Kale Salad

Recipe from Jason MacLean / Yoga Haus

4-5 bunches of kale
1 large pink grapefruit
1 tbsp olive oil
kosher salt
20 g sunflower seeds
20 g of dried cranberries


Pull the leaves off the stems of the kale and chop into thin strips or pieces and place them in a large bowl. Add the olive oil and a pinch of kosher salt then toss and rub the kale with your hands making sure to distribute the juice and olive oil evenly. Add the sunflower seeds and cranberries and toss again.

Kale Chips

Recipe from Jason MacLean / Yoga Haus

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Preheat an oven to 350 degrees F (175 degrees C). 
Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Mix kale with olive oil and sprinkle with seasoning salt. 

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Breakfast Pancakes

From the Speerville Flour Mill website

Place in bowl: 

1 c Whole Wheat Flour or Spelt Flour
½ c Buckwheat Flour or Rye Flour
1 ½ tsp baking powder
½ tsp salt
2 eggs
1 ½ - 2 c milk to desired consistency
Stir together until lumps disappear. Cook on hot greased griddle.

Variation: to add extra nutrition add 2 Tbsp Soy flour and adjust liquid if necessary