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.
tablespoons curry paste. Add kale and sweet potatoes. Cover pot
Preheat oven to 400°F.
Toss potatoes in 2 tsps mustard oil and spread on baking sheet. Bake 35 minutes or until tender.
Turn off oven. Sprinkle kale over potatoes and return to oven for 5 minutes. The remaining heat will wilt the kale.
Mix yogurt, remaining oil, Dijon mustars, dill, green onions, salt, pepper and lemon juice in a medium bowl. Chill in fridge.
Remove potatoes and kale from oven and allow to cool 15 minutes.
Combine yogurt mixture with kale and potatoes.
Enjoy!
xtra-large bowl combine the kale, salt, and olive oil. Using
about 30 seconds.
Add kale and cook, tossing with two
Throw the chopped kale leaves in a large bowl with the avocado, lemon juice, salt and red pepper flakes. Mash and masage the avocado into the kale with your hands until the avocado is spread evenly and the kale leaves are softened.
Stir in the remaining ingredients.
Let sit for 30 minutes if you can. But if not, dive in!
Cook onion in cooking spray on medium high for several minutes until translucent.
Add garlic to pot, cook for 30 seconds.
Add potatoes to pot, add enough water to cover potatoes.
Add spices and vegetable broth powder.
Simmer for 10-15 minutes until potatoes are fork tender and able to be mashed easily.
Add kale to pot and simmer for 2 minutes, or until kale is wilted.
If you like, mash some of the potato chunks to thicken the soup.
Enjoy!
ngredients until soft.
Add kale and saute until wilted.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
In a medium mixing bowl, stir together yogurt, chutney and curry powder. Stir in chicken or turkey, celery, apple and green onions. Cover and refrigerate for at least 4 hours and up to 6 hours. Before serving, stir chicken mixture. Serve on 4 kale and/or lettuce-lined plates. Makes 4 servings.
In a mixing bowl, stir together yogurt, mayonnaise dressing or salad dressing, ginger and lemon peel. Add melon, chicken, grapes and celery; toss until mixed. Cover and refrigerate for at least 2 hours or up to 4 hours. Serve on 6 lettuce and/or kale-lined plates. Makes 6 servings.
Arrange lettuce and kale leaves.
Top with pear halves.
Place 1 tablespoon mayonnaise on top of each half.
Sprinkle
each half with 1 tablespoon of cheese.
Makes 4 servings.
Combine bananas, kale, blueberries, almond milk, water, ground flax seeds, and dates in a blender; blend until smooth.
he center stem from the kale and discard. Wash and chop
Begin by thoroughly rinsing the kale to remove any sand or
second batch, adding the purple food colouring to the marshmallow
tablespoon or more of purple gel food coloring to get
he oven.
Lay each kale leaf on a board and
This soup uses kale, but you can use any
If you can get fresh kale from a garden, wash it,