Phone: 303.945.2490 Fax: 866.592.6911 Email: [email protected]
621 Kalamath St. Ste 175, Denver, CO 80204
JOIN US FOR A 2024 HEALING ADVENTURE!
Nothing says #happyhealthyholidays like a little bit of festive food! Try two of our favorite #OutCookingIt recipes that are sure to brighten up your holiday platter. Better yet, order a copy of Out Cooking It for friends and loved ones to share the gift of nourishing, tasty meals that will bring the family together in the kitchen.
Mama Kale’s Kale Yeah Smoothie
This is a great starter green smoothie to convert even the most hesitant “greenaphobe”. Adjust the ratio of fruit and greens to gradually acclimate your taste buds. Warning: your body will thank you and you may even start craving one every day!
Feeling extra festive? Turn up the tunes and boogie while you blend: Kale yeah!
Ingredients
1 1/2 cups Coconut Water (can also use coconut milk or plain water)
1 cup Fresh Pineapple Chunks (frozen)
1/2 Banana (cut into chunks and frozen)
2 fistfuls Kale Leaves (pulled from stems)
2 tbsp Hemp seeds (optional)
1 tsp Maca powder (optional)
Directions
Place ingredients in blender in order listed and blend until completely smooth.
*Best served immediately. You may adjust the liquid to your preferred consistency.
Sweet Potato-Beet Hash with Fried Eggs and Kale
This recipe has been a great way to introduce beets and kale to some who have never tried. The sweetness of the potatoes and the savory eggs makes this breakfast one of our camp favorites.
Start your morning with a healthy dose of veggies and good vibes. Just beet it!
Ingredients:
3 whole Sweet Potatoes (medium-size)
2 whole Beets (medium-size)
1 whole Onion (medium-size)
1 bunch Kale (Lacinato)
Coconut oil (variable amounts)
Sea salt (to taste)
Pepper (to taste)
4 large Eggs
Directions:
1. Preheat oven to 400 degrees.
2. Scrub potatoes and cut into 1″ chunks.
3. Toss potatoes in just enough oil to coat, sprinkle with sea salt and cinnamon and place in oven and roast for 20 minutes, or until slightly tender.
4. Scrub, cut and roast beets in a separate pan using the same method as potatoes omitting cinnamon and roasting for 30 minutes, or until slightly tender.
5. Place 2 tablespoons coconut oil in a heavy cast iron skillet and heat over low. Chop onion and add it to the hot oil. Then cook it until soft.
6. Add potatoes and beets to skillet with additional tablespoon coconut oil and increase temperature to medium high. Cook for 5 minutes, until browning, and then flip.
7. Repeat for roughly 10 minutes, until all sides of potatoes and beets have been browned.
8. Remove kale stems, chop kale and cook until well softened. Season with sea salt and fresh cracked pepper to taste.
10. Take a separate skillet and put in enough coconut oil to coat the pan. Heat to medium heat, then crack the eggs open and fry until cooked to your liking.
11. Place eggs on top of hash. Serve and enjoy!
I was so excited to find these recipes, I went kayaking in Glacier Park in Montana this past July, and was a little timid when it came to trying these foods that were provided. I can tell you I never felt better. Thank you so much to opening me up to trying new things. Loved the sweet potato and beet hash.