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

Green & Yellow Bean Recipes

Looking for some great ways to serve Green & Yellow Beans?

Check out these recipes in Canadian Living!

Green Bean Pasta Salad with Sun-Dried Tomato Vinaigrette

Green Beans with Toasted Sesame Sauce

Green and Yellow Bean Salad

Green Bean Salad With Nicoise Vinaigrette

Green Beans with Prosciutto and Garlic

Spicy Dilled BeansLime Green Beans

Potato and Green Bean Salad

Two-Tone Bean Packet

Best Bean Toss

Marinated Yellow Beans and Mushrooms

Green Beans with Lemon and Hazelnuts

Herbed Green Beans

New Potato Salad with Buttermilk Dressing

Simple Mexican Salsa

This recipe is from the February 2012 SFL eletter

Ingredients 
     4 ripe fresh tomatoes
    1 onion
    1 lime
    1 ripe jalapeno pepper (2 if you like it HOT!)
    1 bunch fresh cilantro
    ½ teaspoon salt

Directions:
Chop up the tomatoes to your preferred size. Dice the onion (if it is a large onion you may only want to use half). Chop up the cilantro and the pepper.  Put it all into a bowl and squeeze all of the juice from the lime on top. Add a bit of salt.  Stir it up.  Enjoy!

Serve with eggs, wraps, salads….experiment with adding black beans & avocado.

Ashley's Creamy Peanut Butter Dip

1  5.3oz container Greek Vanilla Yogurt

Mix in:

2  tbsp Peanut Butter

1/2  tbsp honey

1/8  tsp cinnamon

Serve with apple slices, pear slices or bananas!!
Refrigerate any unused portion.
Enjoy!!!