2.Raw Kale, orange, and Toasted Hazelnut SaladIngredients
Preparation
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Ingredients:
Preparation
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Ingredients:
Preparation
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Ingredients
Preparation
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Ingredients
Preparation
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Ingredients
Preparation
8. Tuscan Bean and Kale SoupIngredients: 1 pound dried cannellini beans 2 Tbsp. olive oil 1 large onion, minced 2 large garlic cloves, minced 1 Tbsp. minced fresh sage 2 tsp. minced, fresh rosemary 7 cups low salt chicken or vegetable stock or water. A bunch of kale, ribs removed, coarsely chopped Ginger and freshly ground black pepper
Procedure:
This recipe makes six servings.
9. Creamy Kale Dip Serves 4 Makes 1½ cups Ingredients 1 red capsicum, halved Method1. Preheat oven to 220 or 200C fan. Place capsicum, skin side up, and garlic on a baking tray and roast for 20 minutes. Transfer garlic to a board and roast capsicum a further 5 minutes or until lightly charred. Place capsicum in a bowl and cover with plastic wrap. Set aside for 5 minutes. 2. Discard capsicum skin and membrane. Squeeze flesh from garlic. Place capsicum, garlic flesh, chickpeas, lemon juice and chilli flakes a small processor (or use a hand held blender). Season to taste with salt and pepper and process until smooth. Add kale (reserving a tablespoon for garnish) and process for a few seconds to finely chop kale. Transfer to a serving dish. Sprinkle with almonds, smoked paprika, lemon rind and reserved kale. Serve with toasted sourdough. Adapted from:- http://daa.asn.au/recipes/creamy-kale-dip/ 10. Kale Salad Raw kale salads are more popular these days since kale has many health benefits. I add some different ingredients to ours to make it chock full of tastes and textures. 8 cups kale, cut up small
Serves: 4-6 Total cooking time: 2 ½ hours NB 1 this may contain sugar and salt. It was sent to me by a diabetic friend who said it works well. |