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Kale is a garden rockstar and superfood chocked full of antioxidants and vitamins. Check out this simple time-saving tip when using kale in the kitchen (don’t miss my kale dance at the end!). :)
Here’s one more of my favorite kale recipes. I love whipping up this bowl of goodness. It’s simple. It’s healthy. It’s delicious.
Ingredients (all organic)
- 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
- 1 cup quinoa
- 2 tablespoons coconut oil
- 10 ounces baby portabella mushrooms, quartered
- 1 large tomato, chunked
- 2 cloves garlic, minced
- 1 cup cooked white bean medley
- Sea salt and black pepper
- Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
- Meanwhile, heat the oil in a sauté pan over medium heat.
- Add the mushrooms and tomatoes to sauté pan and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the kale, beans, salt and pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
- Serve the vegetables over the quinoa.
I love serving this in a large soup bowl and snuggling up with a blanket…and a gardening magazine. Enjoy!
There is something about fall that brings out the domestic goddess in me. I’m obsessed with the decorations, fall gardening, and of course healthy cooking and baking.
I was searching for a fig recipe that would appropriately showcase my little first year fig harvest.
I couldn’t find exactly what I was looking for, so I decided to compose my own grilled pizza recipe. Grilling pizza may seem complicated, but it is actually very easy. Plus, a pizza with fig, arugula and pancetta sounds fancy schmacy, but it is extremely simple.
WATCH THE VIDEO HERE:
Instead of whole wheat crust try:
CAULIFLOWER PIZZA CRUST (GF & Paleo)
- 340g raw cauliflower, fresh or frozen (60 calories)
- 1 large free-range egg (74 calories)
- 75g low-fat mozzarella cheese, grate 50g and slice the remaining 25g for the topping (225 calories)
- 2 tablespoons finely grated Parmesan cheese (44 calories)
- 1/4 teaspoon dried basil (1 calorie)
- 1/4 teaspoon dried oregano (1 calorie)
- 1/4 teaspoon garlic granules or powder (2 calories)
- sea salt to taste
- freshly ground black pepper to taste
- 2 fresh tomatoes, thinly sliced (40 calories)
- 1/2 red onion, peeled and thinly sliced (20 calories)
- 2 cloves fresh garlic, peeled and minced (8 calories)
- 1/4 teaspoon red chilli flakes (4 calories)
- fresh oregano or basil, to garnish
ORGANIC PIZZA TOPPINGS
6-8 tbsp fig spread or jam (I used Robert Rothschild all natural, gluten free Roasted Garlic & Fig spread) 8 oz fresh natural mozzarella, sliced 1 bunch washed & rinsed organic arugula
|-Place the pizza grill inside and pre-heat the oven to 420 degrees or grill to 450 degrees.|
|-Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but do not purée it.|
|-Steam the cauliflower crumbs until soft. Squeeze out the excess water.|
|-Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella cheese, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough.|
|-Remove pizza stone from oven or grill and sprinkle with cornmeal. Place the cauliflower “dough” onto the prepared pizza stone and pat out into a large circle, about 12.5cms (10″) in diameter and about 1.5cms (1/2″) thick. Spray the top with a little low-fat cooking spray and bake for 15 to 20 minutes, or until golden brown and firm.|
For toppings, add a thin layer of fig spread on dough. Place mozzarella slices on top of fig spread and transfer dough to the pizza stone inside the grill. Be sure to sprinkle cornmeal on pizza stone for easy transfer. Close lid and grill for 10-12 minutes.
Open grill lid, spread pancetta and fig all over the pizza while it’s on the grill. Close lid and grill for 5 more minutes.
Remove pizza from grill onto pizza paddle or cookie sheet. Cover the pizza with arugula and then sprinkle with shaved parmesan.
Enjoy! By the way, the leftovers are even better the next day. Simply place the pizza in a pan on the stove top and reheat.
Plucking ingredients from the backyard to make dinner is such a treat. Call me a garden-geek, but I can’t think of anything better than a tomato straight from the garden. Not to mention, tomatoes and tomato products are #16 on the top 30 ANDI superfoods list with a score of 164 – 300!
I’ve tweaked my tomato sauce recipe and am happy to share it with you:
- 2 pounds ripe roma tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 oregano sprig
- A pinch of chili flakes
- 1 teaspoon sugar
- 1 pound dried organic spaghetti
- 1/4 cup grated parmesan, plus more for garnish
- 1/4 cup fresh basil, plus whole sprigs for garnish
- Salt and pepper to taste
- 1 pound organic ground turkey (optional)
Cut a small “x” on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to one minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all.
Roughly chop the peeled and seeded tomatoes. Set aside.
Heat a large saute pan over medium heat. Heat the olive oil, add the onions and garlic and saute for two minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to golden. Add the tomatoes and the sugar and stir well. Lower the heat and simmer slowly until the mixture is fairly dry, about 15 minutes. (Brown turkey meat separately and add before simmering.)
Cook the spaghetti in boiling water until al dente. Drain the pasta and add it to the sauce. Add the parmesan and basil and toss well.
Place in a large pasta bowl and garnish with parmesan and basil sprigs.
I love growing patty pan squash. For something so small, they sure do have big flavor! I stuffed them and paired the dish with sauteed swiss chard for dinner. Fabulous, beyond delicious!
- 2-4 patty pan squash
- 4 slices organic turkey bacon
- 1/2 cup diced onion
- 1 1/2 cup organic bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Herbs of choice (I threw everything in from my garden–oregano, thyme, basil, rosemary, and sage)
Preheat oven to 350 degrees F
Bring one inch of water to a boil in a deep skillet over medium high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash.
Use a melon baller to carefully scoop out the center of the squash (this is a tad tedious, but well worth it!). Reserve all the bits of squash. Place bacon in a large skillet. Cook over medium high heat until brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash bits and saute them with the onion for one minute.
Remove the skillet from heat and stir in the breadcrumbs. Crumble the bacon and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture. Place the stuffed squash in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes or until squash are completely heated through. Voila!
I’m not sure what took me so long, but the first time I planted swiss chard was the summer 2010. What a treat! Chard is definitely one of the easiest plants to care for and I discovered several different tasty recipes. Win-win!
The first recipe is extremely simple. Try this “go-to” sauteed side dish.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1/2 small red onion, diced
- 1 bunch Swiss chard, leaves coarsely chopped (due to the heavy harvest, I had the luxury of discarding the stems and center ribs)
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons freshly grated Parmesan cheese
- Salt and pepper to taste
Remove the center stem
I served this swiss chard dish with an organic chicken kabob, my Mom’s famous potatoes and onions, and homemade garlic bread. Fantastic!
The added bonus? Swiss chard is #9 on the top 30 ANDI Superfood list.
A good pesto begins with fresh organic basil. You don’t need a green thumb to grow your own basil, it’s easy! Basil is an annul herb that can be planted in organic vegetable gardens, containers, or hanging baskets. It needs well-drained, rich soil and does best in sunny locations. Soil that has been mixed with organic compost will help ensure vital, fragrant herbs.
As a companion plant, basil will help protect tomato plants by repelling fruit flies, aphids and spider mites. It also protects against the nasty tomato hornworm. I have found that my tomatoes have a delicious basil taste when the herb is grown in proximity. Pruning the sides and tops of the plants frequently, every 2 – 3 weeks, will encourage a bushy plant and maximize production. Pinch the tops directly above two small leaves, leaving enough foliage for continued healthy growth.
Basil is a wonderful source of vitamins K, A, and C, iron, calcium, manganese, magnesium, and potassium. Basil is a heart healthy herb, working to prevent free radicals and build-up in the arteries. The magnesium helps blood vessels to relax encouraging blood circulation.
Try this simple pesto recipe and take advantage of the health benefits of organic basil.
3 cups fresh basil
4 cloves fresh garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup roasted or raw pine nuts
Salt and pepper
Pulse pine nuts and garlic in the bowl of a food processor or blender. Add basil and Parmesean cheese. Slowly drizzle in olive oil while mixing, blend to a smooth paste. Add salt and pepper to taste.
Use the pesto as a marinade, with grilled veggies, instead of pizza sauce, in omelets, in white lasagna, and on GF pasta.
I split the leftover pesto into four servings and popped them in the freezer for a ready-to-go meal in minutes. I’m also excited to try freezing the leaves directly in ice cube trays now to use while cooking this winter. The benefits of growing your own organic groceries are endless, enjoy!
I’m starting to harvest from the kitchen garden every day! I recently prepared a wonderful dinner starring cucumber salad.
1 large cucumber
1 red onion
1 Tbsp fresh dill
3/4 c distilled white vinegar
1/2 c filtered water
1/2 c organic sugar (use less or omit if you desire)
Organic sea salt and pepper
I know that cucumber skin contains curcurbatacin which can cause digestion challenges for some people, so I peeled the cucumber completely and then sliced it. In a medium bowl, mix the slices with the salt and set aside. Chop the onion and add to the cucumber mixture. In a separate bowl, combine vinegar, water, sugar, dill, and pepper. Add the liquid mixture to the cucumber and onions until the desired consistency is achieved.
I collected additional dill, basil, thyme, and leaf lettuce from the garden, mixed in broccoli slaw, and topped with the cucumber salad.
Ahhhh, the taste of summer!
Medical and Site Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified medical professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Stacy Best, stacybest.com, and Best Holistic Lifestyle Services, LLC.