good health begins here…

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Albemarle County, bison, Central Virginia, easy recipes, healthy recipes, kale smoothie, kale smoothie recipe, The Wahls Protocol

In March of 2014, I read a book and began having a kale smoothie every day.

Now don’t squish your face in disgust and hit the delete button…this is good food folks…and by popular request, I am posting a wee recipe for you to try.

No, I am not ill, just became inspired by a book, then cherry picked through it to fit my needs.

Although a foodie with a food business, I admit not eating according to my standards. I get busy, and often the raw veggies go off the plate. This smoothie idea appealed to me because it is fast, loaded with nutrition, mostly raw, vegan, organic, and did I mention FAST??

It all begins with kale. I am growing Lacinato kale heirloom variety this spring, as it is tender ~ even when bought in the organic section of the green grocer

fold the rinsed leaves of kale lengthwise and with a sharp knife, slice off the long spine

a nice neat pile of greens ready for the blender cup

this handy cup makes the entire process a snap

these ingredients are the basis of a healthy smoothie

save a step by grinding some golden flaxseed ahead of time in a coffee grinder and store in the fridge

voila, freshly ground flaxseed

place the ground flax into a glass jar for storage in the fridge, as flax goes rancid quickly

nutritional yeast, ground flaxseed, and Spirulina all have a place in the fridge for easy access when creating a smoothie

the cup is full of greens and topped with blueberries and other fruits of choice

on to the blending part

whirling goodness

a pretty healthy way to begin a day often followed by two farm fresh eggs, over easy.

this is the source of my inspiration regarding smoothies and food in general. Dr. Wahl explains health and nutrition like no other publication.

healthful nutrition really begins here; this 5X12 raised bed produces much fresh food and kale is an early/cool crop

since parsley winters over, this healthy stand not only goes into spring pesto, but a handful will go into today’s smoothie

Now for my recipe for Diane’s Kale Smoothie:

• gather, rinse and de-stem the kale
• gather, rinse a handful of parsley
• in the blender cup add 3/4 c. organic, unsweetened coconut milk
• a hefty T. of full fat (yes full fat!)coconut milk solid (once the can is opened, it turns to a solid in the fridge. Cover can with clean pet food lid)
• add heaping T of ground flaxseed
• add heaping T nutritional yeast (found in bulk department of health stores)
• add heaping 1/4 t. Spirulina (a very healthy green algae)
• stuff the kale and parsley into the cup and add frozen organic fruits of choice. I always include blueberries, and also like pineapple and mango
• Whirl all this goodness and enjoy
• if too thick just add more coconut milk or RO water to suit

I do not receive compensation for mentioning this publication nor ingredients in this post. I tried many ingredients before deciding on the ones featured. Dr. Wahl’s book is a very educational read, as she teaches the importance of greens, and, yes, organ meats. OMG! ORGAN meats!! I will admit, I cannot get past liver of any kind, yet discovered that beef heart is a most delectable and affordable edible. Sourced locally from grass-fed beef, and found at my farmer’s market, I always thank the beast and feel it’s strength in my body. Local bison and free-range local farm eggs are other favorite proteins that provide affordable, sustainable food.

Followers, I do hope you will make this book a summer read, and apply the information however it speaks to you. Details and specifics of nutrition are fully discussed in this publication, far better than I could mention here. I look forward to hearing your feedback. And remember, the smoothie recipe here is my personal creation, and can be changed to your liking. Just don’t omit the kale…

living in the country where vistas like this keep me centered

Copyright © 2015 by Diane LaSauce All Rights Reserved

asparagus and strawberries ~ the true harbingers of spring

Tags

asparagus, asparagus spears, buffet party, dinner, food, grape hyacinths, healthy recipes, healty food, organic strawberries, party food, sheet pan, spireas, strawberries, vegetarian, virgin olive oil, whipped cream

Without asparagus and strawberries, there would be no spring in my book.

Sure, cheeses are good, yet spring headliners are asparagus and strawberries!

The month of April brings a flush of color to many gardens around the world. Despite Mother Nature’s mood this month, my garden is filled with blooms of the mighty daffodils, grape hyacinths, bluebells, primroses, tulips, dogwood, spireas, hellebore, laurels, spurge, willow, bleeding heart, blueberries, barberries, and rhododendrons. Yet while this show explodes in the home garden, my kitchen is another story—it is abundant with asparagus and strawberries!

Last week I created food for a buffet party of thirty-five. As the beef tenderloins dry-cured in the fridge, the hunt was on for perfect asparagus and strawberries. The food gods were with me, as I brought home eleven pounds of pencil-thin asparagus and a case of organic strawberries. The berries were the size of a Fiat so I planned to serve them with obscene amounts of organic whipped cream.

The asparagus were just the size I prefer and rather than do the blanching/ice bath technique, I decided to roast them instead. My recipe follows:

First determine the break point with one spear, then using the stack and cut method, process all stems.

Step two: Rinse all spears, catching the water in a basin for the garden.

Next, place spears on a large kitchen towel and blot with another removing as much water as possible.

In batches, toss dried spears with virgin olive oil.

Place oiled spears on a sheet pan, one layer thick. Sprinkle with sea salt to taste.

Roast asparagus spears for three minutes at 500F. Then open oven carefully, shake pan to roll spears, then roast another two minutes.

Cooling delectable edibles. For pleasant visual appeal, alternate layers. When completely cooled, cover with cling film and refrigerate. One hour before consuming, bring to room temperature. Squeeze half a fresh lemon over is nice per platter.

The orgasmic fruit ~ the strawberry. Always choose organic.

Leave strawberries unwashed in refrigerator until three hours before eating. Then carefully remove the stem, leave small berries whole, while slicing larger berries into thirds or quarters. Rinse as asparagus, placing on towel and blotting. Store washed berries in refrigerator, covered with a damp paper towel, until one hour before serving. Then sprinkle 1/2 cup of granulated sugar over all (this amount for eight pounds of berries). Gently toss with hands and leave at room temperature. Serve with a generous dollop of freshly whipped cream that is sweetened with a 1/2 cup of sugar (this amount added to four cups of heavy cream).

Giant bowl of these sensuous berries and cream compliment tender madelines and rich, lush brownies cut in one-inch pieces. The guests went wild…

Surely the beef and chicken, local country ham with cream biscuits, cheese boards, artichoke dips, sweet & spicy pecans, and generous full bar filled everyone to a happy place, yet the asparagus and strawberries left them wanting more.

Ah, what a beautiful life.

This is a great time of year to support your local farmer’s markets, grow your own, and generally celebrate another fine season of food. Bon Appetit!

Copyright © 2013 by Diane LaSauce All Rights Reserved