Our favorite superfood kale, never lets us down. Sauteed, blended, chopped up; we take full advantage of all the beautiful summer kale available at our local supermarket and farmer’s market. We prefer the dark, slender, leafy greens of dinosaur kale but the season abounds will all varieties.
BREAKFAST: Raw kale, pineapple and blueberry smoothie.
LUNCH: Quesadillas with sauteed kale, cilantro and cheddar cheese, topped with smashed organic avocado and salsa.
DINNER: Steamed kale tossed with pepitas, seasame seeds, spring garlic, organic avocados and a delicious soy/rice vinegar/ponzu sauce.
Farmer’s market arugula salad with quinoa, strawberries, blue cheese, pepitas and a balsamic dressing.