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Sunday, October 16, 2011

Kale & Raisins

1 bunch Russian kale
Wheat-free tamari
2 cloves garlic, minced
1/2 C. raisins
1/4 C. pinenuts
1 Tbl. olive oil

In a 10 inch pan, heat olive oil until warmed.   Drop in minced garlic and saute until sizzling, not browning, then add torn up kale.  Stir kale until wilted, then add raisins, pine nuts, and tamari to season.  Serve immediately.  

This is a delicious dish and full of calcium.  If you grow your own kale, all the better.  Enjoy!

Monday, October 10, 2011

Kidney Beans & Rice

Photo by James Bowe

  • 1 package pre-cooked brown rice from Trader Joe's
  • 2 tsp extra-virgin olive oil
  • 1 medium organic onion, chopped
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 19-ounce can organic red kidney beans, rinsed
  • 1/4 C organic chicken broth
  • 1 tsp. cider vinegar
  • 1/4 tsp. hot sauce
  • 1/4 tsp. sea salt
  • 1/8 tsp. fresh ground pepper
  • 1/3 C chopped fresh cilantro
Saute onions, garlic, and peppers in olive oil until transparent.  
Add cooked rice, canned kidney beans, hot sauce, pepper, and cilantro. 
Serve as a side dish or with chicken or beef.


Kohlrabi is German for cabbage turnip.  It is usually eaten raw, peeled and sliced.  This is the way I eat it.  It's easy to grow, so have at it.  Be sure to give it lots of water.  It can also be cooked like broccoli or cauliflower--steam until tender, add a little sea salt and ghee and enjoy.  

Photo of Grande Farmers' Market taken by Market Manager