Orange-Ginger Vegetables

May 24th, 2010

This is another quick easy and tasty vegetable recipe. You may use any quantity of veggies you like. For a family of four I generally cut up a large head of broccoli, one whole onion (cut into rings) and about 1/3 of a cabbage. Throw them into a skillet or pot. Add 3/4 cup of orange juice, approximately 2 Tbsp of Bragg`s Amino Acids and either fresh or powdered ginger to taste. Mix it all up and let it steam until done. When finished toss it all together so that the juices mix with the vegetables.

1 large head broccoli cut lengthwise with stalks

1/3 head of cabbage

1 onion cut into rings

2 Tbsp of Bragg`s Amino Acids

1 Tbsp of chopped fresh ginger or powdered ginger.

Kale Chips

May 24th, 2010

This simple little delight can almost take the place of a bag of potato chips. Once you start munching on these you won`t be able to stop until they are all gone. And, unlike a bag of potato chips, these things are seriously good for you.

The recipe goes like this:

–  1 bunch kale (washed and dried)

–   Whatever type of seasoning you like. (Can it be easier than that?)

If the center stems are large, remove them. Cut the remaining kale into bite size pieces. Toss with about a tablespoon of olive oil until the leaves are coated. Sprinkle with any of the following: Sea salt, pepper, cayenne, apple cider vinegar (about 1 tsp) or garlic powder. Spread the leaves out on a cookie sheet so that they are not overlapping. It is better if you can bake them for a longer time at a lower temperature. I use a convection oven at 180 degrees until they are really crispy. They should crunch like a potato chip… almost melting in your mouth. In my oven this takes a couple of hours, but in a standard oven it could take up to three hours.