Baby Bok Choy... Oh too cute!

This week I decided to try out making a soup with Baby Bok choy. Not only is it in season, it couldn't be more cute right?

Yes. I did wrap one in a blanket...

 I bought 4 little babies and whipped together this soup in 20 minutes. I'm so impressed by how sweet it is. The tender leaves are filled with Vitamin A, C, beta-carotene and fiber. But most importantly it is part of the cabbage family which is highly protective against cancer. Even though it is just a baby, its a powerhouse of nutrition...

Here are the ingredients I used for my soup:

1 onion
2 scallions
1 T oil (coconut is my favorite)
4 baby bok choy
1 rutabaga
2 T white miso
Soy sauce or Bragg's liquid aminos



1. Saute scallions and onion in oil.

2. Add 4-5 cups of water and bring to a boil

3. Add chopped rutabaga. Simmer for 5 min or until rutabaga is soft

4. Add chopped white portion of baby bok choy. Simmer for 2 more min.

5. Add miso and soy sauce to taste. Simmer until well combined.

6. Add chopped green stems of bok choy.

7. Optional: blend the soup for a creamy soup. ( Blended half of it and added it back in for a creamy miso)

Valentine's Day Goodies

Wanna give someone a little yummy treat that is FULL of healthy ingredients? I've got an idea for you!

What about a raspberry chocolate muffin?

And some tea?

In a cute little box?

Last night I whipped this tasty recipe together and I can't wait to share...


If you wanna offer some love to your friend's taste buds (and health) try it out for yourself. They'll never believe you when you say you put a can of black beans in it....

Ingredients:

1/4 cup applesauce

1 can (15 oz.) black beans drained and rinsed

3 bananas

2 cups frozen organic raspberries, thawed

2 eggs

¾ cup dark chocolate cocoa powder

½ cup coconut flour (or whatever flour you have on hand)

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon vanilla extract

Stevia to taste

Sprinkle of cinnamon (optional)

Instructions:

1)   Preheat oven to 350 degrees.

2)   In a large bowl, stir  flour, baking soda and baking powder.

3)   Put aside dry mixture and in a Vitamix or blender, combine black beans, applesauce, 2 bananas, cocoa powder, eggs, vanilla and coffee extract.  Combine this mixture with the dry mixture and stir thoroughly until all the flour is mixed into the wet chocolately mixture.

4)   Chop up the 3^rd banana and stir in for some fun banana chunks in the final muffins.  Add whole defrosted raspberries and stevia to taste

5)   In a 12-cup muffin pan place cupcake paper cups and using a spoon, scoop in batter in equal parts. Bake for 20-25 minutes and serve warm.

6) Sprinkle cinnamon on top if desired.

HAPPY VALENTINE'S DAY LOVIES!

Time to show Kale some LOVE!

Call me cheesy but I honestly love Valentine's day. Not for the Hallmark cards, or the roses, or even the chocolates. No. I simply love a day devoted to showing others that you care about them.  Brainstorming all the ways that I can put together little care packages with goodies and infuse them with love is something I treasure and probably spend way too much time preparing. I just wish everyday were more "valentine's day-esque".   

In the spirit of all this love, I thought it only be fitting to show Kale some love as it basically provides us with a 100% naturally sourced multivitamin. Its curly edges and rough texture might make it look a bit standoffish but give a little massage and it becomes incredibly sweet and tender!

If you don't believe me give it a try with the following recipe... 

My dear friend Vange taught me this amazing preparation and I honestly can't go more than a week without making it since it is so simple, tasty and nutritious!

Massaged Kale Salad with Apples and Gorgonzola 

2 LARGE bunches kale (curly or lacinato "dinosaur" varieties work great, whatever looks the best)

1 teaspoon sea salt

1/3 cup sunflower seeds, toasted (optional)

¼ cup diced red onion 

1/3 cup currants (optional)

¾ cup diced apple, (½ apple)

¼ cup olive oil

2 tablespoons unfiltered apple cider vinegar

1/3 cup gorgonzola cheese, crumbled (or whatever cheese suits your fancy)

 

1. Be sure to choose 2 large bunches of kale.

2. De-stem kale by pulling leaf away from the stem.  Wash  leaves.  Spin or pat dry. 

3. Stack leaves, rollup and cut into thin ribbons (chiffonade).

4. Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.

5. To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.

6. Put kale in a fresh bowl and discard any leftover liquid. 

7. Stir onion, currants, apple and toasted seeds into kale.

8. Dress with oil and vinegar and toss.  Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. 

Now that you've massaged kale, treat yourself to a massage as well.

Happy Valentine's day!