Taming Of The Greens

“Let food be thy medicine, and let medicine be thy food.” Hippocrates ~


For many of us, myself included, it’s hard to fit leafy greens into our daily diets. These super foods are worth it.  They are inexpensive, surprisingly easy to use and are the richest in nutrients of all the vegetables in the veggie kingdom.

Make Kale Taste Amazing with this Simple Recipe

This recipe was given to me by one of my clients. I’m so happy she shared it with me, so I can share it with you. It’s simple and absolutely delicious.

What you will need:

1 large bunch of organic kale, chopped finely

2 shallots or 1 small yellow onion, chopped

½ cup of  mushrooms, thinly sliced

2 Tbsp of olive oil

¼ cup of tahini

2 Tbsp balsamic vinegar

2 Tbsp low sodium soy sauce, tamari or Bragg’s

½ cup of water – use to dilute dressing

1 large frying pan


In a small bowl mix tahini, vinegar and soy sauce together until smooth and well blended. Add most of the water and mix. Set dressing aside.

Heat the pan on medium high and add olive oil. Reduce heat to medium low and add chopped onions and heat through, then add mushrooms. When mushrooms are cooked through (about 5 minutes) add the chopped kale. The kale will reduce and wilt. Once the kale is wilted and cooked, reduce heat to low. Pour the dressing over the kale and heat for 1 minute. If the mixture is too thick add the remainder of the water.

You and your family will love this.


Check out these Four Incredible Ingredients

Leafy greens are: Cabbage, chard, collards, kale, lettuce, spinach, watercress

All greens are high in Vitamin A, C and B-vitamins. They also contain the minerals magnesium, potassium, iron and folic acid.

Mushrooms: White button mushrooms are low in calories and nutrients. Asian varieties are high in protein, selenium, iron, and b-vitamins.

Olive Oil: High in oleic acid, this fat helps increase your mood, lowering your chances of developing depression.

Sesame seeds: These tiny seeds are full of calcium, zinc, magnesium, phosphorus, potassium and are made of about 20% protein.

Five Ways to Use the Tahini Dressing

1. Take leftover kale and dressing, throw in a few white kidney beans and add to cooked quinoa

2. Add less water to the dressing during preparation and use it as a spread on vegetarian sandwiches

3. Add as a dressing to steamed vegetables

4. Use as a dip with pita, whole grain crackers and raw vegetables

5. Stir-fry vegetables, add cooked noodles such as brown rice vermicelli or rice noodles, then drizzle tahini dressing onto stir-fry. Gently stir the mixture until noodles and vegetables are coated.

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