NYT Cooking: This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to...
Healthy Spaghetti Squash Alfredo with Crispy Kale Leaves
Healthy Spaghetti Squash Alfredo with Crispy Kale Leaves | https://helloglow.co/healthy-spaghetti-squash-alfredo/
Raw Stuffed Kale Leaves with Mint Cashew Aioli (Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)
Detox Crockpot Lentil Soup - a nourishing and easy soup recipe. Add spinach instead of kale
Kale Salad with Asian Pear and Pomegranate
If it weren’t so much work to wash, de-stem and chop kale leaves, I’d make kale salads with every meal. They’re just so delicious! Every season I experiment with different kale salad combinations, and although I love them all, I think this latest one – which has Asian pear, pomegranate seeds, walnuts, dates and feta cheese – is my new...Continue Reading »
Gwyneth Paltrow's green juice~ tastes like lemonade! Juice or Vitamixer (add organic: 1 green apple (remove seeds) kale leaves (remove stem) 1 lemon (remove skin) c. water Optional: mint and/or ginger pour over ice.
1 cup of frozen blueberries ½ a large beet or beet [make with the leftovers from this] 1 ripe banana [fresh or frozen] cup of plain coconut milk a handful or so of kale leaves a splash of orange juice for sweetness Purple Powerhouse Sm