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Kale, Cucumber, Lemon & Fresh Juice Recipe
A Great Anti-Inflammatory Green Drink & My Absolute Favorite:
Kale, Cucumber, Lemon & Ginger Recipe:
6-8 clean Kale leaves (any variety)
1 to 2 organic English Cucumbers
1 Lemon
1 bunch of Parsley
1 inch of Ginger Root
1 cup of Water for blender only
If you do not have a juicer that separates the pulp from the juice, then peel all fruit and remove seeds from lemon. When using a juicer, start with Kale, followed by the remainder of ingredients, strain using a drink strainer & drink. Or combine all ingredients in the blender, in which case you’ll want to make sure that you’ve pealed your cucumbers, ginger and lemon, also removing seeds. (Note: high powered blenders work best for liquefying ingredients) Once blended if your mixture is too thick, simply add water. You can drink both the pulp and the juice or strain, drink and enjoy.
Purchasing tip: purchase local and organic whenever possible, especially when eating for the purpose of healing or controlling inflammation.
Juice, drink & enjoy!!
Be sure to check “The Positive Pear” article on the healing benefits of juicing entitled “Can Juicing Cure Disease”
Need a blender or juicer? Check out “The Positive Pear’s recommendations”
Other Positive Pear Recipes: Nutritional, Gluten-Free, Diary-Free, Low-Starch & Inflammation Friendly Recipes
Raw Kale Salad with Lemon & Anchovy Vinaigrette
I absolutely love Kale in all of its glorious varieties and prepared in many different ways. I often eat kale as a side or an as entire meal, because of its antioxidant, anti-inflammatory, cholesterol-lowering and cancer fighting benefits. This is a fun, tasty recipe for anyone looking to add more vitamin K to their diets. This dish is perfect for a low-starch/balanced protein diet, and to make more vegan friendly simply omit the anchovies & eggs. If your not growing your own Dinosaur Kale, be sure to pick up a few bunches from your local Farmer’s Market, Whole Foods or the Organic Produce section of your local grocery store.
Beautiful Kale of Many Names: Dinosaur, Tuscan & Lacinato:
Ingredients:
- 14 ounces organic Dinosaur Kale, devein & remove large stem, thinly slice crosswise (makes approx 8 cups)
- 6 Anchovy fillets packed in olive oil, drained (Trader Joe’s/approx 174 mg of sodium)
- 1/4 cup freshly squeezed organic Lemon Juice
- 1 garlic clove
- 1 teaspoon 365 Organic Dijon Mustard (Whole Foods) or Spicy Brown Mustard (Trader Joe’s)
- 3/4 cup Extra-Virgin Cold Pressed Olive Oil
- Freshly ground Black Pepper
- 1 hard-boiled Egg, peeled
Prepare:
Vinaigrette: Combine the organic lemon juice, anchovies, garlic & mustard in a blender; purée until smooth. Keep the blender running while you very slowly pour in the oil. Season with freshly cracked pepper to taste. Cover and chill. Can be made 2 days ahead & kept refrigerated.
Using a microplane zester/grater and a small bowl, grate your hard-boiled egg. I personally choose to use only the egg white, but if you prefer not to waste your egg, continue to grate the yolk as well. Grating can be done up to 6 hours ahead, simply cover, chill & store separately from other ingredients.
Toss kale and creamy dressing in a large bowl to coat. Add additional freshly cracked pepper if needed. Top with grated eggs and voilà! Enjoy as a meal or serve as a side dish, compliments of “The Positive Pear” (to modify for vegan friendly avoid the egg & anchovy)
Other Positive Pear Kale Recipes: “Kale”
