Bring water and quinoa to a boil in
/2 pound of bacon and add to a 5 quart
ver medium-low heat, and scoop the ginger-garlic paste
saute 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce
Prepare the chicken, or get it precooked (like I did -- it's easy). Slice the fruit.
Combine strawberries, oranges, honey, balsamic vinegar, and half of the olive oil. Set aside and let rest.
Remove and discard stalks from kale and spinach. Tear into manageable pieces, but keep kale and spinach separate.
Cover kale with lemon juice, olive oil, and salt. Then, crush (or 'massage') the kale until it start to soften.
Mix everything together, and top with almonds, goat cheese, and black pepper.
Steam the kale and spinach for 5 mins over boiling water, let cool.
Chop up all the ingredients.
blend the fruit in a blender with some water.
Add the remaining ingredients.
arlic; saute 2 minutes. Add kale and spinach; saute 8 minutes or until
aucepan. Add onions and cook until transparent and starting to brown. Add
Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.
Preheat oven to 350\u00b0F. Heat olive oil in a large frying pan over medium heat. Cook chorizo for 2 mins, or until browned. Add chicken and saute for 1-2 mins, or until browned. Add kale and cook for 1-2 mins. Season to taste. Transfer to a serving platter and cover to keep warm.
Add coconut oil to pan. Cook ginger until it begins to sizzle. Gently break in all 4 eggs. Add 1 tsp water to pan then cover. Once cooked to your liking, transfer to chorizo and chicken mixture.
Garnish with toasted almonds and fresh cilantro.
Saute onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
add kale and spinach and cool until wilted.
Add everything else and bring to a boil, stirring occasionally.
turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.
Whisk celery, onion, lemon juice, olive oil, garlic, pepper, and salt together in a bowl until dressing is well-mixed.
Combine kale, spinach, and Caribbean lettuce in a separate bowl. Sprinkle alfalfa sprouts over kale mixture; add yellow bell pepper, orange bell pepper, prunes, sunflower seeds, spirulina, chlorella, and maca powder and mix well.
Drizzle dressing over salad while continually stirring until evenly distributed.
e box or bag. This recipe serves 4 so I like
eat. Add the diced onion and cook until onions release some
In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic.
Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours.
Just before serving, stir in spinach or kale and sprinkle with Asiago cheese.
f you have bought kurly kale that isn't trimmed, trim
he kale briefly in boiling water. Drain, let it cool and chop
he potatoes over high heat and bring to a boil. Prepare
dium heat. Add the onion and cook, stirring frequently, until
rown on edges. Add in kale and 3 tablespoons of water. Put