Kale Pesto
Ingredients:
5 stalks of kale (can also add cilantro, chickweed, parsley and basil!)
1/2 cup raw unsalted sunflower seeds
1/2 freshly juiced lemon
1 garlic scape (save some for topping)
2 cloves of garlic
1/8 cup organic, cold pressed, extra virgin olive oil
Himalayan crystal salt , enough to your taste liking
Method:
Add all ingredients to a food processor and pulse until all blended together
Kale and Black Bean Brownies
Ingredients:
1 can of organic black beans drained and rinsed
1/4 cup coconut oil
1/2 cup organic oats
1/4 cup raw cacao powder
2 kale leaves or 2 cups of spinach (you can also sub fresh stinging nettle)
1/2 tsp baking powder
1/2 cup coconut sugar
1/4 cup hemp seeds
1/2 cup chocolate chips (added after you blend all the rest of the ingredients.)
Method:
Preheat oven to 350. In a food processor or blender pulse until all ingrewdients are blended. Bake for 20 minutes, allow to cool then put into the fridge to harden.
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Cabbage Wraps
Welcome to the wonderful recipe of
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"Add whatever the garden is growing!"
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Here I have farm fresh beets, dill, tomatoes, chopped chard and some sea salt to top. I also like to add some sauerkraut for flavour.
Get creative and add your own combination of veggies for a filling, hydrating and nutrient rich meal.
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Green Smoothie
Add any variety of fresh green veggies.
My favourite is parsley, cilantro, swiss chard, kale, mint, 1/2 inch piece of ginger. Fill your blender full vegg and 3/4 full with water. Blend completely and then strain out the pulp with a fine mesh strainer.
Enjoy your chlorophyl rich green water with some ice.
JAM!
5 cups of fresh farm raspberries (or any berry)
1/2 cup of unpasteurized honey
1/4 cup whole chia seeds
Mash the berries, mix in the honey, gently heat if it works better. Add to a mason jar and mix in the chia seeds. Cap and allow to sit and solidify in fridge overnight. Will last about 1 week in the fridge. I like to freeze and use in small amounts throughout the year.