This recipe is and anti-oxidant, anti-inflammatory recipe that is hard to beat.

I really don’t know if you can eat any healthier than this.

Organic kale and sweet potatoes, garlic and coconut oil with crushed red pepper flakes.

This meal is fairly inexpensive, really.

Especially when you consider how much nutrition you get for the money and how filling this is.

Start with about 2 tablespoons of coconut oil and 3-4 cloves of garlic. ( I always use a lot of garlic! )

Saute in a pan and add 3-4 large sweet potatoes, washed, with skin on and diced into 1 inch cubes.

Cook these ingredients together until the sweet potatoes get soft.

The fat in the coconut oil helps your body to process the vitamin A in the sweet potatoes, which, by the way, has been found to be beneficial in protecting the body against skin cancer as seen on the Dr. Oz Show.

Mine became mushy but I didn’t care. This is soooooo good!

Massage the kale….yes. Massage it, wash it and chop it up and add to the pan and cook unit soft.

Add crushed red pepper flakes and salt to taste.

You will crave this dish. I promise.

You will feel satisfied but not heavy and you will have done yourself a favor.

I also added some turmeric, ginger and cumin.

These are my favorite spices and they are great for your health.

I have been going on about coconut oil lately so please don’t get bored with me.

Coconut oil is so incredibly beneficial to you health and especially to brain health and is showing promise mitigating the devastating effects of Alzheimer’s disease.

It tastes great, it’s good for you.

Use it every chance that you get.

Enjoy and share!

This kale soup is so simple, so delicious, so nutritious and so inexpensive that it would be just wrong not to share it!

This recipe comes from the Aunt of this guy; my “Cooking Buddy”.

The family comes from Albania and learning about a new cuisine has broadened my own cooking repetoire, especially when it comes to vegetables.

I have gained a new perspective on preparing and serving food and learned how to create complete meals from very simple ingredients.

The ingredients for this soup are: Kale, potato, onion, garlic and celery, olive oil and yogurt . With salt and pepper to taste.

We garnished with sheep milk feta cheese and fresh green onion.

A hearty wheat bread truly rounds out this meal.

I will make this a part of my regular rotation of dishes around here, to be sure.

And I would like to experiment with vegetable stock, which we didn’t use.

I had my doubts about the lack of broth but I was pleasantly surprised by how flavorful the soup was without the added boullion.

And considering that most boullions contain MSG, sugar, sodium and other unnatural and unneccesary processed ingredients, it is nice to know that I don’t need to have homemade stock handy or run out to pick up something at the store when I want to make this soup.

The other thing that I like about this soup is that the olive oil and yogurt are added at the end of cooking.

From a nutrition perspective this helps to maintain the health benefits and maximum flavor of the yogurt and the olive oil.

Method

The process begins by boiling 1 large yellow onion and about 5-6 cloves of garlic.

We’re garlic lovers around here so I tend to use twice what I recommend at times!

I had 2 large baking potatoes which I chopped and added to the boil.

I then cleaned and chopped 2 large heads of kale and added them to the boil. Curly Kale worked well but I would have preferred Lacinto Kale.

I then chopped 4-5 large celery stalks and added these to the boil, as well.

I cooked this mixture until everything became soft and wilted.

Now, I was supposed to drain the water and pour the veggies into the food processor but I didn’t know that, so I just pureed everything together.

The cooking water was included and amounted to about 2-3 cups.

I put the pureed mixture into a large pot and continued to cook at medium heat for about 15 minutes.

We then added about 1 cup of olive oil and about 1 to 2 cups of yogurt.

We served this with some crumbled sheep milk feta and freshly cut green onion.

Salt and pepper to taste.

I eat steamed veggies everyday, usually kale, broccoli, spinach and whatever else may be fresh that day.

Keeping it interesting is sometimes a challange.

The last thing that I want to do is add more empty calories.

I have been in the habit of keeping homemade pesto in my fridge and freezer.

I make mine with basil. olive oil, garlic and pine nuts. Real simple; real fast and real food.

I plop about 1 tablespoon on steamed veggies and it is a meal.

Another tip that I like to share is that I always slice garlic into the vegetables while they are steaming. It adds rich flavor.

This meal is filling and will keep me going all day!

This arugula is my new favorite! Just greens with some fresh squeezed lemon and 1 tablespoon of olive oil.

So delicious, full of healthy fats, high in fiber and low in calories.

I started my day with a brisk early morning walk in sunny, crisp air.

What a great way to begin, reflect and feel renewed.

Only a clean, beautiful elixir would do after so much spiritual rejuvination…

This may not be the prettiest thing that I’ve ever made but it may the healthiest!

There are times in your life when you just need to nurture yourself; feed your soul and treat yourself like your own best friend.

This is one of those times for me.

It is not about eliminating anything. It’s about adding; adding love to everything.

1 Bunch Kale

1 Ripe Banana

2 cups Mixed Berries

2 Cups Water

These are the ingredients to a wholesome nourishing cocktail to fuel your day!

This was REALLY good! The first sip was a little harsh, but it got better and better till the very end.

OK. I had kale for lunch. The usual. But I also wanted mango.

But I wanted to do something different.

I also had an avocado and some fresh cilantro; I used the juice of one lime and a little salt.

This salad was amazing and I would make it to serve with a summer dinner.

The mango was very cooling with the kale which, of course, was really spicy because… I just can’t help myself!

This salald would be great with a grilled fish or rice and beans.

The combination of sweet and savory is filling and delicious!