Curried Kale with Caramelized Shallots

"Kale, is one of nature's super foods. Enjoy it raw, sauteed, juiced or made into Kale chips. I like to use the heartier Dino Kale for this tangy yet subtlety sweet recipe that will give you a new found love for this healthy & nutritious super food!" 3 Shallots, thinly sliced 1 TBL Coconut Oil 1 TBL Curry Powder 1 TBL Agave Nectar 1 tsp. fresh lemon juice 1 bunch Kale (about 4 oz) stems removed and chopped into large pieces 2 TBL Tamari, Braggs or Nama Shoyu 2 TBL Water Heat oil over medium heat, add shallots and sauté until dark brown and caramelized, about 20 minutes. Stir in curry powder, agave and lemon juice. Add kale, soy sauce and water. Cover and steam for 5 minutes, stirring occasionally until kale is still chewy but tender. Do not overcook. Serve over Quinoa or Brown Rice! Source: Karma Chow Newsletter, 04/08/10

Garlicky Brussels Sprouts Sauté

Even people who don’t like Brussels sprouts will eat—and enjoy—this fast dish with a

tender crunch. Pre-peeled garlic cloves from the produce section make this recipe even

quicker.

Serves 6

• 1 lb. Brussels sprouts, ends trimmed
• 2 Tbs. olive oil
• 12 cloves garlic, peeled and quartered lengthwise
• 1 Tbs. brown sugar
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 Tbs. apple cider vinegar

1. Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.

2. Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 1 1/2 cups water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.

Nutritional Information

Per SERVING:

Calories	87
Protein	3g
Total Fat	4g
Carbs	10g
Sodium	213mg
Fiber	3g
Sugar	2g

Source:

http://www.vegetariantimes.com/recipes/9697?section=

Corn Pudding

This dish is like a cake, and very moist. It's a great as a side dish, or as an entree topped with salsa or veggie sausage.

2 cans sweet corn in water, drained
2 cans cream style corn
6 eggs
1 cup flour
1/2 cup matzo meal
4 teaspoons baking powder
1 cup oil (I use canola)
1 tablespoon sugar
Pinch of salt

Preheat oven to 350ºF and grease rectangular pyrex mold.
Beat whole eggs. Add sugar, oil, and salt, and mix well.
Add flour, matzo meal, and baking powder. Mix well and add cream style corn, and drained corn.
Pour mixture into prepared mold. Bake for one hour.