Cream of Kale and Chard Soup (Dairy Free)
This is a very delicious way to get a lot of greens in your diet. It is very simple to make and you can substitute other greens, but at least half the greens should be either chard, spinach or beet greens since they make a creamier soup.
1 Bunch of Kale, stems removed roughly chopped
1 Bunch Chard stems removed, roughly chopped
1 large or 2 small onions chopped
Oil for cooking’
½ cup sunflower seeds or 1 avocado for creaminess
1 clove garlic and ½ inch piece of ginger (optional)
Gourmet lettuce mix
Stir Fried Bok Choy
Bok Choy is a common ingredient in many Asian recipes. This stir-fry is one of our favorite ways to cook with Bok Choy. It’s very quick to prepare but be sure to wash it well since dirt gets trapped between the leaves. It’s also wonderful addition to stews and soups. Bok Choy is a nutritional powerhouse loaded with vitamins, minerals and antioxidants.
1 TB of oil of choice
2 cloves garlic, minced
1 TB minced fresh ginger
2-3 heads 0r 8 cups of Bok Choy Chopped
2 tablespoons soy sauce
1 TB toasted sesame oil (optional)
Salt and pepper to taste
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Add toasted sesame oil. Season, to taste, with salt and black pepper.
Paleo Zucchini Noodles with Avocado Cream Sauce
- 6 large zucchinis (about 4 pounds), ends removed
- 1/2 teaspoon sea salt (for salting zucchini)
- 1 Tbsp. oil of choice such as coconut, olive or ghee
- 2 large avocados (about 3/4 pound total), peeled and pit removed
- 1/4 cup packed fresh basil leaves (about 15 medium sized leaves)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
1.Take a box grater and place it on its side with the side with the largest grating holes on it face up.
Cut the ends off the zucchini, then push along the top of grater, in long strokes in order to create long, thin ribbons of zucchini and place in a strainer over a larger bowl or in the sink. Sprinkle about 1/2 teaspoon of sea salt over the zucchini and toss to coat. Allow the zucchini to sit for 15-20 minutes to allow excess liquid to drain. After the zucchini has drained, wrap it in a few paper towels and squeeze gently to remove any remaining moisture. Wrap again in fresh paper towels and leave on the counter until ready to cook. You can also use a mandolin to make the noodles.
2. To make the sauce, place all of the sauce ingredients in a food processor and blend for 15 seconds or until smooth. Taste and add additional salt and pepper if desired.
Note: If serving raw, stop here and serve the sauce on top of the noodles.
3. To cook the noodles, melt the foil in a large skillet over medium-high heat. Add the zucchini and cook for 2 minutes. Add the sauce and toss with the noodles to coat. Cook for another 2-3 minutes or until heated through, then serve.
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