Tag Archives: kale

#BetterGoodThings: Mac and Cheese Makeover (Complete with Cauliflower, Squash & Kale)

21 Mar #BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

This month for Better Good Things, Evin and I decided to better up (that’s a phrase now… I’m totally making it a thing) mac and cheese.  Apparently her kids are addicted to the orange stuff from the box, and even though baby Bird can’t eat much of the boxed stuff (Because soy.  And because NO.) besides a few types of Annie’s, she was introduced to a version she could eat while she was staying with grandparents and was apparently on a major mac and cheese jag during her trip.  So much so that when she came home she asked for it at every meal.  Every single one.

Now, I shouldn’t pretend that N has never had boxed mac because she most definitely has indulged.  On oh-so-overwhelming toddler days I have on occasion broken out the Annie’s mac and tried to make myself feel better by lacing it with non-gmo corn, peas, and diced carrots.  She is partial to the one with the oozy, Velveeta-esque cheese that really freaks me out.  I get it… the texture is smooth and creamy… but cheese that oozes out of a pouch?  That shouldn’t happen.

But did I mention that I totally understand her love for the oozy cheese?  After all, I secretly binge eat queso in the closet.  Not often…. but sometimes.

I had almost decided that soy free pseudo-cheese could be our private, dirty little mother-daughter secret until my mom told me she had heard rumblings that you could make your own “processed cheese product” that was actually made with real ingredients.  After much poking around and experimenting, I settled on a recipe I’m quite pleased with based on the one developed by Cristina at An Organic Wife.  She is an awesome, real-food guru so I urge you to check out her purist version at the link.

I’ve used this “real-veeta,” as I’ve come to call it, in a less cheesy mac and cheese packed with veggies that doesn’t lose any of it’s cheese depth or flavor.  It also bares that beloved day-glow orangyness… NATURALLY.

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

So much orange food…

You may look at the turmeric and nutritional yeast and think “Hmmm… those a weird for mac.  My kids won’t eat it.  I’m skipping those!”  Be forewarned, that will dramatically change the color, depth, and flavor- and your kiddos will call your bluff.

The kale and turkey bacon on top are the icing on the cake and add a satisfying crunch and bite.

Trust me on the orangey goodness.  The flavor, texture, and color are there.  Your kiddo wont be the wiser of the fast one you just pulled!

#BetterGoodThings- Homemade Real-veeta (Velveeta) made with whole food ingredients

It’s a beautiful nightmare, y’all! Whole food block-o-cheese…

Homemade Real-veeta

(following An Organic Wife‘s proportions)

  • 1 cup sharp cheddar cheese, shredded
  • 2/3 cup monterrey jack cheese, shredded
  • 1/3 cup gruyere cheese, shredded
  • 1 package gelatin (2 tsp)
  • 2 tbs water
  • 1 1/2 tbs nutritional yeast
  • 2/3 cup organic whole milk

Directions: In a small bowl, sprinkle gelatin over water and allow it to bloom for five minutes.

Add shredded cheese to a powerful blender or food processor (I used my Vitamix) and sprinkle in nutritional yeast. Line a mini loaf pan with parchment or plastic wrap.

In a small saucepan, bring milk to a boil, whisking constantly to prevent scorching.  Remove milk from heat once it reaches a boil and whisk in gelatin mixture until smooth.  Pour immediately into blender and process until smooth.  Pour cheese mixture into mini loaf pan.

Refrigerate for at least three hours.

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

Made-Over Mac and Cheese

  • 1 block of homemade real-veeta, cubed
  • 1/2 a head of orange cauliflower, cut into florets
  • 1 5 oz bag of frozen, cubed butternut squash (defrosted)
  • 1/3 cup whole milk
  • 2/3 cup monterrey jack/cheddar cheese mix, shredded
  • 1 tsp turmeric
  • 3 tbs nutritional yeast
  • 1/2 a bunch of curly leaf kale
  • 1 tbs butter
  • 1tbs olive oil
  • salt
  • 1/2 a bunch of kale
  • turkey bacon, cooked and diced
  • 2 cups pasta

Directions: Preheat oven to 350 degrees F.

Prepare the kale to bake. Rinse and dry very well. Cut leaves from stem and tear into small pieces.  Toss kale pieces with with olive oil, 1 tbs nutritional yeast, and a generous pinch of salt and spread into a single layer across a baking sheet.

Reduce oven temperature to 300 degrees F and bake the kale for 15 minutes.  Toss kale, rotate, and return to oven for 12 more minutes.  Check the kale for dehydrated crispness before removing from the oven.  Return from oven for one to two minutes if needed, watching carefully, to ensure they are crisp but not browned.  Gently remove to a bowl to cool completely.

Raise over temperature to 375 degrees F.

In a small pan, saute the butternut squash in the butter to slightly caramelize the surface.

In a steamer basket, steam cauliflower florets for 5-7 minutes until soft but not mushy.  Add both the cauliflower and butternut squash to a blender or food processor.  Add salt to taste (about 1 tsp was good for us), 2 tbs nutritional yeast, and the milk and puree.

Bring a pot of water to boil.

Pour puree into a medium saucepan over medium-low heat and add cubed real-veeta and 1/3 cup shredded cheese stirring to melt.

Add pasta to boiling water and cook to al dente according to the instructions.  Drain pasta and add immediately to the cheese sauce, removing from heat.

Pour pasta and sauce into a 3 quart baking dish and sprinkle with remaining cheese.  Bake for 10-15 minutes or until top is golden and bubbly.

Remove from oven and serve warm, topped with bacon and crispy kale chips.

Hankering for even more mac?  Check out Evin’s take right here.  She gussies her mama version up with Sriracha… oh the goodness!

#BetterGoodThings- Mac and Cheese Makeovers

#BetterGoodThings: Colorful Veggie Bars

20 Feb #BetterGoodThings- Colorful Veggie Bars

This month for Better Good Things (on the Third Thursday… because Evin loves alliteration!) Evin, the mama in charge at Food Good Laundry Bad, and I decided to tackle a recipe that makes its rounds pretty frequently on Pinterest and holds a place near and dear to my heart.  Sometimes it’s called “veggie pizza”… sometimes “veggie bars”… but it always shares some commonalities- ranch dressing, mayo, and icky supermarket crescent rolls.

When I was little, my mom used to make this as one of her go-to potluck appetizer recipes.  It was oh-so yummy and stands as a fabulous nostalgia food for me but- despite the veggie variety on top (my mama used to do stripes of diced carrot, cauliflower, on broccoli)- it’s been a no-no in our house given the traditionally super-processed base ingredients.  Which means this one was destined for a makeover…

At first glance, it probably seems like the first thing to go should be the canister of crescent roll dough- I know that is the first thing Evin axed on her end- and that was my plan as well (because homemade crescent roll dough does sound like a fun baking adventure) until I happened on a serendipitous discovery… my favorite “cheat” brand of ready to bake goods –Immaculate Baking– makes crescent roll dough.  The best part is that a roll of Immaculate crescent roll dough is only $4.95 at Whole Foods making it $0.05 less than the $5 cap for specialty ingredients that Evin and I set for Better Good Things.  The grocery gods are smiling upon me!

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

For the most part, the rolls of crescent roll dough you purchase at the supermarket contain soy (tons and TONS of soy), red 40 (which has suspected links to cancer, ADHD, and allergies/irritants), and tertiary butylhydroquinone- a form of butane used as a preservative with links to tinnitus, asthma, ADHD, nausea, stomach cancers, and interruption to estrogen levels in women.  No biggie, right?  My lovely friends at Immaculate Baking leave out all of those nasties!  And just to be clear, they’re not really my friends… they just make a great product that is a better choice for my family.  Which makes them feel like family!  Full disclosure… this product does contain canola oil which is not my favorite choice, but here and there I excuse it in the name of brief and infrequent convenience.  And because I had a stomach virus last week which morphed into a cold this week and I just can’t imagine having to work through the rise and rest periods for yeast dough at this moment!

But if you’re standing firm on no canola oil (because you probably should), check out Evin’s Real Food Veggie Pizza that totally boycotts dough-in-can…

#BetterGoodThings- Real Food Veggie Pizza

Regardless of your crust choice, jump on board with me for my ranch dressing better choice-  In place of the usual ranch dressing topping (soybean oil, phosphoric acid- lowers bone density, calcium disodium EDTA- can cause kidney damage…) I opted for a kale pesto-esque spread made with cream cheese.  Want to keep it vegan?  Forgo the cheese; up the kale content; and add some olive oil, nuts, nutritional yeast and a pinch of salt!

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

(Note: This images show a half portion of the recipe I below)

Instead of doing my mama’s standard veggie stripes so beloved from my childhood, I tossed the veggies together so that no one has to miss out on any goodness.  The purple cauliflower?  A total essential in our house!  Not only does it look simply gorgeous, but it is also a surefire way to get my little girly girl to down veggies on even the pickiest toddler days!  (Need a go to girly snack? Pink hummus dyed with beet juice served with purple cauliflower for the win!)

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

If you’re like me and have a fridge stuffed with veggie leftovers that constantly need using, having a roll of family friendly crescent roll dough on hand could help you create and easy meal out of those leftovers by customizing the toppings.  Even better- it’s one of those meals that feels like an art project for little hands which can be a huge lifesaver on fridge cleanup day.

Sometimes playing with your food is such a good decision!

#BetterGoodThings- Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

Colorful Veggie Bars

(In the pictures above, I reduced my recipe by half to make a manageable size for just us three… the recipe I’ve included here will make an entire jelly roll pan worth which is perfect for take along snacks for your next playdate or extended family game night… or just a bigger family in general!)

Ingredients:

  • 2 rolls of Immaculate Baking crescent rolls
  • 8 oz organic cream cheese
  • 6 oz parmesan cheese
  • about a half a bunch of kale, ribs removed and torn into small pieces
  • 2 tbs plain kefir
  • 2 large garlic cloves
  • 1 1/2 cup purple cauliflower florets
  • 1 1/2 cup broccoli slaw
  • 1 cup cherry tomatoes
  • 1 yellow bell pepper

Directions:

Preheat oven to 350 degrees F.  Line a jelly roll pan with parchment paper.  Roll the crescent roll dough out to cover the pan and press seams together.  Bake for 12 minutes.  Remove from the oven to cool.

In the bowl of a food processor, pulse the kale and garlic together they form a paste.   Add cream cheese, parmesan, and kefir and pulse to an even, spreadable consistency.  Spread kale mixture on the cooled crescent roll base.

Finely dice the cauliflower, tomatoes, and bell pepper.  Toss with the broccoli slaw and sprinkle evenly across the kale spread, pressing lightly into the spread to keep in place.

Slice with a pizza slicer and serve immediately. Or store in refrigerator in layers separated by parchment.

#BetterGoodThings: Healthy Kale Heart Pops

16 Jan Better Good Things: Healthy Kale Heart Pops from Go Running, Mama! A better Valentine's treat filled with kale, grains, and cherries!

Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

So there is this blogger in the Austin area that I’ve been following for about two years now who writes Food Good, Laundry Bad.  Her name is Evin.  And obviously you know right off the bat that she is pretty solid because, yes, food is really really good and frankly laundry stinks!

Evin and I are opposites.  The kind of opposites that matter for some reason before you have kids and you actually spend time neatly packaging “the sort of person” you are into a neat box as though it somehow makes life easier.  She’s a country gal; I’m about as urban as a Southern hippie can get y’all.  She swears openly in posts; I swear in the closet.  She hates pumpkins; I think pumpkin flavored everything is one of the best parts of fall (Plus, it’s nature’s appetite suppressant… good to know if you’re ever bitten by a Copperhead, prescribed Prednisone to fight your reaction, and are consumed by an unrighteous desire to eat all the things made from carbs.  All of them.  Ever.)  I’ve seen her rail against the perky, the matchy-patchy, the tragically hip, both the over and under informed, and the awkwardly cute (who rightfully need railing against at times because… seriously) and as a former NFL cheerleader turned yogini foodie yupster I’m pretty sure I fall pretty squarely within one of those categories… or many… but I probably deserve some railing against as well in my Moonbeamesque Causehead moments (PCU reference, for the win!)

Basically, as Evin managed to so simply express it via email to me, she is the Duck Dynasty to my Portlandia.

Verrry different programing.

But a funny thing happens when you become a parent.  All of those things that don’t really matter about who you really are start to not really matter when evaluating who someone else is as well.  As a mom, I have plenty in common with Evin.  The most important things.  Compassion.  Love.  Family.

And we both like to prepare and eat really great food.

More than that, we both feel convicted to feed our families the best quality food our budgets allow in the manner that best suits their individual needs.  (So I guess we are both railing against the FDA and Monsanto.)

Evin is dairy free for part of her family and has banished artificial food dyes from her home.  Additionally, as someone who has lost 180 lbs since 2006 (that’s hero worthy stuff right there) she is focused on trying to keep things healthy and unprocessed without having to drive into Austin for unconventional ingredients that are prohibitively costly compared to mass market processed junk that is readily available.  If you don’t know my story, I’m a vegetarian turned carnivore turned raw vegan turned accidental omnivore turned struggling locavore.  Our house is soy, peanut, GMO, and HFC free. We go organic when financially viable, and dye free as much as possible.  We strive to support our local farmers and ranchers.  And we keep things nutrient dense (because I’m feeding a future olympian and a future CEO- you decide which is which).

Together we made a plan to take a kitchen adventure each month to “better up” something our families found to be desirably good things in ways that better meet their nutritional needs without having to spend more than $5 on ingredients we don’t normally stock in our own kitchens. With that, Better Good Things was born.  We’ll be sharing our experiences the Third Thursday of every month which will seriously challenge my inconsistent habit of writing on whim.

This month, with health vacuum of Valentine’s Day celebrations looming ominously in the coming month, we decided to tackle sweetheart treats to provide some better options for our little ones to snack on and share this holiday.  Evin went with this Chocolate Covered Strawberry Smoothie

Chocolate Covered Strawberry Smoothies- Better Good Things

and I created  Healthy Kale Heart Pops.

Pick your poison.

And enjoy!

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Here’s a little more about how I landed on making Healthy Kale Heart Pops…

About six months ago I discovered a cookbook filled with homemade energy bar recipes- Power Hungry by Camila Saulsbury. Camila also has a blog- by the same name- which is super awesome because fabulous food bloggers are really helping me to keep my cookbook purchasing in check by making their creations easily accessible online but when I find a cookbook that is really something special I like to own it to indulge in the cathartic experience of dogearring, thumbing, and page annotating.  And this one is certainly something special! It’s like someone followed my family around to see what we like doing and the sat down to make recipes that would specifically support our frequently snacking, high energy, healthy, on-to-go, gotta run tendencies with no complaints.

Just as any good home cook will do, I adapt even the finest tuned test kitchen recipe to better meet the specific taste of my family (oh the page annotations!) which is what I’ve don’t with the Crispy Kale Bars from Power Hungry that have morphed into my Healthy Kale Heart Pops.

One of the things I love about Power Hungry is that the recipes rely on ingredients that exist natively in my hippielala kitchen.  In sticking with mine and Evin’s pact, I knew I had to work with things I normally have on hand and spend $5 or under on special additions- I needed lollypop sticks ($1.50) and puffed millet  cereal (which I far prefer to puffed rice, $2.49)… $1.09 to spare!

Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Pretty basic stock ingredients for a yupster kitchen.

Now here’s the true true on this one… please don’t try to pass it off as a lollypop.  It just wont work.  These are totally delicious but they taste nothing like high fructose corn syrup laden bulk treats (thank goodness) and if you’re little one is used to that and you try to pass this off as “the same thing” then everyone is in for disappointment.  Healthy choices start with healthy conversations with honest and positive positioning!

Because, for goodness sake, they obviously contain a green veggie!  And that is a good thing.

Preparing the kale is one of the most important parts of getting this right.  You need to start with fresh, dry kale or else your kale chips end up wrinkled, wilted and sad.  I find that rinsing my kale the night before so it can dry thoroughly and then putting it in a vase the night before ensures it is properly hydrated and full- we’re going back to fourth grade biology, y’all… making sure those vacuoles are full so that the cell walls don’t collapse!

Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Kale is just gorgeous. In the background? Yep, those are my veggies that make up my “flower arrangements.”

Prepare the kale by cutting it off of the tough ribs and tear it into small pieces then arrange it on a baking sheet to dehydrate fully.  The baking/dehydrating is the second key kale step- you want it completely crisp but not terribly browned.  Kale chips are high art!  This method makes fool proof seasoned kale chips as well- just modify by adding the seasonings of your choice.

Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

While your amazingly perfect (seasoning free) kale chips are cooling, toast the grains and then mix with the dried sour cherries and millet cereal.  And here comes the fun part…

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

KALE HANDS!  It’s a great activity for the little ones if they aren’t running around in the nude banging cymbals and singing the Little Einsteins theme song.  Dehydrated kale basically crumbles into kale powder which allows you to easy pull out any remaining tough stems. Stir gently to combine.

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

After combining the liquid ingredients on the stove and mixing them with the dry, press them into a prepared baking pan and compact them very firmly.  Pop ’em in the fridge to set so that they hold their shape when you cut them.

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Remove from fridge and lift out of the pan, using the parchment liner, onto a cutting board.  Cutting the shapes with a cookie cutter uses some decent muscle if you’ve compressed the mixture well.  I like to place a small cutting board on top of my cookie cutter so I can really lay my weight on it without cutting hearts into my hands!

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Because the mixture is tightly compacted (as you’ll realize when you tackle the heart shapes), trying to insert  a lollypop stick would just cause it to crumble.  Using metal barbecue skewer gives you a solid starting point.

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

From that point, it’s super simple to add the lollypop sticks and wrap it all up!

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Et voila!  Eat your heart out, y’all!

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Healthy Kale Heart Pops

Ingredients

  • 1 large bunch of curly leaf kale, stems removed and torn into small pieces
  • 1 tbs olive oil + more for pan
  • 1 cup rolled oats
  • 1/3 cup raw pepitas
  • 3 tbs flax seeds
  • 1 cup unsweetened puffed millet cereal
  • 1/3 cup dried sour cherries, coarsely chopped
  • 1/3 cup almond butter (I used Justin’s Maple Almond)
  • 1/4 cup organic sugar
  • 1/4 cup organic brown rice syrup
  • 1/4 tsp fine sea salt
  • generous 1/4 tsp cinnamon
  • 1/4 tsp vanilla bean paste
  • 1/4 tsp almond extract

Directions:

Preheat oven to 350 degrees F.

Prepare the kale to bake. Rinse and dry very well. Cut leaves from stem and tear into small pieces.  Toss kale pieces with with olive oil and spread into a single layer across a baking sheet.

Reduce oven temperature to 300 degrees F and bake the kale for 15 minutes.  Toss kale, rotate, and return to oven for 12 more minutes.  Check the kale for dehydrated crispness before removing from the oven.  Return from oven for one to two minutes if needed, watching carefully, to ensure they are crisp but not browned.  Gently remove to a bowl to cool completely.

Return oven temperature to 350 degrees F.

Line an 8-inch baking pan with parchment paper covering the bottom and sides and treat with olive oil.

Spread the oats, pepitas, and flax seeds on the baking sheet lined with new parchment or foil and toast in the oven for 5 minutes, shaking halfway through, until fragrant.  Transfer to a large bowl and combine with the cereal and cherries.

Using your bare hands, crumble the cooled kale leaves into the bowl, picking to remove any fibrous stems that may have remained.  Gently stir to combine ingredients.

Combine the almond butter, sugar, salt, cinnamon, and vanilla bean paste in a small saucepan and heat over medium low, stirring frequently.  Heat 5-8 minutes until sugar has dissolved and mixture begins to bubble.  Remove from heat and stir in almond extract.

Immediately pour into the oat mixture and mix with a spatula until well coated.

Pour the mixture into the prepared pan.  Press the mixture into the pan to spread into an even layer.  Flatten and firmly compact the mixture.

Refrigerate for at least an hour until firmly set.

Remove from fridge and lift out of the pan, using the parchment liner, onto a cutting board.  Using a 3-inch diameter heart cookie cutter, cut into heart shapes.

Using a metal barbecue skewer, poke a hole in the base of each heart.  Using the skewer hole as a guide, insert lollypop stick.

Makes approximately 15 heart pops.

Kale and Cauliflower Soup with Crispy Kale Chips and Pine Nuts

10 Sep Go Running, Mama!: Kale Cauliflower Soup with Pine Nuts

There are three publications I wait for with bated breath- Martha Stewart Living, Nutrition Action Healthletter, and each and every Williams Sonoma catalogue. And, although the first two are completely amazing, my favorite is probably the Williams Sonoma Catalogue. There’s just something about paging through such a well curated and expertly styled selection of kitchen goods that is euphoria inducing. A hot bath, a quiet house, and a moment to daydream about how chic the agrarian trend of beekeeping could be? Oh Martha, wouldn’t you be proud of this stay-at-home-hot-mess if as I jarred my own honey and wrapped each one in a washcloth I knit with the Purl Soho kit and tied them off with a homemade Lifestyle Crafts letterpress tag. But alas… handicraft hobbies are pricey and Baby Bird’s schooling can’t be paid for in macrame tchotchkes, so those ambitious daydreams will continue to live tantalizingly on the pages of each William Sonoma book of temptation.

A few weeks ago we had a mail day that produced the trifecta- Martha, Nutrition, and WS… Hooray! After Baby Bird’s bedtime, I cozied into bed to scheme about what I can’t wait to make (Plums with Sparkling Wine, Black Pepper, and Tarragon), what steps I need to take to improve my health (looking over the US nutrition report card made me glad the plums topped my “to be cooked” list instead of the beautiful flourless chocolate espresso cake), and what kitchen goodie I’d love to get my hands on (obviously, I could be creating far superior pizzas if I had a pizza peel). As I devoured the pages of the WS catalogue, tucked onto a page with the new VitaMix blenders that are short and squat enough to fit under the cabinet on the countertop (right after I have a special pull out drawer made for my VitaMix during our kitchen remodel no less) was a recipe for Kale and Cauliflower Soup.

I’m a sucker for a nutritious, healthful soup and an absolute kale nut so it was immediately bumped above all the recipes from the September issue of Living on my “must Make” list. I made a few adjustments to suit our tastes at home- I eliminated the celery and doubled the kale along with cutting back on the vegetable stock to create a thicker soup. I also opted to season my kale chips with blood orange pepper- my newest spice obsession.

It was easy, yummy and nourishing. This is one we will definitely be revisiting as we start into Autumn and dream of crisp weather that we will never see here in Austin.

Go Running, Mama!: Kale Cauliflower Soup with Pine Nuts

Kale Cauliflower Soup with Crispy Kale Chips and Pine Nuts

  • 1 large head of cauliflower, cut into florets
  • 2 bunches curly kale, stems removed, leaves chopped, keeping each bunch separate
  • 1 yellow onion, diced
  • 3 garlic cloves, finely minced
  • 4 c vegetable stock
  • 1 c water
  • 1/3 c pine nuts
  • olive oil
  • butcher cut pepper
  • Maldon sea salt
  • blood orange pepper

Directions: Preheat over to 450 degrees F.

Toss cauliflower florets with 2 tbs olive oil and season with salt and pepper. Spread on a baking sheet and roast, stirring occasionally. Roast 20-25 minutes, until edges are golden and crisp.

Reduce oven to 300 degrees F.

Toss one bunch of kale with 1 tbs olive oil and season with salt and blood orange pepper. Arrange in a single layer on baking sheet. Roast, rotating half way through and stirring several times, for about 25-30 minutes until kale is crisp.

Meanwhile, in a stock pot over medium heat, saute the onion in 2 tbs olive oil until tender. Add garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth and increase heat to medium-high to simmer.  Cover, reduce to medium-low and cook 10 minutes.  Stir in the remaining bunch of kale, increase heat to medium and cook uncovered for 10 minutes.

Puree soup in blender or using an immersion blender.  Top bowls of soup with kale chips and pine nuts.  Add kale chips immediately before serving as they will lose crispness once in the soup.