Kale + Blackberry + Beet + Almond Milk Smoothies

Kale + Blackberry + Beet + Almond Milk Smoothies

What’s in your morning routine?  I make my bed, splash my face with cold water, drink a giant glass of lemon water, and try to forget about the giant bag of dark chocolate chips I’ve been meaning (and failing) to hide from myself.  I try my best to start things off well, with some clarity and conscious eating… that’s because it’s easy to reason with my relaxed morning brain.  By the time dinner rolls around it’s nearly impossible to talk my brain out of popcorn, wine, and handfuls of chocolate chips.  

Continue reading Kale + Blackberry + Beet + Almond Milk Smoothies at Joy the Baker.

Kale, Avocado, Tangerine, and Sesame Salad

Kale, Avocado, Tangerine, and Sesame Salad

Forgive me, belly.  I’ve done you wrong.  I mean… I’ve done you so so so right, but wrong wrong wrong.

I’ve done you with too much macaroni and cheese.  I’ve done you with ALL of the gumbo in New Orleans, the smothered greens, the doughnuts, the doughnuts again… I’m sorry.  It was delicious so you’re welcome… and I’m sorry.

You deserve a break.  Enjoy this salad.  It’s just about time to start making fudge.  Hold on tight.

Kale, Avocado, Tangerine, and Sesame Salad

Let’s talk about these green things.

Kale is chopped nice and fine.  It’s raw and fibrous so smaller bites are better.

Romaine lettuce is light and crunchy… chop that business nice and fine, too!

Tangerines and sweet and perfect right now.  Grab those.

Avocados for always, and sesame seeds because we’re going to need something to get stuck in our teeth to embarrass us later.  If you want to leave out the sesame seeds, you might as well go ahead and walk around with your pants zipper accidentally unzipped to properly embarrass yourself.  It’s the way of a Monday.

Kale, Avocado, Tangerine, and Sesame Salad

To soften my kale, I rubbed it with a bit of olive oil and sea salt.  It’s a kale massage… a totally normal thing to do.

Once the kale is massaged, the dressing ingredients go into a small jar.

Rice wine vinegar, sesame oil, honey, soy sauce, pepper.  Toss is a tiny bit of fresh, minced garlic if you’re feeling it.

In a jar.  Seal the lid  Shake like mad.

Kale, Avocado, Tangerine, and Sesame Salad

Citrus segments and avocado are a dream combination.  Bright and juicy meets soft and creamy.  As the salad is tossed together, the orange segments may split and the avocado may mash a bit making these elements a lovely addition to the sesame dressing.

Kale, Avocado, Tangerine, and Sesame Salad

More with the sesame, salt, and pepper.

Now is a good time for you to grab a fork.  Your belly will thank you for this not-doughnut-salad.

Not that you’ve been eating doughnut salads… that’s me.  I’ve been all over that.

Kale, Avocado, Tangerine, and Sesame Salad

Kale, Avocado, Tangerine, and Sesame Salad

Serving Size: 2 large or 4 small servings

Kale, Avocado, Tangerine, and Sesame Salad

Ingredients

  • 3 heaping cups clean and well-chopped kale
  • 1/2 tablespoon olive oil
  • pinch of salt
  • 3 heaping cups clean and well-chopped romaine lettuce
  • 2 tangerines, peeled and divided into segments
  • 1 large ripe avocado, sliced
  • 1 1/2 tablespoon black sesame seeds
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • fresh cracked black pepper, to taste
  • coarse sea salt, to taste

Instructions

  1. Place kale in a large bowl and drizzle with olive oil and a pinch of salt. Massage the oil and salt into the kale.
  2. Add the romaine, tangerines, and avocado the the bowl.
  3. Sprinkle with black sesame seeds.
  4. In a small jar with a tight-fitting lid, combine vinegar, sesame oil, soy sauce, honey, and pepper. Place the lid on the jar and shake vigorously until emulsified. If you don’t have a jar, whisk the ingredients together in a medium bowl until well combined.
  5. Drizzle the dressing over the greens, oranges, and avocados. Toss to combine. Sprinkle with salt and pepper and enjoy!

http://joythebaker.com/2014/12/kale-avocado-tangerine-sesame-salad/

Mushroom Kale Goat Cheese Quesadillas

Mushroom and Kale Goat Cheese Quesadillas

Bloggers can be pretty predictable.  Since it’s December, you can count on most of us writing about tinsel and cookie swaps, peppermint coated this, mulled wine that… all the pine, all the Santa hats, all the sugar spice and nice.

Come January we’ll all be talking about salads and smoothies.  I don’t think we’re allowed to talk about fudge in January.  I think that’s actually against the law.

I have to shake loose from the holidays for a moment.  I mean… can we just sit at the kitchen counter and eat quesadillas for a while and not think about Winter cookies and holiday shopping?  That would be cool.

Let’s do that.

Ps.  The fact that these Mushroom and Kale Quesadillas are topped with sriracha makes them aaalllmost Christmas themed.  See how these holidays sneak in to stay?  Dang.

Mushroom and Kale Goat Cheese Quesadillas

Quesadillas are pretty close to rocket science so I’m going to need you to pay attention here.

Mushroom are sliced, on the thin side of thick if that makes sense.

Kale is chopped and jalapeño is de-seeded and hands are washed.  Don’t you dare forget to was your hands.  Jalapeños linger.

Mushroom and Kale Goat Cheese Quesadillas

Mushrooms are sautéed until they release their moisture and begin to brown and caramelize.  It’s a really cathartic process.

Kale and jalapeño are added to the mostly caramelized mushrooms.  The whole madness gets salt and pepper and is cooked until mellow.  That’s a technical term.

Mushroom and Kale Goat Cheese Quesadillas

Flour tortilla + goat cheese + kale mushroom filling + more goat cheese.

Each quesadilla is topped with another tortilla and fried up.

Mushroom and Kale Goat Cheese Quesadillas

Earthy green flavors, melty goat cheese and crisp tortillas.  I love the spice and the creaminess.  It’s exactly everything delicious!  Happy Holidays and such.

Mushroom Kale and Goat Cheese Quesadillas

Earthy and green cheesy quesadillas with spicy sriracha and cream.


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Ingredients
  1. 2 tablespoons olive oil
  2. 2 cups sliced mushrooms
  3. 2 handfuls coarsely chopped kale
  4. salt and pepper to taste
  5. 1 jalapeño, deseeded and sliced thin
  6. 4 ounces crumbled goat cheese
  7. 4 flour tortillas
  8. canola oil for frying
  9. sour cream for topping
  10. sriracha for topping
Instructions
  1. Heat olive oil in a medium sauté pan until hot. Add mushrooms and saute until softened. The mushrooms will release a lot of their water as they cook. That’s right! Continue to cook the mushrooms over medium heat. Add a bit of salt and pepper and stir occasionally.
  2. Saute until well browned.
  3. Add the chopped kale and jalapeño to the mushrooms and saute until the kale is softened. Remove from the heat and set aside.
  4. Sprinkle goat cheese crumbles across two tortillas.
  5. Divide the mushroom filing between the two tortillas and sprinkle with more goat cheese.
  6. Top with the remaining two tortillas.
  7. Heat a bit of oil in a medium skillet. Add one quesadilla and cook until golden brown. Flip and cook until golden brown on the other side. Cook the second quesadilla in the same way.
  8. Remove from the skilled. Slice into wedges. serve with sour cream and sriracha. Enjoy!

Sesame Kale Salad with Roasted Almonds

Sesame Kale Salad with Roasted Almonds

I’m in need of some greens.  The gnarly kind.  The kind that bite back.

Clearly kale is the answer.   It’s clean and crunchy and that’s where we’re starting for today.

Sesame Kale Salad with Roasted Almonds

The very back of the pantry is like a treasure trove of forgotten bottles and spices.  I dug out my neglected bottle of sesame oil and rice wine vinegar for this clean and crunchy salad.  They’re just the right ingredients to tame the taste and texture of raw kale.

Sesame Kale Salad with Roasted Almonds

Fresh ginger is grated and whisked together with minced garlic, sesame oil, and rice wine vinegar.  A little honey to balance the spicy-ness of ginger, too!  Salt and pepper, of course. Making fresh salad dressing is just that easy.

Before tossing the dressing onto the kale, I massaged the kale with a bit of olive oil.  This helps soften the fibrous leaves further.

Sesame Kale Salad with Roasted Almonds

Chopped roasted almonds and sesame seeds for crunch and this salad is a go!  It’s simple, satisfying, and totally green! What a way to make a pound of kale go down easy.

Sesame Kale Salad with Roasted Almonds

makes 4 small servings

Print this Recipe!

1 tablespoon black sesame seeds

1 pound kale, cleaned, stems removed, and coarsely choppd

1 teaspoon olive oil

pinch of salt

1 teaspoon fresh ginger, grated

1 small clove of garlic, minced

scant 2 tablespoons rice wine vinegar

1 tablespoon soy sauce

scant 2 tablespoons sesame oil

1 teaspoon honey

salt and crushed red pepper flakes to taste

1/3 cup coarsely chopped roasted almonds

In a small skillet over medium heat, toast the sesame seeds until just fragrant.  Remove from heat and place in a small bowl.

Place kale in a large bowl and drizzle with olive oil and sprinkle with a pinch of salt.  Massage the oil into the kale and set aside while you make the dressing.

In a small bowl whisk together the grated ginger, minced garlic, vinegar, soy sauce, sesame oil, and honey until emulsified.  Add a pinch of salt and pepper and taste.  Season as needed.  Pour the dressing over the kale and toss.  Top with toasted sesame seeds and chopped almonds and toss once again.  Serve immediately.  

Kale Cherry and Cashew Salad

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Sometimes I want an award just for being an adult.

I’d like a little trophy with my adult accomplishment engraved… actually I’ll totally just settle for a sticker.  Being an adult is hard.  No seriously… it’s hard.  I’m not just being a whiner.  I just think that if I could be occasionally high-fived for all of life’s little tasks, I’d feel better about everything.  Just a small gesture, something that says:

Hey Joy, great job printing out and organizing all of your credit card statements.  It’s not even tax time yet.  Right on!

1st place for paying their phone bill not two months late goes to Joy the Baker.

You didn’t eat the entire pack of flour tortillas even though you wanted to.  Well done!

You dusted!  You’re a superstar!

Your socks match, and they’re clean.  Well played.

Look at you payin’ rent like a boss.

Congratulations!  You can aaaaalllllmost afford your own health insurance.

You drove a car across town without crashing it into another car… and your oil change light isn’t even on!

1st place in home decor goes to Joy the Baker for her bottle of bourbon and scented candle!

Great Job!  You didn’t have stale corn chips and salsa for dinner.  You made a kale salad.  You’re so good at life!

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Welcome to the land of kale and adulthood.

This recipe is big and green.  It feels simple with leafy kale and a simple vinaigrette, but also feels indulgent with dried cherries and roasted cashews.

This recipe is from The Smitten Kitchen Cookbook.  It’s a win.

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This is a simple chop, whisk, and toss endeavor.

Chop up the radishes.  Whisk together the mustard, olive oil, and vinegar.  Toss it all together.

Oh!  I forgot the sprinkle… totally the best part.  Sprinkle cherries, cashews, and goat cheese.  Lastly, go nuts with the salt and pepper.

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 Truth be told, adulthood has all sorts of build in rewards.  Writing thank you notes on super fancy stationary: reward.  Bourbon: reward.  Eating four cookies and one scone after eating this kale salad: total reward.
Here’s what you should know about this salad.  It’s robust.  Kale is a hearty green, so this salad has some strong legs to stand on.  The vinaigrette is a simple mustard and honey dressing.  Radishes add a bit of spice and crunch.  Cherries, cashews, and goat cheese are just fancy, and make this salad feel like you’re eating out in a fancy restaurant… without doing that.  I used a purple kale for my salad.  Feel free to use any kale that makes you feel fine.  Cavalo Nero is my absolute favorite.  Should you want to books this salad try adding cooked farro or a bit of tuna meat.  Delicious  Look at us!  The picture of health!
What’s that?  You want moooore kale!?  I’ve got you covered!  How about Kale Coconut and Sweet Potato Soup!?  I also made these really delicious Kale and Quinoa Cakes.  They’re like little veggie burgers.  Lastly, my favorite dinner of all time (besides hot dogs): Crunchy Kale and Coconut with Farro.  It’s amazing!

Kale Cherry and Cashew Salad

makes 4 small or 2 large servings

adapted from The Smitten Kitchen Cookbook

Print this Recipe!

for the salad:

8 ounces (I used about 8 heaping cups) purple kale (or cavalo nero)

4 ounces (about 4 medium-large) radishes

1/2 cup dried cherries

1/3 cup roasted and salted cashews, coarsely chopped

2 ounces soft goat cheese, chilled and crumbled

salt and pepper for topping

for the dressing:

3 tablespoons olive oil

1 1/2 tablespoons white wine (or apple cider) vinegar

1 tablespoon smooth Dijon mustard

1 1/2 teaspoons honey

salt and pepper to taste

Wash kale and allow it to dry by spreading it out on a paper towel.  Gently tear the kale leaves away from the fibrous stalk.  Tear kale into bite sized pieces and place in a large salad bowl.  Thinly slice radishes and add to the bowl.  Add the dried cherries, salted cashews, and goat cheese crumbles.  Sprinkle with salt and pepper.  Alternately, if you grocery store has a salad bar, you can buy clean, pre-chopped kale on the go.

To make the dressing, in a small bowl whisk together olive oil, vinegar, mustard, and honey.  Whisk until smooth and the oil is well incorporated into the mixture.  Alternately, you can use a small mason jar with a lid to shake the ingredients together.  Drizzle the dressing over the salad and toss together insuring that all of  leaves are coated in dressing.  The salad is delicious to eat immediately, but is even better after its rested for 20 minutes, allowing the leaves to become tender.  

Kale Spinach and Pear Smoothie

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If you’re lucky enough to romance someone with breakfast in bed…. do not bring kale.  Bring bacon.  Bacon is better in bed.  Kale is stupid in bed.  Kale is better if you’re a single lady that wants a smoothie.

How is that for a pro tip?

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Believe it or not, kale and spinach blend up perfectly into a smoothie.

I know!  I totally had my doubts…. but it works.

I added pear and banana and almond milk too.  So super delicious.  It doesn’t taste like you’re drinking kale and spinach.  It tastes like your drinking good.

Ps.  I have spinach in my teeth.  True story.

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Kale Spinach and Pear Smoothie

inspired by Tracy.  Thanks Tracy!

Print this Recipe!

1 heaping cup spinach leaves

1 heaping cup chopped kale leaves

1/2 pear

1 frozen banana

1 1/2 cups cold almond milk (or soy milk or orange juice)

1 tablespoon honey

Remove kale leaves from their rough center stalk and coarsely chop.  In a blender, combine kale spinach and almond milk.  Blend until no big kale bits remain.  Stop blender and add banana honey and pear.  Blend until smooth.  Enjoy immediately.  Heck yea!

Tuna, Kale, and Egg Salad

tuna kale and egg salad

Sometimes I spend so much time painting my own nails, that by the time they’re complete, I’m entirely disenchanted  with the finished product. (Ridiculous sentence to start a blog post with.  Don’t be like me.)

The same goes for cakes.  The longer I spend folding, baking,  cooling, and frosting a cake, the less I want to slice into it in the end.  Sad story, right?

The same can be said for laundry, obviously.  Gathering, washing, drying, air drying, folding, putting away. AAHHH.  Laundry is boring and totally not delicious… so, duh.

This salad though… in and out.  No exorbitant amount of slicing and dicing.  Just enough to create a pretty pretty salad and also enjoy your efforts.  It’s the ideal balance of greens, health, and kitchen time.

Tuna Kale and Egg Salad

Tuna Kale and Egg Salad

I hope the start of your week is feeling great!

Let’s put some greens in the mix!

Leafy green kale + parsley, onions, and herbs + salty capers and parmesan + eggs and nuts for girth.

Tuna Kale and Egg Salad

When it comes to kale, I usually chop it small and massage (yes massage) in some olive oil and rice wine vinegar.  Just a bit.  This will help soften the firm greens.

In a separate bowl I combine tuna with herbs, olive, oil, and some of the hard boiled egg.  We’re going to mash together a cohesive tuna salad without the use of mayo.

Tuna Kale and Egg Salad

Capers and parmesan add an essential salty kick.  Celery because it remind me of my grandmother’s tuna salad and it adds a nice little crunch.

Tuna Kale and Egg Salad

Crunchy bits and lots of green!

Tuna Kale and Egg Salad

Protein and greens bite and crunch.  It’s just the right amount of healthy for the start of the week.  It leaves plenty of room for the buttery barbecue shrimp that fill the streets of New Orleans… and zero kitchen fatigue, too!

Tuna and Kale Salad

serves 2

Print this Recipe!

4 cups clean well chopped kale (I used curly kale)

1 (5-ounce) can albacore tuna, drained of its liquid

3 tablespoons thinly sliced green onion

3 tablespoons chopped parsley

2 hard boiled eggs, peeled and sliced

1/3 cup sliced celery

1/4 cup roasted shelled sunflower seeds

1/4 cup grated parmesan cheese

3 tablespoons capers, drained

olive oil, lemon juice, rice vinegar

salt and pepper to taste

Toss kale in a large bowl with a splash of olive oil and rice vinegar.  Season with a bit of salt and pepper and set aside.

In a separate medium bowl, combine tuna and half of the sliced boiled egg.  Add the green onion and parsley and a bit of olive oil and use the back of a fork to work the mixture together, breaking up the tuna and eggs.  Add the sunflower seeds, cheese, and capers.  Add a bit more olive oil if needed and fresh lemon juice.  Season with salt and pepper to taste.

Add the tuna mixture to the kale bowl.  Toss to combine.  Before serving top with the remaining egg.  Enjoy!

Kale + Blackberry + Beet + Almond Milk Smoothies

three almond milk smoothies

What’s in your morning routine?  I make my bed, splash my face with cold water, drink a giant glass of lemon water, and try to forget about the giant bag of dark chocolate chips I’ve been meaning (and failing) to hide from myself.  I try my best to start things off well, with some clarity and conscious eating… that’s because it’s easy to reason with my relaxed morning brain.  By the time dinner rolls around it’s nearly impossible to talk my brain out of popcorn, wine, and handfuls of chocolate chips.  Morning is my power hour.  Dinner looks like a breakup rom-com where a heartbroken girl eats her weight in everything ever.

It’s a new Monday.  It’s a new week.  Let’s start things off feeling great!  The morning is on our side in three major ways.

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I love that three completely different smoothies can come from this display of ingredients.

It’s all about color!  We’re talking about the deep green of kale, bright yellow of pineapple, pretty purple blackberries, and beets that are just dying to stain your fingertips magenta.  

Our constants, our rocks, our anchors in the storm will be frozen banana chunks and cold Almond Breeze Almond Milk.

almond milk smoothie: three ways

I’ve coaxed you into putting greens in your smoothie before, haven’t I?  This Kale, Spinach, and Pear Smoothie started this whole green smoothie kick in my kitchen.

Pairing pineapple with kale really brightens the flavors and makes the smoothie feel like a tropical kale vacation.  Wait.  That doesn’t tempt you?  Don’t worry. This smoothie doesn’t taste like a salad in a blender.  The kale flavor really mellows when pulverized in the company of pineapple and vanilla almond milk.

kale pineapple smoothie

Kale, Pineapple and Almond Milk Smoothie

makes 1 large or 2 small smoothies

Print this Recipe!

1 banana, sliced into chunks, frozen is ideal

1 heaping cup fresh pineapple chunks

1 giant handful of coarsely chopped kale leaves, center rib removed from the kale

1 cup cold Almond Breeze Almond Milk

1 tablespoon honey (optional, but nice for added sweetness)

Remove kale leaves from their rough center stalk and coarsely chop.  In a blender, combine banana, pineapple, chopped kale leaves, almond milk, and honey (if using).  Blend until smooth and no big kale bits remain.  Add more almond milk if the smoothie is too thick for your taste.  Enjoy immediately.

almond milk smoothie: three ways

We’ve gone down the green road, now let’s talk purple.

Blackberries are both tart and sweet.  They’re moody, and I respect that.  I paired blackberries with a vanilla goat’s milk yogurt, and oat flour.  Oat flour is made by placing old-fashioned oats in a small spice grinder until pulverized into a powder.  It helps make me feel full and totally eases any belly unrest.  An extra kick of vanilla from the almond milk, and pure vanilla extract really bring home the vanilla and berry theme.

blackberry oat almond smoothie

Vanilla, Blackberry, Oat and Almond Milk Smoothie

makes 1 large or 2 small smoothies

Print this Recipe!

1 banana, sliced into chunks, frozen is ideal

1 heaping cup frozen blackberries

1/2 cup vanilla yogurt (I used goat’s milk yogurt)

1 cup Almond Breeze Almond Milk

2 tablespoons oat flour (old-fashioned oats ground in a spice grinder)

1 teaspoon pure vanilla extract

In a blender, combine banana, blackberries, yogurt, almond milk, oat flour, and vanilla extract.  It’s easy.  Blend until smooth.  Add more almond milk if the smoothie is too thick for your taste.  Enjoy immediately.

almond milk smoothie: three ways

Did you think for a minute that I’d leave you a smoothie with strawberries and bananas and call it a day?  Noooo way.  Not around these parts.  I’ve added roasted, cooled, and peeled beets to this smoothie.  It’s added fiber, folate, and major magenta coloring.  I’ve also thrown in freshly ground flax seeds for some good omega action.

This smoothie is packed with good, but doesn’t taste like drinking a beet salad.  It’s sweet, pink, and filling.  It’s totally my new favorite.

strawberry beet flax almond smoothie

Strawberry Beet Smoothie

makes 1 large or 2 small smoothies

Print this Recipe!

1 banana, sliced into chunks, frozen is ideal

1 heaping cup sliced strawberries, frozen is awesome

about 1/3 cup steamed beets (I used two about half a large beet)

1 heaping tablespoon flax seed meal

1 cup Almond Breeze Almond Milk

In a blender, combine banana, strawberries, steamed and cooled beets, flax seed meal, and almond milk.  Blend until smooth. Add more almond milk if the smoothie is too thick for your taste.  Enjoy immediately.  

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Sponsored by Blue Diamond Almond Breeze.

Carrot Ginger Coconut Soup and Kale Chips

carrot soup

Eight Things

One. When did I get so annoyingly healthy?  Let me just tell you… eating wholesome Vegan Carrot Ginger Coconut Soup makes Nachos with jalapenos, sour cream, and extra guacamole taste AWESOME!  I know this to be true.

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Two. Does this shadow make me look fat?  Don’t answer that…. unless you want to say that I look skinny.  Then you can totally answer it.  This is me and my best friend Rachel.  Rachel just moved to Missouri.  I didn’t cry when she drove away with her car packed to the gills with her belongings…. except I totally did, I just didn’t want her to see me.

Three. It’s hard when people go and you’re left to stay.  It makes me want Nachos with jalapenos, sour cream, and extra guacamole.

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Four. I spend more time than I would ever want to at the laundromat… that’s because I love clean sheets, and I don’t own 7 sets of clean sheets.  There are a lot of lines at the laundromat.  Lines of tables.  Lines of tiles.  Lines of baskets.  Lines of Venice beach weirdos.  There is time at the laundromat to sit without computers.  There is time at the laundromat to stare at the swirling dryer… it’s like yoga, but not yoga.

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Five.  Why is it so hard to mature, and learn, and grow when it’s so easy to flub, slip and regress?  The growth, the maturation, the learning…. man oh man that takes courage.  The flubbing, the stumbling, the regression…. blerg… recognizing that takes courage too.

All of these things I told you about Turning TwentyOne… trust me when I tell you that I only know these things from thoroughly and frequently falling on my face.

Six. There is a certain amount of kindness that you must grant yourself to keep learning and growing… and slipping and flopping.

Kindness and green things.  Give this to yourself.

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Seven. There’s a lot I can learn from this animal:  eat everyone’s food and always assume that everyone wants to play with you.

Eight. When in doubt… because we’re all in doubt sometimes… think of yourself as the underdog, play the Olympic theme song in your head, and root for yourself like crazy.  That’s what I’m doing.  It’s working.  Know why?  Because underdogs always win, even when they dont.

….and it’s totally ok if you’re looking at me like I’m crazy right now.

Vegan Carrot Ginger Coconut Soup

This soup is the picture of health.  Sweet carrots are cooked down and mixed with spicy ginger and creamy coconut.  It’s vegan.  It’s healthy.  Your insides will totally throw a parade in your honor.  I like to serve this soup with crusty bread… I like to serve everything with crusty bread.

Print this Recipe!

serves 4 to 6

2 tablespoons olive oil

1 medium onion, diced

3 tablespoons minced ginger

3/4 teaspoon ground coriander

4-5 cups diced carrots

3 cups vegetable broth

1 cup light coconut milk

salt and pepper to taste

Heat olive oil in a large saucepan over medium heat.  Add onions and saute until onions are translucent, about 4 minutes.  Add ginger and saute for another 4 minutes, until softened and fragrant.  Add coriander and diced carrots.  Stir to incorporate.  Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes.  Remove from heat and allow to cool for 20 minutes.

Using a blender, blend soup in batches until smooth.  (You can also use an emulsion blender in the pot and never have to move the soup… if you’re into that sort of convenience.)  Return soup to pot, stir in coconut milk.  Add salt and pepper to taste.  Serve soup warm with crusty vegan bread.

Kale Chips

These are not potato chips.  Don’t let anyone tell you that they taste as good as potato chips.  They don’t.  Potato chips are uuuuhhhh-mazing.  These chips are also delicious.  Believe it or not, kale bakes up into a crisp paper, chip-like consistency.  The flavor is light, but green… and you can add just about any seasoning you’d like.  Old Bay Seasoning?  A total dream come true.  Try them.  The crunch is addicting.  Oh!  I like using dinosaur kale (the flatter kale variety) because they leaves are more easily removed from the stalk.  Try any kale you can get your hands on!

Print this Recipe!

1 pound bunch of dinosaur kale

1 tablespoon plus 1 teaspoon olive oil

any seasoning you’d like:  Old Bay Seasoning, Grill Seasoning, smoky paprika, chili flakes, sea salt and coarse black pepper.

Preheat oven to 275 degrees.  Thoroughly clean and dry kale leaves.  Remove the fiberous center stalk from the kale by tearing the leaves away from the stalk.  The center stalk will bake up very tough, that’s why we remove it.

Place kale leaves on one or two baking sheets.  Leaves should be in a single layer for the most part.  Sprinkle with olive oil and seasoning.  Toss with your hands.  Add more seasoning if you’d like.

Place pan(s) in the oven and bake for 15 minutes.  Remove sheet(s) and toss leaves with tongs.  Return to the oven to bake for another 15 minutes.  after 30 minutes of baking, turn the oven off and allow the leaves to dry in the cooling oven for another 30 to 45 minutes.  They’ll be crisp and ready to snack on in no time!

Store kale chips in an airtight bag.  They’ll last anywhere from several minutes (because they’re an irresistible snack) to several days (because your husband doesn’t like kale).  

Kale and Sweet Potato Soup

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Good grief.

I’m freezing cold.  I want Taco Bell.  I want to eat vanilla ice cream with chocolate sauce in a hot tub.

I can feel myself being a major brat.

I’ll settle for a giant scarf.  A big bowl of this healthy soup.  Hot chocolate and a bath… and I’ll stop being a dang brat.

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I like kale as much as I like brownies.

Wait… could Kale Brownies be a thing?  My head might explode.

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Let me tell you why this soup makes everything better.

Big, gnarly kale leaves are shredded and cooked down with delicious sweet potatoes (yams), swimming in a slightly spicy coconut broth.  With the flavors of turmeric, ginger and coconut… this soup is super comforting and delicious served over a big bed of brown rice.

Healthy.  Warm.  Comforting.

Follow with a warm bath and a brownie… just cause that seems dreamy.

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Kale and Sweet Potato Soup

inspired by Food and Wine

Print this Recipe!

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, chopped fine

2 teaspoons fresh ginger, chopped fine

3/4 teaspoon turmeric

1/4 teaspoon crushed red peppers

3/4 pound kale, tough stems removed  and roughly chopped

1 1/2 pounds sweet potatoes (yams), peeled and diced into 3/4-inch cubes

1 1/2 quart chicken or vegetable broth

1 teaspoon salt

fresh ground pepper, to taste

1 cup canned unsweetened coconut milk

2 cups cooked brown rice

In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook down until tender and translucent, about five minutes.  Add the garlic, ginger, turmeric and crushed red pepper flakes.  Cook, stirring, for about 1 minutes.

Add the sweet potato chunks and stir.

Add the chicken or vegetable broth and bring to a simmer.

Add the kale once the broth is simmering and submerge all of the leaves, helping them to cook down.

Cook for about 20 minutes, or until the sweet potatoes have become tender.

Add salt and pepper to taste.

Lastly, stir in coconut milk, heat through and serve over a bed of brown rice.