-1 tablespoon oil
-1/4 cup green onion
-1 teaspoon minced ginger
-2 cups rhubarb
-1/2 teaspoon dried chilies, crushed
-1/4 cup water
-2 tablespoons honey
-pinch of salt
-4 oz udon or soba noodles
-2 handfuls of kale
-cilantro and lime wedges for topping
In a sauce pan, heat olive oil over medium heat. Add in onions and ginger, cooking for 1-2 minutes.
Next, stir in rhubarb, water, honey, and chilies. Let simmer until rhubarb has broken down and sauce comes together. Add a pinch of salt and taste to adjust seasonings (if you want it sweeter, add more honey or if you want it spicier, add more chiles.)
Prepare noodles according to directions, drain, and set aside.
Shred kale and place in a large bowl. Once noodles and rhubarb are done, toss with kale to slightly wilt.
Top with cilantro and lime wedges to serve. Enjoy!
By Erin Alderson on naturallyella.com, 4/12… Read the rest
-3 med. beets, washed & peeled, chopped into bite size pieces
-Half a sweet onion, chopped
-2 T. organic coconut oil or grapeseed oil
-6 lg. kale leaves, washed, remove from stems, ripped into pieces
-1/2 c. hemp seeds or cooked quinoa
-1 T. balsamic vinegar
-1 T. extra-virgin olive oil
-Sea salt & ground black pepper, to taste
-Goat cheese, sprinkled on top just before serving, optional
Preheat oven to 350°. Place beets and onion on a baking dish. Mix with the oil and season with sea salt and pepper.
Bake for 45 minutes to an hour, until fork tender. Check at 45 minutes to make sure you don’t overcook it.
When the beets are almost done, place the kale onto a baking sheet and drizzle with olive oil and balsamic. Bake for approximately 10-12 minutes at 350°.
Once all your ingredients are cooked, place them into a large bowl and mix together. Sprinkle with cooked quinoa (great to use leftovers) or hemp seeds. Enjoy!
-1 lg. fennel bulb
-4-5 lg. kale leaves
-3 T. olive oil
-2 med. garlic cloves, minced
-1/4-1/2 t. crushed red pepper flakes
-2 1/2 c. chicken broth or vegetable broth
-1/2 t. kosher salt
-1/2 lb. (8 oz.) Celentani, Fusilli, or other spiral pasta
-freshly grated Parmesan or Pecorino cheese for garnish
Lop the fronds off the fennel bulb and reserve for another use (like fennel pesto, perhaps?). Slice the bulb into rounds no more than 1/4 inch thick, discarding the tough core end.
De-stem the kale and tear the leaves into bite-sized pieces.
Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan or Dutch oven over medium heat until shimmering.
Add the fennel slices, garlic, and pepper flakes to the oil and toss to coat. Cook, stirring occasionally, for about 7-8 minutes until the fennel starts to soften and brown.
Add the kale to the pan and stir frequently for a few minutes
until the leaves turn bright green and wilt slightly.
Add the broth and cover the pan until the liquid comes to a simmer. Stir in the salt. Add the pasta and cook, stirring frequently, for about 15 minutes until the pasta is tender and most of the liquid is absorbed.
Serve immediately with grated cheese on the side, if desired. Enjoy!