Oh Paleo Kale ..my favorite of green vegetables!
I originally found this great recipe over at Food 52
and modified for another one of my blogs, and to fit my dietary lifestyle and dietary allergies. Kale is one of my favorite foods on the planet, and with many reason. A lot of people are afraid of kale, or had some bitter kale and have been unable to get beyond that. But Kale is something even your kids will love if you do it right. Who hasn't had kale sauteed with apples? OMG!! Or what about spicy kale chips? That's what I call heaven!! Kale has been grown and eaten for over 2,000 years, and up until in the middle ages when another favorite {the cabbage}took over, it was the favorite of vegetables!
and modified for another one of my blogs, and to fit my dietary lifestyle and dietary allergies. Kale is one of my favorite foods on the planet, and with many reason. A lot of people are afraid of kale, or had some bitter kale and have been unable to get beyond that. But Kale is something even your kids will love if you do it right. Who hasn't had kale sauteed with apples? OMG!! Or what about spicy kale chips? That's what I call heaven!! Kale has been grown and eaten for over 2,000 years, and up until in the middle ages when another favorite {the cabbage}took over, it was the favorite of vegetables!One pot Kale and Quinoa pilaf… my modified version:
Ingredients:
2 cups salted water
1 cup sprouted quinoa
1 bunch lacinato kale, washed and chopped into 1″ lengths
2 scallions, minced
1 tablespoon of Wildtree Zesty lemon grapeseed oil
3 tablespoons hemp seeds
1/4 cup Daiya mozz shreds or Nutritional Yeast Flakes
Himalayan salt and pepper to taste
2 cups salted water
1 cup sprouted quinoa
1 bunch lacinato kale, washed and chopped into 1″ lengths
2 scallions, minced
1 tablespoon of Wildtree Zesty lemon grapeseed oil
3 tablespoons hemp seeds
1/4 cup Daiya mozz shreds or Nutritional Yeast Flakes
Himalayan salt and pepper to taste
Directions:
1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine the lemon oil, scallions, hemp seeds and cheese (you can use nutritional yeast if you prefer... Treat the yeast flakes as grated cheese, and add the same amount you would if using real cheese.)
3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and add some additional couple drops of lemon essential oil if you want, which will smell lovely. Toss to combine with seasoning.
if you want, which will smell lovely. Toss to combine with seasoning.
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