Kale and white bean soup

I’ve always liked soup but with the colder weather I’ve been really into finding new soup recipes.  And if you’ve been around my site a bit you know I absolutely love kale.  I use it in soup, meals, salads as well as my juices but you can certainly use any dark leafy green in this recipe if kale isn’t your thing.  I’d recommend spinach or swiss chard if you’re looking for another option.

 

kaleandwhitebeanread more

Tomato soup, a creamy vegan version

roastedtom

Love tomato soup? Love creamy tomato soup?  As indicated in my post from last week,  I’m incorporating warm nourishing food options so I’ve been on the hunt for some new-to-me soup recipes. read more

The new superfood?

Quinoa, pronounced ‘keen-wah’, looks like a grain, is put into the whole grain category, but it isn’t a grain, it’s a seed.  This interesting little seed surprisingly contains so many health benefits I’m surprised more people aren’t enjoying it.  Granted I know it isn’t as convenient as slapping something onto two slices of bread but with the right planning you can enjoy quinoa easily and reap all the benefits.
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Salad in a jar?

Every year as the hot summer weather hits my body tolerates or craves what is optimal for it, thankfully. Salad.  I tend to find a favorite version or mix but then lose interest after a couple of weeks so I’m always looking for other options.  I’ve never been fond of  the prep work it takes to make a good salad.  I’m blessed that I usually work from home and have the option of popping into the kitchen to make lunch but I don’t always want to take the time to do so, so when I was introduced to salads in a jar I took notice.  I learned of layering salad items in mason jars from Kathy and her blog Happy. Healthy. Life, check out the site if you like (even if just for the photography).

I loved this idea so much I couldn’t wait to try it out and I made a list of all the reasons it makes sense.

Cut once, enjoy several times.  There are many who see the benefit in prepping their food once a week making the mid-week meals easier to assemble and enjoy.  I prefer to have the cutting board, veggies and greens all out at once and set up my jars assembly line style.  I’m usually making a salad to eat that day and then prepare a couple more for later in the week.  When that day comes I pour the jar salad into a bowl and voila.read more

Massaged kale; a recipe

Since I was on such a kale kick I thought it would be a good time to finally try the massaged kale salad I’ve seen all over the place.  I don’t remember where I acquired the recipe exactly but I’ve had it jotted down, waiting.  The kale was washed and chopped ready to go and I knew I could scrap up the rest of the ingredients so it was to be.

This is my variation the recipe I had written down called for a handful of pine nuts which would have been amazing, but I didn’t have any on hand.

Let me know if you make a variation of the massaged kale, I’d love to try it out as well.read more