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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: kale

My kids’ new favorite, and the perfect way to use up an overly-ripened watermelon!

(the amounts in this recipe will fill up your blender)

1/2 cup milk (I used coconut this morning and it was so yummy!)

1 banana

1/4 of a watermelon

2 handfuls frozen berries

2 handfuls kale (or any other green you may like)

1 Tbsp flax seed for each person who will be drinking this

ice

Blend it all up and ENJOY!!!  So yummy!  (I think I may add some mint to ours tomorrow!)

I was at a loss as to what to fix for dinner tonight because I’ve just been a little ‘off’ all week, and I just haven’t felt like cooking too much.  I think I’m officially in summer-mode!

Then I came across a recipe for Kale in Vegan With a Vengeance, and it was a true success.  I served it alongside some bruschetta (thank you, Trader Joe’s!) on some whole wheat bread and some orange slices.  We all loved it.  Very refreshing, and very colorful!  I wish I would have captured a shot of my kids devouring his Kale… it was awesome!

Tahini Dressing

8 tsp olive oil

3 cloves garlic, chopped

1/2 cup tahini

2 tsp balsamic vinegar

Juice of 1 lemon

Several dashes of black pepper

1/2 tsp paprika

1/2 cup cold water

1/4 lightly packed fresh parsley (I used a tbsp of dried and it turned out just fine)

Heat the garlic in 6 tsp olive oil in a small saute pan over very low heat, just until it’s fragrant.  Make sure the garlic doesn’t burn… you just want it fragrant!

Place the heated garlic, oil and remaining ingredients (except the parsley if you’re using fresh, otherwise, just throw the dried parsley in with everything else) into a food processor or blender, and blend until smooth.  Add the parsley and pulse until the parsley is very finely chopped but not pureed.

Refrigerate for at least 1/2 hour in an airtight container.  You may need to mix in a little extra water once it’s chilled.

Garlicky Kale with Tahini Dressing (serves 4)

5 or 6 cloves garlic, thinly sliced

3 Tbsp olive oil

1 bunch kale, well rinsed and coarsely chopped

1/4 tsp salt

Lemon wedges to serve

Saute the garlic in the olive oil over medium-high heat for about 2 minutes, stirring frequently, until golden brown.  Add the kale and a few splashes of water.  Use tongs to toss the kale around, coating with the garlic and oil.  Stir frequently for 4-5 minutes.  Servie with a drizzle of Tahini Dressing and lemon wedges.

We drink a green smoothie ever single morning.  When I say “we” that does include our two boys (ages 4 1/2 and 3)!  This smoothie fills my husband and I up for a few hours.  My boys eat a big bowl of steel cut oats or 9 grain cereal (found in bulk section of our food co-op) after they polish off their smoothies!

Our Fave Green Smoothie

1/2 cup unsweetened almond milk

1/2 cup water

1 banana

handful of berries

1 green apple

3 tbsp unsweetened shredded coconut (we like this, but not everyone might)

2 carrots (unpeeled, organic)

1 TBSP of flax seed per person

5-6 stems of kale, removed from stem

3 healthy handfuls of spinach (or however much will fit in your blender!)

more water as needed to make smooth

enough ice to make it cold enough for you

HEALTH BENEFITS OF KALE

9-grain cereal  (2-3 servings)

Bring pot of 1 1/2 cups water to boil.  Stir in 1/2 cup oats (and coconut & cinnamon if adding).  Reduce heat to low, cover and cook for about 8-10 minutes.  Dress as you wish.  My boys love adding a little bit of almond milk, berries, banana slices, walnuts, coconut and cinnamon to theirs.