Kale stems with tangerines and cranberries


1 cup chopped kale stems

1 tsp coconut sugar

1 tsp coconut aminos

1 tsp nutritional yeast

1/2 tsp garlic powder

1/4 tsp ground black pepper

1/4 cup chopped spring onion (greens only)

1 tangerine, each wedge cut into thirds

1/4 cup dried cranberries


1) Preheat frying pan or wok on high for at least two minutes.

2) Add kale stems. Stir often for 5 minutes.

3) Add next six ingredients and stir thoroughly and cook for two more minutes.

4) Transfer to bowl and gently stir in tangerines and cranberries immediately before serving.

This dish is good either hot or cold so it can used as a warm side or can be made ahead and chilled for a summer picnic.

Glorious kale salad

I used to be intimidated by kale because it was so thick and ribbed and bitter if not prepared correctly.  However, if kale is properly prepared the bitterness and tree-like texture is replaced by tender deliciousness.  This salad is also incredibly nutrient-dense, so much so if I have a lot going on and need some extra boost sometimes I eat all of it as a very large and satisfying meal.  Although there would be some nutrient loss, I suspect this meal could also be cooked/wilted in a large wok on a cold day, just wait to add the avocado and mandarins until after it is removed from heat.



10 cups of kale

2 apples (I used golden delicious), chopped (peeling is optional, although I peeled mine)

3 mandarin oranges, peeled and sectioned.

1 avocado, in small cubes

1 large beet, shredded

1/8 cup or so of walnut pieces and/or pistachio kernels (optional)

Dressing (puree the below ingredients in a Vitamix or other high speed blender):

2 TBSP coconut aminos (or Bragg’s liquid aminos or soy sauce or tamari)

4 TBSP lemon juice

1/2 tsp original Herbamere or sea salt

t TBSP yellow mustard

2 TBSP garlic granules or fresh garlic

3 dates, pitted

1 mandarin orange, peeled

2 tsp ground mustard seed

1 TBSP garlic sauce

2 TBSP nutritional yeast

1 tsp coconut palm sugar

1 tsp grated ginger

1/2 tsp toasted sesame oil or tahini (optional, but adds a nice flavor)

1/4 cup water


De-rib and shred kale.  Pour dressing over kale and mix thoroughly for a few minutes to coat all leaves.  Let sit for five minutes, stirring occasionally,  then add remaining ingredients, let sit another 5 mintues, then stir again until leaves are desired tenderness.         


Quick vegan sandwiches

I love Dr. Praegers kale burgers.

I start out most sandwiches by warming tortillas in a panini press.

I then add lettuce, grape tomatoes, and soy-free Veganaise.


Lastly, crisp the kale burger on both sides and then cut in half and make two tortilla wrap sandwiches.

Quick and flavorful red cabbage and kale over rice

This recipe is too easy to be so delicious and healthy.


1-1/2 cups white jasmine rice (dry) steamed


1/2 head red cabbage, chopped

1 bunch kale, chopped

3 spring onions, chopped


4 TBSP coconut aminos

2 tsp garlic powder

1 TBSP coconut palm sugar

2 TBSP cornstarch

1/2 tsp fresh ground pepper

1/3 cup water


Dry fry veggies without water or oil in a large wok or skillet until starting to soften.

Add remaining ingredients and stir constantly until sauce thickens.  Put rice in a large bowl, add a generous shaking of coconut aminos, top with veggie mixture, enjoy.