by Liz B | Jan 11, 2014 | Ayurveda, Juicing
When spring weather feels heavy and humid like the tropics, this refreshing juice can help you stay clear-headed and light. In spring, it’s a warm day that makes you sick. Thick, humid air makes you feel swollen, heavy, and stuffy. Your lymph nodes may even swell, indicating a congested liver and blood.
The bitter taste in kale, and sour taste in lemon and apple flush and cleanse the liver by stimulating bile release. Release of bile, a fatty substance, also aids your body yanking winter fats out of the bloodstream. After drinking kale lemonade you may even notice rhythmic contractions of the gall bladder as it pumps bile into the small intestine.
The pungent taste in ginger re-ignites circulation and digestive fire while it dries up a runny nose. As Kale Lemonade is alkalizing and Pitta-reducing, drinking it cools and refreshes the eyes.
Ingredients:
1 whole apple (raw)
1 inch fresh ginger
1 lb. of kale
1/2 of a lemon
Preparation
Squeeze the juice from the lemon and core the apple.
You can make kale lemonade in a juicer or a blender. You may need to chop the kale, or toss it in a food processor if your juicer or blender has trouble grinding it up. If you plan to use a blender, add all ingredients plus one cup of water, then blend and strain.
Source: http://www.joyfulbelly.com/Ayurveda/recipe/Kale-Lemonade-with-Ginger-Apple/5142
by Liz B | Oct 17, 2013 | Recipes, Under 20 mins
Kale Chips
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
by Liz B | Oct 7, 2013 | Recipes, Salads
Last night’s dinner was kale & quinoa patties, and since we had so much leftover steamed kale I was looking for recipes for a quick steamed kale salad.
Here’s a great one I found, from my book called “Going Raw” by Judita Wignall!
SIMPLY SPLENDID KALE SALAD
Prep Time: 20 minutes
Ingredients:
-2 small bunches flat or curly steamed kale, stems removed
-2 tbsp. lemon juice
-1/2 teaspoon sea salt
-1 cup (180g) tomatoes sliced into wedges
-1/2 cup (70g) pine nuts
-1/2 cup (60g) dried cranberries or raisins
-1 tbsp. olive oil
-1 tbsp. flax oil
-Freshly ground black pepper (optional)
Directions:
1. Chiffonade the kale and place it in a mixing bowl with the lemon juice and sea salt. Massage well with your hands, working the lemon juice and salt into the greens until softened.
2. Add the tomatoes, pine nuts, cranberries, olive oil, and flax oil and toss gently. Season to taste with pepper.
The salad will keep for 3 days in the refrigerator.
When spring weather feels heavy and humid like the tropics, this refreshing juice can help you stay clear-headed and light. In spring, it’s a warm day that makes you sick. Thick, humid air makes you feel swollen, heavy, and stuffy. Your lymph nodes may even swell, indicating a congested liver and blood.