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Kale

  • Meatless Monday: Kale White Bean Soup, Fast or Slow

    I got a multicooker for Christmas this year. While I’m quite adept at cooking from scratch (because that’s how I always cook) I’m intrigued with the idea of making scratch cooking even easier. Even though I long ago figured out how to keep mostly even pressure in my stovetop cooker, I have to admit it was nice not having to babysit my beans. There was no switching burners, tweaking the flame, etc. The multicooker keeps even pressure and shuts off when the time is up. I haven’t yet invested in a vegan multicooker cookbook. So I decided to adapt a...

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  • Meatless Monday: Green Goddess Superfood Bowl

    I recently added Lindsay Cotter’s Nourishing Superfood Bowls to my burgeoning collection of cookbooks. While I’ve been enjoying consuming a superfood bowl once or twice a month for the past few years, this collection of 75-plus recipes has brought some new inspiration to the table. This new cookbook is filled with innovative ideas for one-bowl meals. So far, I’ve enjoyed everything I’ve made out of this book. This was the first recipe I tried. Since then, I’ve made three (maybe four) others, all excellent. The original recipe is named after the dressing, which looks green in the book’s photo. My...

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  • Meatless Monday: Kale Salad with Barley & Beets

    Kale salad is a thing. It’s been a thing for a number of years now. Even so, I don’t see its patina fading just yet. The thing is, it’s really nutritious, and kale’s slightly bitter flavor complements lots of other types of flavors. So maybe there’s a reason it’s still a thing. In the past, I’ve posted a number of kale salads on this site. As my backyard kale continues to flourish, expect to see more. Today’s kale salad is a meal in a bowl. It takes a little more time than some of the other salads I’ve posted, but...

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  • Meatless Monday: Superfood Breakfast Bowl

    Breakfast has long been touted as the "most important meal of the day.” This makes sense. After fasting overnight, our bodies need extra nutrition to get us back on track. What it doesn’t mean, though, is that the foods we eat for breakfast have to be heavy. I’ve been playing with making nutrient-rich, but light, breakfasts for the summer.  For example, I love making a veggie hash with an organic egg. But I also have been enjoying making even lighter fare, such as Overnight Oats. Today’s recipe is packed with phytonutrients and protein. I was happy that the recipe called...

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  • Meatless Monday: Favorite Breakfast Hash

    I learned years ago that hot cereal is a deadly breakfast strategy for my particular body. When I eat any sort of hot cereal in the morning, I feel a powerful compulsion to go right back to bed. Protein and veggies, on the other hand, are a winning combination for me. So most mornings, I start my day with this quick veggie-rich breakfast hash. It’s super easy. I chop up a cup or two of whatever veggies I have in the fridge or pantry. Then I sauté them for 10 minutes or less, adding the quicker-cooking veggies a few minutes...

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  • Meatless Monday: Kale and Yam Bowl

    A confession: despite the popularity of all-things kale (and the fact that I’ve been growing it and eating it for 35 years), I’d never tried making kale chips until very recently. I’ve certainly eaten them. They’re available at most stores these days and they even sell them at my favorite movie theater. And they are very pricey. I’d heard they’re supposed to be easy to make, but I just hadn’t tried. Then I found this kale and yam bowl recipe at Minimalist Baker. When I initially saw the recipe, I was attracted to the combination of yams and kale, a...

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  • Meatless Monday: Chickpea, Rice and Kale Soup

    Soup season is here again! I love making soup. I love how my house fills with the fragrance of long-simmering veggies. It makes my drafty, old house feel warmer. I also love the fact that soup is invariably better the next day. Leftovers make for delicious and very easy weeknight meals. Today’s soup comes from Isa Chandra Moskowitz’s sassy classic, Vegan with a Vengeance. My version of this soup turned out really thick. This could be partly because I added a little extra rice. (I had only 1/4 cup left after measuring out the rice for the recipe, so I just...

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  • Meatless Monday: Yams with Beans and Greens

      If you’re vegan, you may or may not be aware of a vegan cooking site that has took the web by storm a few years ago. (I first read about it in The New York Times.) It’s called Thug Kitchen. The site was founded by a vegan couple who lamented what they thought to be the “preciousness” of many cooking sites. Determined to spice up their site, they peppered it with salty language (so to speak). The site was instantly popular and has spawned three books so far. I received one of them (Thug Kitchen) as a gift and...

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  • Meatless Monday: Smoky Chickpeas with Kale

      Many omnivores harbor the mistaken impression that vegetarian food is boring, that it’s lacking in flavor. I think I understand why. Way back in 1978, when first I stopped eating meat, I do remember craving heavier flavors. My tastebuds were used accustomed to heavier flavors. Back then I made a lot of omelets, ate lots of pizza and in general felt attracted to bolder flavors. The further I drifted from eating heavy meats, my tastebuds became more sensitive to subtler flavors. While most of what I eat these days is simple and subtle, I do enjoy a robust meal from...

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  • Meatless Monday: Kale Salad with Figs

    My garden kale has made a big comeback. July’s oppressive heat was not kind to it. Nor was the aphid infestation. But as it's gotten cooler, my kale is plentiful. As for the aphids, I hired some helpers, a package of ladybugs, to take care of them. Garden-fresh kale, like so many other veggies, is just better when you grow it yourself. It’s naturally tender, so it generally doesn’t need “massaging” with oil when you plan to eat it raw. Of course, if you’re buying kale at a market, massaging it (rubbing it with some oil until it’s soft) tenderizes...

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