Karen’s Kale Salad – You will be a kale lover when you eat this salad!

Karen’s Kale Salad – You will be a kale lover when you eat this salad!

Kale Salad Serves 4 Wash a bunch of kale, de-stem and chop the leaves into one inch pieces. Discard the stems for compost or save the for making veggie broth. In a large bowl combine the following and massage with hands (3 minutes) into chopped kale leaves: 3 tablespoons extra virgin cold pressed olive oil  2 tablespoons Braggs apple cider vinegar 2 tablespoons honey  1 teaspoon sea salt 1½ teaspoons garlic powder or minced fresh garlic ⅛-¼ teaspoon cayenne pepper Optional to add any of the following: Chopped green onions, garlic, raisins, cranberries, tomatoes, peppers, shredded carrots, sunflower seeds. Let set for 2 hours before eating. Kale and All Dark Leafy Greens are high in: calcium magnesium iron potassium zinc vitamins A, C, E and...
Crunchy Dill Pickle Slices in 2 Days!

Crunchy Dill Pickle Slices in 2 Days!

I am sharing a guest post with you today from "girl meets nourishment.com".  I tried this recipe for sliced dill pickles that are fermented in salt and raw sauerkraut juice or whey. They are so delicious and simple!!  I will be making more today as I just picked 4 cucumbers from the garden last night.  I used raw sauerkraut juice to make my pickle slices.  I hope you enjoy them as much as I do.  They take about 5 minutes to make.  Try them and let me know!  Have a beautiful day! http://girlmeetsnourishment.com/gmnwordpress1/crunchy-fermented-pickle-slices/  ...
Asian Bok Choy and Tuna

Asian Bok Choy and Tuna

On my last shopping trip I picked up some bok choy and ginger.  As I was considering preparing the bok choy I had the thought….. saute the ginger until crisp with garlic and saute bok choy.  As I was cooking this part, the rest of the ingredients to add just popped into my mind, cashews, curry and tuna.  Wow!  This turned out to be delicious.  And so another recipe was born tonight!  Simple and Delicious…few ingredients and 20 minute prep. 2 servings as a side or 1 person as a main meal   2 slices of peeled ginger cut in match stick pieces 2 Medium Sized Bok Choy bunches. Lay the bunch on side and slice through like you were cutting bread 2 cloves garlic peeled and thinly sliced ¼ tsp curry powder (Frontier Brand) ¼ cup raw cashew pieces ½ can Tongol Tuna Organic Tamari Sauce – to taste   Bring coconut oil to medium heat in cast iron skillet or stainless steel skillet. Add ginger sticks and garlic to pan. Saute until crisp stirring continually about 5 minutes. Add chopped Bok Choy and saute for 2 minutes stirring continually Add cashew and continue stirring for 2 more minutes Sprinkle curry powder over all Add Tuna pieces and Tamari Sauce. Heat through....
Roasted Cranberries and Brussels Sprouts – Yummalicious!

Roasted Cranberries and Brussels Sprouts – Yummalicious!

This dish will be the star of Christmas Dinner this year. Yummalicious. Thank you sister Lillie. 🙂   Roasted Cranberries and Brussel Sprouts 30 Brussel sprouts, washed and trimmed, halved lengthwise ¾ cup fresh cranberries, rinsed 2 T. olive oil Salt Pepper ¼ cup butter (unsalted) If I use butter it is only grass fed. You may want to try unrefined coconut oil as an alternative 2 green onions, finely chopped 4 sage leaves, fresh, rolled and sliced into fine ribbons ¼ cup balsamic vinegar   Directions: Preheat oven to 400 F. Place the brussel sprouts and cranberries in a large bolw and drizzle with olive oil and a sprinkle of salt. Toss gently and transfer to a lightly greased baking sheet. Spread in a single layer and roast until tender, about 22-25 minutes. Remove from oven and set aside. Melt the butter in a sauce pan over medium heat. Add the green onons and sage, and saute until lightly browned. Add the balsmaic vinegar to the butter. Drizzle the brown butter vinegar sauce over the Brussel sprouts and fold gently to coat. Transfer to a serving dish, sprinkle with pepper to taste, and serve hot. Makes 4 servings.   Adapted from...