Chard and Coconut Soup

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1/2 lb. chard 1/4 lb. mustard, kale or more chard 2 medium-sized onions, finely chopped 1 garlic clove, finely chopped 2 TB. olive oil 6 cups vegetable stock 1 (12-ounce) can coconut milk salt and pepper Prepare the chard and … Continued

Purslane and Parsley Salad

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3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon finely chopped shallot 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch) 4 … Continued

Lemon Basil Cookies

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2 cups blanched almond flour ¼ teaspoon celtic sea salt ¼ teaspoon baking soda ¼ cup coconut butter ¼ cup honey 1 tablespoon chopped basil 1 teaspoon lemon zest   Combine almond flour, salt, and baking soda in a food processor Pulse in coconut butter, honey, … Continued

Garbanzo Beans and Kale

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2 center-cut bacon slices 1 cup chopped carrot 1/2 cup chopped onion 2 garlic cloves, minced 1 teaspoon paprika 1/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 1/2 cups chicken broth 1 cup water 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained … Continued

Portugese Kale Soup

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I would cook the beans a while before adding the vegetables just to make sure the beans will be tender (I had a bad experience with white beans that never got tender!). I would also substitute 4 cups water with … Continued

Sweet Kale Chips

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I’ve recently begun making kale chips into a sweet snack. Coat kale with coconut oil and then sprinkle with Turbinado or Demerara sugar; bake for 20 minutes at 300F. Who can resist? Shareholder Karen Edwards

Swiss Chard with Lentils and Feta

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2 tablespoons olive oil 1/2 cup small-dice yellow onion (from about 1/2 medium onion) 2 medium garlic cloves, finely chopped 1 cup brown or green lentils 2 cups water 12 ounces Swiss chard (about 1 bunch) 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 4 … Continued