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!)

Potato and Tomato Galettes

Ingredients

• 2 tbsp grape seed oil, plus more for baking sheet
• 1 tsp fresh thyme leaves, plus sprigs for garnish
• 1/2 tsp sea salt
• 1 clove garlic, minced
• 3 medium red potatoes (about 3/4 pound total), cut crosswise into thin rounds
• 1 medium tomato, cut crosswise into 8 slices

Directions

1. Preheat oven to 400 degrees
2. Brush a baking sheet with oil; set aside
3. Stir thyme, oil, garlic and salt in a medium bowl. Add potatoes; toss to coat.
4. Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each)
5. Add tomatoes to bowl with remaining oil mixture; turn to coat
6. Place 2 tomato slices on top of each potato round
7. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes
8. Garnish with thyme sprigs.

Prep time and cook time: 35 min

Serves: 4

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

Mediterranean Roasted Vegetable Soup

Ingredients

• 1 tablespoon grape seed oil
• 5 garlic cloves, peeled
• 2 potatoes, diced 1 cm thick
• 2 peppers (green and yellow), diced 1 cm thick
• 1⁄2 tsp fresh rosemary, finely chopped
• 1 yellow zucchini, halved lengthwise and cut crosswise into 1 cm pieces
• 1 large red onion, cut into 1 cm chunks
• 1 1⁄2 cups carrot juice
• 4 Italian or roma tomatoes, diced
• 1 teaspoon fresh tarragon

Directions

• Preheat the oven to 450°F (230°C)
• Combine the grape seed oil and garlic in a roasting pan and roast until the oil begins to sizzle, about 5 minutes
• Add the potatoes, peppers and rosemary, and toss to coat
• Roast until the potatoes begin to colour and soften, about 15 minutes
• Add the yellow zucchini and the onion, and roast until the zucchini is tender, about 15 minutes
• In a medium saucepan, combine the carrot juice, tomatoes and tarragon and bring to a boil over medium heat
• Spoon the roasted vegetable mixture into the saucepan
• Pour a little water into the roasting pan and stir. Making sure to scrape up any browned bits that cling to the pan
• Pour the pan juices into the saucepan
• Cook until heated through, about 2 minutes, then serve

Prep time and cook time: 60 min

Serves: 4

recipe courtesy of besthealthmag.ca

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!

Potato Latkes

Ingredients

• 1 large russet potato shredded
• 1/2 tsp thyme
• 1 clove garlic minced
• sea salt and black pepper to taste
• 1 tsp grape seed oil
• coconut oil

Directions

• Mix shredded potato, thyme, garlic, sea salt, black pepper and grape seed oil and a mixing bowl
• Heat coconut oil in a skillet on low to medium heat
• Form patties with about 1/4 cup of mixture and place in skillet
• Cook on each side until golden brown

Asparagus and Potato Salad

Ingredients

• 1 bunch asparagus
• 2 russet potatoes or 4-5 small red potatoes
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• red chili powder to taste
• sea salt to taste
• 3 tbsp dijon mustard
• 1/4 cup chopped chives

Directions

• Steam asparagus in steamer pot until firm and slightly tender
• Steam potatoes in steamer pot until cooked
• Whisk lemon juice, olive oil, red chili powder, sea salt and dijon mustard in a bowl
• Toss steamed asparagus and potatoes with above dressing
• Garnish with chopped chives and serve

Recipe courtesy of http://www.wholefoodsmarket.com with adjustments by me!

Kale Soup

Ingredients

• 1 tbsp coconut oil
• 3 cups kale chopped finely
• 2 small potatoes diced
• 1 carrot diced
• 1 stalk celery diced
• 1 medium onion diced
• 4 cloves garlic pressed
• 4 cups organic vegetable broth (so there is no MSG)
• 1 tsp dried thyme (optional italian seasoning)
• 1 tsp dried sage (optional italian seasoning)
• sea salt and ground black pepper to taste

Directions

• Heat coconut oil in medium sized stock pot on medium heat
• Add onions and saute for about 5 min and stir frequently
• Add garlic and saute for another min
• Add carrots, celery and potatoes and saute for another 2 min
• Add broth, bring to boil on high heat
• Once it come to boil, reduce heat and simmer and continue to cook for another 5 minutes
• Add kale, dried thyme, dried sage, salt and pepper and cook for another 10-15 min

Serves 4

Prep time and cooking time: 30-40 minutes

Lentil Soup

Ingredients

• 1 package black baluga lentils from trader joes (see picture below)
• Alternatives  to above lentils: 1/2 cup of any type of desired uncooked lentils or 1 can garbanzo (chick peas) beans
• 3 carrots diced
• 3 stalks celery diced
• 1 medium onion diced
• 3 cloves garlic pressed
• 1/2 inch ginger minced
• 2 medium sized potatoes diced in small cubes
• 4 cups vegetable stock
• 1/4 tsp italian seasoning
• 1/4 tsp dried basil
• sea salt and black pepper to taste
• 2 tablespoons of chopped parsley or cilantro to garnish

Directions

• In large stock pot saute onion on low to medium heat until translucent
• Add potato, carrot and celery, saute for another 3 min
• Add garlic and ginger, saute for 1 min
• Add vegetable stock
• Bring to boil
• Add lentils and boil for 5 minutes
• Add italian seasoning, dried basil, salt and black pepper
• Reduce to simmer, and simmer for 15 minutes
• With a hand blender, pulse blend the soup 8-10 times
• Top with cilantro or parsley