10 reasons to love Kale.

 I LOVE kale … can not get enough of it!!!!
I crave it. I eat it or juice it almost daily. The health benefits of this super food will have you craving it daily too! 

 Here are 10 reasons to love KALE! 

1. Kale is low in calorie, high in fiber and has zero fat.
2. Kale is high in iron. 
3.  Kale is high in Vitamin K. 
4. Kale is filled with powerful antioxidants. 
5. Kale is a great anti-inflammatory food. 
6. Kale is great for cardiovascular support. 
7. Kale is high in Vitamin A.
8.  Kale is high in Vitamin C. 
9.  Kale is high in calcium. 
10.  Kale is a great detox food. 

Ok to get you started here are 2
great recipes!  One for snacking & a juice!



Ok to get you started here are 2
great recipes to get you started!
 One for snacking & a juice!
Kale Chips - I love potato chips, so these are a great replacement !
    1 bunch of Kale leaves
    1Tablespoon of Olive Oil
    2 Table spoons nutritional yeast
    salt & pepper to taste
Preheat the oven to 350, and line a baking pan with parchment paper.
Wash the Kale and with a knife or kitchen shears remove the leaves from the thick stem - or just pull them off with your hands. Tear them into Medium size pieces. Dry the kale. In a large mixing bowl addd half of the kale, sprinkle 1/2 of the olive oil, nutritional yeast, salt & pepper and mix well. Repeat with the rest of the kale. Place on a baking sheet or two. Bake until the edges are crisp, slightly brown but NOT burnt.  ENJOY !!!
Green Lemon-aide
2 apples
1/2 bunch of kale
1 cucumber
1/2 lemon
 Juice and enjoy!

Kale Chips - I love potato chips, so these are a great replacement !
    1 bunch of Kale leaves
    1Tablespoon of Olive Oil
    2 Table spoons nutritional yeast
    salt & pepper to taste
Preheat the oven to 350, and line a baking pan with parchment paper.
Wash the Kale and with a knife or kitchen shears remove the leaves from the thick stem - or just pull them off with your hands. Tear them into Medium size pieces. Dry the kale. In a large mixing bowl addd half of the kale, sprinkle 1/2 of the olive oil, nutritional yeast, salt & pepper and mix well. Repeat with the rest of the kale. Place on a baking sheet or two. Bake until the edges are crisp, slightly brown but NOT burnt.  ENJOY !!!


Green Lemon-aide
2  green apples
1/2 bunch of kale
1 cucumber
1/2 lemon
 Juice, add some ice if you would like. Serves 2 ENJOY!!!

Mushroom Taco's are my new favorite meal.

Mushroom Tacos

 

 

The mighty fungi that could , is how I think of Mushrooms. They are the hidden super food that often gets added to a dish. While they could easily be the the star. Mushrooms are wonderful for our immune systems, because they provide so many different minerals and vitamins we need. They are low in carbs, calories, strangely high in fiber and protein and fat free. Plus they are an AWESOME cancer fighter! I could eat them all the time and chances are they are always waiting in our fridge to be added to something, or maybe just sliced
 and eaten raw.

I am sad to say that the idea for mushroom tacos was not mine, I found a picture on either, Facebook, twitter, or instagram(where I spend to much of my time). Alot of the recipes called for just one type of mushroom and very little else. Since I had just been to the Farmer’s Market, I had some yummy local onion,  swiss chard, and mushrooms  to add. Really I could eat these every single day. 

Shopping list
 2 tablespoons Rice bran oil ( or bacon fat for paleo)
 1 Sweet Onion Sliced
 2 pounds of Mushrooms
 Let me say this don’t ever wash your ‘shrooms they soak up  the water and lose their yummy taste, take the dirt off with paper towels. Then peel the “skin” off the mushroom, this step is not required, but it makes the mighty fungi all the better! I used a mixture baby bella's, crimini, portabella, chanterelle, and shiitake. Slice thinly mushrooms and save stems for later!
5 leaves of Swiss Chard
( To make ribbons - de- stem your leaf and roll the swiss chard, now slice it, viola you have ribbons)
 1 Avocado
 1 teaspoon Organic chili powered
 1 teaspoon Organic Ancho Chili powered
 1 tablespoon of Coconut amino acids
1 teaspoon of Brags amnio acids ( or add more coconut oil to be soyfree)
 Pinch of Trader Joe’s South African Smoke
3 cloves of garlic
 Cilantro to taste
2 Limes
Avocado
Tortillas
 Directions
Heat 1 tbs of rice bran oil
Toss in the  onion sliced any way you want
while these are caramelizing ...
Prep 2 pounds of mushrooms
Add 3 cloves of minced garlic to your onions, stir then into your onions, for 30 sec. Add your mushrooms and 1 TSB of Rice Bran Oil. Stir for 30 secs, add 1 TBS of coconut amino acids and 1  tsp of brags amino acids. Add, your pepper mix. Mix it in well, turn down the heat a notch.Add your ribbons of swiss chard. Add lime juice from 1 lime. Stir well. Let the swiss chard cook down. Toss in the cilantro right before serving.

Serve with lime wedges, avocado and cheese if you wish. We ate (devoured) ours with corn tortillas, organic brown rice and “refried” beans, check out that recipe here. 

Okra to be or not to be

  This is a post from another blog, I had, but let me just say I am so excited for it to me Okra season soon! I loved the Okra so much it is now one of my favorite things to grow!

Let me say okra has creeped me out for years, I am from the South, grew-up with people eating the slimy, green, squishy vegetable… but I would not & did not.
Yesterday my friend Amy & I went to the 12th South Farmers Market (http://www.12southfarmersmarket.com/) , I love to buy from local farms and eat what ever is in season, personally think it’s great for our bodies. We went by to see one of my favorite vendors www.delvinfarms.com. Cindy Devlin had some beautiful kale, peppers, squashes and some simply gorgeous PURPLE OKRA. I mentioned how lovely it was & started to head out with my bunches of kale, (for kale chips, kale salad, I heart kale). Cindy , asked if I had ever had roasted okra… I said no, & made that it’s gross face. She simply said “It’s not slimy, it’s crunchy” She had me… I think I love french fries because they crunch.
Pre-heat your over to a super hot 475 +
1 bunch of FRESH okra, either purple or green wash & dry. Place on a baking sheet & drizzle with Organic Extra Virgin Oil Olive, sprinkle with some sea salt & pepper, mix them all up with your hands because its so fun to use your hands and lay them single file on the sheet. Pop them into the oven in for 6 minutes flip them over stick them back in the oven and let them sizzle, thinking our cooked for about 18 mins.
As I pulled them out my hubs said, I don’t really like Okra, but I’ll try it…
Well, we inhaled them, I barley got to grab a picture of the finished okra, that turned a deep green as they cooked. On Saturday when I hit up another Farmers Market, I’ll be grabbing more okra!!!!