Sweet Green Juice

I know it’s been a while, and there’s been a relative lack in recipes lately.. Good news, I’ve got some downtime so I suspect that’ll change over the next few weeks. I’ve been busy leading a yoga teacher training, and it monopolizes most of my time for 6 weeks. I graduated a group of teachers on Saturday (Oct 13), and now for some much needed rest.. and baking! Before the baking and inevitable Halloween smorgasbord of deviously delectable treats ensues, let’s start with something healthy! A sweet and delicious green juice! It does require a juicer, but if all you have is a blender.. you could do the same juice, you’d just have a little more pulp and fiber present ~ certainly still good for you! For those hesitant on drinking kale and/or mustard greens.. trust me, with enough apple and citrus, you can’t taste the greens! This recipe makes enough for a single pint, or two 8 oz Soy Candles By Phebes-size glasses.

Ingredients:
2 leaves kale
2 leaves mustard greens
about 8 sprigs fresh cilantro
a few additional leftover kales stems (I made some kale the other night for dinner and instead of tossing the stems, I save them for juicing)
2 medium gala apples
1 small lime
1 small lemon
1 medium tangelo

Directions:

1. Wash all your fruit and veg. Chop your apple into slices that will fit in your juicer. Set up your juicer and turn on. 🙂

2. Juice all veg and fruit, save the citrus. Using a citrus juicer (or your monstrously strong hands), juice the citrus and strain into the greens and apple juice blend.

3. Drink and enjoy!

**NOTE: Fresh juice such as this doesn’t have a long shelf-life, so only juice what you’re going to drink immediately ~ preferably within 10 min, if not within the hour. Vitamins and nutrients begin to breakdown after the first 10 min of juicing.. so the sooner the better for maximum benefit.

Happy Juicing!!

On this day in history:

(2009) Double Chocolate Diablo

(2008) Sopapillas

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Kale Chips

Kale!  It’s so good.  I pretty much love it in everything, but this is probably the best thing done with kale, ever.  You get the crunchy, toasted flavor of a snack food, but the glorious nutrition of a dark leafy green.  When I made these this afternoon, I intended to wait and have them as part of my dinner, but alas… they lasted for approximately 47 seconds after I took them out of the oven.

Ingredients:

1 bunch kale

1 TBS olive oil

1/4 teaspoon spicy curry powder (optional)

salt to taste

Instructions:

1.  Preheat oven to 350 degrees.

2.  Rinse kale and remove center stem.  Thoroughly dry the leaves (best to use a salad spinner), and tear into segments about 2 inches wide.

3.  Throw the kale on to the cookie sheet and massage it with the olive oil.  Sprinkle with curry powder, if using.

4.   Spread the pieces evenly over the cookie sheet, trying not to overlap.  You will probably need two sheets, or can cook them in two batches, depending on the size of the batch.

5.  Bake at 350 for 12-18 minutes. I know that’s a big range, but it really varies quite a bit depending on densely packed they are. Until you get to know your oven/cookie sheet/kale bunch size, it’s best to start at 12 minutes, and then continue to check every two minutes.  Chips should be very crispy, but still a vibrant green color.

6.  Salt to taste, and serve!

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