7 Days of Kale- Day 7- Kale Miso Soup

23 Apr

Finally. Day 7. My last day of kale recipes.

A good friend told me 1 day of kale was too much. Ok, so not everyone is a fan of kale. Some people are meat and potato kind of people. That’s ok. But for those of you interested in exploring new tastes, new flavors and new ideas, I hope you enjoyed (survived) the 7 days of kale.

I modified the recipe instructions on the Cold Mountain Mellow White Miso.


3 Tbs  Miso

3 cups Water

1/4 cup wakame seaweed

1/2 cup Kale roughly chopped

1/2 cup Shiitake mushrooms

2 scallions, diced

tofu, optional


In a small bowl, cut and soak wakame seaweed as package instruction explains.

In a medium pot, add miso and water on medium heat until miso dissolves.

Add kale and mushrooms, add simmer for 10 minutes.

Add mushrooms, simmer for another 3 minutes.

Add scallions as a garnish.

Serve and enjoy.


A little dose of sunshine

23 Apr

A little dose of simplicity.

Add a little dose of happiness.

Followed by a dose of pure goodness.

This is how I start my mornings…


#1. Grab 4 medium oranges from hanging basket in kitchen…

#2. Cut oranges in half.

#3. Juice oranges in the citrus juicer.

I’ve had some people question how I eat and drink so much fruit everyday and not gain weight. They tell me “Fruit is full of sugar, you’re going to get fat”.

Well 8 months of juicing and eating large quantities of fruit has led to a 15 lb weight loss and a maintenance weight of 127 lbs. So, no, eating fruit will not make me fat, but thank you everyone for being so concerned about my butt!

Now, interestingly, when I use to eat the SAD diet (Standard American Diet), I would never, let me repeat….NEVER, drink this much orange juice at once, because I would have been too concerned about the calories. I would have drunk a glass of water instead, and ‘saved’ my calories for something else, something probably processed and loaded with chemicals and food additives. Since I’ve eliminated processed foods from my diet, I’ve been able to eat fruits and nuts and seeds with no problems or concerns about weight gain.

The mail lady seems to be concerned too, but for different reasons. “Who keeps buying you these bushels of oranges and grapefruits?” “Don’t they know you live in Florida?” I don’t have the heart (or the guts?) to tell her its me!

Unfortunately, I moved 50 miles from the city. Routine food shopping now involves Super-Walmart. It’s actually cheaper and more convenient to buy a bushel of oranges and have them delivered to my front door, which, I’m sure, is the mail lady’s main concern….struggling to carry the heavy box of oranges to my front door every month.

Welcome to The Orange Shop – Famous for Fine Fruit since 1936.

7 Days of Kale- Day 6- Kale Pesto and Spaghetti Squash

22 Apr

This was by far my most favorite kale dish.

6 kale leaves, destemmed

3/4 cup Basil leaves, chopped, from your herb garden

1 cup sundried tomatoes

2/3 cup pine nuts

1 cup Macadamia nuts

4 Tbs Olive Oil

2-3 Tbs lemon juice

1 tsp salt

pine nuts to garnish


Preheat oven to 375 degrees.

Cut spaghetti squash in half, place on cookie sheet face down. Bake for  approx 45 minutes. Let it cool for about 30 minutes before scraping the inside out.

Process kale in food processor. Add kale and basil to medium mixing bowl. Add the remaining ingredients into the food processor. Blend until creamy. Add the sauce to the kale and basil and mix well.

Add pesto to spaghetti sauce, garnish with sundried tomatoes and pine nuts.


7 Days of Kale- Day 5- Kale Cakes

21 Apr

Not that kind of cake.  This recipe is a one serving mini kale and quiche pie. Delicious. Easy to make. Easy to eat.  Fun to take to parties.


1 bunch kale

5 large eggs, beaten

1/4 cup sour cream

1 1/2 c feta cheese, crumbled (may also substitute ricotta or cottage cheese)

2 tbs minced garlic

1/4 tsp salt

1/4 tsp white pepper

Italian herbs, onion powder and paprika to flavor.


Preheat oven to 400 degrees F

Pulse kale in food processor until finely chopped. Transfer to a large bowl. Add sour cream, feta, eggs, garlic, spices and herbs. Mix thoroughly.

Coat  12 cup muffin pan with cooking spray. Divide evenly amongst the cups.

Bake the cakes for 20-25 minutes or until golden brown on top. Serve warm.






7 Days of Kale- Day 4- Kale with Arame Seaweed

20 Apr


1/2 cup Arame seaweed

1 bunch kale, destemmed, chopped

1 tbsp garlic, minced

1 tbsp ginger, minced

2 tbsp coconut aminos (any soy sauce)

2 tbsp sesame oil

1 tbs sesame seeds

Instructions: Soak seaweed as per the directions on the package. In skillet, on medium heat,  heat oil, add garlic and saute. Add arame and ginger, cook for 1 minute. Remove arame/ginger/garlic from pan into a bowl.

Heat oil, add chopped kale, add coconut aminos. cook low heat 5-10 minutes until wilted. Mix into bowl with other ingredients.  Add more sesame oil and aminos for flavor. Garnish with sesame seeds.

Recipe borrowed from http://www.simplyrecipes.com

What zucchini harvest?

19 Apr

I have to laugh and giggle at these different gardening blogs I keep coming across….what to do with all your zucchini….too much zucchini? Here’s a fun recipe to try…..



Too MUCH zucchini? They clearly do NOT live in Florida, home of mold, fungus and waaaaaay to much humidity. Not exactly the best environment for zucchini.

Every year we struggle to grow zucchini and summer squash every season. We’re lucky if we get a handful. So if you have any brilliant ideas on how to grow zucchini in Florida, please enlighten us.

Our weather this year has been very mild and dry. Not typical Florida weather. Who named it the Sunshine state by the way?

Say hello to our little flying saucers…..

We have harvested about twice this amount so far this season. We are mainly using the zucchini for juicing. The flying saucer zucchini also works really well in sauteed dishes. It has a great texture and hold up well with heat.

7 Days of Kale- Day 3- Colcannon Recipe

19 Apr

Colcannon is an Irish traditional dish consisting of mashed potatoes and cabbage or kale.

There is a Halloween tradition in Ireland to serve colcannon with hidden gifts, such as coins, inside the dish. Are you kidding? My husband inhales his food. He would swallow the coins whole. Serve this to children? No way!


4 potatoes 2 lbs, peeled, cut into large 1 inch chunks

3 cups of chopped kale

3 scallions

1 leek, whites only, diced

1 cup almond milk

2 tbsp sour cream

garlic to taste

salt to taste

1 tbsp veggie oil of choice

Bacon, optional


Bring potatoes to a boil, boil until tender, approximately 15 minutes, and drain.

Saute the kale in oil for 3-4 minutes until wilted, add scallions, add garlic.

Add milk and add potatoes. Mash the potatoes with a masher. Salt to flavor.

Add bacon for added flavor.

We didn’t add bacon to our dish, but I could see this being a great addition to this dish.

Beet-Carrot-Apple Juice

18 Apr

As some of you may already know, I am not a huge fan of  the earthy tasting raw beet root. Why eat or drink something that tastes like dirt? Well, because its good for you. So I keep trying to find a way to choke it down.

Beets are an excellent source of folate as well as a great source of Vitamin C, potassium and iron.

Beets contain phytonutrients called betalains. Betalains have been shown to attach to toxic substances in the body, essentially inactivating the toxin, which are then excreted from the body.

This combination of fruit and veggies were surprisingly tasteful. I even went back and made a second helping.


juicer required

1 raw beet

20 baby carrots

1 apple, cored

Place through the juicer and drink immediately.

I can honestly say I enjoyed this even more than the Beet n Berry Smoothie I previously posted.

Chocolate Chip Larabars

18 Apr

I’ve had a quite a few requests for these, so here’s the recipe.


1 cup cashews

2/3 cup dates, pitted

1 tsp vanilla extract

1 oz cacao nibs (or semisweet chocolates)

2 pinches of cinnamon

add a pinch of chili chipotle for fun:)

Finely grind the nuts in food processor , then add all remaining ingredients. The mixture should be crumbly in your hand. Scoop the entire mixture into your hands at once, knead together until it sticks together, then press firmly and evenly into a greased glass bowl (I use a very small amount of coconut oil). Place in fridge for 2-3 hours to before serving.

7 Days of Kale -Day 2- Kale and Bean Soup

18 Apr

Kale works really well in soups and stews. Make sure to chop the kale in to small pieces. I use a food processor to finely chop the kale before adding it to the soup. This recipe makes a large batch and freezes very well.


2 Bunches of Kale, destemmed

1 sweet onion, diced

3 leeks (whites only), diced

3 large carrots, sliced

2 boxes (32 oz) veggie broth

1 can diced or stewed tomatoes

1 can small white beans, rinsed and drained

3-4 garlic cloves, roughly chopped

cayenne pepper to taste (optional)

In tall saucepan, saute onions in oil for 3 minutes, add garlic and cook for another 2 minutes. Add broth, kale, carrots and canned tomatoes. Cook until kale is tender, about 5 minutes. Add canned beans. Serve hot.