http://www.mindbodygreen.com/0-6142/All-Hail-Kale-Infographic.html

https://mail.google.com/mail/u/0/?ui=2&shva=1#inbox/13885ccafba413a3

http://www.alternet.org/story/156258/why_kale_is_suddenly_hip?page=entire

See my recipe(s) for kale chips! – D

Adapted from the book, “The Whole Health Warrior,” by Dr. Mike Chaet, This dipping/coating sauce makes an “Oh, my gosh” delectable salty snack. For those craving a perfect crispy-something or quick pick-me-up, for kids and adults, this is the perfect idea. What a great food to have around to keep you from eating unhealthy, fat- and sugar-filled foods! Add your own tasty herbs for a difference in taste.

on youtube- http://youtu.be/XIHixaBGpdE

Ingredients:

1 red (or yellow) bell

4 T. brazil nuts (or pecans)

the juice of 3 limes

2 T. nutritional yeast (not raw)

2 tsp. chickpea miso (or coconut aminos)

pinch chili pepper flakes

2 tsp. turmeric

options: 1/2 tsp. garlic powder

juice of 1/2 orange

1 T. olive oil

1/8 tsp. salt

Instructions:

Combine all in a food processor until it makes a nice sauce. Coat or dip veggies of choice. If you like crunchy veges, dehydrate onion rings for 18 hours at

105 degrees, and kale/greens for 12 hours.

Great Plants for the Fall Garden: Edible KaleThe Gardener
via Re-Nest by Willi Galloway on 11/7/11

http://www.re-nest.com/re-nest/gardening/great-plants-for-the-fall-garden-edible-kalethe-gardener-160203?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+apartmenttherapy%2Fre-nest+%28Re-Nest%29

www.loveveggiesandyoga.com/2011/04/chocolate-coconut-kale-chips.html
Chocolate Coconut Kale Chips

by Averie @ Love Veggies & Yoga on April 24, 2011

Ranch dressing/dip
on youtube- http://www.youtube.com/watch?v=V9mb-m7UxI8

Add it to your kale chip dressing – makes the most kale chips you’ve ever had.

Ingredients
1-1/2 c nuts (cashews)
soak them 12 hours, sprout 12 hours for a creamier dressing
Juice of 1/2 lemon
1/3 c cider vinegar
1/3 c olive oil
2-3 T coconut nectar, honey or 3 soaked dates
2 cloves garlic
1 t garlic pdr.
3 t onion pdr.
1 t dill
1 T sea salt
1/2 t basil
Add 3/4 – 1 c filtered water, rejuvelac or barley water while blending Then, mix in by hand:
1/4 c finely minced parsley
another 1/2 t dill, minced
Chill. It will thicken in the fridge.

~2178 calories in total recipe.

My best kale chip recipe.
It’s:
2 bunches kale
1 c. sesame seeds soaked 40 minutes in 1 cup of water. Blend the whole thing. Add:
the juice of 2 tangerines plus 1 lemon
1/2 c. nutritional yeast
2 cloves garlic
1 c. Bragg’s amino acids or Coconut Aminos – raw
1 c. Tofutti sour cream or Cashew Ranch Dressing
~1 c. apple cider vinegar
~1c. water
Blend. Massage the kale chips with olive oil first. Let them sit for about 10 minutes, then pour the dressing over all. Dehydrate 105 degrees until crispy. Took 2-3 days!

5 Simple Food Swaps To Save Your Life

Read more: http://www.care2.com/greenliving/5-lifesaving-food-swaps.html#ixzz1Kw2O6u7f

http://www.care2.com/greenliving/5-lifesaving-food-swaps.html?page=3

http://www.care2.com/greenliving/5-lifesaving-food-swaps.html?page=4

papaya, watercress, kale, raspberries…

http://www.care2.com/greenliving/12-foods-with-super-healing-powers.html?page=12

the value of: cherries
guavas
beans
kiwi
watercress
spinach
carrots
onions
cabbage
broccoli
kale
dandelion

Sea Veggie Salad by Elaina Love
The Renegade Health Show – Kelp Sea Veggie Salad (Raw Food Recipe) : The Renegade Health Show Episode #737
1. Kelp Sea Veggie Salad (Raw Food Recipe) : The Renegade Health Show Episode #737

– 2011-01-05 19:17:08-05
First raw food recipe for the new year… In this episode, Ann makes an awesome sea veggie and kale salad that has an Asian flair. She also demonstrates some cooked foods we incorporate into our diet (and in this case, into the salad!) Take a look… Your question of the day: When was the last time you had brussels [...]

1 head of dinosaur kale, de-stemmed and thinly sliced
1/2 cup hijiki soaked at least 1 hour (2 cups after soaking) (I omitted this due to toxicity of hijiki)
1/4 cup kelp that has been soaked and finely chopped
1 cup sprouted quinoa* or white sesame seeds (I used cooked Quinoa)
1 sheet crumbled, raw nori (I could not find a raw one local to me so I left out)
1 Tbs. grated ginger
1 Tbs. miso paste (mellow white is good) (I totally forgot this!)
1 Tbs. tamari
2 Tbs.raw, unrefined sesame oil
1/4 tsp. toasted sesame oil (this adds a great flavor punch)
Juice of orange (3 Tbs.)
1/4 tsp. orange zest
Juice of lemon (3 Tbs.)
1 Tbs. tahini (omitted because it has been giving Kevin an upset stomach, so instead I used 1 tsp soaked Irish Moss and 1/4 cup water, and 3 green onions as added flavor)
Optional: a squirt of agave or honey (I did not use any and it was still very yummy!)

Instructions:

Drain the liquid off the soaked sea vegetables discard the water then rinse the sea vegetables well. Blend everything except the kale, sea vegetables and quinoa in a blender until smooth. Put Kale, Kelp, and Quinoa in large bowl. Pour the sauce over the salad and stir well.

Enjoy (Thanks, Elaina)!

Live Awesome!
Kev