Today, I’m inside-all cozy, gazing out the window at the torrential downpour here in Southern California. I’m in San Diego and a flood warning has me stuck here with a cancelled flight. I am certainly not complaining. I took a trip down to SoCal for the filming of a reality television show. Stay posted for news on that 🙂
When I’m traveling, I like to load up on green, alkalizing foods. If I eat at a restaurant, or I have the luxury of staying with a friend-and thus have a kitchen to use, my go-to is kale! You’ll find a quick kale recipe below that I use while traveling. Don’t be afraid to get creative and make the recipe your own. I am a strong believer that everyone has the ability to create delicious meals in the kitchen, once there’s a connection and familiarity with the food. As I spend more and more time in the kitchen, I don’t have much of a need for recipes. I cook my food light, and season it well with omega oils, nutritional yeast, hemp or pumpkin seeds, himalayan salt-and frequently add a spoonful of raw sauerkraut for even more flavor. The pleasing flavor of my food is associated with knowing that it is nourishing my body and providing me with fuel to thrive. Get the greens in any way you can. Experiment and find out what makes your senses come alive and your mouth water! Only you know what recipes are perfect for your pleasure 🙂
I really, really love KALE! No, really! It’s considered a “superfood” because of it’s amazing nutrient density. If you’re not already, it’s certainly time to get familiar with this incredible green leafy plant.
Prep and Cook Time: 15 minutes
*I like to wash my produce in Grapefruit seed extract, as I mentioned in a Romantic Sensual date at the Farmer’s Market. Toss loose bunch of kale in a large bowl in the sink under cool water with about 10 drops of Grapefruit seed extract. Veggie washing is a MUST! There are a boatload of natural, chemical free DIY veggie wash options. I’ve found Grapefruit seed extract to be the most effective.
Kitchen items needed:
5+ inch deep pot and lid (you can always use a ceramic plate if you don’t have a lid: )
Large bowl to soak/wash kale
Extra small pot or frying pan
1 pound kale, chopped **I prefer Dino Kale and I’ve found that it’s even faster to just rip the kale by hand as opposed to chop!
1 TBS lemon juice (use a citrus juicer to maximize the juice squeezed-this is about a half of a lemon)
1 medium clove garlic, pressed or chopped
3 TBS extra virgin olive oil or Hemp oil
Himalaya salt and black pepper to taste
½ cup of raw pumpkin or sunflower seeds
Chop garlic or mince garlic and set aside. Fill bottom pot with 1 inch of filtered water and bring to boil. While water is coming to a boil, peel the leaf away from the either side of the stem. Chop or rip kale leaves into 1/2-inch slices (and cut again crosswise). Cut stems into 1/4-inch slices. When water comes to a boil, toss in stems and cover. Let stems cook for 3 minutes on boil. Add kale to the pot and cover. Steam for 5 minutes. Use tongs to pull out kale and transfer to a bowl and toss with Dressing ingredients. Dressing does not have to be made separately. Top with optional ingredients.
*I love to throw the pumpkin seeds in a dry pan for a minute or two (until they pop) and toast them!
More recipes soon to come! Stay tuned to hear about my adventure in SoCal and my favorite Yoga guru that I visit for a hearty dose of spiritual-kick-in-the-butt.
If you tried out this recipe or used it as an outline to create your own, please let me know in the comments below. If you have your own kale recipe you love, tell us about that too! I love to know how you’re cookin’ up sensuality in your kitchen 😉