Our vertical gardens produce kale for Linda and I year round. During the growing season they are outdoors. During the winter we have two of them inside with grow lights. We eat a lot of kale. We have it each morning in our breakfast smoothies that we make using Juice Plus Vanilla Complete vegan protein shake mix. Susie Heitmann sent me a kale salad recipe that she follows to make a delicious kale salad that is below: Continue reading
Fresh kale is a bit difficult to chew sufficiently so that our stomachs can digest it and get the full benefit. My recipe tells how to overcome this objection.
All ingredients are approximate.
Two cups of packed fresh kale. I like to mix varieties and use the youngest leaves possible.
Tear the leaves in to small pieces. Add 1 Tablespoon olive oil and 1/4 teaspoon of salt. Massage with your fingers for 1-2 minutes. Cover and set aside for half an hour.
Now add to the bowl
½ chopped apple
¼ cup chopped red onion
1 Tablespoon of rice vinegar (other vinegars may be used)
1 Tablespoon feta cheese, optional
1 Tablespoon sliced almonds or chopped walnuts, cashews, sunflower seeds.
Gently mix and serve.
Converting to more vegan meals? Kale has
-more iron than beef
– more fiber, beef has zero
-more calcium than dairy
– kale contains large quantities of antioxidants, meat has zero
– kale has anti-inflammatory properties, meat’s cause inflammation, as in arthritis and digestive issues.
From a sustainability perspective, kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.
The best tasting kale I have ever eaten I grown in my Tower Garden. Click here now to order your Tower Garden and grow the best tasting kale 30% faster.
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Vegan Salad Recipe
This is the recipe for my home made Linda’s Entree’ Vegan Salad
Yield 3 large servings
2/3 c cooked, drained lentils. Cook it separately from the Basmati brown rice and the wild rice. Takes 15 to 20 minutes. Cool
1/2 c. cooked Basmati brown rice
1/2 c. cooked wild rice. The two rices can be cooked together. Cool.
1/3 c. chopped Manzanilla green olives
¼ c. chopped fresh onion
1/3 c. dried cranberries
1/4 c. chopped roasted unsalted peanuts
1/2 c. chopped Granny Smith apple
Combine all the above ingredients in a large bowl.
In a separate bowl, combine ¼ c. mayonnaise ( or your favorite vegan alternative) and 1 Tbls. Basalmic Vinegar. Stir to thoroughly blend. Gently blend in to the other ingredients. Serve over leaves of romaine.