It ain't just green juices that kale can totally transform. Check out these other ingenious ways you can get your Kale-a-day...
Fudgy Chocolate Kale Cookies
1 tablespoon ground flaxseed
1 cup whole wheat flour
3 tablespoon cocoa powder
2/3 teaspoon baking powder
Pinch of salt
1/2 cup applesauce
1/2 cup chopped kale
3 tablespoons non-dairy milk
2 tablespoons maple syrup
1/3 cup sucanat (unprocessed sugar)
2 tablespoon coconut oil
Vegan chocolate chips (optional)
Preheat the oven to 330º F.
Make a “flax egg” (my standard egg replacement in baking) by combining 1 tablespoon ground flaxseed with 2 tablespoons water. Set aside for 5 minutes to form a gel.
In a large mixing bowl, sift all the dry ingredients together (flour, cocoa powder, baking powder, and salt). Sifting is important here to give the batter the right consistency.
In a blender, combine about 1/2 cup loosely chopped kale with 1/2 cup apple sauce, 3 tablespoons of non-dairy milk, and 2 tablespoons of maple syrup until completely pureed like a green smoothie. Add this to a separate mixing bowl along with the other wet ingredients: Sucanat (or coconut sugar, or any other type of natural sugar), softened coconut oil, that flax egg, and 2 tablespoons of non-dairy milk. Whisk this for a full minute or two until all the ingredients are incorporated.
Slowly pour the wet ingredients into the dry and stir gently with a wooden spoon until mostly combined, but do not over mix. A few lumps are preferred to over mixing the batter and creating rubbery cookies.
Spoon this batter into cookie-sized rounds and flatted them onto a baking sheet covered with parchment paper. This batter is much more sticky, almost like brownie batter, and it will take a bit of coaxing to get them into the right shape. Then, bake for about 12-14 minutes at 330º F until cooked thoroughly.
Loosely-packed 3 cups kale or spinach leaves (80g)
1/2 cup applesauce (120g)
2 1/2 tsp pure vanilla extract
1 1/2 cups water (360g)
3 tbsp ground flax (18g)
3/4 cup vegetable or melted coconut oil (115g)
1 cup coconut flour (135g)
3/4 cup cacao or cocoa powder (65g)
1/2 tsp salt
1/2 tsp baking soda
3/4 cup xylitol or sugar of choice (150g)
1/16 tsp pure stevia, or 2 extra tbsp sugar of choice
1/2 cup mini chocolate chips, optional
Preheat oven to 350F. Line a 9×13 pan with parchment paper, or grease well. Blend together the first 6 ingredients (if using coconut oil, make sure applesauce and water are not cold).
In a large mixing bowl, stir together all remaining ingredients. Pour wet into dry and stir until just evenly combined, pour into the prepared pan, then use a full sheet of parchment or wax paper to press down firmly until the batter evenly covers the pan. Bake 19-20 minutes. Pat down hard with a pancake spatula or another sheet of parchment paper. Let brownies sit 15 minutes before cutting into squares. (As a general rule, cutting brownies with a plastic knife prevents crumbling.) They taste 10 times better the next day, so make them in advance if possible. Makes 20-24 squares.
Marinated Kale Salad
For the salad
– four big handfuls of kale
– 1/3 of a cup of pomegranates
– 1 ripe avocado
– a handful of pumpkin seeds
For the dressing
– 1 tablespoon of olive oil
– 1 teaspoon of teaspoon of tahini
– 1 teaspoon of apple cider vinegar or 1 lime
– 1 teaspoon of tamari
– 1 lime
Start by washing the kale, then tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.
Drizzle all the dressing ingredients onto the kale. Then use your hands to firmly start massaging it all into the leaves, as you do this you’ll feel the leaves soften and wilt. Keep massaging them for a few minutes to make sure they’re really soft, at this point stir in the pomegranates and avocado cubes.
Kale Cocktail (Kalejito)
2 teaspoons superfine sugar
4 ounces white rum
½ cup packed torn kale leaves
½ cup packed mint leaves, plus 2 sprigs for garnish
Juice of 2 limes (about ¼ cup)
Combine all the ingredients in a blender and blend on high speed. Pour over 2 glasses filled with ice. Garnish with the mint sprigs and serve immediately.
Kale Berry Ice Cream
1 cup coconut milk; I prefer the brand ‘koko’ – yum.
Pop in 2 bananas in your freezer to make sure they’re nice and frozen before blending.
A super large handful of Kale (or even 2 super large handfuls if you prefer!)
2 pitted dates (love the medjool ones)
1 cup frozen blueberries
1 tsp. vanilla extract
pinch of himalayan sea salt
3-4 small ice cubes
Put all the ingredients in a high-speed blender, Vitamix is a great one – and watch how quickly (about 30 seconds) your ingredients morph into a delicious and incredibly nutrient-dense ice cream! Top with some mint and you are good to go!
Makes about 1- 1 1/2 cups
1 big bunch of kale, rinsed, ribs removed and torn into large pieces
3/4 cup EVOO, 2 tablespoons of which was Meyer lemon olive oil
1/2 cup Parmigiano, microplaned
2 cloves garlic, smashed and rough chopped
1/2 cup pine nuts
Salt and pepper to taste
1 tablespoon lemon juice, fresh
Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water. Place into small work bowl of food processor and pulse to start breaking up the kale, add rough chopped garlic, process, add pine nuts, pulse several times. Slowly add the olive oils and lemon juice, process until everything is broken down. It will never be real smooth. Finally add the cheese and pulse a few times. Season with salt and pepper. If serving with pasta grate a little extra cheese over and add EVOO to the hot pasta, toss with pesto, serve with additional grated cheese.