The Fourth Day of Christmas My True Love Made for Me….

This recipe is a great way to incorporate kale into your diet and into your healthy holiday feast! Kale has cholesterol lowering benefits, it helps the body detox, and it is very high in antioxidants.  It is an excellent source of Vitamin K and Vitamin.  Kale also has a whole list of other beneficial properties.  Therefore it is a great addition to your diet during the holidays.

Kale and Olive Oil Mashed Potatoes

Ingredients

• 3 pounds potatoes, peeled and cut into large chunks
• sea salt to taste
• 2 tablespoon grape seed oil
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 bunch kale, large stems stripped and discarded, leaves chopped
• freshly ground black pepper to taste
• 3 scallions, white and green parts, chopped finely

Directions

• Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
• Heat two tablespoons of grape seed oil in a large pan or skillet over medium heat
• Add the garlic, chopped kale, a big pinch of salt, and saute just until tender, and then set aside
• Mash the potatoes with a potato masher or fork
• Add sea salt and black pepper and olive oil and mix well
• Add the kale on top of the potatoes and give a quick stir
• Garnish with scallions

Cook Time and Prep time: 30 min
Serves: 6

recipe courtesy of 101cookbooks.com (with adjustments made by me!)

On The First Day of Christmas, My True Love Made For Me……

Lets start the holiday feasting with a warm and hearty soup that’s packed with protein. This soup contains plenty of healthy ingredients such as, black beans, pumpkin seeds, kale and garlic which all combine so well to make it taste amazing! In addition to being so healthy, its fast and easy to make!

Spicy Black Bean Soup

Ingredients

• 1 – 15 oz can black beans
• 1 – 15 oz can yellow corn
• 1 – 15 oz can diced tomatoes
• 1 zucchini diced
• 4 cloves garlic
• 1 onion diced
• 1 cup collard greens or kale chopped
• 4 cups vegetable broth
• 1 tsp taco seasoning
• 1/2 tsp red chili powder
• 1/2 tsp ground cumin
• 1/2 green jalapeno minced
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/2 cup chopped cilantro
• sea salt and black pepper to taste
• 1 tsp coconut oil

Directions

• In a large stock pot heat coconut oil and saute onions until translucent
• Add garlic and zucchini
• Add vegetable broth, black beans, corn and diced tomatoes and bring to boil
• Add red chili powder, ground cumin, taco seasoning, jalapeno, sea salt and black pepper
• Reduce heat to simmer, add collard greens or kale, pumpkin seeds or sunflower seeds and simmer for 15 minutes
• Turn stove off and add chopped cilantro
• Serve and Enjoy!

Serves: 4

Prep time and cook time: 30 min

Sauteed Kale

Ingredients

• 1 pound kale
• 1 1/2 tbsp grape seed oil
• 1/4 tsp sea salt

Directions

1. Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips
2. In skillet, heat oil over high heat
3. Add kale and salt; toss to coat leaves
4. Cover; reduce heat
5. Cook until tender, about 20 minutes

Recipe and picture courtesy of marthastewart.com with adjustments made by me!

Kale and Sweet Potato Soup

Ingredients

• 1 tsp coconut oil
• 1 cup chopped sweet onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic minced
• sea salt and black pepper to taste
• 4 cups vegetable broth
• 6 cups peeled, cubed sweet potatoes
• 4 cups chopped kale

Directions

• In large saucepan, heat oil over medium high heat
• Add onion, garlic, celery and carrot, salt and pepper
• Cook until tender, about 5 minutes
• Pour in broth and bring to boil
• Add sweet potato and reduce heat to maintain a simmer
• Cover and cook until sweet potatoes are tender and crisp, about 10 minutes
• Stir in kale and cook 10 minutes more
• Use a hand blender to blend the soup until smooth
• Serve warm

Serves: 4-6

Cook Time and Prep Time: 50 min

Juiced: The E-Book

In Honor of Fellow Chiropractor Jack Lalanne I decided to share this book

Someone who I admire put this awesome book together and I wanted to share it with our readers.

58 pages of solid information on juicers, juicing tips and recipes! Enjoy and share!

Juiced-Ebook

Carrot, Apple & Kale Juice

Ingredients

• 15 carrots
• 3 cups kale
• 1/2 cucumber
• 4 stalks of celery
• 2 apples cored

Directions

• Put each vegetable through juicer one at a time and mix well
• Serve immediately and Enjoy!

Sauteed Kale with Garlic

Ingredients

• 1 bunch kale, spines removed and chopped
• 2 cloves garlic minced
• 2 tsp braggs aminos (soy sauce alternative)
• 1 tsp toasted sesame seeds
• 1 tsp coconut oil

Directions

• Heat coconut oil in large skillet over medium heat
• Add garlic and saute about 1-2 min
• Add sesame seeds saute another 1 min
• Add braggs amino and then kale
• Saute until kale has wilted slightly

Cook Time and Prep Time: 10 min

Serves: 4-6 as side dish

Kale and Olive Oil Mashed Potatoes

Ingredients

• 3 pounds potatoes, peeled and cut into large chunks
• sea salt to taste
• 2 tablespoon grape seed oil
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 bunch kale, large stems stripped and discarded, leaves chopped
• freshly ground black pepper to taste
• 3 scallions, white and green parts, chopped finely

Directions

• Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
• Heat two tablespoons of grape seed oil in a large pan or skillet over medium heat
• Add the garlic, chopped kale, a big pinch of salt, and saute just until tender, and then set aside
• Mash the potatoes with a potato masher or fork
• Add sea salt and black pepper and olive oil and mix well
• Add the kale on top of the potatoes and give a quick stir
• Garnish with scallions

Cook Time and Prep time: 30 min
Serves: 6

recipe courtesy of 101cookbooks.com with adjustments made by me!

Spicy Black Bean Soup

Ingredients

• 1 – 15 oz can black beans
• 1 – 15 oz can yellow corn
• 1 – 15 oz can diced tomatoes
• 1 zucchini diced
• 4 cloves garlic
• 1 onion diced
• 1 cup collard greens or kale chopped
• 4 cups vegetable broth
• 1 tsp taco seasoning
• 1/2 tsp red chili powder
• 1/2 tsp ground cumin
• 1/2 green jalapeno minced
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/2 cup chopped cilantro
• sea salt and black pepper to taste
• 1 tsp coconut oil

Directions

• In a large stock pot heat coconut oil and saute onions until translucent
• Add garlic and zucchini
• Add vegetable broth, black beans, corn and diced tomatoes and bring to boil
• Add red chili powder, ground cumin, taco seasoning, jalapeno, sea salt and black pepper
• Reduce heat to simmer, add collard greens or kale, pumpkin seeds or sunflower seeds and simmer for 15 minutes
• Turn stove off and add chopped cilantro
• Serve and Enjoy!

Apple Watermelon Juice

Ingredients

• 2 slices of watermelon with rind
• 4 leaves of kale
• 8 carrots peeled and washed
• 3 apples cored and washed

Directions

• Insert all vegetables and fruits into juicer one at a time
• Stir well and serve immediately