Recipes
More to come:
Quick Raw Kale
1) Process in food processor: onion, garlic & a little water
2) Process in food processor: spices, water & cashews
* Spice suggestions: cumin, tamari, curry
3) Toss it all together with the Kale.
I ate this on chips too, and it was delish. I think the processed sauce would be good on a lot of things and makes a great dip.
Ginger Collard Greens
Ingredients
Nutritional Information
Amount Per Serving Calories: 37 | Total Fat: 0.5g | Cholesterol: < 1mg
Quick Raw Kale
1) Process in food processor: onion, garlic & a little water
2) Process in food processor: spices, water & cashews
* Spice suggestions: cumin, tamari, curry
3) Toss it all together with the Kale.
I ate this on chips too, and it was delish. I think the processed sauce would be good on a lot of things and makes a great dip.
Ginger Collard Greens
Ingredients
3 quarts water
6 cubes chicken bouillon
1 onion, chopped
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ginger powder
1 bunch collard greens - rinsed, trimmed and chopped
Directions
Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.
6 cubes chicken bouillon
1 onion, chopped
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ginger powder
1 bunch collard greens - rinsed, trimmed and chopped
Directions
Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.
Amount Per Serving Calories: 37 | Total Fat: 0.5g | Cholesterol: < 1mg
Spicy African Sweet Potato Soup
Ingredients- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1 large sweet potato, peeled and diced
- 1 clove garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1 cup chunky salsa
- 1 (15.5 ounce) can garbanzo beans, drained
- 1 cup diced zucchini
- 1/2 cup cooked rice
- 2 tablespoons creamy peanut butter
Directions
- Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
- Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
- Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
