Kale

Instructions

Method

-      Clean and wash all the vegetables and chop to smaller bite size pieces

-      Place the ingredients into the blender and liquefy and serve immediately for ultimate nutritional benefits

Ingredients
  • ½ bunch kale, stems taken off
  • 1 pineapple, skin taken off and chopped into bite size pieces
  • 3 green apples, peeled and cored
  • 1 cucumber, peeled and seeded
  • 1 carrot, peeled and chopped
  • 2 cups coconut water
  • Ice cubes
The Back Story

Method

-Mix together red beans and 1 tablespoon of olive oil

-Fold in sunflower seeds, bell pepper, kale, onion, Crystal liquid smoke, cumin, quinoa and Crystal hot sauce

-Season mixture with salt and pepper

-Form bean mixture into a patty using a ring mold

-Sear bean patties in olive oil for 2 minutes on each side

-Build burger with spread, mustard, lettuce, cucumber, and tomato

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method for watermelon salad

-        Cube watermelon into 1” pieces and set aside

-        In a mixing bowl, combine kale, sunflower seeds, and balsamic vinaigrette

-        Toss the salad together and top with watermelon cubes

Ingredients
  • 1 medium sweet-seedless watermelon
  • 2 bunches chopped kale
  • ¼ cup sunflower seeds
  • ¼ cup light ready-made balsamic vinaigrette
The Back Story

Method for cornbread

-        Preheat the oven to 375°

-        Take the corn with husk and place directly on the flame

-        Slowly toast corn for about 10 minutes or until charred

-        Let the corn cool, remove husk, and slice off kernels

-        In a bowl, whisk all dry ingredients together

-        Slowly mix in the eggs, olive oil, and low-fat buttermilk and mix thoroughly

-        Add 1 tablespoon of cilantro and ¾ of the charred corn to the mix

-        Ladle the batter into a non-stick muffin pan filling ¾ of each cup

-        Add the remaining cilantro and corn to the top of each cup

-        Bake in the oven at 375° for 12-14 minutes

Method for watermelon salad

-        Cube watermelon into 1” pieces and set aside

-        In a mixing bowl, combine kale, sunflower seeds, and balsamic vinaigrette

-        Toss the salad together and top with watermelon cubes

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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