Viewing entries tagged
kale

Mexican Sweet Potato Rounds

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Mexican Sweet Potato Rounds

This is one of my favorite go-to dinners in the winter. Inspired by the Goop recipe, It's really easy to throw together and screams comfort food.  I wanted to turn this one-pot skillet meal into a light and summery appetizer.

Mexican Sweet Potato Rounds

2 Sweet Potatoes
Kale, cut into small ribbons or bite size pieces
1 Can Black Beans, drained and rinsed
1 Avocado
1 tsp Cumin
Salt & Pepper
1 Lime

  1. Preheat the oven to 350 degrees
  2. Cut the sweet potato into 1/4 inch rounds
  3. Bake for 20 minutes or until sweet potatoes are slightly soft but still hold their shape when picked up
  4. While the sweet potatoes are roasting, in a skillet or saute pan combine the kale, black beans, salt, pepper and cumin
  5. Cook until kale is slightly wilted
  6. Remove the sweet potatoes from the oven
  7. Top the sweet potatoes with kale mixture
  8. Squeeze the lime over the sweet potato rounds and drizzle with hot sauce if desired

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Kale Stem Pesto

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Kale Stem Pesto

Food waste is a hot-topic within the health and wellness community.  Sadly, a lot of food is regularly thrown away because people don’t know the proper cooking applications to make it into something not only edible, but also delicious.

Chef Dan Barber coined the term root to frond cooking, which is “turning ingredients that we don’t think of as edible, into something that’s coveted.”  Root to frond is the practice of using the WHOLE plant (stalks, tops, peels, you name it). 

Most of us are guilty of food waste. Not because we’re trying to be irresponsible with our food, but there is simply a lack of knowledge.  It wasn’t until my culinary nutrition course at the Natural Gourmet Institute, that I became aware of this issue.  Here are a few suggested cooking techniques for the food parts most commonly discarded.

I had no idea that kale stems were not destined for the garbage!  Now realizing how much kale I eat, I know I created a ton of waste over the years.  Well I am trying to make up for it now by sharing this kale stem pesto recipe with all of you!

I’ve used this kale stem pesto as a“pasta” sauce on spaghetti squash or zoodles, or massaged into a kale salad.  It’s really versatile!

 

Kale Stem Pesto

1 cup chopped kale stems

½ cup kale leaves (these can also be greens that you would normally discard such as wilted kale leaves)

½ pine nuts

¼ cup olive oil

2 tbsp water

salt and pepper totaste

 

  1. Add the kale, kale stems and pine nuts to a food processor.
  2. While grinding in the food processor, slowly add the olive oil and water
  3. Once combined add salt and pepper to tast

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Hail to the Kale

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Hail to the Kale

Amen Beyonce, Amen!  I’ve said it before and I’ll say it again.  I LOVE kale. 

Kale is extremely fibrous.  Why is this important?  Well first, the obvious, fiber is awesome!  Fibrous foods take longer to digest and therefore keep you fuller longer.  Second, kale can be massaged (think kale at a spa) ahead of time, which makes for the perfect make-ahead meal.
 
Massaging kale helps to break down its tough cellulose structure, making kale more palatable, less bitter, and easy to digest.  My preferred massage method?  Give the kale a good rubdown with your salad dressing.  Combining two steps into one.
 
Below is a super simple salad vinaigrette that will help break down the kale.  If you’re not a huge kale fan, I highly recommend you try out this technique!

Kale Salad Vinaigrette

2 tbsp olive oil
2 tbsp lemon juice
1 tsbp dijon mustard
1 tsbp sherry vinegar
salt and black pepper to taste

  1. Whisk all ingredients together
  2. Pour vinaigrette onto kale and massage together for a few minutes

 
 

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