Kale Salad with avocado, garlic & ginger


  • 1-2 bunches of kale or 1-2 bags of pre-washed kale
  • 2 teaspoons garlic, minced (or 2 cubes of Dorot’s frozen garlic–LOVE that stuff!)
  • 2 teaspoons fresh ginger, peeled and grated (or 2 cubes of Dorot’s frozen ginger)
  • 2 teaspoons tamari soy sauce or Bragg’s Amino Acids
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 whole ripe avocado
  • optional add-ins: chopped apple, cashew, marinated tempeh, etc.


  • Wash, de-stem, tear up kale, and place in large bowl (or be lazy like me and just use bagged kale)
  • Whisk garlic, ginger, Braggs, lemon juice and olive oil in a bowl or mixing cup. Add avocado and mash with a fork or whisk til blended in and creamy.
  • Dress, toss & serve immediately.

Modified from Spark Recipes.


Pasta with Anchovies, Kale, and Beans



  • 1 box Barrilla Plus spaghetti
  • 1 tin anchovy fillets (drain oil)
  • 1 bag chopped kale
  • 1 can white or red kidney beans (drained and rinsed)
  • about 1/4 cup extra virgin olive oil
  • red chili flakes to taste
  • 6 cloves garlic, finely chopped (or use Trader Joes’s frozen cubes)
  • salt and black pepper


  • Cook pasta per box instructions. Drain, reserving 1 cup of the pasta cooking water (2 ladels full)
  • While the pasta is cooking, heat the olive oil, four turns of the pan, in a large skillet over medium heat. Add the drained anchovies and garlic, sautee until anchovies “melt,” add the chili pepper and kale, sautee until the kale wilts.  Add drained pasta, 1 cup pasta water, and beans to pan, toss.  Salt and pepper to taste.

Modified from Rachel Ray.