kale – ORGANIZED CHAOS

Roasted Acorn Squash with Collard Greens and Kale

October 19, 2015Leave a comment

1 bunch of Kale, chopped
1 bunch of collard greens
3 cloves of garlic, minced
2 Tbs coconut oil
1 lemon, for juice
1 acorn squash
2 Tbs maple syrup
1 tsp cinnamon
¼ tsp nutmeg
dash of salt and pepper
Pomegranate seeds
Preheat oven to 400′
Slice squash in half, spray with coconut spray
Mix maple syrup, cinnamon, nutmeg together and brush on to squash.
Bake 30 minutes
On stove-top, start your greens. Sautee garlic in coconut oil, once browns a little (about a minute) add 1 cup of water and blanche your greens-about 3 minutes, until softened.
Turn off stove, drain any remaining water and then mix in the lemon juice.
Once your squash is done, turn the oven down to 350 degrees.
Slice and Peel your squash.
In cast iron skillet, layer your greens, then sliced squash, sprinkle with salt and pepper and more cinnamon to your taste. Add in your pomegranate seeds and bake about 10 more minutes.

….and because everyone like OutTakes…Here’s a behind the scenes for you

Quinoa, Kale, and Roasted Veggies

October 1, 2015Leave a comment

I’m a big fan of cooking in a Cast Iron Skillet. It brings great memories of cooking at my grandma’s house growing up and I swear it makes the food taste better! The more seasoned, more flavor, and crispier your entrée. Today I went to the market with the intention of grabbing the largest selection of fall veggies I could get my hands on. It was fun, and the following recipe is what I threw together using the produce I came up with.

Quinoa and Roasted Vegetables with Tahini sauce:
1 sweet potato
1 purple potato
1 zucchini
3 carrots (I did a variety: carrot, parsnip, purple carrot)
1 onion
1 bunch of kale, de-stemmed
½ cup of frozen peas
3 Tbsp olive oil
1/2 Tbsp oregano
½ Tbsp thyme
½ Tbsp. cumin
Dash salt & black pepper, to taste

For the quinoa:
1 cup quinoa + 2 cups H20

Dressing:
3 Tbsp tahini
2 tbsp extra virgin olive oil
Juice from one lemon
1 garlic clove
1 tsp ground cumin
1 tsp cinnamon
dash of salt
4-5 Tbs water

-Preheat oven to 350 degrees
-Chop the carrots, zucchini, and potatoes into bite-size pieces
-Cut the onion into slivers
-Mix all veggies in cast iron skillet with olive oil and spices
-Bake 30-35 minutes until mostly cooked through
-On stove-top cook quinoa as normal (Bring 2 cups of water to a boil, add 1 cup quinoa, bring to a simmer for 16 minutes)
-On stove-top blanche kale, to soften
-Thaw peas
-Once veggies are mostly done roasting, stir in kale, 1 cup of quinoa, and peas and continue to cook about 5-10 more minutes.

In a separate jar, stir together ingredients for tahini sauce. Add more of less water to sauce, depending on your consistency preference.

When the entire thing is finished cooking, pour sauce on top, while warm. Enjoy

Sweet Potato Taco

August 29, 2015Leave a comment

Flour or Corn tortillas

filling:
1 can black beans, drain and rinsed
1 tbs olive oil
½ sweet onion
2 sweet potatoes, diced into small squares
½ cup of corn, cooked
1 bunch of kale, blanched and slightly salted

chipotle sauce:
1/3 cup veganese
1-2 Tbs almond milk
1 tsp chili powder + red chili flakes
½ tsp paprika
1/4 tsp garlic

toppings:
avocado
cilantro
lime juice

In a skillet heat about a tablespoon of olive oil. Saute the onions, until softened. Then add in diced sweet potatoes. Cook on medium heat until slightly browned and crispy. Stir in the beans and corn., enough to heat

In separate pan, blanche the kale with a dash of salt.
On a another skillet Heat your tortilla to the crisp of your desire.

Fill your tortilla with the taco filling and kale. Garnish with cilantro and avocado. Finally drizzle chipotle sauce on top!

Summer Cabbage Salad, with Tahini Dressing

August 9, 2015Leave a comment

Summer Cabbage Salad

3 cups shredded cabbage
1 cup chopped kale
1 cup grated carrot
1 cup grated cucumber
1/3 cup diced parsley

Dressing:
½ cup tahini
Juice from 2 lemons
¼ cup Bragg’s Aminos

Optional Toppings:
Heirloom tomatoes
Crushed walnuts
Avocado

Toss all salad ingredients in a bowl.
In separate, small bowl mixed together ingredient for dressing. (It should be thick)
Massage dressing into salad. Toss in your favorite toppings before serving.

Sweet and Spicy Quinoa Hash

May 1, 2013August 7, 20151 Comment

Sweet and Spicy Quinoa Hash

Ingredients:
2 sweet potatoes, peeled and cut into cubes
3 stalks of kale, chopped
1 clove garlic, minced
1 tsp coconut oil
1 cup cooked quinoa
pinch of red pepper flakes

In a skillet over medium heat, warm 1 tsp of coconut oil. Add a pinch of red pepper flakes and sweet potato, then sauté for 5 minutes. Stir in kale and garlic, and a pinch of salt. Saute until kale has wilted, about 3 minutes. Add cooked quinoa and cook through.

(original recipe from Women’s Health, May 2013)