VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from Janine's Kitchen ~ January 2006 Recipes

2 GREEN POWER RECIPES - Kale and Collards

Kale with Raisins & Almonds
Difficulty: easy
Prep time: 15 minutes. Cooking time: 15 minutes

Hope everyone had a great holiday. Even though I made my cereal squares from last month, I still couldn't resist all the other goodies out there. So to help us kick start everyone eating better, I thought I'd draw on the powers of green vegetables. The super vegetable is Kale but I wanted to add a second one, Collards. Kale has calcium, folic acid, vitamin C, potassium, indoles (cancer-fighting) and beta-carotene. Raisins have fiber, potassium, iron, some B vitamins. Collards have vitamin A and some of the other goodies found in Kale.

My friend, Diane, made this for me when I started to eat more dark greens and I was no longer afraid to eat them after that!

1 bunch kale
1 red onion medium
raisins
almonds
good salt
olive oil

1. Slice kale thinly and dice onion.
2. Heat up some olive oil into a large pan/pot and cook onions until soften.
3. Add raisins and a bit of water to help plump up the raisins and allow the juices to come out. I use about a handful of raisins..more if I want to make it sweeter because kale is a slightly bitter vegetable.
4. Add kale and a bit of water again if it's dry. Cover and cook until softened, about 5 minutes. Toss almonds on top and add lots of good salt, like celtic sea salt for good flavour and minerals.
Enjoy!

---

Collard Greens

This is a watery dish that my friend, Jeanette, originally said was a soup! I like to eat it on rice or other grains.

1 bunch collards, stems cut out and discards and leaves chopped up
2 cups of mushrooms, more if you like (white, cremini or mix them up)
1 red onion
thyme
1 bouillon cube in 2 cups of water

1. Cook the chopped collards in the flavoured water with a bit of thyme until soften, about 10 minutes.
2. Use a hand blender and break down the collards right in the pot. This will make the water turn green.
3. Fry the onions and mushrooms up in a pan until cooked and add to the pot.
4. Add salt and pepper for taste and more thyme if needed and enjoy on rice, couscous, quinoa or as soup with bread. Enjoy!

---

Hi all, my name is Janine and I'm excited to share with you recipes that I've collected over the years. Maybe even your favourite recipe! I love to cook and I love to eat. If you would like to share a recipe for consideration into this column please email it to janine_woo@yahoo.com.