Cooking With Kale and Chard

Cooking with either kale or Swiss chard is as easy as filling a pot with a little water and a lot of greens and placing it on a heated stove burner. And while there's nothing wrong with that, there are lots more easy and interesting ways to eat these two vegetable powerhouses. Preparation Both vegetables should be washed thoroughly to get rid of any lingering garden soil, then chopped. The easiest way to cut kale is to pull leaves away from the stem, then give the leaves a few crosswise chops. … [Read more...]

Wheat-less Wednesday – Inside out Easter Eggs

Ingredients: 8 large organic eggs, hardboiled and peeled 1 medium beet, cooked, peeled and quartered 1/4 cup mayo or vegenaise 2 tsp. Organic Dijon mustard 1/2 tsp Himalayan pink salt 1/4 tsp. black pepper 10 fresh chives or garlic chives 1 strip cooked nitrate/nitrite free bacon  Instructions: 1. Half eggs lengthwise and spoon out yolks into a food processor. 2. Add beet, mayo, mustard, salt, and pepper to food processor. 3. Blend until smooth, stopping frequently … [Read more...]

Wheat-less Wednesday – Sunchoke-Kale Hash with Quinoa

Ingredients: 4 cups cooked quinoa (1 cup dry) 2 1/2 pounds sunchokes, peeled and cut into 1/2 inch pieces. 1 pound kale coarsely chopped with stems discarded 3 Tbsp. Olive Oil blended with 3 Tbsp. Coconut Oil 1 Tbsp. Butter 1/2 pound oyster mushrooms 1 small yellow onion sliced 1/4 inch thick 4 cloves garlic, finely chopped Salt and freshly ground pepper  Instructions: 1. In a large saucepan, cover sunchokes with water and add a pinch of salt. Boil 10 minutes or until … [Read more...]