Mediterranean white bean and kale soup

This soup is low in saturated fat and cholesterol.  It is a great source of dietary fiber, protein, vitamins and minerals (thiamin, riboflavin, folate, iron, magnesium, phosphorus, vitamin A, vitamin C, vitamin K, vitamin B6, calcium, potassium, copper and manganese).  The base of the soup is a vegetable broth, so this is vegan and gluten free as well. You can make the broth the night before leaving the vegetables and then reheating the next day and removing the vegetables. Soaking the vegetables overnight will deepen the broth flavor.  Start soaking the beans overnight until you need them in the afternoon the next day. Continue reading Mediterranean white bean and kale soup

Make ahead, kale and quinoa Salad

I would categorize kale as a super food.  Kale and members of the Brassica family, are  rich in many minerals and vitamins. It has  anti-viral nutrients, rich with  anti-oxidants such as  polyphenolic flavonoid, vitamins A,B-6, C, K, and minerals.  Scientists have found that these foods  can help support and lower the risk of stroke, coronary heart disease, inflammation and oxidative stress. Continue reading Make ahead, kale and quinoa Salad