Large Batch Green Juice

Posted on February 04 2011 | (5) Comments
Category: Juice Recipes Tags: kale, greens, detox, juicing, green juices

This juice is a nutritional powerhouse, providing vitamins, calcium, and trace minerals. It is also low in calories and sugars, making it an ideal weight-loss drink. When I’m in need of a detox, I’ll make this juice in the morning and have one serving for breakfast, and 1 for lunch, followed by a light dinner.

Yield: 5 cups, 2 large servings

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This smoothie is loaded with alkalizing greens and is not too sweet. It tastes similar to green juice, but retains all the fiber.

Yield: 2 cups, 1 serving

• 1/4 cucumber, chopped (1/2 cup)
• 1/2 apple, chopped (1/2 cup)
• 1/2 stalk celery, chopped (1/4 cup)
• 1/8 peeled lemon
• 1/2 cup chopped kale
• 1/2 cup chopped Romaine
• 1/4 cup chopped parsley
• 2/3 cup water

Equipment

• cutting board
• chef’s knife
• measuring cups
• blender
• rubber spatula

Place all ingredients in a blender and process on medium speed until smooth. Serve immediately.
 

Since apples and bananas are readily available, this smoothie is easy and affordable to make year round.

Yield: 3 cups, 1-2 servings

• 1 cup water
• 2 apples, chopped (2 cups)
• 1 ripe banana
• 1 cup chopped spinach or Swiss chard
• 1 cup chopped kale or collard greens

Equipment

• cutting board
• chef’s knife, 8-inch
• measuring cups
• blender
• rubber spatula

Place all the ingredients in a blender and process on high speed until smooth. Stored in a sealed jar in the refrigerator, Apple Banana Smoothie will keep for 24 hours.

Blueberry Green Smoothie

Posted on March 15 2011 | (19) Comments
Category: Green Smoothie Recipes Tags: kale, berries, green smoothies, greens

If you like a frosty smoothie, use frozen berries. This smoothie is great for kids because the blueberries keep it purple, instead of green.

Yield: 2 cups, 1 serving

• 2/3 cup water
• 1/2 orange, peeled and sectioned
• 1 ripe banana
• 1 cup fresh or frozen blueberries
• 1 cup chopped spinach, Swiss Chard, or kale

Equipment

• cutting board
• chef’s knife, 8-inch
• measuring cups
• blender
• rubber spatula

Place all the ingredients in a blender and process on high speed until smooth. Serve immediately.


 

Mediterranean Kale

Posted on June 09 2011 | (0) Comments
Category: Soup and Salad Recipes Tags: kale

Yield: 1 serving

When kale is cut into thin strips and marinated in a dressing, it develops a soft and juicy texture.

Ingredients

• 4 kale leaves, stems removed
• 1 1/2 teaspoons extra-virgin olive oil   
• 1 1/2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/4 red bell pepper, diced
• 1 tablespoon raw pine nuts or chopped raw cashews
• 1 tablespoon sliced black olives
• Dash black pepper (optional)
   

Equipment

• cutting board
• chef’s knife, 8-inch
• measuring spoons
• medium mixing bowl
• citrus juicer or reamer
• serrated knife, 5-inch
• tongs
   

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips a few times, so they aren’t too long. Place in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Season to taste with black pepper, if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for three days. Bring to room temperature before serving. To serve warm, heat gently on the stove for a few minutes. Do not overheat.