|Curried kale and tofu with cherry tomatoes and hemp seeds|
Kale Chips (two ways)
In a large mixing bowl, whisk together garlic powder, sea salt, curry powder, turmeric, cayenne pepper, coriander, paprika and olive oil. Mix in kale leaves (no stems) until all coated. Spread leaves on dehydrator trays and dehydrate at 115F until crisp, like a tasty thin green potato chip!
2) "cheesy" if you have a bit more time on your hands
Make a raw cheese by blending 1/3 cup pine nuts, a touch of olive oil, a clove of garlic a piece of red pepper and some curry spice. Coat leaves by massaging them with the paste mixture with your hands. Dehydrate at 115F until crisp. At this temperature, your quality ingredients remain raw and thus all vitamins and benefincial nutrients, even enzymes, are preserved.
Kale and Root Vegetable Soup
A great recipe for fall and for balancing Vatta Dosha. Inspired by this recipe, I used grated parsnip, rutabaga, ginger and carrot along with two small diced beets, kale leaves and 1/2 cup of basmati rice. I didn't have daikon radish or cilantro but added a bunch of parsley at the end of the cooking time.
Curried Kale and Tofu
- 1 block of firm tofu
- 3 to 6 cups cups chopped kale
- 3 tbsp. spices (garlic salt, paprika, turmeric, cumin, coriander and your choice of satya spices, I used woman's blend)
- 1/3 cup total of cocoa or regular ghee or butter or coconut oil (I mixed all three as they melted in the pan)
Turn heat to medium-low. Add the kale, cover. Stir occasionally, keep covered and sprinkle garlic salt or pepper to taste. You cad add cherry tomatoes and roasted nuts as they did here. Consider serving on a bed of stringy spaghetti squash.
Kale Stuffed Zucchini Boats
- large zucchini(s)
- Portobello mushroom
- red or orange or yellow bell pepper
- jalapeno pepper
- garlic clove
- hemp hearts
- shredded cheddar cheese
- garlic salt or sea salt
- cayenne, paprika, cumin and coriander or fresh herbs from your garden such as sage, chives and oregano
- butter (or coconut oil or ghee)
Heat a tbsp of butter in a large frying pan and toss in a chopped Portobello mushroom. Stir until browned and lightly crisped. Set aside. Stir-fry fresh bell and jalapeno peppers coarsely chopped along with onion and garlic. Once tender, add a handful of kale as well as the herbs and/or spices, cover the pan and let the steam tenderize the greens for about 5 minutes. Stir in tomato chunks and mushrooms. Stuff the zucchini boats. Sprinkle hemp hearts and then the cheese.
Bake at 350F for 30 to 40 minutes in a baking pan with 1cm water at the bottom. I baked mine atop a few sage leaves and alongside cored apples stuffed with whole pitted dates, walnuts and a chunk of butter - for dessert.
Any of the leftover vegetable mix can be stirred in to 1/2 cup or more cooked quinoa, rice or beans and sprinkled with lime juice for a hearty salad or side dish for next day's lunch. Here are more luch leftover tips and ideas.
Greatest Kale Juice
Juice with a bunch of kale stems and leaves: red grapes, small beet, apple, celery, chunk of ginger and a lemon.
Tell me about your Kale Kombos!