Greens

Italian Egg Drop Soup

Posted by on Jan 20, 2014 in Egg based, Entrees, Grains (non breakfast), Greens, Photo Slide Show, Recipes, Rice, Soups, Vegetables | 0 comments

Italian Egg Drop Soup

1 cup (dry) rice, cooked 8 cups chicken-broth 2 TBSP butter 1 tsp pure salt freshly ground pepper to taste 5 – 6 oz kale, stems removed, roughly chopped, and washed 4 eggs, lightly beaten w/ salt & pepper parmesan reggiano to taste Cook rice according to package directions. Heat the broth. Add butter, salt, pepper, kale, and simmer over medium-low heat, covered, until greens are wilted (about 10 mins). Add cooked rice. Bring soup back up to a boil. Beat eggs and add gradually while stirring with a whisk. Sprinkle freshly grated parmesan cheese over each individual bowl to...

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Easy Spinach Artichoke Dip

Posted by on Jan 4, 2014 in Condiments, etc..., Dips, Greens, Recipes, Snacks and Light Meals, Vegetables | 0 comments

Easy Spinach Artichoke Dip

1 14-oz can quartered artichokes packed in water, rinsed and drained 1 cup packed spinach leaves (fresh or frozen) 6 oz cream cheese 1/3 cup freshly grated parmesan cheese 1/4 cup mayo 1/4 cup sour cream 1 TBSP lemon juice 1 tsp crushed red pepper flakes (optional) 1/4 tsp pure salt 1/4 tsp garlic powder Combine everything in an oven proof baking dish. Bake at 375 for 30 mins — give or take — until it’s bubbly and looks good! ________________________________________________________________________________ SIDE NOTES: ~  We munched on this with pieces of warm, sour dough bread...

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Coconut Curry Lamb Stew

Posted by on Oct 14, 2013 in Entrees, Greens, Lamb, Photo Slide Show, Recipes, Root Vegetables, Stews, Chilis, Curries, Vegetables | 0 comments

Coconut Curry Lamb Stew

1 lamb shoulder roast, square-cut or rolled; or 1/2 leg of lamb roast, or 2 lbs lamb stew meat pure salt and freshly ground black pepper to taste 3 TBSP coconut oil 2 medium onions, thinly sliced 2 tsp turmeric 3 medium boiling potatoes, peeled and roughly chopped 2 large carrots, cut into rounds 2 cans unsweetened coconut milk 1 & 1/2 cups water 4 TBSP red curry paste 4 TBSP tamari 5 TBSP natural sugar or 30 drops liquid stevia 4 oz kale, roughly chopped (optional) Preheat oven to 300 degrees. Bring the lamb to room temp (let sit out about an hour) and cut into stew chunks. Heat the...

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Buttery Rice w/ Greens

Posted by on Jul 18, 2013 in Grains (non breakfast), Greens, Recipes, Rice, Vegetables | 0 comments

Buttery Rice w/ Greens

For the Rice: 1 cup dry basmati rice (or your favorite / whatever you have on hand) 1 & 1/2 cups water (or appropriate amount depending on type of rice used) 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt Combine rice, water, ghee and salt in a small pot and bring to a boil. Stir once to dislodge any rice stuck to the bottom of the pot. Reduce heat to low and cook for the appropriate amount of time depending on the type of rice used. For the Greens: 1 TBSP butter, ghee, or coconut oil 2 – 4 garlic cloves, roughly chopped 6 oz greens washed and roughly chopped pure salt and...

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Storing Greens for Ease

Posted by on Jun 13, 2013 in Greens, Kitchen Tips, Photo Slide Show, Recipes, Vegetables | 0 comments

Storing Greens for Ease

I’m not always in the mood (or don’t always have the time) to wash, stem, and chop greens on the fly.  For busy days, a home cooked dinner can only happen if I have a few things on hand that I can grab and just toss into a pan. When I came home from the farmer’s market last week with 2 beautiful bunches of fresh kale and 2 bunches of beets (w/ greens attached), this is what I did to make life easy for the rest of the week…. ______________________________________________________________________________ I removed the stems (simply lay each leaf down with the stem...

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Sausage (Tempeh) & Peppers w/ Greens

Posted by on May 2, 2012 in Entrees, Greens, Recipes, Tempeh, Tempeh, Tofu, Seitan | 0 comments

Sausage (Tempeh) & Peppers w/ Greens

To prepare the Tempeh Sausage: 2 packages soy tempeh (total of 16 oz) 2 TBSP fennel seeds 2 tsps dried basil 2 tsps dried oregano 1 tsp red pepper flakes 1 tsp dried sage (or 3/4 tsp ground sage) 4 garlic cloves, minced or crushed 1/4 cup soy sauce 2 TBSPs extra virgin olive oil 3 TBSPs lemon juice (juice of 1 lemon) In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup). Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes. Drain or cook off any remaining water (if necessary). Add the...

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Arugula w/ Golden Vinaigrette

Posted by on Dec 13, 2011 in Greens, Leafy Salads, Photo Slide Show, Recipes, Salads | 3 comments

Arugula w/ Golden Vinaigrette

1/3 cup extra virgin olive oil 1/4 cup lemon juice 2 TBSP brown mustard 1 tsp ground turmeric pinch of pure salt freshly ground black pepper Whisk all ingredients together and toss with salad greens (pictured here with baby arugula). ______________________________________________________________________________________ SIDE NOTES: ~ A salad doesn’t have to be fancy and time-consuming to make. This is a great example of how a few handfuls of greens with the right dressing can be absolutely extraordinary. I am in love with this simple salad. ~ Turmeric (one of the primary spices that...

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Quick & Spicy Swiss Chard

Posted by on Jul 17, 2011 in Greens, Photo Slide Show, Recipes, Vegetables | 1 comment

Quick & Spicy Swiss Chard

2 TBSP coconut oil, butter, or ghee 4 garlic cloves, crushed or minced crushed red pepper flakes to taste (1/2 tsp – more or less) freshly ground black pepper to taste pure salt to taste 1 bunch swiss chard, stems removed & roughly chopped Warm oil or butter in large saute pan over medium heat. Add garlic and cook until just golden (1 – 2 mins). Sprinkle in crushed red pepper, black pepper, and salt to taste. Add swiss chard, and saute until wilted but not over-done (approx 5 mins). ______________________________________________________________________________________ SIDE...

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Crispy Kale

Posted by on Oct 10, 2010 in Greens, Recipes, Vegetables | 3 comments

Crispy Kale

1 bunch of kale coconut oil, melted pure salt Preheat oven to 375. Fold kale leaves in half (lengthwise) at the stem, and with one slice, cut the stem out & discard. Tear or cut the kale into bite sized pieces. Pour some oil into a large bowl, add the kale and toss well to combine. Spread the kale onto 2 baking sheets and sprinkle with salt Bake until crispy but not burnt (should take approx 10 to 15 mins). ______________________________________________________________________________________ SIDE NOTES: ~ This is a really simple, yummy way to serve kale. Extremely kid friendly. To us,...

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Miso Vegetable Soup

Posted by on Aug 1, 2010 in Greens, Recipes, Soups | 0 comments

Miso Vegetable Soup

coconut oil (or sesame oil) a few cloves of garlic (3 to 5), minced or pressed a handful of scallions, chopped a handful of greens (any kind) about 6 carrots, chopped about 6 celery stalks, chopped 6 cups water 6 TBSP brown rice miso Chop vegetables. Saute garlic and white part of scallions (set green part aside to add later) in oil for about 2 mins. Add large carrot chunks and saute about 5 mins. Add celery & continue to saute a until veggies are tender (just a few mins longer). Add water and miso (stirring to dissolve miso). Bring to a boil, then lower to a simmer and cook for about 7...

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Indian Spiced Lentils w/ Kale

Posted by on Jun 9, 2010 in Greens, Legumes, Lentil, Recipes, Vegetables | 0 comments

Indian Spiced Lentils w/ Kale

1 cup lentils (green or brown) 1 tsp pure salt 1 bunch of kale, stems removed and chopped 2 TBSP coconut oil, butter, or ghee 1 heaping tsp ground coriander 1/2 heaping tsp ground cumin 1/2 heaping tsp ground mustard 1/2 heaping tsp hot red pepper flakes 2 garlic cloves minced 2 tsps minced fresh ginger root Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 mins. Reduce heat; simmer until lentils are tender but still hold their shape, 20 – 25 mins Add kale during the last 5 mins of cooking. Meanwhile, heat oil (or butter) in large skillet over medium...

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Kale, Collard & Basil Salad

Posted by on Jun 9, 2010 in Greens, Leafy Salads, Recipes, Salads | 0 comments

Kale, Collard & Basil Salad

4 curly kale leaves, chopped (stems removed) 2 collard leaves, chopped (stems removed) fresh basil (use as much as you want – I use a lot!) 2 tsps extra virgin olive oil 2 tsps fresh lemon juice 1 garlic clove, crushed 1/8 tsp pure salt dash of cayenne pepper Place kale, collards & basil in a bowl. Combine remaining ingredients & pour over greens. Marinate for 10 mins @ room temperature before serving. Serves 2. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Raw Food Made Easy”. Very easy (indeed)...

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