INGREDIENTS:
1 head cauliflower, cut into pieces
3 carrots, coursely chopped
1 cup coursely chopped celery
2 leeks, coursely chopped
2 garlic cloves, minced
No-salt seasoning blend, adjusted to taste
2 cups carrot juice (2 pounds carrots, juiced)
4 cups water
½ tsp nutmeg
1 cup River Queen salted fancy cashews
5 cups chopped kale leaves or baby spinach
INSTRUCTIONS:
Place all the ingredients except the cashews and kale in a pot.
Cover and simmer for 15 minutes or until the vegetables are just tender.
Steam the kale until tender. If you are using spinach, there is no need to steam it. It will wilt in the hot soup.
In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy.
Return to the pot and stir in the steamed kale (or raw spinach).
INGREDIENTS:
Kale
Cauliflower
Squash
Olive Oil
Coconut Oil
Organic brown rice
Teddie Smooth Peanut Butter, unsalted
INSTRUCTIONS:
Sauté kale in olive oil.
Roast squash and cauliflower in coconut oil.
Cook brown rice and plate.
Add kale, squash and cauliflower to bed of brown rice and top with Teddie Smooth Peanut Butter.
INGREDIENTS:
Kale
Spinach
Vidalia Onion
Mushrooms
Red Pepper
Chicken
Zucchini (sliced into spears)
Sweet potatoes (sliced into fries)
1 beefsteak tomato (sliced)
2 tbsp Teddie Smooth Peanut Butter
INSTRUCTIONS:
Sautée kale, spinach, vidalia onion, mushroom and red pepper.
Grill chicken, zucchini spears and sweet potato fries.
Plate everything and add sliced tomatoes.
Add Teddie Smooth Peanut Butter as a dipping sauce for sweet potato fries.
INGREDIENTS:
Kale
Sunflower oil
Squash
Whole grain pasta
Avocado
Ezekiel English muffin
2 tbsp Teddie Chunky Peanut Butter
INSTRUCTIONS:
Sauté kale in sunflower oil.
Roast squash.
Combine kale and squash with whole grain pasta.
Serve with sliced avocado and an Ezekiel English muffin topped with Teddie Chunky Peanut Butter!
