KALE & EGGS- A BREAKFAST REVOLUTION
I tell everyone this, I eat kale just about every morning for breakfast. It’s also delicious stripped into a smoothie.
1 Bunch Kale
¼ chopped Onion
1 tsp. Fenugreek seeds
1 tsp. Garam Masala
½ Tbs. olive oil
Salt to taste
Heat olive oil and sautee onion, fenugreek, garam masala, and salt 1-2 minutes. Chopkale into thin strips (you can remove the
stem or leave it). Sautee until kale begins towilt. Add 2-3 Tb. water, cover with lid for 2-3minutes and steam. Uncover and let watercook off caramelizing the onion and kale un-til golden brown. Serve with poached eggsand rye toast shmeared with avocado for atasty breakfast.
BASIC KALE CHIPS
Strip Kale off of Stems, brush with olive oil, sprinkle with sea salt, bake @275 for 45 min and they are a delicious snack.
CURLY KALE CHIPS
These are super delicious, you can use a dehydrator overnight instead of the oven…
1 large bunch green curly kale, washed, large stems removed, torn into bite size pieces
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
juice of 1 lemon
1 1/2 T. nutritional yeast
2 t. agave or honey (opt.)
1/2 t. himalayan pink crystal salt
Seasame seeds mixed with a pinch of salt
Put coating ingredients in food processor. Blend until smooth. Using your hands, spread coating on kale pieces getting it inside of curls. put on baking sheet and sprinkle with sesame seeds Turn oven as low as it will go (170 F usually) bake 5-6 hours until crisp.
MASSAGED KALE SALAD
This is a favorite in my house.. It’s been dubbed “the best salad ever,” it even gets good review from kids!
12-15 leaves dinosaur kale
1/2 to 1 teaspoon sea salt
4 tablespoons honey
4 tablespoons lemon juice (one whole lemon)
1 tablespoon fresh grated ginger
black or red pepper
1 avocado, chunks or slices
1/2 cup roasted sunflower seeds*
Rinse off the kale, Cut crosswise into 1/4 inch pieces, including stems if using dinosaur kale. Sprinkle on 1/2 teaspoon of the salt and begin to massage the salt into the kale so that the kale softens and moisture begins to sweat out. Taste it to see if you need any more salt, which you probably will. Massage the kale until it’s moist and tender.
Mix together the lemon juice, honey, and ginger, and combine with the kale. Toss together. Slice up the apple into small chunks, the radish, the avocado, add the roasted sunflower seeds and some pepper–toss it and serve. Amazing!
*to roast sunflower seeds, put into a shallow pan, preheat your oven onto 350 degrees F and bake for 10-15 minutes. For lighter a roast, 10 minutes, for a darker roast, 15 minutes. Enjoy!
GINGER BEEF (or TOFU) STIR FRY
This recipe uses quite a few Shepherd Farms ingredients!
1 teaspoon cornstarch
1/4 cup cold water
1/4 cup plum sauce
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin 2-inch strips or 1 pkg. firm tofu cut into cubes
1 tablespoon vegetable oil
1 medium sweet red pepper, julienned
1 cup whole snap or snow peas (tops removed)
1 Bunch of Kale (stripped from the stems and chopped)
4 medium carrots, thinly sliced
1 onion chopped
1 teaspoon minced garlic
3 tablespoons salted peanuts, chopped
2 tablespoons sesame seeds, toasted
In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet, stir-fry beef in oil until no longer pink; (or tofu until the outside is crispy) remove and keep warm.
In the same pan, stir-fry the remaining veggies until tender. Return beef/tofu to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.