I hope you aren’t sneezing, coughing, aching, or stuffing while reading this. The flu is trying to rival the bubonic plague this year (especially with the fear factor). But never fear, kale is here!
Forget your flu shots and sick beds, all you need to defend yourself this sick season are dark leafy greens (and lots of ’em!)
I have been trying to incorporate more dark leafy greens and other phytonutrients as part of my vegetarian diet to fend off sickness and keep me soaring through 2013.
So far, so good…
I decided it had been a whopping whole 4 days without chickpeas or any signs of the mediterranean in my life, so with that, to the
drawing cutting board, I went.
Instead of making a plain batch of hummus, I decided to add some color and extra nutrients with kale.
For this recipe, I used:
- 1.5 stalks of leafy green kale
- 1 can of organic chickpeas
- 1 organic lemon wedge
- 2 tbsp. organic olive oil
- pinch of sea salt
The handy dandy food processor was the weapon of choice. This all took about 5 minutes to whip up!
I had plenty left over so I will be recycling this into a collard green veggie filled wrap, topping to my salads, and also as an alternative to standard condiments on my veggie burgers this week!
Note: if you want the kale to taste seasoned, sauté or garnish with your favorite flavorings before adding into the hummus. I personally like the tang it adds to the plate.
Have you ever combined a leafy green with something you wouldn’t normally consider it to be paired with? Are you a fan of kale?
Peace, love, and weird but good combos!