Do the body good…
Delicious Kale Salad
1 bunch organic curly kale juice of one lemon 3 tablespoons good olive oil 2 teaspoons raw local honey salt and Pepper to taste 1/3 cup dried cranberries pine nuts, pecans, or chopped walnuts (optional)
Instructions Rip the leaves of the kale from the stems and then tear into bite-sized pieces, Place in a large bowl. Dressing: Whisk together the juice of one lemon, olive oil, honey, and salt, pepper to taste. Pour about half over your kale and, with your hands, massage into the leaves until they're a bit wilted (they will look a little less curly but will taste a lot better and will be easier to digest).
Black Bean Lasagna
Two 15-ounce cans black beans, rinsed and drained
8-ounces lasagna noodles
1 12-ounce tub of Ricotta Cheese
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
Preheat the oven to 375 degrees F. In a saucepan combine the tomatoes w/ juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles Cook until tender. Drain the noodles well. Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving
Add a bit more dressing at a time, to taste, and then toss cranberries and nuts, if using. Refrigerate until ready to serve.
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