|
Take something as sublime as a bunch of grapes. You could probably guess they’re packed with vitamins and minerals, anti-oxidants and powerful amino acids. But did you know this sweet little bunch are also chock full of heart-healthy, cholesterol-fighting Reservatrol, can help cure migraines, cure acne, reduce fevers and fatigue and can help alleviate rheumatism, gout and asthma? A veritable miracle cure all in a tiny, portable, edible and delicious juicy package that’s, gasp, even low in calories. If you’ve got junk in your bunch, it’s a no brainer that eating cleaner is the simple, safe way to health and longevity at a cost we can all afford. Like Hippocrates said, “Let food be thy medicine and medicine be thy food.”
Is your freezer overflowing with processed packages of pizza? Would your trash make the perfect home for Oscar the Grouch? Take the ‘self exam’ offered by Conscious Kitchen author Alexandra Zissu and see how you stack up.
An ode to one of our favorite green holidays, we’re found this ANDI-friendly, nutrient dense kale patty that we’re sure you’ll flip for – whether you’re Irish or not. Pinch me, I’m in green heaven!
Colcannon Puffs
To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.
- 1 1/2 pounds potatoes, washed thoroughly with Eat Cleaner All Natural Fruit + Vegetable Wash. Keep the skins on!
- 6 ounces kale, washed with Eat Cleaner All Natural Fruit + Vegetable Wash
- 2 tablespoons nutritional yeast
- 2 teaspoons salt (or to taste)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons soymilk
- 2 tablespoons potato starch or corn starch
Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.
While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.
Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake for 20 minutes more, until lightly browned.
Makes about 30 puffs or 6 servings. Per serving: 128 Calories (kcal); trace Total Fat; (3% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 733mg Sodium; 3g Fiber.
Recipe courtesy of fatfreevegan.com
|
