Sauteed Kale

Ingredients:

• 1 bunch of kale, washed and chopped into bite-size pieces
• 1 yellow onion, sliced
• 1-2 cloves of garlic, minced or finely chopped
• 2-3 tablespoons of extra virgin olive oil
• Juice of 1/4 lemon
• 1/2 cup of vegetable broth or water
• Sea salt and pepper, to taste (optional)

Directions:

Warm olive oil over medium heat in a large pot or pan. Add onions and cook for 3-5 minutes or until slightly translucent. Be sure to stir the onions around once in a while so that they don’t burn.

Add garlic and kale and mix them together with onions. Allow garlic, kale and onions to cook for one minute, then add vegetable broth and cover pot or pan for 4-6 minutes. Check kale from time to time starting at the 4 minute mark for tenderness.

Once kale is tender, add sea salt and just a few drops of lemon juice. Give it one last stir and serve.

Be sure to taste as you add lemon juice. Adding too much can turn the whole dish sour.

We enjoy this dish with avocado and a bowl of brown rice or quinoa.

Garden Beet Soup

Ingredients:

• 1 small onion , chopped
• 4-5 medium beets, diced
• 1 med turnip, diced
• 1-2 cups purple cabbage, shredded
• 1/2-1 cup kale, chopped
• 6-7 cups water
• sea salt, to taste
• 1/2 cup curly parsley, minced
• 1 splishy-splash apple cider vinegar, to taste (optional)

Method:

1. Sauté onion in a little salted water until soft, adding more water as necessary.
2. Add beets, parsley and turnip and continue to sauté for 5 minutes more.
3. Add water, cabbage, kale and salt. Bring to a boil, reduce heat and simmer for 15-20 minutes.
4. Remove from heat and stir in a pinch more parsley and adjust seasoning as necessary.
5. Eat. Wait for pee to change colour. Enjoy.

Ginger Butternut Squash

• 1 butternut squash
• 1-inch nub of ginger, grated
• 1 clove garlic

Peel and de-seed squash. Cut into very thin bite-sized pieces using either a knife or by running through a food processor or slicer.

Cover the bottom of a large sauté pan with water. Add the garlic, ginger and squash. Sauté for 3 to 4 minutes or until tender, stirring occasionally. Serve hot.

Apple Cider Vinegar Health Drink

• 1-2 tsp. apple cider vinegar (organic, unfiltered – Aunt Annie’s or Bragg’s)
• 8 oz. water
• 1-2 tbs. organic honey, or 100% maple syrup, or black strap molasses or 4 drops herb stevia

Shake and take 3 times daily (upon arising, mid-morning and mid-afternoon)

Ellen’s Smoothies

For my drink – I needed something I could make the night before and grab & go in the morning.  It had to last several hours away from home.  So I doubled the water and powder requirement and got creative.  It’s just thick enough to easily wash down the pills.   Add a little beet juice to thin.  I used a blender, not a juicer.

•  2 Cups Cold Water
• 4 spoonfuls of the Daily Powder
• ½ Cup of frozen Blueberries or Blackberries
• ½ Cup cold or frozen Strawberries
• 1 Banana (thickens the mix) – I put a banana in every drink
• 1 – 2 Tablespoon chopped Carrots (raw)
• ¼ Cup cooked, diced Beets
• ¼ Cup cooked, diced Butternut Squash (thickens)
• Blend, Keep chilled – shake and pour.

Other options

• Cantaloupe changes the taste completely – almost bitter or sour
• Watermelon makes it sweeter and juicier
• Cucumber makes it thinner – doesn’t add much flavor
• Apples of any kind are great, but thicken the mix
• Cooked or fresh cranberries make it tart
• The berries and beets are all sweet.

Ellen’s Quinoa Salad

I got a great, filling recipe from a friend who used to mix smoothies and make salads at a natural food store.  I had never heard of Quinoa (keen-wah) before.  It’s located in the couscous and rice area. 

•  Quinoa – Follow directions on the package to cook.
•  Diced Cucumber
• Diced Tomatoes
• Diced Green, Red & Yellow Peppers as much as you like
• Diced Raw Onions to taste
• Chopped, fresh Cilantro (fresh really makes the difference)
• Dash of Crushed Black Pepper
• If you really like spicy, add a dash of crushed red peppers to give it zing
• Red vinegar and Extra Virgin Olive Oil (1-2 Tablespoons on the entire salad) – Go easy – it only takes a little to give it flavor. 

Approximately ½ Cup of this salad/grain makes me feel content.  It’s great for something in-between the meals of fruits and veggies.  I’ve been eating it every day for four days and haven’t tired of it yet.

Leek & Cauliflower Soup

• 3 Leeks, sliced                                                 
• 2 Garlic cloves, chopped                                                
• 1 medium Cauliflower head, coarsely chopped
• 3 medium Carrots, sliced                                                
• 1 big or 2 medium Potatoes, in chunks                                                 
• 4 Tbsp Olive Oil
• 4 to 6 cups Vegetable Broth
• Salt and Pepper
• 1/2 cup Goat, Cheddar or Feta cheese

In medium pan heat oil on medium, add leeks and garlic. Cook until leek is transparent.

Add cauliflower, carrots and potatoes. Stir well. Add broth just to cover veggies and season with salt and pepper. Cover and bring to a boil. Reduce heat until just simmering, cook for about 20 minutes or until vegetables are tender.

Mix in a blender, working in batches if necessary, until soup becomes a cream. Add cheese, mix again and season to taste.

When ready to serve, garnish with some sweet Pimentón (Spanish paprika) on top and drizzle a little extra virgin olive oil for extra flavor.

Serve hot.