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Program #843

Donna Bundrick Griffin  

KALE AND FRUIT SLUSH
4 frozen strawberries
1 cup frozen blueberries
1 (6-ounce size) can no sugar added frozen orange juice concentrate
1/2 cup frozen peaches
1 1/2 cups water
2 cups Nature's Greens® Kale

Place first five ingredients in a blender container; cover and process until smooth. Add kale and continue to process until the kale is fully pulverized. Pour into chilled glasses; serve immediately. Yield: 4 servings.

KALELICIOUS DEVILED EGG SPREAD
1 cup Nature's Greens® Kale
1 dozen large eggs
3/4 cup lite mayonnaise
1/2 tablespoon yellow mustard
1/2 teaspoon Sea salt
1/4 teaspoon pepper

Finely chop kale and set aside.
Boil eggs and cool.
Shell eggs and half lengthwise.
Coarsely chop half the egg whites and transfer to a large bowl.
Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard; process until smooth.
Scrape the mixture into a bowl and blend with the chopped egg whites.
Season with Sea salt and pepper.
Stir in kale.
This spread may be made ahead and refrigerated overnight.
Serve with crackers of choice.
Yield: 3 cups.

THE QUEEN OF CHICKEN SALAD
1 cup Nature's Greens® Kale
1/2 cup Mango and Ginger chutney
3/4 Greek yogurt
1/2 teaspoon Sea salt
1/2 teaspoon curry powder
3 cups finely chopped, cooked chicken
1 Granny Smith apple, chopped
2/3 cup golden raisins
1 cup chopped toasted pecans
1/4 cup Versatile Veggies® chopped green onion

Finely chop kale and set aside.
Combine chutney, yogurt, Sea salt, and curry powder in a large bowl.
Add chicken, chopped apple, raisins, pecans, and onion.
Stir in chopped kale.
Refrigerate for 2 hours for flavors to blend.
Serve with whole crackers.
Yield: 6 cups.

LOADED KALE MUFFINS
1 cup whole wheat flour
1 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Light buttermilk
1/4 cup egg substitute
2 tabespoons Canola oil
1/3 cup molasses
1/2 cup raisins
1 teaspoon flour
1/2 cup chopped sweet apple
2 cups finely chopped Nature's Greens® Kale

Preheat oven to 375°.
In a large bowl, mix together whole wheat flour, wheat bran, baking soda, and salt. Set aside.
In a medium bowl, beat together the buttermilk, egg substitute, oil, and molasses.
Pour liquid ingredients into the dry ingredients and stir until moist for approximately 20 seconds.
Toss raisins with flour.
Stir in floured raisins, apples, and kale.
Fill 12 muffin holders.
Bake 15-20 minutes or until a cake tester inserted in the middle comes out clean.
Yield: 12 muffins

Donna Bundrick Griffin
rawl.net
donna.bundrick@rawl.net

Anonymous

Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.
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