Delicious and Easy Kale Chickpea Salad

There are many different recipes for kale salad out there but many have bland dressings or to much lemon.  I created this dressing with 5 simple ingredients and then added pecorino Romano cheese and pistachios (a fabulous combination) to round out the flavors and make this salad a home run.  Its lasts in the refrigerator for at least a week, so it serves as a great make ahead meal for guests or for on the go families planning weekly meals.

Ingredients:

1 large freshly squeezed lemon (about 2 1/2 T)

1/2 tsp sea salt

3 large garlic cloves, minced

1/2 cup extra virgin olive oil

2 bunches organic kale, washed, dried and stems removed (both curly or Locatino kale work well) (about 7-8 ounces after stems removed)

1/2 cup freshly grated pecorino Romano cheese (more or less to taste)

1 tsp dijon mustard

1 15oz can garbanzo beans, drained and washed under cold water

1/2 cup roasted and salted, deshelled pistachios (nutmeats) (more or less to taste)

Directions:

In a small bowl whisk olive oil, lemon juice, salt, garlic and mustard together until ingredients are combined and happy.  Let marinate at least 6 hours before using. ( I usually make dressing the night before) Wash, dry and roughly cut kale into thin ribbons and place in large bowl.  Pour dressing over kale and massage into all the leaves to get an even coat.  Add garbanzo beans and cheese and toss to combine.  Sprinkle with pistachios and serve.  

*The longer the dressing sits on the kale leaves, the more tender the kale becomes.  I like it best the day after its made but that depends on your taste!  Enjoy!  It's soooo yummy!

Turmeric Milk Latte

The beauty of this drink is that its ridiculously delicious and at the same time contains one of natures most powerful anti-inflammatory foods - turmeric!  The compound in turmeric that gives this plant its gorgeous orange hue is called curcumin, which is one of the most well studied spices.  It is credited with numerous health benefits such as curbing heartburn and indigestion, improving joint pain, preventing heart attacks, improving inflammatory bowel disease, delaying diabetes, and even fighting cancer.  Clinical studies have also found that curcumin contains powerful antioxidants that stop free radicals from damaging cellular membranes and DNA throughout the entire body.  This is important in many diseases such as arthritis and cancer.  

Turmerics' combination of anti-inflammatory and antioxidant effects make it my #1 spice for healing and thriving.  So move over coffee, the morning mug just got a whole lot healthier!  

I enjoy this drink most on cold days curled up with a blanket and a good book, but really its good anytime of day especially when shared with a friend or loved one.  

Ingredients:

1 cup light or full fat canned coconut milk (from BPA free cans like Eden Organic, Trader Joe's, or Native Forest)

1/2 tsp ground turmeric

1/4 tsp ground cinnamon

1/4 tsp vanilla extract

1/4 tsp ginger root (optional)

small pinch of black pepper

*If you desire to add sweetener, start small with 1/4 tsp raw local honey, liquid stevia, or monk fruit

Directions:

Pour all ingredients into small saucepan and blend together using whisk or handheld milk frother.  Cook on low heat for 10 minutes or until latte reaches desired temperature.  

Variations:

1/2 tsp Japanese Matcha plus 4oz hot water, whisked or blended with milk frother, then whisk with Turmeric Milk Latte above

Working Mom’s Black Beans (Frijoles Negros)

This recipe came to me 15 years ago when I was visiting with a Cuban friend of mine.  It has been one of my staple go-to meals on busy weekday nights ever since.  This dish can be made in under 45 minutes which works well in my house when I have ravenous kids that barrel in the door from athletic events.  My kids devour these beans and usually prefer paring them with a little sprouted long grain brown rice.  Sometimes they eat them as a side dish, but most of the time my family prefers them as a nutritious meal by themselves with a side of broccoli or a fresh mixed green salad.

Ingredients:

1/4 cup olive oil
1 green, red, orange, or yellow bell pepper
1 large onion
4 cloves garlic
3 cans black beans drained and washed under cold water
3 tsp. sea salt
½ tsp. pepper
¼ tsp. oregano
2 bay leaves
2 tbs. maple syrup
2 tbs. balsamic vinegar
2 tbs. red wine (good enough to drink)

Directions:

Heat the oil in a Dutch oven or small soup pot and add onion, garlic, and sweet bell pepper.  Stir in salt, oregano and pepper.  Sauté on medium heat until onions are tender and translucent (about 5-8 min).  Stir in black beans.  Add remaining ingredients and cook covered on medium heat for approximately 15 min until mixtures slightly thickens.  Adjust seasonings to taste.  Enjoy!