kale in my kitchen!

Standard
kale
 
I have been following Kris Carr and her wellness revolution since 2008 and although the ‘crazy sexy kale’  is the ‘supreme king of the leafies’ as Kris says, I was not able to find it on the island until a friend showed up with a lovely bunch of kale and a grin on my doorstep yesterday!
 
I instantaneously searched for kale recipes in Kris’ ‘Crazy Sexy Kitchen’, an incredible selection of 150 plant-empowered recipes and paused at the truly enticing Warm Kale and Quinoa Salad. Needless to say, that I cooked this for lunch and I must say that it is a delish recipe!  Thank you Kris Carr and Chef Chad Sarno! I am delighted to share this recipe with you exactly as it appears in ‘Crazy Sexy Kitchen’…
 
kaleQuinoa
 
serves 4-5
Ingredients:
2 cups quinoa
3 cups water
2 cups chopped or shredded kale
3 tbsps pine nuts, raw or toasted, or slivered almonds
3 tbsps currants, raisins or dried cranberries
2 tbsps lemon juice
1 tbsp olive il
sea salt to taste
freshly ground black pepper to taste
 
In a small pot on medium heat, add quinoa and water, and bring to a simmer. Reduce heat to low, cover and continue to cook for 10-12 minutes. Remove from heat and fluff with fork.
 
Add the shredded kale on top of the quinoa and cover for a few minutes to allow the kale to steam.
 
Add pine nuts, currants, lemon juice, olive oil, salt and pepper. Mix all ingredients thoroughly and serve warm or cold.
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About Mahi S

I was born on the island of Cyprus in 1971. For years, I lived the life of a nomad: I grew up in the Arab Gulf, finished high school in Cyprus, then went to the U.S. for five remarkable, life-changing years of study and work in public relations. With every change of home, I was confronted with the challenge of separation and the issue of identity, but ultimately the rewarding experience of interacting with people of different cultures has informed my life ever since. It inspired me to create an ideal setting wherever I found myself, to live meaningfully and use passion as the main ingredient in my life. I run to keep myself motivated and to fire the kind of creative thinking that keeps me balanced and content. But it’s also an ongoing challenge: since 1999, I have completed 17 half-marathons, which I try to run in a different city every time. In fact, running and travel are the two pillars of my life philosophy: “Travel is fascinating, whether it’s about a series of mesmerizing destinations or a journey within myself”. “Running keeps me sane, motivated and focused!” Right now, I am focusing on promoting my new book, ‘A squirrel in your kitchen’ an e-cookbook with quick, easy and delicious recipes (and anecdotes) from dearest friends around the world. http://www.amazon.com/dp/B00AYXN500. I am also hoping to experience the fascinating challenge of a full marathon in 2016; in Athens or New York. We’ll see!

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