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Wednesday, April 30, 2014

Creamed Forest Kale Over Wild Rice

It's been a while since I last shared a recipe.  I'd say I'm a little overdue.  For Christmas, my mom bought me the "Eat To Live Cookbook" by  Dr. Joel Fuhrman.  I was so excited to start using it because all of his recipes are super nutrient-dense.  You really can't go wrong with them.  The only way I went wrong after I received the book was by just perusing the recipes and not actually trying any of them.  Silly me.

When Scott returned home he said:  "Kirsten, let's eat healthy.  I don't care if some of the meals don't have meat in them.  I'll eat them as long as they're healthy."  WOW!  Scott's permission to go meatless was huge... I mean monumental!  He's a meat eater through and through.  For those of you who aren't familiar with Dr. Fuhrman, he's a huge advocate for consuming a plant-based diet.  So, with Scott's thumbs up, I dove in to try my first recipe from the "Eat to Live Cookbook".  I decided to try the Creamed Forest Kale Over Wild Rice.  I think I made an excellent choice (I'm sure I couldn't have gone wrong in that cookbook).  I was shocked by how much flavor it had; we both loved it! And the recipe made so much, there were leftovers...bonus!


Here the recipe:

Creamed Forest Kale Over Wild Rice
Serves 5

Ingredients: 

1 cup wild rice, rinsed (I used brown rice since that's what I had on hand)
2 bunches kale, tough stems and center ribs removed and leaves coarsely chopped
2 cups shiitake mushrooms, sliced
1 medium onion, chopped
2 cups fresh or frozen peas
3/4 cup raw cashews
3/4 cup hemp, soy, or almond milk
1/4 cup onion flakes
3 tablespoons raw, unhulled sesame seeds

Directions:

  1. In a sauce pan bring wild rice and 4 cups water to boiling.  Reduce heat and simmer, covered, 50 to 60 minutes or just until kernels puff open.  Remove cover, stir, cover, and let sit for 15 minutes. 
  2. In a large, covered, skillet, water-saute the kale, mushrooms, onion, and peas over medium heat, until kale is tender, about 10 minutes.  Stir occasionally and add water as needed. 
  3. Meanwhile, blend the cashews, milk, and onion flakes in a food processor or high-powered blender until smooth and creamy.  
  4. Stir cashew cream sauce into kale mixture. 
  5. Serve over wild rice, topped with sesame seeds. 
  6. ENJOY!

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