Kale Recipes

1. Toast sesame seeds over medium heat, shaking pan until golden brown (approx. 1-2 minutes). Transfer to a plate and cool.
2. Thinly slice enough kale and Brussels sprouts for 2 to 4 people and toss together.
3. Toss salad and dressing (Sherri mentions she usually has left over dressing when making for 2, and stores leftover in fridge for next day).
4. Garnish with sesame seeds, chopped scallions and crushed red pepper flakes.

• 1 tsp crushed garlic
• 1 ½ Tbsp rice vinegar
• 1 Tbsp soy sauce
• 2 tsp sesame oil
• 1 Tbsp olive oil

• 2 large bunches of kale
• ½ cup tahini
• ¼ cup tamari or shoyu
• ¼ cup apple cider vinegar
• ½ cup water
• 1-2 cloves garlic
• juice of one lemon
• pinch of sea salt
• 2 tablespoons nutritional yeast (or parmesan or sesame seeds or…)
• parsley, dry or fresh

1. Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl.
2. Combine all other ingredients in a separate bowl; mix or blend until smooth. Combine mixture with the kale as you would mix a salad with its dressing (i.e. adding neither too much nor too little dressing).
3. There are a couple of different options for making kale chips. If you do not have a dehydrator, place the chips on a baking sheet in your oven for an hour or two at 200°F. Check them periodically and adjust the time until they are crisp. Arlington Gardens Note: We found it took closer to two hours or more for the chips to reach a state of delicate crispiness.
4. If you have a dehydrator, spread them on dehydrator trays and dehydrate at 115 degrees for about 8 hours. Arlington Gardens Note: We suspect that more time might be required when using a dehydrator, too.

• 1,5 litres (6 cups) of kale leaves, stems removed and torn into large pieces
• 30 ml (2 tablespoons) of olive oil
• Salt and pepper

1. Place the baking rack in the center of the oven. Heat the oven to 180 °C (350 °F). Cover a baking sheet with parchment paper.
2. In a large bowl, mix kale leaves with olive oil. Add salt and pepper to taste. Spread on baking sheet. Cook for approximately 7 minutes on each side, or until the tips of the leaves become golden. Serve immediately.

In a blender, put:

• 2/3 cup of Coconut Dream (non-dairy coconut beverage) unsweetened, original [You can also use their almond or flax milk]
• 1/2 ripe banana
• 2/3 cup of frozen strawberries and wild blueberries (combined), unsweetened (I use frozen because it makes the drink cold, but you can use fresh. Just add an ice cube or two)
• 1 or 2 leaves of raw kale (remove the fibrous stem; you can also use spinach)

1. Blend until smooth.
2. While the blender is still running, add 1 or 2 tablespoons flax seeds (less if you want it to be not thick). Process for about 20 seconds.
3. Then, to the running blender, add 1 scoop of Vega 1 plain, unsweetened powder (this is a pea-meal soy-free vegan protein powder available in the health food section of pharmacies and Loblaws.
4. When blended, drink up. Makes 1 to 2 servings and is a complete breakfast.

• ½ pear
• ¼ avocado
• ½ cucumber
• ½ lemon
• Handful cilantro
• 1 c. packed kale
• ½ tsp. ginger
• ½ c. coconut water
• 1 scoop of protein powder(hemp, pumpkin or pea)
• Pure water

• 1 ¼ c. Kale
• 1 ¼ c. cubed mango
• 2 med. Celery stalks
• 1 c. tangerine or OJ
• ¼ c. parsley
• ¼ c. fresh mint

• 1 avocado
• 1 banana
• 1 c. blueberries
• 1 cucumber
• 1 c. Kale/romaine or spinach
• Coconut water (or purified water)
• Cinnamon or cacao

• 1 large cucumber
• Fistful of Kale
• Fistful of romaine
• 2-3 celery stalks
• 1 big broccoli stem
• 1 green apple, quartered
• ½ peeled lemon, quartered

• ½ Portuguese cabbage or 8 kale leaves
• 8 medium potatoes, peeled and quartered
• 4 whole garlic cloves, peeled
• 1 chorizo sausage
• Olive oil
• Salt and pepper

1. In a large soup pot, cover the potatoes and garlic with water, bring to a boil and simmer until the potatoes are well done.
2. Meanwhile, remove the stem from the kale leaves and cut the leaves into thin strips.
3. Purée the potatoes, garlic and water in a blender. Add water to yield a light cream soup consistency.
4. Add the kale (one leaf per person is the suggested quantity, but you can add more (or fewer) leaves to taste). Heat to cook the kale. Simmer, rather than boil, to preserve the colour of the kale.
5. Add salt and pepper to taste. Serve garnished with chorizo slices and a filet of olive oil

• 25 g butter
• 200 g kale, shredded
• 4 tbsp dry white wine
• Salt and black pepper
• 75 g sultanas
• 50 g flaked almonds
• 2 tbsp crème fraiche

1. Heat the butter in a wok or large frying pan. Add the kale and stir-fry for 3 minutes.
2. Add the wine and season well. Reduce the heat, cover and cook gently for 5 minutes until the kale is tender.
3. Stir in the sultanas, almonds and crème fraiche and stir-fry for a further minute.
4. Serve with a hearty stew.