This delicious and simple recipe (we don’t do complicated here at the Healthy Kitchen!) with the yumminess of kale, red onions and pine nuts make the most beautiful frittata. Make it your own and replace the kale with whatever greens … Continue reading Kale & Red Onion Frittata
This divine creation of kale and lamb mince with an egg white and turmeric omelette was really quite delightful, filling without being heavy and perfectly scrumptious. Super simple supper, brunch, dinner or lunch. Ingredients: For the mince: 500g grass-fed lamb … Continue reading Kale & Lamb Mince with Egg White & Turmeric Omelette
One bunch kale plus one tablespoon olive oil Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated baking sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with spices or herbs if you like. Bake until the edges brown but are not burnt, 10 to 15 minutes. Keep an eye on them, they can burn easily 🙂 Continue reading Rachel’s Kale Crisps
1 bunch of kale 1 teaspoon ground nutmeg 1 teaspoon ground black pepper 3 cloves garlic Zest and juice of 1/2 a lemon 1 cup pecan nuts Olive oil Lightly blanch kale in boiling water for 45 seconds – 1 minute. Drain and rinse with cold water and then squeeze out all the excess water with your hands. Now you will have a small green ball in your hands! In a food processor, grind pecans and add lemon zest, pepper, nutmeg and garlic. Add kale and lemon juice and enough olive oil to get the mixture blending – careful not … Continue reading Jennene’s Kale Pesto
Healthy Cooking for Beginners - Heal Yourself With Food 