Marinated Raw Kale Salad
Squeeze the juice of a fresh lemon and lime and mix with 1-2 tbls. Raw Agave Nectar (which can be purchased at your local health food store)
Main Salad Ingredients:
½ cupChopped red or yellow bell pepper
1 handful of dried cranberries
1 handful of pine nuts or walnuts
1-2 tbls of extra virgin first cold-pressed olive oil
If you’d like to experiment with other ingredients, I’ve tried the following:
½ cupchopped artichoke hearts ½ cupchopped tomatoes ½ cupslivered chopped carrots with a few raisins thrown in for flavor
Toss all the ingredients in a big bowl of freshly washed and chopped fresh organic kale. It will last in the fridge for a couple of days. You can play around with the recipe- deleting and adding ingredients as you discover what you like best. Enjoy.
Kale and Soba Pasta
1 package of Organic 100% Soba
Wheat-Free Buckwheat Pasta
1 cup raw Kale
2 tbsps. Extra Virgin Olive Oil
1 tsp Bragg’s liquid amino acids
1 cup chopped raw organic tomatoe
½ cup chopped raw organic Vidalia sweet onions
2 tbsp organic chicken broth, yeast free.
Prepare pasta according to instructions on the package, set aside once cooled.
Sauté onions in 1 tbsp olive oil under a low flame until tender.
Add chicken broth and kale, sauté until you see the kale become bright green in color. Remove from heat.
Turn pasta in remaining olive oil and add to onions and kale. Add sliced tomatoes.
For more flavor you can sprinkle on Maine Coast Sea Vegetable Seasonings: Dulse with Garlic. For vegetarians, substitute water for chicken broth.
This dish stores well in the fridge and can be eaten cold for a quick lunch.
Francheska's Buckwheat with Bok Choy and Portobello Mushrooms
1 16oz package of buckwheat
2 heads of bok-choy
6 cloves of garlic
2 tablespoons of ginger
1 cup of chicken broth
8 to 10 portabella mushrooms
Sea salt and pepper to taste
Buy 1 package of buckwheat from your local grocery store, simmer your buckwheat until tender then strain and then spread on a pan to cool. Toss them with garlic, olive oil, lemon juice and sea salt and bake in the oven for 15 minutes. Let it cool and chop into small dice.
Sautee the bok-choy with garlic, ginger and chicken broth, then transfer buckwheat to a large bowl and combine portabella mushrooms and bok-choy and add sea salt pepper to taste and enjoy!!!