Need a way to get more greens in your diet? Drinking greens in your smoothies not cutting it? Or do you simply crave something comforting that is tasty and good for you too? Look no further, this recipe is sure to please even the person who is not fond of kale. Trust me, this recipe is a winner. You will crave it! I have made it a few times in the last couple of weeks. I just love me some kale (Tuscan organic is my fave)! 
What you need: 1 bag Organic Tuscan Kale (pre washed and pre cut) 1 leek, washed thoroughly and diced 3 cloves of garlic, minced 1 large vein ripened organic tomato, diced 1/4 cup pine nuts (plus more for garnish) 2 tablespoons extra virgin olive oil (organic preferred) Sea salt, black pepper to taste How you make it: 1. In a sauté pan (or any small pan, a skillet can work as well), pan roast the pine nuts over medium heat. Keep your eye on these babies, they can burn easily. Once roasted (slightly golden brown), remove from heat and set aside. 
2. Add olive oil to a wok or sauté pan. Toss in leeks and garlic and cook until translucent and aromatic. Add a pinch or two of sea salt and black pepper. 
3. Add bag of kale. Toss leeks, garlic and kale together. Let wilt. 
4. Turn slowly every few minutes. The kale will get slightly charred and smoky. 5. Toss tomato in. Let burst slightly and season with pepper and salt. 
6. Turn off heat. Let sit a few minutes. Toss in pine nuts and serve immediately. 
Enjoy this fab recipe! I’m sure you will love your greens after this dish! Peace, love, kale and no beef! Guramrit
Tag: dinner
Green Goddess Pasta (Adapted from Skinny Bitch in the Kitch)
Hello beautiful beloved ones!
I had to share this phenomenal recipe with you. In all honesty, this may probably be up on my list with my favorite pasta recipes. This dish was full of flavor and color with different textures to satisfy the palate. I made a few swaps to the recipe (as usual, DUH!) and cranked up the flavor by adding in thyme, organic extra virgin olive oil, baby sweet peas and took out the kale and zucchini (since I didn’t have any on hand). I promise you this recipe is super easy and it’s great to take to work or school for lunch the next day (if there are any leftovers).
Green Goddess Pasta
Serves 4
What you need:
5 cloves garlic, minced (set one clove aside for sautéing veggies)
4 tablespoons refined organic extra virgin olive oil (set one tablespoon aside for sautéing veggies)
6 tablespoons vegan butter
3 quarts water
About 5 teaspoons fine sea salt
8 ounces whole wheat or brown rice elbow macaroni (I used brown rice spinach spaghetti)
1 broccoli crown, cut into bite-sized florets (about 2-1⁄2 cups)
1⁄2 bag frozen baby sweet peas
1⁄2 teaspoon pepper
1⁄4 cup pine nuts (pan roasted, roast with no oil in a small sauté pan until slightly brown and fragrant. Remove from heat and set aside).
2 sprigs of thyme, leaves removed
How you make it:
In a 1-quart saucepan over low heat, combine the garlic, thyme, and olive oil and cook, swirling occasionally, until the garlic is fragrant and starting to brown, about 3 minutes. Remove from the heat, add the butter, swirling until it melts, and set aside.
In a 4- to 6-quart stockpot over high heat, combine the water with about
1-1⁄2 tablespoons salt. Bring the water to a boil, add the macaroni, and cook according to the package directions until about 1 minute shy of being done.
In a sautee pan, add 1 tablespoon of olive oil and one clove of garlic. Let the garlic get fragrant then add broccoli. Add baby peas at the end. Cook until veggies are tender.
Drain the pasta, reserving 1⁄2 cup of the pasta cooking water. Return the pasta to the pot and stir in the veggies, garlic butter, pepper, 3 tablespoons of the roasted pine nuts, and the remaining 1⁄2 teaspoon of salt. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts, and serve. For a little extra garnish, add a handful of pea sprouts. Delish!
Peace, love and green goddess pasta for all!
Guramrit
The Best Pesto You’ll Ever Make
I’m on week two of my vegan challenge and I was CRAVING something creamy, comforting and delicious. I simply adore my cookbook by Chloe Coscarelli, Chloe’s Kitchen and have had a post-it on the page with Avocado Pesto for over a month now. I decided, that I just HAD to make it. No more excuses! To my surprise? This was probably the most simple and delicious pesto I have ever made.
Okay enough fooling around, here is the best pesto you’ll ever make:
What you need:
- 1 pound linguine (or spaghetti- I don’t use white flour pasta, I opt for spinach, brown rice, or whole grain)
- 1 bunch fresh basil, reserve some leaves for garnish
- ½ cup pine nuts (I left this out, but that’s you’re decision!)
- 2 avocados, pitted and peeled
- 2 tablespoons lemon juice
- 4 cloves garlic (3 for pesto, 1 for sauteing baby broccoli & tomatoes)
- ½ cup olive oil (save an extra 2 tablespoons for sauteing)
- Sea salt
- Freshly ground black pepper
- 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
- 1 bunch baby broccoli or adult broccoli, chopped (whatever you can find)
How to make it:
1. Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Drain and set aside. (Cook to AL DENTE- leave a little bite to it. You don’t want to over cook the pasta.)
2. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
3. In saute pan, add olive oil and 1 clove of chopped garlic. Let the oil get fragrant and add broccoli. Saute a couple of minutes before adding the tomatoes. Turn off heat.
4. Toss pasta with pesto and broccoli and tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.
[The finished product!]
The next time you crave pesto, opt for this vegan friendly and satisfying version!
Peace, love and no beef!
Guramrit
Vegan Tacos: Black Beans & Roasted Corn with tomatoes, onion, garlic, cilantro, lime juice, cumin, chili powder. Served with an avocado, tomato, jalapeno salad with cilantro and lime juice.
Dinner tonight: Summer tomato tart with fontina and Parmesan cheese served with herb roasted vegetables: potatoes, mushrooms, baby zucchini, broccolini and sweet onions. Simple and delicious.
No Beef Here 