3 good sized kale leaves torn into smallish pieces 1 pineapple (fresh is best, but a can of chunks will work fine) 1 inch fresh ginger, peeled and sliced thin about 1/2 cup coconut, almond, or soy milk about 1/2 cup limeade (Newman's Own works well) half a lime, squeezed (optional, for zing!) blend at highest speed until smooth, adjust liquids to desired consistency
Presented by Tina Stevens and Eric Martin, Stevens Farm, Killingly CT.
This recipe was prepared as part of L.U.U.V. DAYS (Let's Use Underused Vegetables) at the Farmers Market in 2013
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Adapted from The Food Network recipe by Bobby Flay
Mark’s Eat it Raw Salad
(submitted by Mark K.)
Add the following to a food processor:
¾ cup dry roasted cashews
¾ cup raw cashews
One cup cold water
One small garlic cloves
4 tblsp lemon juice
3 tblsp braggs aminos
A pinch of cayenne pepper
Process until smooth, then chill. Add more water if necessary. This dressing will keep refrigerated for a week.
Use this dressing on a mix of raw vegetables. Use kale as your base leaf vegetable. Remove kale stems and tear into smaller pieces. Add raw broccoli flowerettes, thin sliced carrots, sliced green and red peppers, thin sliced red cabbage, thin sliced red onion, diced pea pods, and any other raw vegetables of your choice.
Raw Smoothie (submitted by Reva S.)
In a Vita-Mix (or food processor) blend:
Half cup of cider
For protein, a tablespoon of hemp seed and/or
one raw duck egg and/or a tablespoon of nut butter and/or
a tablespoon of Spirulina.
6-12 large leaves (without heavy stems) of swiss chard and kale, collards, or beet greens.
One large apple, pear, peach or a cup of berries.
Drink immediately or refrigerate.
This recipe was shared by Heirloom Food Co. of Killingly, CT and samples were distributed as part of "L.U.U.V. DAYS" at the Farmers Market.
3 large kale leaves
Thumb size piece of ginger
4 pieces celery
Process ingredients with a juicer.
Copyright 2017 by Northeast CT Farmers Market Association, Inc.