Saturday, February 8, 2014

Kale and Carrots


I'm still eating my way through winter.  What else can I do?  Thankfully our power didn't go out after the last storm, an ice storm, but as of yesterday some homes in the area were still without and my heart goes out to everyone struggling with this crazy weather.

I took a break from cookies, breads and pies and finally made a contribution to the kale band wagon.  It's super simple and very tasty with lots of crunch (especially since I served it with a side of wasabi chic peas).  And of course, super fortifying, absolutely brimming with good stuff for your body!!  There's a lot of winter out there and I want to be ready for it!

kale and carrots

1 bunch organic kale, stems trimmed, chopped
2 large organic carrots, trimmed, cut into thin, long slices
1 & 1/2 cup cooked red quinioa
1 tablespoon olive oil
1 tablespoon toasted pinenuts
1 tablespoon raw unsweetened coconut
1 tablespoon dried sour cherries
sea salt and freshly ground black pepper to taste 

Steam carrots until tender, about 5-8 minutes.  Meanwhile, Heat oil on medium high heat in a large skillet.  Add kale and saute until tender.   Add steamed carrots and season to taste.  

Stir dried cherries into cooked quinoa.  Serve kale and carrots over quinoa topped with pine nuts and coconut.  Makes two servings.

 


 
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