Friday, March 31, 2017

Food For Thought: Upping Iron and Protein With An Easy Kale Recipe

As you all know, I am constantly on the search for recipes that use the super ingredients that boost liver and kidney functioning. Kale is one of these ingredients, and has become one of my favorites to work with.

Today, I am sharing an easy-to-prepare and flavorful recipe for Kale Pasta salad. I tried a version of this from the deli at our local grocery store and LOVED it. The bonus is that it is very low in calories and fat, if you are watching out for those things.

Note that you can replace any of the above ingredients with vegan options. For example, I use a vegan mayo instead of the real stuff. Plus, if you would rather have a more authentic Caesar-like taste, you are welcome to either create one or use a bottled dressing. Since I am allergic to seafood and shellfish, the anchovies in regular dressing make this a better option in our household.

Enjoy this one and happy liver/kidney health!


1 lb of your favorite pasta (I like the tiny shells)
6 tbsp of mayo
1/3 cup of Parmesan cheese
juice/rinds from a lemon or 3 tbsps of bottled juice
1 tbsp of Dijon mustard
1 tbsp of EVOO
a crushed garlic clove
salt and pepper to taste
a bunch of Kale, stems removed with leaves chopped
8 or so sliced radishes

~ Cook pasta according to package directions.
~ Combine the rest of the ingredients in a bowl, adding the Kale last, then toss until greens are coated.
~ Add cooled pasta and radishes to Kale mixture, then toss again.
~ Serve and enjoy!

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