Garden Inspired Recipes
It’s time for summer and my dad’s garden is filled with delicious, organic vegetables ready for picking! Since his garden produces an abundance of goodies, I like to come up with creative ways to use them. Here are two of my favorite summer recipes featuring his garden vegetables!
Cucumber and Kale Smoothie
Prep time: 3 minutes Cook time: 2 minutes
½ medium cucumber, chopped
2 cups of clean, chopped kale (I like to freeze it after washing then crush it)
1 medium banana
I cup of frozen blueberries
16 oz of coconut water*
1 scoop of protein powder (I used plant based Alkaline Aminos*)
Using a high wattage blender, add coconut water to the carafe. Add the frozen kale and berries first, then add the cucumber, banana, and protein powder. Pulse blender three times or start on low setting for about 20 seconds. Turn on high speed until mixture is smooth or reaches desired texture. Pour in a glass or to go cup and sip through a straw, enjoy!
*Use spring water, nut milk of choice, or pressed juice as a substitute for coconut water. Feel free to add a little agave nectar or stevia to reach desired sweetness. Please visit www.lifeandlightlessons.com to learn more about an amazing new planted based protein powder, Alkaline Aminos!
Wok-Tossed Garlic Kale
Prep time: 20 minutes Cook time: 15 minutes
3 bunches of kale, cleaned and chopped
1 small rough chopped sweet onion
2 large garlic cloves, minced
1 ½ tsp of kosher or sea salt
1 tsp crushed red pepper (optional)
1 tsp smoked paprika
2 tbsp of grape seed oil
Heat wok on medium high heat, should take about 30 – 45 seconds to warm up. Add onions and garlic to the wok, listen for a light sizzle to indicate appropriate temperature. Immediately add grape seed oil and stir constantly with a wooden spoon or wok safe spatula. Once onions and garlic are coated with oil, sprinkle salt, red pepper flakes, and smoked paprika over the onion mixture. Stir until onions are translucent, takes about three minutes. Gently fold in the kale a few handfuls at a time, it will cook down making room for more until all of the leaves are added. Lower heat to medium and place lid* over the wok and let simmer for five to eight minutes, stirring occasionally. Kale is ready to serve with your favorite entrée! If the kale is too chewy, continue to let it cook on medium for another ten minutes.
*If your wok doesn’t have a lid, this recipe will work using an 8 quart stock pot.