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    An easy, healthy, tasty casserole.

    Recipe #438062

    105 Reviews |  By yogi

    Light and crunchy "chips" that are practically guilt free. Found this recipe on radicalhealth.com. I reduced the amount of salt called for in the original recipe thanks to some of the reviews.

    Recipe #110071

    22 Reviews |  By Rita~

    Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT!

    Recipe #409522

    We are loving these Lemon Kale Chips. I can't make enough of them --the boys scarf them down hot out of the oven. Yesterday, they ate 3 batches, yes you heard that right, 3 batches of kale chips, after school. Of course, like everything else I make, these are gluten free. http://www.elanaspantry.com/lemon-kale-chips/

    Recipe #419682

    I made these after trying delicious kale chips made with dehydrator. Since I didn't want to buy a dehydrator, I experimented with just baking these at a low temperature. I also use nutritional yeast, as it adds a subtle flavor while also providing some extra vitamin B12. My family usually eats the entire head of kale within minutes of taking these out of the oven.

    Recipe #433327

    Another healthy recipe that I have collected for my pre-summer health push. I found this in the "Healthy Eating" cookbook put out by "The Australian Woman's Weekly" I was particularly drawn to it by the dressing as it is without oil which always pushes up the calorie count a good deal.

    Recipe #363255

    10 Reviews |  By ellie_

    Recipe source: local newspaper

    Recipe #358532

    I made this up about 18 years ago while visiting my aunt. She had purchased 10 pounds of fresh spinach and didn't know what to do with it!

    Recipe #87095

    26 Reviews |  By Rita~

    Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.

    Recipe #63209

    22 Reviews |  By Rita~

    Who would think healthy could taste so good. Bright in flavor and looks! Crispy! If you want a thicker dressing add 1 more tablespoon peanut butter. Great for a light lunch or a side to a main meal.

    Recipe #76296

    This is another vegan soup from Compassion Over Cruelty. Not necessarily low in fat, but definitely still good for you and high in protein.

    Recipe #205442

    This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.

    Recipe #18816

    Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough

    Recipe #83524

    Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal.

    Recipe #61712

    Really easy, great tangy taste, nice color

    Recipe #49552

    When I became a vegan I had to give up all of my favourite pastas, so when I came upon this recipe I was pleasantly surprised. It tastes pretty good! I just want to say that all the amounts I give here are approximate, I never follow the recipe exactly. You might want to add less salt or lemon, and add more peas or olive oil. :) And don't be intimidated by all of the steps, it's actually fairly quick and easy to make!

    Recipe #124673

    So simple and so delicious! The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills..

    Recipe #357905

    If spinach scares you, this is one recipe that contains spinach that you do not have to be afraid of! It is so delicious that even my picky kids like it. My mother-in-law makes this for get-togethers and she passed the recipe on to me. You can also use Broccoli instead of the Spinach, which she does often, but I have never tried...it is great the way it is! She also eats this hot or cold, but I only like it hot :) Enjoy!

    Recipe #25775


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