These Stuffed Sweet Potatoes are power packed with nutritious goodness! If your looking for a healthy vegetarian option that involves sweet potatoes you’ve got to try these stuffed sweet potatoes. This meal is flavorful and filled with healthy ingredients! Plus, these Stuffed Sweet Potatoes are …
Tag: healthy recipes
Sauteed Kale with Lemon & Hemp Seeds is so easy to make and it’s so delicious!!
Sauteed Kale is so good, and when you add in some lemon and hemp seeds it brings it to another level. If you love Kale, you need to try this! This kale recipe with lemon & hemp seeds would be a great healthy addition to any meal. Kale is actually one of my favorite vegetables. Not just to eat but also to grow. I love using kale in soups, smoothies, and also for making kale chips. Also for an easy healthy side dish. What’s not to love?
I had some kale to use up today because I never got to making kale chips. That’s ok because I really enjoyed this dish! And it’s so simple to make. You’ll see with the ingredients. The list is short, but I promise this dish is worth making!
Are you curious about hemp seeds? Me too! I’ve heard good things about them, so when I saw them at Target I had to get them. Guess what…they are so good! They have a nutty flavor to them, and I really enjoyed them. Especially in this kale dish. I was actually pleasantly surprised!
I’m excited because hemp seeds are also good for you. They are actually considered complete plant protein. I will definitely be using them in future dishes! I really think this combo works. The lemon flavor pairs nicely with the nuttiness of the hemp seeds. It’s a match made in heaven. When you have a vegetarian in the house, you need to get creative and find alternative protein sources. I do think hemp seeds are worth trying.
It’s time to get your ingredients ready…
-Wash and dry your kale and then chop your kale into small pieces. Next, you’ll want to mince your garlic and have your hemp seeds and your lemon and zester ready. Now it’s time to cook!!
Grab a saute pan, add some olive oil to the pan, and set at med to low heat. Next, add your minced garlic and saute. Now add your kale, season with salt and pepper, and saute. Your kale will cook quickly. Once you notice your kale starting to wilt, add in your lemon zest and hemp seeds (amount to your liking) and continue to saute on low. Give it a taste, and make sure it’s seasoned enough. And that’s it! After 5-10 mins of cooking, your healthy kale side dish is ready!
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Kale with Lemon & Hemp Seeds
Prep & cook time may vary.
1 bunch of kale
The zest from 1 lemon
1 clove of garlic-minced
Salt & pepper
and olive oil
- First, wash and dry your kale and de-stem your kale. Then chop your kale leaves into small pieces.
- Next, add some olive oil to your pan with medium-low heat and add 1 clove of minced garlic.
- Next, add your kale and saute.
- After your kale has wilted down a bit add the zest from 1 lemon and then sprinkle in some hemp seeds and saute. Make sure to taste your kale and season if needed.
- And that’s it! Your kale is ready!
- If you are cooking for a larger family just use 2 bunches of kale.
Well, I hope you enjoy this healthy and easy recipe. If you liked this recipe, please share it with a friend.
Here’s a link to find out more about Kale and how healthy it really is…
Here’s a link to find out more about Hemp Seeds and how healthy they are…..
Don’t miss our other recipes with kale. One of my favorites things to make is Kale chips.
Find the Recipe here…..
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I don’t know about you, but when It’s snowing it makes me want to hunker down and cook! It definitely feels like a soup day to me. I’ve been feeling a tad bit behind this year thinking about Christmas. I have bought some gifts for the kids, and hopefully they will stay hidden, until I find the time to wrap them. This is the week I need to get serious about Christmas. But for now, I’ve got soup making on my mind. Lentil soup that is…
With the snow, I’m going to use the ingredients I already have. Usually, I would use 1 leek in my vegetable stock, but today I’ll just substitute it with an onion. And remember, you can use store-bought stock. Or better yet use your pre-made frozen stock to speed up the process.
If you’ve read my black bean soup recipe it also uses homemade vegetable stock. If you have vegetables on hand it’s pretty easy to make.
Ingredients for today’s vegetable stock:
- 2 Onions (usually 1 onion and 1 leek)
- 3 Carrots sliced and cut in half
- 3 Stalks of celery sliced and cut in half
- 1 Bay leaf
- 1 Large stockpot
- 16 Cups of water or less (You’ll need approx 9 cups of stock for your soup)
Cook on low for 2 hours or more with your lid cracked just a little bit to let the steam out, it will reduce down, making some tasty stock. If you are in a hurry add less water to start with, and that means less cook time.
While your stock is cooking, it’s time to prep all your veggies.
Ingredients for the Lentil soup:
- 1 Onion diced
- 1 Carrot peeled and diced
- 1 Celery stalk diced
- 1 Small zucchini diced
- 2 Handfuls of little tomatoes diced
- 1 Bell pepper (I used orange) diced
- 3 Cloves of garlic minced
- 2 Cups of dried lentils
- 1/2 Teaspoon turmeric
- 1 Teaspoon cumin
- 9-10 Cups of veggie stock
- Cilantro 2 handfuls chopped
- Salt and pepper
- Olive oil
If your veggies are ready and your stock isn’t, just wrap up your prep plate and place it in the fridge.
Once your stock is ready, you can start sautéing your veggies. Start with olive oil in the pan. First add your onions, celery, carrots, garlic, etc. Season as you go. Remember salt is your friend. And continue adding and sautéing everything on your prep plate.
Once your veggies are done sauteing, add your lentils. Measure the lentils, rinse with a strainer and add them to the pot. Mix and then start adding your vegetable stock. I run mine through a chinois strainer (shinwa) it’s a extremely fine mesh strainer, perfect for making stock. Add 9-10 cups of stock. Any leftovers? Just place it in the freezer for future soups. I ended up with just enough for this soup.
After letting your soup cook for awhile, your beans should be soft (approx 1- 2 hours) start adding your seasoning. 1 teaspoon cumin and 1/2 a teaspoon of turmeric. And add salt and pepper. And remember, because it’s made with homemade stock you need to season it. Meaning you need to add salt. This will make your soup come alive. Oh, and don’t forget lots of cilantro!
Use a stick blender to break up some of your beans. And thicken your soup. If you don’t have a stick blender just use a regular blender, add roughly 2 cups to your blender. Once it’s blended, add it back to your soup and stir.
If you have time, just let this soup continue to cook on low or low simmer with a lid on. I think it gets better the longer it cooks. Season to taste. You’ll know when it’s ready. It’s perfect topped with some cilantro and served with bread.
I hope this soup can make you feel warm and cozy this winter.
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Copyright 2019 -City Foodie Farm -All Rights Reserved
How can you go wrong with a black bean soup made from scratch? Made with a bag of dried beans, homemade vegetable stock, onions, tomatoes, and peppers. And a squeeze of lime and lots of cilantro. Then just enough quinoa is added to make this …