Tag Archives: kale

Sesame Citrus Salad Starring KALE!

This was an afternoon salad for me and Brent when we were both home and wanted a snack that was more significant than a pickle. Brent peeled 3 mandarin oranges and prepared some soy curls.


I tore up some red and green kale and washed it.


I tossed it together with sesame seeds and a tangy citrus dressing and threw in the orange slices and soy curls for an easy tasty treat.


It was much more filling than either of us had anticipated. I think just about any citrus dressing would do but we used a local specialty: tangerine vinaigrette.


The orange, green and purple were also visually stunning and I love when food nourishes your mind AND your body so I’m a fan. Let me know what your variation on this theme is.

This is Christie, signing off!

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Sunday Bunday!

Okay… so we’re exploiting our bunnies for their cuteness but it’s a victimless crime… right?

They love kale, spinach, Brussel’s sprouts and everything else green and leafy. Clearly they’re smarter than most of us were at the age of 4.

This is Christie and Brent, signing off!

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Kale Chips

I’ve got a thing for kale. It’s among my favorite green leafy vegetables and I love a lot of them so that’s saying something. This is a little known fact among carnists but I know most vegans out there are nodding their heads when I say that kale makes great chips. Today I’m telling you about 3 different brands that Brent and I have tried.

Kaia Foods makes 3 different flavors of kale chips: barbecue, cheese and sea salt and vinegar. I found the taste to be bitter and the chips were crushed in their bags. They’re gluten-free, nut-free and soy-free. They’re fairly inexpensive so far as kale chips go at $5.89 per bag.

New York Naturals is one of my favorites. It comes in Bombay ranch, cheese, spicy miso and sea salt and vinegar flavors. Bombay ranch was my favorite with a creamy, tangy flavor with a hint of curry to it. The sea salt and vinegar was very salty which is saying something because I dig salt. The kale chips were huge [mostly] intact leaves covered in delicious flavorful cashews. Just watch out for the stems… they’re like twigs. They’re fairly high in calories but are a great alternative to junk food that’s made from junk. These contain soy and nuts but are safe for people with nut or gluten allergies. They cost $7.99 ber box but I think they’re at least worth giving a try if you’ve got some spare cash for a new mouth experience.

Pacific Northwest Kale chips come in cheezy, cilantro lime jalapeño and Stumptown original. Stumptown contains hazelnuts and the other 2 contain cashews so be aware for those with nut allergies. The flavors are kind of awesome and I particularly liked the Stumptown original; it was subtly spicy and cheesy. Unfortunately they did get stale quickly in the Florida humidity but I think that’s unavoidable here. They also got crushed in the bag so it was difficult to get both the flavoring and the kale into my mouth (not as bad as Kaia Foods). They cost $8.99 per bag. If you’re in the market for kale chips, I’d recommend the New York Naturals.

What New York Naturals did that the others didn’t was to put their chips into a box. This keeps the flavoring on the kale and the kale intact so you get chips instead of crumbles. So now you know Brent’s and my favorite is NYN but if you’ve got a dehydrator you’ll end up with the best product if you make it yourself. Kale with a touch of olive oil and sea salt is my favorite of favorites.

This is Christie, signing off!

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Raw Vegan Crackers 2.0

Brent and I manage to juice more often and that’s fine with me. I’m writing this because our cracker recipe has gotten more complicated and more delicious! Our juice varies but usually involves some combination of spinach, kale, parsley, mint, basil, apples, oranges, lemon, ginger root, carrots, celery, mango, beets and cucumber. When we don’t have time to make crackers, we just throw the pulp into a baggie and freeze it.

The ratios don’t matter much, but you’ll find the stronger flavors will come out (celery in particular) in the crackers and will complement the spices well. If you’re not using any sweet fruits or vegetables, you might consider adding a little molasses. Typically we juice everything that we can make into crackers (which is just about everything except for cucumber) and then empty the pulp into our blender. If you’ve made enough juice for one person you’ll add the following (and this doubles nicely)
1/3 cup of flax meal
2-4 teaspoons of soy sauce or suitable substitute
2-3 tbsp tahini
1 tbsp onion powder
2 tsp garlic powder
1 tbsp nutritional yeast
1 tsp paprika
1/2 tsp flake red pepper
water as needed
We blend this up until the consistency is uniform and somewhere between a batter and a dough. Taste it and adjust the seasonings. It took me a while to get used to the idea of eating this raw or dehydrated so I understand if you’re wary. We use a spatula to spread it into the non-stick trays that go with our dehydrator and let it go overnight.

Sometimes I sprinkle sesame seeds on top but this isn’t necessary. You’ll have to put some pressure on each seed to make sure they don’t fall off once the crackers are dry. It’ll take some time adjusting the thickness of the dough when you spread it out in your dehydrator but you’ll end up with light crispy crackers that are great for you and awesome with hummus, bean dip or spinach artichoke dip. We store them in a giant plastic bag to keep the Miami humidity from softening them.

This is Brent and Christie, signing off!

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Panang Curry!

Curry is kind of awesome. This is a rich veggie curry rich with veggies. Is that redundant? Anyways, we like curry and will eat it whenever we get the chance so this is an easier version you can make if you’ve got a fridge full of veggies like we often do. You’ll need the following:

1.5 tbsp olive oil
1/2 cup chopped shallots/green onions
2 tablespoons minced ginger OR 1/2 tbsp powdered
4 garlic cloves, minced
2 generous tablespoons of peanut butter
1 finger sized piece of turmeric OR 2 tsp powdered
1/2 teaspoon ground cumin
1 teaspoon Thai red curry paste or to taste
1 cup water
1 can of coconut milk (2 cups of almond milk for a lighter version, just add 2 tablespoons of shredded coconut for flavor)
juice and zest from 1 lime

1 tomato, diced
2 tablespoons turbinado sugar or molasses or to taste
1 14-ounce package firm tofu, drained, cut into cubes (optional)
1 sweet potato or white potato, cubed
1 bunch green veg, ripped or cut into bite size pieces (I used broccoli and a green bell pepper because I had them but kale works well too)

salt to taste

You can also add mushrooms, sliced carrots, or other veggies
1/2 cup roasted and salted cashews or peanuts (or cilantro for a lighter version) for a garnish

Heat oil in large pan over medium-high heat. Cook shallots, ginger, turmeric and garlic until tender. Stir in the cumin and curry paste until fragrant. We like ours spicy so I added some red peppers.

Whisk in water, coconut milk, lime juice and zest, and brown sugar and let simmer. Season to taste with salt and adjust the seasonings.

Add tofu, potato and mushrooms if you’re using them and let cook on low heat covered for 20 minutes, or until the potato begins to soften. Then add the green veggies and cook until you like the texture.

Garnish with cashews/peanuts/cilantro and serve as is or with rice or quinoa. Using almond milk instead of coconut milk makes  a huge dent in the number of calories added from fat (even compared with light coconut milk) and makes the flavors more intense. We hope you get to try it!

This is Christie and Brent, signing off!

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Kale and White Bean Soup! It’s what’s for lunch.

Kale is so awesome that it might overshadow the white beans in this particular dish but white beans (also called navy beans or Northern beans) a’re a standout food on their own. Kale is full of vitamin K, vitamin A, manganese, calcium along with a number of other micronutrients like lutein and zeaxanthin (both important for vision) that are all really important for a healthy body and immune system. It’s low in calories and loaded with fiber to help you feel fuller faster and longer. So how can white beans possible compete? They offer a different variety of nutrients that complement those present in the kale: calcium, iron, and other micronutrients like coumarin and ferulin which are currently under scientific investigation for their activity as antioxidants.

Oh right, soup. Gather together the following.

12-16oz bag of dry white beans

1 bunch of kale, rinsed and cut into ribbons

1 tomato, diced

6 cloves of garlic, minced

1 cube of bouillon a pinch of cumin seeds (optional)

1.5 L water (does NOT include water for soaking the beans)

olive oil

salt and pepper to taste

To prepare, I recommend soaking the beans overnight (or at least 4 hours) to reduce the cook time of your soup. Cover the beans completely with water plus another inch or so. The beans should about double in size. Don’t be alarmed. It’s normal. I like dry beans because it’s cheaper but if soaking dry beans isn’t your thing, 2-3 tins of white beans works great and will reduce your prep time considerably.

In a huge pot, add the olive oil and coriander seeds and wait until the seeds start to sputter. Add the tomato and garlic and stir a few times.

Add the beans and stir until they’re coated with the tomato and olive oil. Add 1 liter of water and the bouillon. Bring to a boil and then reduce to a simmer for 1.5 hours (longer depending on how dry they are, just keep testing them to see when they start to get tender). Start to stir in the kale a handful at a time when the beans start to soften.

Add more water until you reach the desired consistency. Remove the bay leaves. Bring to a boil before serving.

Other things you can add to this traditional favorite include: sliced vegan chorizo or soy sausage, pasta, and sun dried tomato. Add the chorizo or soy sausage right after the kale so it doesn’t fall apart, you can also brown it lightly in a fry pan first. If you add sun dried tomato, add it with the regular tomato. I like this soup for lunch. It’s inexpensive, highly nutritious and delicious.

This is Christie, signing off.

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