Shop Like You Give a Damn: Kale - The Green to Beat

This ain’t your mama’s cabbage.

Just in case you missed the memo, kale is The “It” Veg and for good reason too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and is reasonably rich in calcium.

Look, I’m no chef and can barely make my way around the kitchen but here are two quick and simple recipes that will get your body revved up to tackle the sizzling days ahead.

Coconut Kale Smoothie

Combine one large frozen banana, two to three kale leaves (stalks and all), a cup of coconut water or coconut milk (water if you’re calorie sensitive), six cubes of ice, and two pinches of cinnamon in a blender.

Blend for 40 seconds. Sweeten with a drop of agave, if needed.

This green glass of goodness is the perfect way to start your morning, infuse some fun at lunch, or makes a refreshing post-workout treat!

I dig HarvestBay Coconut Water so much that I always pick up a case (12) at The Turnip Truck on each visit. Harvest Bay is 100% not from concentrate, all-natural coconut water from young green coconuts. That's it. Nothing extra, like added sugar or fat. This refreshing bevy only has 35 calories per serving too.

Kale Chips

Preheat your oven to 400 degrees. De-stem, wash, and dry one bunch of kale.

Tear into small pieces and toss thoroughly with 1 tablespoon of apple cider vinegar and 2 tablespoons of olive oil.

Salt and pepper (or use cayenne pepper for a kick) to taste.

Spread in one layer on a baking sheet.

Bake for 12 minutes or until crispy.

This recipe serves two, but sometimes I just throw portion control out the window especially when kale tastes this good!

Comment below if you devoured these recipes or if you have a kale infused recipe that you can share too. Remember to keep it simple!

See you next Sustainable Sunday!

XOXO,

Marcia

 

 

 

 

 

 

 

Photo credit: J Bryan Dill

Shop Like You Give a Damn - The Betty Crocker Project....Tater Style

I was lucky enough to actually meet the forces behind the astonishingly adorable and informational Meet the Shannons website when I was a campaigner at PETA a couple of years ago. This websites boasts a tasty vegan spin on classic Betty Crocker recipes. Brilliant, I say!

Although I take pride in fueling my body with healthy foods, anyone who knows me is quite aware I have a profound love for the tiny but mighty TATER TOT. This little wonder of food has even surpassed pizza as my go-to comfort food. No kiddin’. Here is the Shannon’s scrumptious Texas Tater Tot Casserole recipe that resembles more of a hearty Shepherd’s Pie filled with spicy beans, vegetables, Daiya Pepperjack Cheese and crispy tots!

For you Nashvillians, you may pick up Daiya brand vegan cheese and Cascadian Farm’s organic version of tater tots called Spud Puppies at Turnip Truck or Kroger.

Texas Tater Tot Casserole 

1 Can Black Beans (drained and rinsed)

1 Can Kidney Beans (drained and rinsed)

2 14oz Cans Diced Tomatoes (Mexican Style)

3/4 Cup Frozen Corn

1-2 Fresh Jalapenos (sliced - how much you add depends on how hot you want it to be)

1/2 Yellow Bell Pepper (diced)

1/2 Orange Bell Pepper (diced)

1/4 Cup Fresh Cilantro (diced)

1/2 Red Onion (diced)

2 Cloves Garlic (minced)

1 1/2 teaspoon Braggs

2 teaspoons Cumin

1 teaspoon Oregano

1/2 teaspoon Hot Sauce (you can add more if you want more heat)

1 Tablespoon Chili Powder

2 Pinches of Paprika

1 1/2 Cups Daiya Vegan Pepperjack Cheese (shredded)

2 Cups Frozen Tater Tots

Heat oven to 375.

In a large bowl, mix all ingredients except Daiya and Tater Tots. Put the Chili mix into a casserole dish. Then sprinkle an even layer of Daiya over that and then an even layer of Tater Tots over that.

Bake uncovered for 30 to 40 minutes or until your Tater Tots are a sweet golden brown.

For more recipes from The Betty Crocker Project or to Meet The Shannons, head here.

Comment below and let me know how your recipe turned out and if you can send me leftovers too. Cool?

See you next Sustainable Sunday.

XOXO,

Marcia

 

 

 

 

 

 

 

 

 

Photo credit: J Bryan Dill