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Recipe #4- Cashews and Kale

I found this quick-and-easy kale recipe on a blog I check out every now and again called “The Kicking Kitchen”.  The author has a cookbook out, “Kicking Cancer in the Kitchen” which is intriguing to me.

I was really pleased with this straight-forward recipe that uses basic ingredient and introduced me to a new one- Tamari.  I learned that Tamari is very similar to soy sauce, however it’s gluten free and I found it less salty than soy sauce.

I used baby kale, spinach and arugula, so I didn’t need to remove the stems from the kale.  I didn’t have any raisins and forgot the garlic and the dish still turned out very flavorful.  The cashews do soften up nicely in the saute’ pan and add a sweet and nutty flavor and as the author notes, “ups the protein, mineral and antioxidant content and are a great source of magnesium.”  Add that to the super nutrient dense kale and this side dish is a powerhouse!

My husband and I enjoyed it serve with baked salmon over quinoa.

kale and cashews Cashews and Kale: #4 Superfood Kale Recipe
PinIt Cashews and Kale: #4 Superfood Kale Recipe



2 Tbs. olive oil (I used grape seed oil)

1 large carrot, thinly sliced into rounds (about ½ cup)

2 bunches kale, thick stems removed, thinly sliced (about eight cups)

(I used 2 big handfuls each of baby kale, spinach and arugula)

1 garlic clove, minced

2-3 Tbs. tamari

½ cup raw cashews

½ cup raisins



Heat the oil in a pan over medium heat.

Add carrots and saute’ for about five  minutes.

Add greens, garlic, tamari, cashews and raisins and saute’ until cashews soften- 1-2 minutes.



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