CONGRATULATIONS to the 2014 winners of the Kale Recipe Contest: 2014 Thank you to everyone who entered the recipe contest! 1st place: Kale Souffle tied 2nd place: Lilia’s Favorite Kale Salad, Kale Ravioli 3rd place: Dehydrated Kale Chips Kale Souffle - Stephany & Holly 5 large potatoes, boiled 1/3 cup unsweetened almond milk 3 Tbsp cold pressed extra virgin olive oil 2 Tbsp organic shoyu (soy sauce) pinch raw sea salt, 1 bunch kale organic aged goat cheese organic bread crumbs Add almond milk to the potatoes and mix with an electric mixer or by hand until velvety. Add more almond milk if needed. Separately, prepare kale by thoroughly washing, drying, and cutting into bite sized pieces. Mix kale with oil, shoyu by hand until all the kale is shiny and covered with sauce. Place kale on a cookie sheet under the broiler vigilantly watching and turning so as not to burn. When the kale is crisp and golden (never burned) remove and mix into the mashed potatoes. Mix and mix until it is a beautiful light cream. Spread no thicker than 2’ deep in a baking dish (about 12” diameter). Sprinkle homemade bread crumbs and a light sprinkle of aged goat cheese on top. Bake at 350 for 15 minutes of it in a hurry simply place under the broiler until golden. Lilia’s Favorite Salad (Vegan) * Curly leafed kale (about 10 ounces), chopped with ribs/stems removed. * One mango, peeled and diced. * 1/4 cup roasted, unsalted almonds, crushed. * Peanut dressing (recipe below) Combine all ingredients (except dressing) in a big salad bowl. Dressing: * 2 Tbsp soy sauce * 3 Tbsp smooth, unsalted, and unsweetened and peanut butter * 1 Tbsp rice vinegar * 1 Tbsp brown sugar * drizzle of sesame oil * drizzle of olive oil * juice from half of lime * drizzle of salt * 1 tsp fresh ginger * 1 tsp fresh garlic * water for consistency (start with small amount - 1/2 Tbsp — and add later for desired texture; thicker dressing=less water) Place all ingredients into a strong blender and blend for at least 4 minutes, giving time for flavors to meld. When dressing is ready, pour over salad and massage carefully and lovingly into the curls of each kale leaf. Refrigerate dressed salad for one hour before serving - think of it as marinating the salad. Kale Ravioli - Margot & Mica For the filling (Ingredient amounts may be varied according to taste) Coarsely chop one bunch of Kale and saute with olive oil and a couple cloves of garlic. Remove from heat and mix in a healthy pinch of cumin and basil, add approximately 1/2 cup of farmer's cheese and stir to blend. For the pasta 2 cups flour, 3 eggs, 1/2 tsp salt, 1-2 TBS olive oil. Place all but olive oil in mixer with dough hook, mix until coming together into a ball adding olive oil as needed. Cover and let rest about 1/2 hour. Knead dough until smooth. Roll dough with pasta machine to desired thickness. Place 1/2 spoonful of filling on 1/2 of a sheet of rolled out dough about 1 inch apart. Fold in half, coving the filling and press edges down with your fingers. Use a ravioli press or a knife to cut and fork to press the edges of the ravioli. Repeat. Cook about 5 min and serve. Dehydrated Kale Chips - Karen 3 cups cashews, soaked 1 cup filtered water 1/2 sweet onion 1/4 cup lemon juice 1/4 cup olive oil 1 tsp turmeric 2 Tsp. sea salt 1/2 cup brewers yeast 1/4 cup black sesame seeds Soak the cashews for at least one hour Add first 8 ingredients to a blender container Blend until smooth Pour into a large bowl and add the brewers yeast and sesame seeds Mix small batches of kale and nut mixture until all surfaces are coated Place on drying sheets and insert into dehydrator Dehydrate on medium for 12 hours 2013 Roselyne’s Kale Salad: 1 bunch of lacinato kale, shredded thinly 1 carrot, grated 3 green onions, sliced thinly 1 cup walnuts, lightly toasted dressing: 1/4 cup apple cider vinegar 1/4 cup wine vinegar 1 tsp. prepared dijon vinegar salt & pepper to taste 1/2 cup canola oil 1/2 cup olive oil 2 cloves of garlic use half of the dressing for the salad, save the rest Millan’s Kale Chips: Blend: chili to taste 1 cup cashews 1 Tbsp lemon juice 1 tsp salt 2 small cloves garlic water just to cover cashews Then pour over chopped kale with veins removed massage and spread kale in dehydrator for 8 hours, until crisp Margot & Mica’s Kale Pasta with Kale Pesto: Pasta: Mix in blender: 1/2 bunch of roughly chopped curly kale, no stems 4 eggs a touch of water to blend In a separate bowl: 4 cups flour 2 tsp salt Mix and add the blended kale & eggs, add enough water to make a firm dough. Roll & cut pasta, boil 10-12 minutes in small batches. Pesto: Mix in blender: 1 bunch roughly chopped curly kale, no stems 2 cloves garlic 1/4 lemon juice 1/3 cup toasted pecans 1/3 cup olive oil touch of water if needed for blending Add to pasta with fresh parmesan cheese. Scottino’s all raw Kale Chrysalis Soak a handful of raw almonds, peel the skin off put almonds on top of prepared celery sticks wrap each in a kale leaf seal with celery or kale fibers Karen’s Raw Kale Chips Mix basting sauce: 1/4 cup raw almonds (grind into powder) 2 Tbsp flax seed powder 4 Tbsp nutritional yeast 1-1/4 cup olive oil (approx) 1/2 cup water (approx) 2 Tbsp whole sesame seeds Prepare 2 large bunches of kale: remove middle stems & tear into 2 in x 2 in pieces. Cover both sides well with basting sauce by basting, smearing with fingers and wringing. Do it well! Place coated kale in single layer in dehydrator at 100 - 120 degrees for approximately 18 hours. Maria’s Kale Empanadas Filling: Lightly steam chopped kale with chopped green olives. In frying pan add a little bit of sesame oil to heat add: steamed kale for 5 minutes Remove from heat, then add: a few lightly beaten eggs, green olives and mozzarella cheese Put above filling into empanadas dough and bake at 400 degrees until golden brown. Mindy’s Acephala Salad 1-2 bunches kale, finely chopped 1/4 - 1/2 purple cabbage, finely chopped 3-4 carrots, grated 1-3 green onions, chopped & grilled in olive oil 3/4 cup toasted sunflower seeds 3 Tbsp flax oil 3 Tbsp balsamic vinegar 2-3 Tbsp tamari salt & pepper to taste Rose’s “Potato & Kale Mole” from eatingsimplywithfamily.blogspot.com In a pot: 1 Tbsp olive oil 4 garlic cloves, minced 1 onion diced 4-5 small potatoes, diced 1 bunch of greens, chopped 3-5 cups water or vegetable broth 4 Tbsp smooth almond meal or peanut butter 1/2 cup - 3/4 cup vegan chocolate chips In a blender: 1 cup almond meal 2/3 cup crushed tortilla chips 4 Tbsp sesame seeds 4 star anise posts 2-1/2 tsp cinnamon 1 tsp ground cumin 1 tsp ground allspice 1/2 tsp - 4 tsp chili powder sautee garlic & onions in oil until soft, add potatoes & 2 cups broth. Boil then simmer for 5-10 minutes. process blender ingredients until smooth add greens & other ingredients, including blender mix to the pot. Boil & simmer until greens and potatoes are tender.

2014

Thank you to everyone who entered the recipe contest!

1st place: Kale Souffle

tied 2nd place: Lilia’s Favorite Kale Salad, Kale Ravioli

3rd place: Dehydrated Kale Chips

Kale Souffle - Stephany & Holly

5 large potatoes, boiled

1/3 cup unsweetened almond milk

3 Tbsp cold pressed extra virgin olive oil

2 Tbsp organic shoyu (soy sauce)

pinch raw sea salt,

1 bunch kale

organic aged goat cheese

organic bread crumbs

Add almond milk to the potatoes and mix with an electric mixer or by hand until velvety. Add more almond milk if needed. Separately, prepare kale by thoroughly washing, drying, and cutting into bite sized pieces. Mix kale with oil, shoyu by hand until all the kale is shiny and covered with sauce. Place kale on a cookie sheet under the broiler vigilantly watching and turning so as not to burn. When the kale is crisp and golden (never burned) remove and mix into the mashed potatoes. Mix and mix until it is a beautiful light cream. Spread no thicker than 2’ deep in a baking dish (about 12” diameter). Sprinkle homemade bread crumbs and a light sprinkle of aged goat cheese on top. Bake at 350 for 15 minutes of it in a hurry simply place under the broiler until golden.

Lilia’s Favorite Salad (Vegan)

* Curly leafed kale (about 10 ounces), chopped with ribs/stems removed.

* One mango, peeled and diced.

* 1/4 cup roasted, unsalted almonds, crushed.

* Peanut dressing (recipe below)

Combine all ingredients (except dressing) in a big salad bowl.

Dressing:

* 2 Tbsp soy sauce

* 3 Tbsp smooth, unsalted, and unsweetened and peanut butter

* 1 Tbsp rice vinegar

* 1 Tbsp brown sugar

* drizzle of sesame oil

* drizzle of olive oil

* juice from half of lime

* drizzle of salt

* 1 tsp fresh ginger

* 1 tsp fresh garlic

* water for consistency (start with small amount - 1/2 Tbsp — and add later for desired texture; thicker dressing=less water)

Place all ingredients into a strong blender and blend for at least 4 minutes, giving time for flavors to meld.

When dressing is ready, pour over salad and massage carefully and lovingly into the curls of each kale leaf.

Refrigerate dressed salad for one hour before serving - think of it as marinating the salad.

Kale Ravioli - Margot & Mica

For the filling (Ingredient amounts may be varied according to taste)

Coarsely chop one bunch of Kale and saute with olive oil and a couple cloves of garlic. Remove from heat and mix in a healthy pinch of cumin and basil, add approximately 1/2 cup of farmer's cheese and stir to blend.

For the pasta

2 cups flour, 3 eggs, 1/2 tsp salt, 1-2 TBS olive oil. Place all but olive oil in mixer with dough hook, mix until coming together into a ball adding olive oil as needed. Cover and let rest about 1/2 hour.

Knead dough until smooth. Roll dough with pasta machine to desired thickness. Place 1/2 spoonful of filling on 1/2 of a sheet of rolled out dough about 1 inch apart. Fold in half, coving the filling and press edges down with your fingers. Use a ravioli press or a knife to cut and fork to press the edges of the ravioli. Repeat.

Cook about 5 min and serve.

Dehydrated Kale Chips - Karen

3 cups cashews, soaked

1 cup filtered water

1/2 sweet onion

1/4 cup lemon juice

1/4 cup olive oil

1 tsp turmeric

2 Tsp. sea salt

1/2 cup brewers yeast

1/4 cup black sesame seeds

Soak the cashews for at least one hour

Add first 8 ingredients to a blender container

Blend until smooth

Pour into a large bowl and add the brewers yeast and sesame seeds

Mix small batches of kale and nut mixture until all surfaces are coated

Place on drying sheets and insert into dehydrator

Dehydrate on medium for 12 hours

2013

Roselyne’s Kale Salad:

1 bunch of lacinato kale, shredded thinly

1 carrot, grated

3 green onions, sliced thinly

1 cup walnuts, lightly toasted

dressing: 1/4 cup apple cider vinegar

1/4 cup wine vinegar

1 tsp. prepared dijon vinegar

salt & pepper to taste

1/2 cup canola oil

1/2 cup olive oil

2 cloves of garlic

use half of the dressing for the salad, save the rest

Millan’s Kale Chips:

Blend:

chili to taste

1 cup cashews

1 Tbsp lemon juice

1 tsp salt

2 small cloves garlic

water just to cover cashews

Then pour over chopped kale with veins removed

massage and spread kale in dehydrator for 8 hours, until crisp

Margot & Mica’s Kale Pasta with Kale Pesto:

Pasta:

Mix in blender:

1/2 bunch of roughly chopped curly kale, no stems

4 eggs

a touch of water to blend

In a separate bowl:

4 cups flour

2 tsp salt

Mix and add the blended kale & eggs,

add enough water to make a firm dough.

Roll & cut pasta, boil 10-12 minutes in small batches.

Pesto:

Mix in blender:

1 bunch roughly chopped curly kale, no stems

2 cloves garlic

1/4 lemon juice

1/3 cup toasted pecans

1/3 cup olive oil

touch of water if needed for blending

Add to pasta with fresh parmesan cheese.

Scottino’s all raw Kale Chrysalis

Soak a handful of raw almonds, peel the skin off

put almonds on top of prepared celery sticks

wrap each in a kale leaf

seal with celery or kale fibers

Karen’s Raw Kale Chips

Mix basting sauce:

1/4 cup raw almonds (grind into powder)

2 Tbsp flax seed powder

4 Tbsp nutritional yeast

1-1/4 cup olive oil (approx)

1/2 cup water (approx)

2 Tbsp whole sesame seeds

Prepare 2 large bunches of kale:

remove middle stems & tear into 2 in x 2 in pieces. Cover both sides

well with basting sauce by basting, smearing with fingers and wringing.

Do it well!

Place coated kale in single layer in dehydrator at 100 - 120 degrees for

approximately 18 hours.

Maria’s Kale Empanadas

Filling:

Lightly steam chopped kale with chopped green olives.

In frying pan add a little bit of sesame oil to heat

add: steamed kale for 5 minutes

Remove from heat, then add:

a few lightly beaten eggs, green olives and mozzarella cheese

Put above filling into empanadas dough and bake at 400 degrees until golden brown.

Mindy’s Acephala Salad

1-2 bunches kale, finely chopped

1/4 - 1/2 purple cabbage, finely chopped

3-4 carrots, grated

1-3 green onions, chopped & grilled in olive oil

3/4 cup toasted sunflower seeds

3 Tbsp flax oil

3 Tbsp balsamic vinegar

2-3 Tbsp tamari

salt & pepper to taste

Rose’s “Potato & Kale Mole” from eatingsimplywithfamily.blogspot.com

In a pot:

1 Tbsp olive oil

4 garlic cloves, minced

1 onion diced

4-5 small potatoes, diced

1 bunch of greens, chopped

3-5 cups water or vegetable broth

4 Tbsp smooth almond meal or peanut butter

1/2 cup - 3/4 cup vegan chocolate chips

In a blender:

1 cup almond meal

2/3 cup crushed tortilla chips

4 Tbsp sesame seeds

4 star anise posts

2-1/2 tsp cinnamon

1 tsp ground cumin

1 tsp ground allspice

1/2 tsp - 4 tsp chili powder

1)sautee garlic & onions in oil until soft, add potatoes & 2 cups broth. Boil then simmer for 5-10 minutes.
2)process blender ingredients until smooth
3)add greens & other ingredients, including blender mix to the pot. Boil & simmer until greens and potatoes are tender.