|Green Awakening Kale Puree with Quinoa|
Galactic green and outstanding! This simple puree is as versatile as it is nutritious. Toss it with pasta. Drizzle it on chicken or fish. Mix it with quinoa. Drench your eggs with it. Toss it with sauteed tofu. Mix it with goat yogurt to create a cold soup. I have had it all of these ways in the past week. Think of it as a sauce, or a dressing, or a dollop. Think of it as your Green Awakening. It will keep for 3 - 4 days in the refrigerator, waiting for you to discover a new way to ramp up your green vibes. Washing and de-stemming the kale required enough of my energy, so I used onion powder and garlic powder rather than expending any more energy on chopping onions and garlic. But maybe after a week of two or three servings of kale daily, I'll have energy to spare!
The photograph above is the Green Awakening Kale Puree mixed with quinoa with a bit of white balsamic vinegar added for Pzazz!
|Red Russian kale from Tom's garden|
4 cups rinsed,chopped kale leaves
1/4 cup water
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
sea salt to taste (about 1/4 teaspoon or less)
Remove kale leaves from the tough stems. Rinse thoroughly and chop. Place in a large saucepan with the water and seasoning and put the lid on the pot. Cook over medium heat until tender, adding more water if needed. When slightly cooled, puree till smooth and creamy. When making a double or triple batch, I use the VitaMix to puree it. To make a single batch, the Magic Bullet will do the trick.
Nutrition: (for the puree only)
Servings per recipe: 4
Serving Size: 1/4 cup (approx., depending on how much liquid you add)
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 175 mg
Total Carbs: 8 g
Dietary Fiber: 3 g
Protein: 3 g