Kale and White Wine - Yumm!!!!

1 bunch Lacinto Kale

1 Shallot, sliced, diced as you like

A splash or two of white wine

Boil some water meanwhile cut out ribs of kale and tear it in pieces. Put the kale in the boiling water and allow it to wilt slightly for 2 minutes. Brown the shallots with some olive oil and a little white wine. Drain the kale and then put it in the pan with the shallots. Let it cook down a bit and then EAT!

BON APETITE!

What's your biggest craving?

Cravings are our friend!
I know it sounds strange but it is our bodies way of speaking to us! It is telling us that we need something that it isn't getting. Though it seems like your body is craving, say, dorritos, its possible it wants something else -say, minerals which is something the body needs to work correctly to be healthy. Guess how much minerals dorritos has. Zero! It is very important to learn what our body is truly asking for.

Deciphering cravings can be tricky.
The world has so many strange chemicalized, unnatural foods that we feed our body when we crave something - but the trick is that that kind of food isn't really what your body is asking for!

Write your biggest craving here and I will respond with free advice in helping you decipher what your body is truly asking for!

What's YOUR biggest craving?


J. Leppin HHC
petite village nutirition

Vegetarian Side for Thanksgiving - Butternut Squash and Cheddar Bread Pudding

Butternut Squash and Cheddar Bread Pudding

2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
8 ounces extra-sharp cheddar cheese, coarsely grated


PreparationPreheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.

Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

Reduce oven temperature to 350°F.

Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.

Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.

Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.
As seen in Bon Apetite, Nov 2009
http://www.epicurious.com/

Delicious Kale and Garlic Recipe

Delicious! This leafy green is so good for you, you'll be craving it in no time.

1 small Shallot
1-2 cloves Garlic
1 bunch of Kale
Pinch of Salt - for boiling water
A little Olive Oil
A little Soy Sauce
One Shallot or quarter of an Onion

Wash the kale. Boil water with a little salt. Tear off kale leaves from the stalk and tear them into bite sized pieces. Boil for three minutes. Now cut the garlic in small pieces, about one clove. Strain kale.
Use same pan or frying pan and put olive oil in and put on medium heat. Put garlic and shallots or onions if you like, and allow to brown lightly about 2 minutes. Take strained kale and place in pan for three minutes, or so. Reduce heat to low. Turn the kale to coat and remove from heat. Put soy sauce on the greens to taste.
Now get a plate and serve yourself some delicious kale and garlic.
and voila!

You may eat this with any other foods you normally eat, I recommend half of a sausage, eggs, fish, tofu, mushrooms, with whole wheat toast, brown rice, or alone, whatever you like!

Kale is extraordinarily nutritious: a cup provides more than 100 percent of the daily value of vitamins K and A, and 88 percent of the daily value for vitamin C. Like other members of the brassica family such as cabbage, collards and Brussels sprouts, kale is a rich source of organosulfur compounds that have been linked to cancer prevention, Dr. Andrew Weill

Extra brown rice? Brown Rice Cereal!

Brown Rice Cereal

1 cup of leftover cooked Brown Rice
1/2 cup of Organic Milk, Almond Milk, Soy Milk, etc.
1 tablespoon of Agave Nectar or so
4 Walnuts or so

Put brown rice in small saucepan and heat on low. Pour in milk or its substitute. Allow to heat through, stirring. Put in bowl, pour agave nectar and sprinkle walnuts on top.

Cold version:

All above steps and ingredients except simply leave out the cooking! Delicious cold cereal!