Detox Recipes Smoothies and Drinks Green Smoothie #1 2 c. chopped greens (lettuce, spinach, collards, dandelion, etc. or mixed) ½ c. parsley, or basil, or cilantro 2 fresh small apples, or one large apple, or a cup of blueberries juice from ½ lemon 1 tsp. grated ginger Put all ingredients in a blender. Add water to ½ inch below the food. Blend until smooth, scraping sides of blender as necessary. This is more of a thick frappe than a smoothie Green Smoothie #2 1 cup kale or collard greens firmly packed, stems removed, coarsely chopped 1 Granny Smith apple, coarsely chopped 1 ripe banana 1/2 cup loosely packed fresh flat-leaf parsley leaves Combine kale, apple, banana, parsley, and 2 1/4 cups water in a blender; blend until smooth. If the mixture is too thick, add a little more water Robyn’s Green Smoothie Template Recipe From greensmoothiegirl.com Makes 8 cups of 100% raw smoothie. Put 2 1/2 cups filtered water in your blender Optionally, add: ½ tsp. stevia (herbal sweetener) ¼ whole lemon, including peel (anti-skin cancer, high in flavanoids) 2-3 Tbsp. fresh, refrigerated flax oil (omega-3 rich oil) Gradually add greens until, briefly pureed, the mixture comes up the 5-cup line (or less if you are “converting”): ¾ to 1 lb. raw, washed greens, added up to 5 ½ cup line: spinach, chard, kale, collards Puree greens mixture for 90 seconds until very smooth. Gradually add fruit until the container is very full, blend 90 seconds or until smooth: 1-2 bananas 1-2 cups frozen mixed berries any other fruit to taste: pears, peaches, apples, oranges, apricots, cantaloupe, mango, pineapple Morning Liver Elixir 1 apple 1 small beet 3 celery stalks 1-2 slices fennel bulb 4 carrots ½” inch each fresh ginger and turmeric root 2 teaspoon spiralina powder 2 Tablespoons aloe vera juice Juice apple, vegetables, ginger and turmeric. Then add aloe and spirulina powder. Mix well and drink. Antioxidant Smoothie 2 cups mixed frozen berries (9 ounces) 1 cup unsweetened pomegranate juice Combine berries, juice, and 1 cup water in a blender; blend until smooth. Serves 2. Carrot, Mango, and Herb Smoothie 2 cups frozen mango chunks 1 cup fresh carrot juice 1 cup freshly squeezed orange juice 1/4 cup fresh herbs, such as mint, tarragon, or basil Combine all ingredients in a blender; blend until smooth. Mango-Coconut Water Smoothie 2 cups ripe mango chunks (from 1 to 2 mangoes) 2 to 3 tablespoons fresh lime juice 2 cups unsweetened coconut water Pinch of cayenne powder. Combine all ingredients in a blender; blend until smooth. Beet and Carrot Smoothie 1 small red beet (equivalent to 1/2 cup), peeled and coarsely chopped 1 medium-size carrot, peeled and coarsely chopped (about 1/2 cup) 1 sweet apple, such as Honeycrisp or Pink Lady, coarsely chopped 1 ripe pear, such as red Bartlett or red D'Anjou, coarsely chopped 2 tablespoons fresh lemon juice 2 teaspoons minced fresh ginger 1. Steam beets and carrots until tender, about 10 minutes. Let cool to room temperature. 2. Combine beets, carrot, apple, pear, juice, ginger, and 2 cups water in a blender; blend until smooth. Greens, Rhubarb, and Ginger Smoothie 2-3 stalks of rhubarb, cut in small pieces 1” piece of ginger, peeled 2 handfuls of greens of your choice Blend together! Summer Solstice Smoothie 1 blender full of greens 1 can of Amy and Brian’s coconut juice with pulp ½-1 whole avocado 2 drops stevia Remove the stems from the chard and spinach. Fill the blender with a mix of spinach, chard, kale, arugula, mustard greens, beet greens, and lettuce. In other words, what ever you have on hand. But a mix seems to provide a nice balance of flavor. You can even buy the boxed mixed herb and green salad. Don’t use collards –too bitter! Add the coconut water, the avo, and the stevia. Blend until smooth and creamy Vata’s Best Smoothie (yogahealer.com) 1 cup spinach 1 peeled orange ½ inch ginger root ½-1 TBS spirulina 1 tsp coconut oil 2 cups wataer Stevia to taste Pitta’s Best Smoothie (yogahealer.com) 1 cup leafy greens 1 cup sprouts Sliver turmeric root 1 oz. aloe jucie 1 apple 2 cups water Stevia to tast 1 tsp coconut oil Kapha’s Best Smoothie (yogahealer.com) 1 cup leafy greens ¼ cup parsley 1 cup sprouts 1 cup blueberries 1 inch ginger root Squeese of fresh lemon 2 cups water Stevia leaf to taste Full of Greens! one apple sliced 1/2 cup blueberries 1/2 cup clover sprouts 1 tbs flax seed ground nutritional yeast stevia to taste 1/4 tsp ground cardomon Now, fill the rest of the blender with greens of your choice. 2 cups warm water -less water if you want it thicker Blend, then add spirulina and blend again. The Kitchen Sink 1 clementine 1 apple fenugreek sprouts clover sprouts spring mix kale yeast flax spirulina soaked almonds water stevia Chai The spices in the traditional Indian tea blend, known as chai warm the body and ignite the digestive fire. This is a caffeine-free version, using only spices. 16 cups of filtered water 2 Tbsp coriander seeds, crushed 3 Tbsp fennel seeds 2 Tbsp cardamom pods 1 scant Tbsp cloves 6 star anise pods 6 cinnamon sticks ¼ cup grated ginger 2 cups almond or rice milk of choice Heat water and spices and bring to a boil in a large pot. Lower heat and simmer for an hour. Strain the spices and return the tea to the pot. Add milk and heat again. Pour into cups and add sweetener (stevia if cleansing) to taste. Serves 8. Adapted from Eat, Taste, Heal by Yarema, Rhoda, and Brannigan Fresh Almond Milk 1 cup organic whole almonds 4 cups water 1 large seive lined with cheese cloth or a nut milk bag Soak the almonds overnight in the water. The next day rinse the almonds and discard the soaking water. Add the soaked almonds and 1 quart of clean filtered water to a blender. Blend on high until creamy white. Pour the mixture through a sieve lined with cheese cloth or a nut milk bag into a 2 quart measuring cup or a jar. Strain through the cheese cloth, gathering up the corners to squeeze the pulp into a mass capturing the "milk" into the jar or measuring cup. You can add vanilla or other spices if you like, but it's great just plain. Save the almond pulp. Add it to oatmeal or baked goods. Demi dries it in her dehydrator and then freezes it for later use. Or you can freeze it too. Simple Salads Yummy Garden Salad Combination of young chard, mustard greens and kale from my garden lightly steamed broccoli 2 hard boiled eggs sliced turkey (from the turkey meant for sandwiches) 1 grated carrot dressing made from olive oil and lemon juice--just lightly drizzled over the salad. Easy peasy, very satisfying and it made me feel like I really accomplished something by getting all those foods into one meal. Sesame Slaw equal parts sliced red cabbage sliced napa cabbage 2 grated carrots lentil sprouts chopped parsley or cilantro to taste marinate with lemon tahini dressing and enjoy Lemon Tahini Dressing Put the following ingredients in a blender: The juice of 1 lemon or 1 orange 1/2 cup tahini salt and pepper to taste 1 clove garlic (pressed) 1/4-1/2 cup water to desired consistency Cabbage Salsa One head organic cabbage chopped 2 tomatoes (I have used tomatoes I have canned) chopped 3 jalapenos chopped (without seeds) 1 onion chopped juice of one orange juice of 1/2 lime 1 bunch of chopped cilantro Mix all ingredients and serve. Our Favorite Quick and Easy Kale Salad 1 bunch kale 2 small red or golden beets or 1 large 1 avocado-chopped 2 TBS or to taste Olive Oil Salt to taste Juice of one lemon (1/2 cup) Remove the stem from the kale leaves. Wash and cut or tear into bite size pieces. Steam the kale until just wilted. Wash and grate the beets. (A food processor makes this a breeze.) Mix the kale, beets, oil, salt and lemon in a bowl. Sprinkle with avocado and toss gently. Yum! When you’re not cleansing add feta cheese and substitute Braggs Liquid Aminos for the salt. For another variation substitute the olive oil with sesame oil and add sesame seeds and ginger root. Daikon Ginger Salad (yogahealer.com) 1 daikon –grated 1/3 cup lemon juice ¼ cup ginger finely grated ¼ tsp cayenne Let the grated ginger marinate in the lemon-cayenne juice for several hours Pour the marinade over the daikon and serve. Mixed Greens and Sprout Salad 2 cups mixed spring greens or lettuces ½ cup arugula or baby kale ½ cup mung or lentil sprouts ½ cup broccoli or radish sprouts ½ cup grated beet or carrot or both! Drizzle on olive oil, lemon, salt, and pepper to taste. Toss and serve topped with sesame or sunny gomasio. Soups Miso Soup with Veggies saute a few slices of leek or onion in olive oil add 1 beet, chopped add some water and cook for about 5 minutes add a green of your choice—chard, spinach, kale, collards simmer for another 3-5 minutes While the soup is simmering, dissolve a Tbsp of miso in a cup of water. When the beets are crispy tender, take it off the heat and stir in the miso. YUM! Zuke Soup---VPK 2 small zucchini squash-chopped 1 small leek-chopped 1 TBS olive oil or ghee[i] 1-2 TBS chopped fresh parsley 1 tsp dried thyme or basil or combination Salt and pepper to taste Veggie bouillon cube or 12 oz. veggie broth Heat a 2 quart sauce pan on medium heat. Add oil or ghee and leeks. Saute leeks until soft and just golden. Add zucchini and cook for 1-2 minutes. Add veggie bouillon cube or veggie broth and water just to cover veggies. Add dried herbs and salt and pepper. Simmer gently for 8-10 minutes or until zucchini is soft but not mushy. Use an immersion blender or counter top blender to blend soup ‘til creamy. Top with parsley and a squeeze of lemon juice before serving. Add a peeled and chopped yam with the zucchini for an especially creamy variation. [i] Red Cabbage and Apple Soup New York Times 2 tablespoons canola oil or unsalted butter 1 medium onion, chopped 2 teaspoons ground cinnamon or 1 3-inch cinnamon stick 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 teaspoon freshly grated nutmeg 2 pounds red cabbage, cored and shredded (1 medium head) Salt to taste 7 cups water 4 tart apples, like Granny Smith or Pink Lady 1 to 3 tablespoons fresh lemon juice (to taste) Freshly ground pepper 1. Heat the oil or butter over medium heat in a heavy soup pot and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add the spices and stir together for another few minutes, until the onion is tender. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes. Add the water, honey and salt to taste and bring to a boil. Reduce the heat, cover and simmer over low heat for 30 minutes. 2. Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside. Core and either dice or slice the remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes, until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir in the lemon juice. Serve, topping each bowl with a generous spoonful of yogurt (for the sequel of Fast Track) and a few slices of apple. Yield: 6 to 8 servings. Mung Bean Dhal A time honored Ayurvedic dish, Mung Dhal is easy to digest and balancing to all three doshas. Mung beans can be whole or split and hulled. This recipe is adapted from the Kitchari recipe in Eat, Taste, Heal by Yarema, Rhoda, and Brannigan. 1 ½ cups mung beans, soaked over night 5 cups water 1 carrot, chopped 3 stalks celery, chopped 2 Tbsp ghee or butter ¼ cup hulled pumpkin seeds 2 Tbsp chopped leek 2 Tbsp Korma Powder (see recipe, next page) 2 Tbsp Bragg’s amino acids 1 can organic coconut milk 2 Tbsp lemon juice 1 tsp maple syrup salt and pepper to taste Fresh chopped cilantro for garnish Ghee for garnish Rinse the soaked beans and add them to the 5 cups of water in a medium sauce pan. Bring to a boil, then reduce the heat and simmer for ½ hour. While the beans are cooking, heat the ghee over medium heat in a saute’ pan. Add the pumpkin seeds and leek and cook, stirring until the seeds turn light brown. Stir in the korma powder, then the Braggs and thoroughly combine. Stir in the coconut milk, lemon juice, and maple syrup and simmer on low for 20 -25 minutes. Add the celery and carrot to the beans and cook for about 5 minutes. Then add the sauce mixture. Stir to blend well and season to taste with salt and pepper. Garnish bowls with cilantro and ghee. Serves 4-5. Under the Sea- Miso Soup 2 cups filtered H2O 1 carrot grated or slivered 2 green onions chopped 1 tsp or more wakame flakes Handful of kelp or other seaweed any other chopped veggies you may have on hand 1 TBS ginger 1 minced or pressed clove of garlic ½ inch piece grated or chopped ginger root 1 TBS sesame or olive oil Strip of dulce 2 TBS white miso or a combination Heat the water to boiling. Add all ingredients except the last three (oil, dulce, and miso) Simmer gently until seaweed is plump and veggies are tender. Scoop out a bit of the broth and dissolve the miso in a separate measuring cup. I use an immersion blender to create a smooth consistency, but you can do this with a spoon or a fork. Place all ingredients in serving bowl. Top with oil and dulce. Cooked Foods Spicy Saute Saute brussels sprouts in olive oil for about 4 minutes. Add in a finely chopped garlic clove, diced acorn squash (previously baked), and some chopped chard. Cook for just about 3 minutes more so the life isn't cooked out of those delicious veggies. Top it with a dressing made with Tahini, olive oil and lemon juice. Here's the recipe for the dressing: In a food processor or blender combine the following: 1/4 cup tahini (sesame butter--good source of calcium and protein) 1 Tbsp olive oil grated zest of 1/2 lemon juice of 1 lemon 1 small garlic clove 1/4 tsp cumin 1/4 tsp paprika 1/3 cup water Just use a little of the dressing and add more if you need it. Save the rest for another day--topping a salad or other veggies or mixing it in with some grains. Roasted Veggies You can really use most any vegetable and any spices in this. For the Saturday potluck I used: Turnips Carrots Beets Sweet Potato Zucchini Onions 1 Tbsp crushed fennel seeds chopped fresh rosemary olive oil salt and pepper Toss veggies with spices/herbs and olive oil. Put into baking dish. Bake for 45-60 minutes until veggies are soft but not mushy. Everyday Applesauce 2 apples 2 dates 2-4 dried apricots (optional) handful of soaked almonds 1/4 tsp cinnomon 1/8 tsp ground corriander 1/8 tsp ground cardomon 1/8 tsp ground ginger Now, you may either place everything in a food processor and pulse for a delicious "raw" applesauce, OR you may put everything in a saucepan with water and cook for 5 minutes before blending in a blender. Kale with Caramelized Onions Serves 8 2 Tbs. olive oil 1 large onion, halved and thinly sliced (about 1 1/2 cups) 3 cloves garlic, minced (about 1 Tbs.) 3 lb. kale, stemmed and coarsely chopped (about 12 cups) 3 Tbs. balsamic vinegar 1/3 cup chopped almonds (optional) 1. Heat oil in large pot or Dutch oven over medium heat. Add onion, and cook 10 to 15 minutes, or until soft and beginning to brown. Add garlic, and cook 1 minute, or until fragrant. 2. Stir in kale and 2 cups water. Cover, and cook 10-15 minutes, or until kale is tender. Season with salt and pepper. If making ahead, cool, and store in airtight container. Just before serving, reheat kale mixture, then drizzle with vinegar, and sprinkle with almonds. Oregano Brussels Sprouts 101 Cookbooks http://www.101cookbooks.com/ 24 small brussels sprouts (less if you can only find larger sprouts) extra virgin olive oil fine grain sea salt Oregano Drizzle 3/4 cup extra-virgin olive oil 1/4 cup fresh oregano, chopped 1/4 cup fresh parsley, chopped 1 large garlic clove 1/4 teaspoon fine grain sea salt, plus more to taste 1 tablespoon extra-virgin olive oil, plus more for rubbing. Use leftover oregano drizzle over everything from roasted squash, frittatas, baked potatoes, or with a good amount of fresh lemon juice, as a salad vinaigrette. a big handful of toasted almond slices Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top (quarter, if using larger sprouts) and gently rub each half with olive oil, keeping it intact. Make the oregano drizzle by pulsing the olive oil, oregano, parsley, garlic, and salt in a food processor until the herbs are just little flecks of green. Season with more salt if needed, and set aside. Just a few minutes before you’re ready to eat, heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Remove from heat and drizzle and toss with as much (or little) oregano pesto as you like. Season to taste, and serve sprinkled generously with the almonds as soon as possible. They really are best straight from the stove top. Steamed Broccoli and Squash with Tahini Sauce-- www.wholeliving.com 1. Steam ½ head broccoli florets until bright green and tender, about 4 minutes. Remove and set aside. Steam 1 sliced and seeded Delicata squash until bright yellow and tender, about 10 minutes. 2. In a bowl, toss 1 cup mixed tender greens, 1 cup thinly sliced red cabbage, and 2 Tbsp. diced red onion. 3. Top with steamed vegetables. Season with coarse salt and pepper. Drizzle with ¼ cup Tahini Sauce (recipe below) and sprinkle with 1 Tbsp toasted sesame seeds. Tahini Sauce In a food processor or blender, puree ½ cup tahini, grated zest and juice of 1 lemon, 1 Tbsp olive oil, 1 chopped garlic clove, ½ tsp cumin, ½ tsp paprika and ¾ cup water until smooth. Season with coarse salt. Store sauce in airtight container in fridge for up to 1 week and use as a dressing for veggies. Omnivore’s Delight Recipes containing meat, fish, or eggs Grilled Salmon and Bok Choy with Avocado Salsa-www.wholeliving.com Heat grill or grill pan to medium-high. In a medium bowl, combine segments from 1 orange ½ diced avocado 1 Tbsp. chopped red onion 1 tbsp chopped cilantro 1 tsp lime juice ¼ cup sesame oil. Season to taste with coarse salt and pepper and set aside. Season two 4 oz fillets wild salmon and 3 heads bok choy, halved, with coase salt and pepper and drizzle with olive oil. Grill salmon, flipping halfway through, until cooked through. Grill bok choy until bright green and slightly wilted. Spoon avocado salsa over fish to serve. Easy Peasy Frittata Preheat the oven to 350 left over veggies from the Roasted veggie recipe in cooked foods 1-2 tsp sunflower oil 4 eggs heat the sunflower oil in a small cast iron skillet on medium add the veggies just to coat with oil and heat slightly beat four eggs and season with salt and pepper pour over the veggies place the skillet in the oven bake for 15 min or until eggs are cooked Athena-less* Asparagus Frittata 1-2 TBS ghee or sunflower oil 4 eggs ¼ cup cream or raw milk (optional) Salt, pepper, thyme or basil 1 bunch asparagus 1 leek Wash and chop leek. Heat oil in skillet. Saute leek until wilted. Wash and trim off the stem ends of asparagus. Cut into ½ inch pieces. Add asparagus to leeks and cook until just tender. Beat eggs and optional milk or cream in a separate bowl. Season with salt, pepper, and thyme. Pour egg mixture over asparagus. Bake at 350 for 8-10 minutes. If you’d like to honor Athena*, sprinkle feta cheese over the egg and veggie mixture before baking. (Not during a cleanse!) Cilantro Chicken Season boneless, skinless chicken breasts with salt and cayenne Heat a large skillet with a little olive oil and some garlic and ginger Brown chicken, removing ginger and garlic before they burn. Transfer to hot (350) oven to finish cooking When chicken is almost done, but not quite, slice it up Return chicken to the pan and add juice of ½ a lime, and stir-fry Top with cilantro and serve with lime wedges Bunless Burgers Cook full pieces of cabbage till soft -for burger wrap Shred carrots Make salsa Make burgers, spice to your liking Sprouts Avocado Corn relish or relish of liking Place cabbage leaf on plate Add shredded carrots on the cabbage Add the burger on carrots Add sprouts on burger Add corn relish or relish of your liking on sides of the cabbage Half avocado, put salsa in avocado Wrap and eat! Burger Salad Bowl Cut up cabbage (raw) Shred carrots (raw) Slice onions thin Place all vegetables in a colander and toss with one tsp salt Let drain 1-4 hrs, then rinse well and press out moisture Stir in a healthy vinaigrette Burger meat cooked in spices to your liking, with 1 cup cooked spinach mixed in Sprouts (raw) Mix all ingredients in a bowl Garnish with fresh cilantro/parsley/lime zest mixture Squeeze lemon on top Simple Salmon and Greens for Two VP 1 lb. fresh Salmon cut into two servings 1 tsp dried thyme sea salt pepper to taste Mixed Spring Greens 1 plateful for each person olive oil lemon juice Place salmon in a skillet or sauce pan. Fill skillet with water just below the top of the salmon. Don’t submerge the salmon in water. Sprinkle salt, thyme, and pepper over salmon and in the water. Heat the water over med high heat just to boiling. Now, turn down the heat and cover the salmon to poach. Cook no more than 6 minutes. Pile the greens on a serving plate, drizzle with oil and lemon juice. When the salmon is finished, serve it on top of the greens. Enjoy! You can add onions or garlic and any other seasonings to the water for a variation. Extras! Delicious Roasted Almonds 1/4-1/2 lb raw almonds Braggs Liquid Amino Acids (available at Vitamin Cottage) Spread almonds on a cookie sheet Place in oven and turn oven to 350 When oven reaches 350 (it will beep), drizzle Bragg's onto the nuts, stirring to lightly coat Continue baking at 350 for 10 min Remove from oven, stir and cool Place in Ziploc bag, take them in your purse, car or office desk for a quick, healthy treat! Fresh Almond Milk 1 cup organic whole almonds 4 cups water 1 large seive lined with cheese cloth or a nut milk bag Soak the almonds overnight in the water. The next day rinse the almonds and discard the soaking water. Add the soaked almonds and 1 quart of clean filtered water to a blender. Blend on high until creamy white. Pour the mixture through a sieve lined with cheese cloth or a nut milk bag into a 2 quart measuring cup or a jar. Strain through the cheese cloth, gathering up the corners to squeeze the pulp into a mass capturing the "milk" into the jar or measuring cup. You can add vanilla or other spices if you like, but it's great just plain. Save the almond pulp. Add it to oatmeal or baked goods. Demi dries it in her dehydrator and then freezes it for later use. Or you can freeze it too. Artichoke Dip 2 cans artichoke hearts, chopped 3 roasted green chiles, finely chopped 3 handfuls of spinach, chopped ¼ cup nutritional yeast 1 cup Fast Track Mayonnaise Mix it all together! If you want, add more mayonnaise for the desired consistency. Heat in 350 degree oven for about 15 minutes. Serve with veggies or crackers (after the cleanse!). Sunny Seed Gomasio 1 cup raw sun flower seeds Place sun flower seeds in a baking dish. Roast at 300 ‘til golden brown. Let cool. When cool grind the seeds with sea salt in a spice grinder or food processor. Sprinkle over veggies or cooked grains. Try ½ cup sesame seed and ½ cup sunflower or pumpkin seeds for a nice variation, or add nori flakes just before you grind. Kimchee—to add in during Sequel Red cabbage Carrots Garlic Ginger Onions Cayenne Chop and soak the cabbage in salt water overnight. Chop and add the rest. Pour in crock. Fill a ziploc with salt water. Make it a lid on top to push the kimchee down. Sit for a week—so make this during the prequel. Crispy Kale (from The 30 minute Vegan) 1 lg bunch of curly leaf kale 2 TABLESPOONFULS OLIVE OIL 3 TABLESPOONFULS NUTRITIONAL YEAST 1/2 teaspoonful sea salt PREHEAT OVEN TO 350 DEGREES USE YOUR HANDS TO RIP SMALL PIECES OF THE LEAVES OFF THE STEMS OF KALE. ARRANGE THEM ON A BAKING SHEET IN A SINGLE LAYER, USING TWO BAKING SHEETS IF NECESSARY. WHEN OVEN IS PREHEATED, BAKE FOR 12 TO 15 MINUTES OR UNTIL THE DESIRED CRISPNESS IS ACHIEVED. REMOVE FROM THE OVEN AND TRANSFER THE KALE TO A LARGE MIXING BOWL. DRIZZLE WITH OLIVE OIL, SPRINKLE WITH THE NUTRITIONAL YEAST AND SEA SALT AND TOSS GENTLY WITH YOUR HANDS TIL ALL KALE IS COVERED. SERVE IMMEDIATELY OR STORE IN AN AIRTIGHT CONTAINER AT ROOM TEMP. PLEASE DO NOT REFRIGERATE Chef Johnny’s Korma Powder This is a versatile spice mixture that can be added to soups, vegetables, and grain dishes. It can be substituted for curry in any recipe. From Eat, Taste, Heal by Yarema, Rhoda, and Brannigan. 1 Tbsp whole coriander seeds 1 Tbsp whole cumin seeds 1 Tbsp whole fennel seeds 1 Tbsp whole mustard seeds 1 Tbsp whole fenugreek seeds 1 Tbsp whole cardamom seeds 1 Tbsp poppy seeds 1 Tbsp ground cinnamon 1 Tbsp ground turmeric 1 tsp ground cloves Put all of the whole seeds in an electric grinder, coffee grinder or spice mill and grind them. After grinding, pour them into a bowl and add the other ground spices. Stir until well combined. Transfer to an airtight container and store at cool room temperature. Use mixture within a month for best potency. You can also cut the ingredient amounts in half to ensure freshness.
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