Tag Archives: kale

Kale Hempseed Pesto Recipe

KALEPESTOOne frigid Friday night I sifted through my cupboards and the refrigerator, determined to come up with a delicious meal for dinner that did not require me to make a trip out in the cold for more ingredients. I happily discovered I still had an entire head of kale, plenty of garlic, and some delicious specialty pasta.

My Cuisinart had been sitting on the shelf for WAY too long so it was decided: I would improvise a kale pesto using hempseeds as substitute for the traditional pinenuts. Suffice it to say the pesto turned out delicious, although a little heavy on the garlic so tread lightly if you tend to shy away from this flavor.

Kale Hempseed Pesto
1 head of kale chopped
2-3 cloves of garlic peeled
1/3 cup hempseeds
Juice and zest from 1 lemon
1/3 to 1/2 cup of EVO
pinch of salt

Preheat oven to 375F. Toss kale with EVO and spread out on a baking sheet. Bake kale for 3-5 minutes. When kale is finished, let cool for a couple minutes. While kale is cooling, add garlic to mixer and grind. Add the remaining ingredients and blend until smooth. You can add additional EVO to desired consistency. Add to your favorite pasta, spread on fresh bread, and enjoy!

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Kale+Shitake+Avocado = LOVE

I am kicking myself right now for not taking a photo of today’s lunch: Sautéed Kale, Shitake, and Shallots Salad with Avocado, and Hard-boiled egg. Using ingredients I had on hand, I created what I would consider an incredibly delicious and quite healthy (and easy!!!) meal.

It’s great for winter because it’s warm. It also took me less than 20 minutes to put together so it works well when you’re in a time crunch!

Here’s what you need (serves one):

1/2 head of kale, roughly chopped or torn into pieces (the stems: you can take them or leave them)
1 shitake mushroom, chopped
1 small shallot, finely chopped
1/2 tsp cumin
1/4 tsp turmeric
1/2 lemon
1 tbsp olive oil

1 egg
1/2 avocado

Here’s what you need to do:

Prepare egg (or eggs) in water to hard-boil. For instructions on how to do this, click here. I would definitely recommend doing this and THEN chop the shallots and shitake since it takes about 15-18 min to hard boil.

Pour olive oil into pan and sauté shallot and shitake with cumin and turmeric for 3-4 minutes. Add kale until it starts to soften. Add fresh lemon juice, stir, and remove from heat. Transfer to your favorite bowl or dish and top with avocado, egg, and season with salt and pepper and extra olive oil if needed.

Please accept this in place of an actual image of my food.

Please accept this in place of an actual image of my food.

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