Noodle soup is always a good option.  I keep mung bean noodles (also known as Saifun Noodles) in the pantry for nights like those. Usually each package of dry noodles comes with three bundles of noodles inside, so they pack a big punch for a small cost.

I didn’t have any broth in the pantry, but I did have some outstanding miso in the fridge from South River Miso Company, so that became the basis of my soup broth.  South River Miso is a great small company that really focuses on quality and their products are really special.  To find out more about their company and order their products click here.

South River Miso

South River Miso

INGREDIENTS

Mung Bean Noodles (1 bundle per adult / half for each kid)

Broth of your choice

Vegetables of your choosing (i.e. onion, green onion, leek, spinach, kale, mushrooms, bean sprouts, basil, cilantro, jalapeno, sea veggies)

Accompaniments (Guilin Chili Sauce, sesame oil, tamari, Sriracha, white pepper)

~

I begin by soaking the mung bean bundles in hot water.

Dry Mung Bean Noodles

Dry Mung Bean Noodles

Pour Hot Water Over Noodles

Pour Hot Water Over Noodles

I tend to make a very mild broth with the intent that people will personalize their soup at the table.  Our family’s taste tends to cover the whole spectrum from very mild to crazy spicy! To make the broth this time I boiled water and added leeks to it for flavor.

Cut the Leeks Lengthwise and Clean

Cut the Leeks Lengthwise and Clean

Water With Leeks

Water With Leeks

Once the leeks have flavored the broth, ladle some hot water into a bowl and mix the miso paste into the water in the bowl.

 

Hot Water

Hot Water

Add the Miso Paste

Add the Miso Paste

Pour the miso mixture back into the hot water and leeks.

 

Add the Miso Mixture Back In

Add the Miso Mixture Back In

Flavor with tamari if needed.

 

Add Tamari If Needed

Add Tamari If Needed

Now prepare the bowls for the soup.

 

Put Raw Sliced Onions and Spinach Into Bowls

Put Raw Sliced Onions and Spinach Into Bowls

Add the soaked noodles.

 

Soaked Noodles

Soaked Noodles

Bowls With Noodles

Bowls With Noodles

Add a TINY Splash of Sesame OIl For Taste

Add a TINY Splash of Sesame OIl For Taste

Pour the boiling hot prepared broth over the noodles and cover for a few minutes.  The hot broth will cook the onion and spinach.

 

Covered Soup Bowls...Cooking the Veggies

Covered Soup Bowls...Cooking the Veggies

Now serve with the accompaniments.

 

Soup Toppings

Soup Toppings

Sauce and Spice Close-up

Sauce and Spice Close-up

Flavor your soup and enjoy.  I was in a kale mood, so I completely covered my soup with kale before I put the broth in and covered it with a lid.

 

My Soup Bowl

My Soup Bowl

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Filed under Gluten Free, Main Dish, Recipes, Soup, Vegan, Vegetables, Vegetarian

KALE AND POTATO GRATIN WITH KALE PESTO – Guest Blog by Mission Delectable

 
 

Kirsten of Mission Delectable

Kirsten of Mission Delectable

Today we have a guest blog from Kirsten of Mission Delectable

Mission Delectable is a blog about delicious, homemade food, and about my eating adventures in San Francisco. My goal here (or, should I say, mission) is to make satisfying recipes that you can realistically cook on weekday nights after work—plus more involved recipes for when you’re feeling adventurous and/or have a little free time on the weekend. Most of what I make is seasonal and vegetarian. I’m not, however, a vegetarian. I just love fresh, seasonal vegetables, and also consciously try to eat less meat.

Kale Potato Gratin With Kale Pesto

Kale Potato Gratin With Kale Pesto

Back in December, I made a rich, hearty, and very delicious gratin with chard, potatoes, and caramelized onions. Sure, this dish also has potatoes and winter greens. And sure, this dish is also a gratin. But while last month’s gratin was super rich and creamy, this gratin is light and bright. This month’s gratin is last month’s vivacious little sister, on a diet.

Potatoes

Potatoes

Thinly Slice the Potatoes

Thinly Slice the Potatoes

Well, not a huge diet—we’re not trying to deprive ourselves here, people. But it does cut out the heavy cream, eliminates the cheese, and keeps the olive oil to a minimum, all while remaining delectable and satisfying. The result? Something you can make and enjoy—without guilt—any day of the week. Sign me up.

Kale

Kale

Chopped Kale

Chopped Kale

The genesis of this dish was an ill-fated—i.e., disastrous—attempt at making Gourmet’s Potato & Kale Galette a few months back. What can I say? The whole process of cooking this thing just did not work out for me. The worst part was when I came to this step:

“Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet.”

Make the Kale Pesto

Make the Kale Pesto

Kale Pesto

Kale Pesto

You’re literally supposed to dump this very loose, flimsy “galette” onto a baking sheet, and then perfectly invert it back in the pan. Does this work? Not very well. Not for me, at least. At the same time, the final result—which, I promise you, wasn’t pretty—was missing something. It needed some acid. Some texture. A whole lot less butter. I remember thinking that it would be way more delectable if it took a little inspiration from this gratin. Add a little lemon for acid. Red pepper flakes for heat. Bread crumbs for texture. Plus, a unique pesto (instead of all that butter) to add moisture and round the whole thing out.

Sautee the Kale

Sautee the Kale

Assemble the Gratin

Assemble the Gratin

And that’s how this recipe was born. Oh is it ever a good one.

Kale Potato Gratin

Kale Potato Gratin

KALE & POTATO GRATIN WITH KALE PESTO

Inspired by Gourmet and 101 Cookbooks

Serves 4

2 bunches of kale
2 lbs yukon gold potatoes, peeled and thinly sliced
lemon (zest and juice)
3 medium garlic cloves
1 cup homemade breadcrumbs (approximate)*
1 tablespoon butter
red pepper flakes
salt & pepper

Preheat the oven to 400F.

Meanwhile, wash the kale, remove the tough stems and ribs, and coarsely chop. Reserve 1.5 cups of the chopped kale to make the pesto (see below). In a large nonstick skillet, over medium-high heat, add a couple slashes of olive oil, 2 cloves of garlic (minced), and cook until fragrant, about 1 minute. Add the chopped kale to the pan, along with a couple pinches of salt, a pinch of red pepper flakes, and a couple grinds of black pepper (all to taste). Toss everything together, and cook until the kale is just wilted, about 3-5 minutes). Remove from heat, and set aside until you’re ready to assemble the gratin.

Make the kale pesto. In a food processor, combine 1 clove garlic, the reserved 1.5 cups of chopped kale, and some salt and pepper (to taste). Process until everything is coarsely chopped. Drizzle in a 1/4 cup of olive oil, and process until fully incorporated and smooth. Set aside.

Make your breadcrumbs (if you don’t already have homemade ones on hand). Remove the crusts from a few slices of day-old rustic bread; tear into pieces, toss in the food processor, and pulse until coarse crumbs are formed. Melt 1 tablespoon of butter in a small pan. Remove from heat, and stir in the breadcrumbs, along with a pinch of salt, until the crumbs are lightly coated in the butter. Set aside.

Now you’re ready to assemble the gratin. Lightly oil your baking pan or gratin dish. Arrange 1/3 of the potato slices in a slightly overlapping layer, and sprinkle with salt and pepper. In this order, top the potatoes with 2-3 tablespoons of the kale pesto (approximately 1/4 of the pesto), and then 1/2 of the sautéed kale. Sprinkle 1 teaspoon of lemon zest over the kale. Arrange another 1/3 of the potatoes on top, and sprinkle with salt and pepper. Top with 2-3 tablespoons of the kale pesto, the last of the sautéed kale, and another teaspoon of lemon zest. Arrange the final layer of potatoes on top, and sprinkle with salt and pepper. Top with 2-3 more tablespoons of kale pesto and, finally, the breadcrumbs. You should have several tablespoons of kale pesto leftover for garnish—stir approximately 1 tablespoon of lemon juice into the leftover kale pesto, and set aside until the gratin is done baking.

Bake the gratin at 400F for 40-50 minutes, until the potatoes are cooked through and the breadcrumbs are golden brown. Let cool for 10 minutes before serving. Top each serving of gratin with a drizzle of the kale pesto.

For a printable version of this recipe click here.

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Filed under Guest Blog, Main Dish, Recipes, Sides, Vegan, Vegetables, Vegetarian

VEGGIE DIET IMPROVES SKIN TONE

January 12, 2011 | Susanne Rust | CALIFORNIA WATCH

 

New research from England should make dermatologists happy: A “tan” gained by eating lots of vegetables rich in carotenoids (antioxidant chemicals found in vegetables such as carrots and beet greens) is considered more attractive than a tan obtained from the sun.

At least, that’s the opinion of several British university students.

To test a theory that a healthy diet might make a person more attractive, researchers at the University of Nottingham, the University of St. Andrews and Bristol University showed a series of photographed faces to a few dozen students.

Ian Stephen, University of NottinghamThe middle photo shows the woman’s natural color. On the left, the suntanned. On the right, yellowing from carotenoids.

The students could adjust the skin tone of the photographed faces, making them more yellow, more suntanned or more pale.

According to the new study, the students found yellower faces more attractive and healthy looking.

In another study, the researchers found that students eating diets rich in vegetables and fruits had yellower skin than those who didn’t.

The research will soon be published in the journal of Evolution and Human Behavior.

“Most people think the best way to improve skin color is to get a suntan, but our research shows that eating lots of fruit and vegetables is actually more effective,” said Ian Stephen, a psychologist at the University of Nottingham.

Carotenoids are antioxidants that help the body cope with stress and remain healthy. Scientists have found that they are vital in maintaining healthy immune and reproductive function.

The scientists theorize that skin shining with a carrot-like glow may indicate health to potential mates and allies, and therefore appear more attractive to others.

“This is something we share with many other species,” said David Perrett, a professor at St. Andrews who contributed to the study. “The bright yellow beaks and feathers of many birds can be thought of as adverts showing how healthy a male bird is. What’s more, females of these species prefer to mate with brighter, more colored males. But this is the first study in which this has been demonstrated in humans.”

Examples of fruits and vegetables rich in carotenoids include carrots, cantaloupe melons, beet greens, spinach, kale and persimmons.

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Filed under Education, Research

FARM FRESH TO YOU – Organic Produce Delivery

The Delivery In My Courtyard Yesterday

The Delivery In My Courtyard Yesterday

About a month and a half ago I bought a Groupon for an organic produce delivery service called Farm Fresh To You.  Groupon was offering a deal that I couldn’t resist, $15 for a mixed organic produce box that usually costs $31.  I am such a fan of the service that I signed on as a regular customer.

I love getting the deliveries….I feel like I have a present waiting for me in my courtyard!   I chose to receive deliveries every two weeks, because I really like going to the Farmer Market too.  The service allows you to customize how often you receive deliveries and it is very easy to log in and cancel a delivery if need be (i.e. if you will be out of town).  I have also found their customer service to be phenomenal (they call every so often to check in and ask if you have any questions).

Top Layer of Produce

Top Layer of Produce

Bottom Layer of Produce

Bottom Layer of Produce

The oranges from our delivery yesterday were honestly the best oranges I have ever had.  The flesh was the color of grapefruit, but they were so sweet!  My kids each ate one and they both asked for more.

Part of the fun for me is figuring out what I am going to make with the fruits and veggies they deliver.  I have a feeling the kale is going to become kale chips!

Here is a description of their services in their own words:

 
We Harvest a variety of seasonal fruits and vegetables from our farm and create several home delivery and office delivery service options for you to choose from. Our Regular Service is our most popular home delivery for those who have some time to cook and Mostly Fruit Service is great for those of you who are always on the run. The produce in each service changes weekly and varies seasonally, but we work with neighboring organic farms to ensure a good variety of produce year round.
 
You Choose the service you would like to receive and the frequency you would like to receive your service. The day that you receive delivery depends on your zip code, and the frequency of your delivery can be weekly, every other week, every third week or every 4th week delivery.
 
Customize your service after you sign up for your delivery by logging onto your account or contacting the office via phone or email. You let us know the item(s) you would not like to receive and we automatically change the item(s) if they come up in your standard seasonal selection. Feel free to add extra items for an event or dinner and we will deliver them with your next delivery.

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Filed under Farming, Services

MY FOOD JOURNAL – Tuesday

Food Log

Food Log

 

 

Early morning – 16 ounces of green juice made with lots of kale stems, 1 head of romaine, 1 GIANT cucumber, 1 red bell pepper, 2 pears, and a huge handful of parsley.

Breakfast – 1/2 cup Barbara’s High Fiber Cereal, 1/2 cup Fiber One, 3 Tbs Salba, 1 stevia, 1/2 cup blueberries, 1/2 cup raspberries, 4 strawberries, sprinkle of dried cranberries, 4 chopped walnuts, and unsweetened vanilla almond milk.

Barbara's Fiber Cereal

Barbara's Fiber Cereal Fiber One Cereal

 

Salba Seed

Salba Seed

Lunch – I brought lunch to my son at school, so we had a “special” lunch… I had 1/2 of a large cucumber and avocado Togo’s sandwich on whole wheat with mustard, lettuce, bell peppers, pepperocinis, onions, pickles, olives…piled real high (no mayo)!

1pm – Young Thai coconut (I drank the coconut water)… I would have eaten the coconut meat then too, but ran out of time since I needed to pick-up my daughter from school.

Young Thai Coconut

Young Thai Coconut

2pm – I made a green smoothie with the coconut meat, Spirulina, chlorella, 2 cups spinach, 2 stevia, 1 scoop Plant Fusion vanilla protein powder, 2 dates, 1 cucumber, 1 zucchini, 1/2 avocado.  I drank 24 ounces (it made about 40 ounces)

4pm – I drank the rest of the green juice I made this morning (16 ounces more)

5:45pm – Dinner tonight was kale salad and veggie lasagna (I made it a few nights ago and it is yummy! ).   Sadly tonight we ate the rest of the lasagna.  I will need to post my lasagna recipe the next time I make it.

After dinner snack – this evening I will sip on the rest of the green smoothie I made this afternoon, though at the moment I am pretty full.

I’d say this is a pretty typical day for me food-wise with the exception of the Togo’s…I usually cook/make something simple for lunch.

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Filed under Food Journal, Fresh Juice, Vegan, Vegetarian

KALE SALAD

Kale Salad

Kale Salad

I love kale. 

There are many different kinds of kale, but I’d say the two most common varieties are Curly and Lacinato (also known as Dinosaur kale…look at it and you will figure out why).

The trick with kale is all in how you prepare it.  Kale can be really tough and in my opinion, if you are going to eat it raw, you really need to marinate it (otherwise known as “squish the heck out of I and wait.”).  Here is my recipe for my favorite way to make kale salad:

Ingredients

3 bunches of kale (I used Lacinato)

3 tangerines, 1 orange or 1 lemon (depending on if you want it sweet or more lemony)

2 Tbs olive oil

2-4 Tbs white balsamic vinegar

1/4 – 1/2 cup finely chopped red onion

1 avocado

1/4 – 1/2 cup chopped candied nuts (for my recipe click here)

1/4 cup dried cranberries (optional…I left them out today)

Salt and pepper to taste

*

Soak the kale in the sink in cold water to clean

Soaking In Water

Soaking In Water

After the kale has been cleaned, it needs to be finely chopped (like you would chop cabbage for coleslaw).  The stems/backbone of the kale can be tough.  There are a few options to handle this.  You can either chop off the lower portion of the kale and save it for later use (I did this tonight since I know I will be putting it in my juicer in the morning)

Cut Off The Ends

Cut Off The Ends

Or you can place the kale face down on the chopping board and cut off the spine (more work).  You would then line up the kale dog-pile style and start chopping.

Trim The Spine

Trim The Spine

Once you have chopped all of the kale, it is a good idea to put it through the salad spinner to get rid of any excess liquid.  When the kale is good and dry, place it into a big bowl.  I bought this salad bowl a few years ago at Party City (of all places) and I use it all the time.  I love having a huge bowl so I don’t have to worry about making a huge mess.

Chopped Kale In The Bowl and Reserved Ends for Tomorrow's Juice

Chopped Kale In The Bowl and Reserved Ends for Tomorrow's Juice

Add the citrus juice, olive oil, vinegar, red onion, and some salt and pepper in with the kale (don’t go overboard with the salt and pepper…you can adjust the seasoning at the end). 

I Used Cuties

I Used Cuties

Marinade

Marinade

Now it is time to mash and smoosh the kale.  Get in there with your hands and get messy.  You don’t have to be gentle with it, remember it is tough.  Mash for a few minutes and then leave it in the bowl to marinate (for as little as 10 minutes to as long as overnight…it doesn’t get soggy like other salads tend to).

Smoosh Smash Crush

Smoosh Smash Crush

You will be amazed by how much the salad has decreased in size.  It will be atleast 1/2 the size it was before you marinated it.

Right before you are ready to serve the salad chop up the avocado and add it in to the bowl.  When I made the salad tonight this is when I also added in the red onion…woops…I usually make it like I said in this post and add the onion in when it all marinates since it makes the flavors stronger.  Smash it all up again with your hands.  This is what it going to give the salad that nice creamy taste.

Ready For The Second Round of Smooshing

Ready For The Second Round of Smooshing

At this point taste the salad, you may have to make some flavor adjustments by adding more balsamic vinegar, salt, or pepper.

Top the salad with the chopped nuts and dried cranberries.

Kale Salad

Kale Salad

My son had two servings of this salad tonight.

Enjoy!

For a printable version of this recipe click here

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Filed under Main Dish, Raw, Recipes, Salad, Sides, Vegan, Vegetables, Vegetarian

WINTER GARDEN

Garden Goodies

Garden Goodies

It really feels good to sink your fingers into dirt and get messy.  Sometimes life gets busy and we can only do it one step at a time, but slowly and surely it gets done…

Last week before the rains came I spent some time taking all of the compost out of my composter and spread it on my bare garden.  A few days later I went to Home Depot and brought home a truckload of nice organically fertilized dirt to spread over my compost and with my husband’s help I was able to spread out all ten bags before another wave of rain came (we literally finished minutes before the onslaught). 

Primed & Ready

Primed & Ready

Today after Yoga I went to one of my favorite nurseries, Plant Depot, and stocked-up on winter greens for the garden.  I came home with two packets of seeds (kale and cucumber), sugar snap peas, bok choy, cabbage, broccoli, cauliflower, and Brussels sprouts.  It only took me about 30 minutes to plan the layout and plant.

All Planted

All Planted

I put some finished compost into my composter as a starter and threw in the pulp from my green drink this morning.  I am all ready to watch the plants grow and keep feeding my composter with scraps which will be ready to prime my planters when the time comes to plant my Spring garden.

New Compost

New Compost

Happy planting!

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FOOD LOG – JANUARY 3, 2011

Today's Green Smoothie

Me & My Liquid Health

So here’s the low-down on what I ate today.  Since I am in recovery mode from the holidays, there is a bunch of green juice to get my nutrient levels back to where they should be…I guess you could say I am doing a cleanse of sorts.

6am – 32 ounces of water with an entire lemon squeezed in

8:15am – 20 ounces of green juice (made in my Breville juicer)

RECIPE (this made enough for the day)

  • kale stems that I saved from making kale chips
  • mixed greens
  • 5 carrots
  • 1 huge cucumber
  • 1/2 head of napa cabbage

10am – handful of raw nuts… almonds, walnuts, pecans

1pm – 16 ounces of green juice (made in the morning and put in a 16 ounce mason jar filled to the lid in order to prevent oxidation…a trick I got from Kris Carr)

2:30pm – green smoothie

RECIPE

Blend all of the ingredients in the blender.  I use my Vitamix since it completely emulsifies everything.  If you don’t have a Vitamix, any blender will work…you may have to add some more liquid to get it all to blend.

4pm – the rest of the green smoothie

6pm – brown rice, baked beans (recipe from weelicious.com), roasted brussel sprouts

7pm – 3 Cuties tangerines

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Filed under Cleansing, Detox, Food Journal, Recipes, Vegan, Vegetarian