Category: Vegetarian

Ginger Miso Organic Kale Chips

Ginger Miso Kale Chips

I love my organic garden. It is my zen place. I like to come out there in the morning or evening with my little dogs, trap them in the fence with me, (so they dont run away and ruin my zen) and play with my little green babies, as my garden mentor Val calls them.

Kale is such a good producer, and one can only drink so many green smoothies, so this is a perfect solution to the abundance you will harvest!

As the Lays Potato Chip slogan says, “You can’t eat just one”…well shoot with kale chips it’s  ore like, “You can’t just 10, 15 or 20!” I love this kale chip because it has a slight hint of sweetness that really brightens the flavor. The other unique flavor profile in this recipe is the use of miso.

If you are unfamiliar with miso, give it a try. It’s not a common ingredient that you will find in most people’s fridge.

A lot of people cannot do soy so that is why it is important to have an alternative that is made from chicpeas or coconut.

Recipe slightly modified from nouveauraw.com  and Cafe Gratitude

 

Ingredients:

1/2  cup water

¼ cup extra virgin olive oil

¼ cup raw tahini

3 Tbsp maple syrup

2 Tbsp red or white unpasteurized miso

2 Tbsp chia seeds

1 Tbsp raw apple cider vinegar

2 tsp fresh lime juice

1 tsp chopped garlic

1/2 tsp ground ginger

1 bunch organic kale or a really good big handful freshly picked!

 

Preparation:

1. Sauce – Blend all ingredients until silky smooth.

Set aside for 10-30 minutes, giving the chia seeds

time to expand and absorb some of the dressing.

2. De-stem 1 bunch of kale and place in a large bowl.

3. Pour the sauce over the kale and with your hands, massage the sauce into the kale, making sure everything is well coated.

4. Place on non stick cookie sheet or in dehydrator trays

5. Dry at 115 for 3 to 4 hours or bake 270 degrees until a tiny bit browned. Watch closely!

6. If dehydrating, turn and continue dehydrating for another couple of hours or until completely dry.

Enjoy! Make sure to make enough to share with your friends!

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Kombutcha Tea Recipe and Directions

bagmin 2017

kombucha

$15.00 Call Lisa for pickup at studio, local only.

Learn more about Kombutcha benefits, see the blog of pictures when Lisa began making this yummy probiotic drink HERE.

Learn to make this simple effervescent drink with a base of tea. The kombutcha culture is a symbiotic culture of bacteria and yeast (SCOBY), comprising one or more airborne yeasts.
I have been making this drink for a few years, and would love to share my Scoobies with you! You will receive a starter in a jar, and we will do a taste test of the brewed tea. Brew a batch and you will have your own Kombutcha in a just a few weeks.
Limited SCOBY’s available.

Lisa Ware 469.437.1334

 

Kombutcha Making Instructions by Lisa Ware

  • Start with a big pot of water to make enough to fill all your jars almost to the mouth.
  • I use an 8 quart pot to make 8 quarts of tea.
  • You will need 1 Scoby and 1/8 to 1/4 cup of previous batch of kombutcha to start each jar
  • Get 8 wide mouth glass jars from the store and sanitize them, if you are starting with quarts, then do 8 jars. You can do any size, the scoby will form to the sixe of the jar.
  • Cut up 8 squares from an old tee that you can cover the entire mouth of the jar and seal with a rubber band, one to cover each jar.
  • 1 Cup of Organic granulated sugar for each 2 quarts.
  • Boil the water, add 2 teabags for each 3 quarts. I prefer P & G English Breakfast Black Tea, but I have friends that use black and green tea or all green. Add the sugar. Stir well and let cool completely. If you dont want to wait, add ice in place of some of the original water OR make a super concentrated batch of tea and add to cool water to make the process faster.
  • Once it is no longer too warm, like cool bath water it is fine.
  • Place a scooby and some starter tea in the jar and leave room at the top for transporting them.  These are your BABIES, take care of them.
  • Pour the sweetened tea into all the jars.
  • Cover the tops with a tee square and secure with a large rubber band.
  • Move to a cool dark location and leave alone. In about 7-10 days check to see that the new scooby forming on the top. It will be thin and cover the entire top. Leave them alone. Check at 10 days to 2 weeks and taste to see if it is no longer sweet. If it is not sweet, then all the beneficial bacteria has consumed the sugar and converted it, so now it will be fermented. It will be fizzy with tiny effervescent bubbles.
  • Pour all the finished tea into glass containers and close the lid. Place your kombutcha into the refrigerator. It is ready to drink!
  • Take the scobys that are left in the jars, and for storage you can place all the scobys on top of each other in a few jars. Add your finished kombutcha tea in the jar to cover the scobys. Cover with a metal lid and place in fridge until you want to brew your next batch. Always reastart with sanitized jars. Repeat the process above immediately or store indefinitely in a refrigerator, check in on them every month while in storage.

To make flavored kombutcha:

Add half of your brewed tea and up to half 100% fruit juice of choice. My two favorites are Pineapple Juice and Acai Berry Pomegranate. Play around with flavors. Have fun!

You can add cut up fresh fruit! Pineapple is amazing in your tea. Just cut up chunks and add to the jar, let sit in fridge for a few days then drink!

Enjoy!

When you have your health, anything is possible
When you don’t, nothing else matters

 

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Super Sweet Green Smoothie | Pineapple, Baby Kale and Dates

Lisa's organic garden; turnip greens, broccoli, chives, spinach, cauliflower, kale, chard, lettuce, carrots, peas, brussel sprouts and bok choy.

Lisa and Rich’s organic garden; turnip greens, broccoli, chives, spinach, cauliflower, kale, chard, lettuce, carrots, peas, brussel sprouts and bok choy.

The smoothie I made this morning and salad last night was all such a  lovely harvest of greens from our garden! After yoga class I shared my smoothie with a fave student. She loved it, and I trust you will, too!

Lisa and Kim after Rock Your Abs Yoga enjoying a green smoothie!

Lisa and Kim after Rock Your Abs Yoga enjoying a green smoothie!

I <3 Yoga4Love!

I <3 Yoga 4 Love!

Freshly Picked Salad! Baby Kale, Spinach, Red Leaf and Black Seeded Simpson Lettuces

Freshly Picked Salad! Baby Kale, Spinach, Red Leaf and Black Seeded Simpson Lettuces

 

 

 

 

 

 

Super Sweet Green Smoothie | Pineapple, Baby Kale and Dates

1/3 Fresh Pineapple

3 Medjool Dates, pitted and kinda chopped

2/3 Blender-ful of Greens of choice:

Baby kale, Lettuces (I usually dont use lettuce), turnip greens, spinach + all the stems you pick off that dont go into your salad, swiss chard, broccoli etc.

2 C Organic Apple Juice

2 C Water (alkaline or spring is best, if available)

2 Scoops Juice Plus+ Complete Vanilla Meal Powder

Use a high powered blender and blend on high for 2 minutes.

Enjoy!

Lisa and Rich’s organic spring garden is in Zone 8 North Texas and includes turnip greens, broccoli, chives, spinach, cauliflower, kale, chard, lettuce, carrots, peas, brussel sprouts and bok choy. Freshly Picked Salad, mmm!

 

 

 

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Peppermint Healthy Fudge

Peppermint Healthy Fudge

PEPPERMINT HEALTHY FUDGE:

1 1/2 cups organic coconut oil
1 1/4 cup organic agave
1 cup organic cocoa powder
1/2 tsp sea salt
1/8 scraped out vanilla bean (or 1 tsp vanilla extract)
1-2 drops doTerra peppermint essential oil (make sure your essential oil is therapeutic and pharmaceutical grade)

Warm coconut oil until liquid. Combine all ingredients in blender and blend until smooth. Pour into baking dish and spread evenly. Place in fridge to set up, then cut and enjoy.
Thank you Nydia Darby for the recipe! It is so yummy!

 

Just one dose of coconut oil can tremendously boost brain function and cognitive performance

 

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Chocolate Peanut Butter Super Committed Green Smoothie

Lisa | Green Smoothie Cheesiness

So I named this one ‘Super Committed’ because I LOVE KALE! Really. I do. I feel so great when I eat it raw, so I love it even more. I crave it. It makes this unexplainable freshness in my body and gives me long lasting energy. I think that is why it tastes so good to me. It just takes commitment…

But it is like the old saying, you have to develop a taste for it. Just like beer. But beer, I still do not like. I can have a bottle and it will sit there by me at a party the entire night, and I will totally forget about it, and then it gets warm and nasty. So, I prefer wine. However this smoothie is ALCOHOL FREE. Feel free to add vodka, just sayin’, make sure it is organic.

Chocolate Peanut Butter Super Committed Green Smoothie

Ingredients:

Frozen peaches

Fresh or Frozen Pineapple

Kale, I prefer the large curly Kale, as the baby kale doesnt seem to have the same amount of ‘zest’ that makes me so clear, however if you are starting out, use baby kale, or even spinach, if you are starting on the green smoothie quest

Almond milk

Peanut butter, natural

Chocolate Juice Plus Complete protein powder

Agave Nectar, optional, for starting out, not-so-committed green smoothie drinkers. =-)

Whip it all up in a high powered blender and drink! It is an entire meal and is so delicious. Well, to me at least.

Richard | Over actor? Nah.

Note: Drinking and laughing may cause green smoothie to come out your nose…

Really? Is it really that bad? I think not.

To my hubby, well, not so much. He tried it before the agave nectar and this is what we got, ‘wOW, that is like drinking the garden… wOW…’ (I did put a LOT of kale in it).

You decide. I think it is delicious.

Namaste.

 

 

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Hot Pink Green Smoothie

Hot Pink Green Smoothie!

Ok so I’ve been making green smoothies for a while now. This one is one of the best yet!

And it’s not green, it’s hot pink!

Hot Pink Green Smoothie Ingredients

Raw beets are an excellent blood purifier and coconut water is packed with minerals and electrolytes and how many breakfast you know that taste great and contain raw carrots and beets?
A 450 calorie breakfast That has four servings of fruits and vegetables, 15% plant protein, and good fats in the cashews. ~Adapted from the GreenSmoothieGirl.com 8 Week Menu Planner

Ingredients:
1 1/2 cups coconut water
1 large carrot cleaned (from our garden!)
3/4 cup water
1/2 of a organic large beet with all greens
1/2 cup raw cashews, soaked overnight with the water
1/3-1/2 cup chopped Medjool dates
20 frozen strawberries
3 tsp good vanilla
Optional:
2 tbsp sprouted flax seeds (I soaked mine 2 days then rinsed carefully and added)
4 tbsp yogurt or kefir

Hot Pink Green Smoothie | High Powered Blender

Puree all the ingredients for two minutes in a high-powered blender. Make 2 quarts. So, so yummy!!! Enjoy!

 

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Broccoli Berry Blast Green Smoothie

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1 large stalk Broccoli
2 -3 leaves Kale or 3 big handfuls spinach
1 Banana
2 C Frozen Berries
2 Oranges, peeled leaving as much as the white pith on it as possible
1 large spear of Pineapple, frozen
1 large squirt Agave Nectar
Water

Blend In a super high-powered blender for at least two minutes. Add more water and a little ice, if necessary.
When was the last time you got all these fruit and vegetables into your body in one day?
Enjoy your boost of energy!

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Kale Chips with Sea Salt and Vinegar

Kale chips are so easy and a huge hit. They are costly if you buy at the health food store but SUPER cheap to make and so simple!
If you grow a row of kale then you will have an endless supply. Seriously. Enough to share with your entire yoga studio!

1 large bunch of kale, all stems removed, torn into 2-3″ pieces
1 1/2 Tbsp Extra Virgin Olive Oil (EVOO)
2 Tbsp Bragg’s Apple Cider Vinegar
1/4 tsp Himalayan Sea Salt

Preheat the oven to 375F. In an extra large bowl Toss all day ingredients together with your hands. Arrange the kale pieces into even layers onto two rimmed baking sheets.
Bake 10-12 minutes Until the chips are deeply browned around the edges. Cool completely before serving.

Note: Kale chips from deeply browned to burnt in a flash …watch them very closely! Make sure they get nice and crispy by using a salad spinner before you toss them with the oil and vinegar.

Enjoy!!!

Adapted from the book The Pure Kitchen by Hallie Kletcher

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Coconut Milk & Berry Green Smoothie

This is a wonderful way to get tons of whole food in your body. It’s delicious, too! Makes 2-3 large servings.

Coconut Milk Berry Green Smoothie

1 1/2 C Fresh or Frozen Pineapple (I buy fresh, cut then freeze)

1 C Raspberries

1 C Blackberries

3 C Fresh Organic Spinach

2 Scoops Juice Plus+ Complete Meal Powder

3 C Coconut Milk to cover all ingredients. Mix in a high powered blender on high for at least 1 minute. If it gets too frothy let sit a bit before drinking, if you prefer (coconut milk tends to froth up more than soy or almond).

Add a fresh blackberry and raspberry to top.

Enjoy!

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Coconut and Butternut Squash (Calabaza) Rice

Coconut and Butternut Squash (Calabaza) Rice

1 cups brown rice (preferably parboiled)
2 tablespoon extra virgin coconut oil
1 medium large yellow onion, finely chopped
2 garlic cloves, minced
1/2 lb. calabaza (or butternut squash), cut into 1/2 inch pieces
1 1/2 cups low-sodium stock
1/2 cup coconut milk
3/4 teaspoon salt
A pinch ground white pepper
2 tablespoon cilantro, finely chopped

1. Rinse the rice. Place it in a bowl and cover with cold water. Swirl it with your hand and drain from the bowl being careful not to spill the grains. Repeat 2 to 3 times, or until the water runs clear. Drain well and set aside.

2. In a medium caldero, heat the coconut oil over medium heat. Add the onion and garlic and saute until the onions are translucent, 4 to 5 minutes. Add the rice and stir well to coat the grains in oil. Cook it for about 5 minutes, until the grains begin to get toasted. Add the calabaza, stock, coconut milk, salt and pepper. Bring to a boil and reduce heat slightly. Cook, uncovered, until small craters start to form on the surface of the rice, about 25 minutes.

3. Carefully stir in the chopped cilantro with a fork. Cover, reduce heat to low and cook for another 25 minutes. Remove from the heat, fluff with a fork and let sit for 10 minutes before serving. Makes 3 to 4 servings.

This is a reprint of an article from NBCLATINO by Betty Cortina. www.HailMerry.com has been singing the praises of organic extra virgin coconut oil for years.

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