Note: this piece first appeared as the January 2009 ClarkWellness.net Recipe of the Month.
Serves 4 to 6
Enjoy this super easy recipe for cleansing, delicious mixed greens. It cooks in just 5 minutes and pairs well with virtually every entrée!
1 bunch kale, cleaned and chopped
1 bunch collards, cleaned and chopped
juice of 1 lemon
sea salt to taste
Bring a pot of water to a boil. Add greens and cook for 5 minutes. Drain well. Place the cooked greens in a large bowl and toss with lemon juice and sea salt. Serve immediately.
Note: this piece first appeared in the January 2009 issue of Clark Wellness ForkBytes.
This cleansing greens dish is ideal for giving your overworked system a break after holiday indulgences. It’s simple, bright, and delicious!
Serves 2 to 3
1 bunch kale
2 tablespoons extra-virgin olive oil
1 teaspoon black pepper
1/4 cup water
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
sea salt to taste
juice of 1 fresh lime
dash cayenne pepper (optional)
Heat oil in a pan with black pepper, add kale leaves, and sauté about 3 minutes. Add water, cover, and allow to steam for 3 to 4 minutes or until kale is tender. Remove from heat and mix in herbs, sea salt, lime juice, and cayenne pepper (if using). Serve immediately.
Note: this piece first appeared as the May 2008 ClarkWellness.net Recipe of the Month.
Serves 4
This delightful and simple kale recipe is bursting with garlic flavor. It’s a delicious side dish with minimal preparation, so you can easily add it to any meal — even on a busy weeknight. Any kind of kale (including curly green kale, purple kale, or lacinato kale) works well.
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced or pressed
1 bunch kale, washed and cut or torn into bite-sized pieces
sea salt to taste
1/4 cup water
Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook briefly (about 1 minute). Add the kale and stir briefly until the kale is coated in oil and garlic. Sprinkle with sea salt. Add the water, stepping back from the pan to avoid splattering oil. Cover the pan and cook until the kale is tender, about 5 to 7 minutes. Serve immediately.
Note: this piece first appeared in the January 2008 issue of Clark Wellness ForkBytes.
Serves 4
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
8 cups baby spinach leaves
sea salt to taste
Heat the oil in a large sauté pan over medium heat. Add garlic and cook, stirring frequently, until garlic is golden, about 3 minutes. Add spinach and salt and continue to cook, tossing constantly with tongs, until spinach is wilted. Serve immediately.
Note: this piece first appeared as the October 2007 ClarkWellness.net Recipe of the Month.
Serves 2
This preparation method for miso soup is not traditional, but it’s an easy, quick way to enjoy this healthful and delicious dish. Try making Super Simple Miso Soup for breakfast, especially in cooler weather! You can substitute other vegetables and use whichever variety of miso you prefer. Nori and dulse granules (made from the sea vegetables nori and dulse) are available in the macrobiotic section of health food stores. Miso paste is also available in health food stores (in the refrigerated section).
1 carrot, grated
1 3-inch piece of daikon radish, grated
1 cup thinly sliced collard greens
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons nori or dulse granules
3 cups boiling water
1 tablespoon sliced scallions
1 tablespoon brown rice or mellow white miso
Place carrots, daikon, collards, garlic, ginger, and sea vegetable granules in a large bowl or medium soup pot. Pour the boiling water over the vegetables and let sit for 5 to 10 minutes or until vegetables are soft. Stir in the scallions and miso and serve immediately.
Note: this piece first appeared in the January 2007 issue of Clark Wellness ForkBytes.
Enjoy this super easy recipe for cleansing, delicious greens.
Serves 4 to 6
1 bunch kale, cleaned and chopped
1 bunch collards, cleaned and chopped
juice of 1 lemon
sea salt to taste
Bring a pot of water to a boil. Add greens and cook for 5 minutes. Drain well. Place the cooked greens in a large bowl and toss with lemon juice and sea salt. Serve immediately.
For written instructions, see the original post: Spinach-Walnut-Strawberry Salad
Begin with baby spinach leaves (proportions are up to you, or you can use my suggestions in the recipe archive — I think it’s easier and more fun just to freestyle it!). Place them in a serving bowl.
Add some chopped walnuts. You can toast these beforehand, if you like.
Slice some fresh strawberries or other colorful fruit and add them to the salad.
And chop up some scallions and add these as well. The scallions provide a nice touch of unexpected flavor in this salad.
Instead of a dressing, I like to add some brown rice vinegar to taste, along with sea salt and freshly ground black pepper.
Serve immediately and enjoy!
Note: this piece first appeared in the June 2006 issue of Clark Wellness ForkBytes.
Serves 4
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
5 medium carrots, peeled and chopped
water
1 teaspoon sea salt, plus more to taste
black pepper to taste
2 tablespoons chopped fresh dill
2 cups washed baby spinach leaves
Heat the oil in a soup pot. Add the onion and cook briefly. Add the carrots and sauté with the onion until vegetables are slightly browned.
Add the salt and pepper, along with enough water to cover the vegetables (step back to avoid splattering oil), and bring to a boil. Cover the pot and simmer 25 minutes or until very tender.
Remove the soup from the heat and cool briefly. Place soup in a blender and purée until completely smooth. Return soup to the pot and stir in the dill and spinach until the spinach is slightly wilted. Adjust seasoning and serve immediately.
Note: this piece first appeared as the June 2006 ClarkWellness.net Recipe of the Month.
Serves 4
This classic salad combination is simplified here with brown rice vinegar in place of a heavier dressing. Use any fresh berries you like — I think ripe, red strawberries provide a beautiful contrast to the green spinach.
2/3 cup walnuts, toasted if desired and roughly chopped
6 cups baby spinach leaves, washed and dried
1 cup sliced fresh strawberries
3 green onions, sliced
sea salt and freshly ground black pepper to taste
brown rice vinegar to taste
Combine the walnuts, spinach, strawberries, and green onions in a large serving bowl and toss gently. Sprinkle with sea salt, freshly ground black pepper, and brown rice vinegar to taste. Serve immediately and enjoy!
Note: this piece first appeared in the April 2006 issue of Clark Wellness ForkBytes.
Serves 6
1 bunch rainbow chard, stems removed, leaves finely chopped
2 cups shredded red cabbage
3 carrots, grated
1 cup toasted walnuts
2 large cloves garlic, pressed
1/4 cup brown rice vinegar
1/3 cup walnut oil
2 tablespoons toasted sesame oil
Combine chard, cabbage, carrots, and walnuts in a large serving bowl and set aside. In a separate small bowl, whisk together the garlic, brown rice vinegar, and oils. Pour the dressing over the salad and toss to mix. Serve.
