Chorizo and Kale with Chickpeas

This dish comes together in under 20 minutes and is TO DIE FOR.


What You'll Need:

1 c filtered water

2 Tbsp tomato paste 


1 bunch kale, rinsed and torn from stem (or 1 bag kale)

1 package soy chorizo (Trader Joes carries an awesome one!)

1 can chickpeas, drained and rinsed 


2-ish c brown rice or quinoa pasta


OPTIONAL:  Shredded Parmesan reggiano or other hard cheese for serving.  

Bring water to a boil for the pasta and follow package instructions. 

Meanwhile, heat water and tomato paste in a large saute pan.  Stir paste until completely dissolved.

Add kale, chorizo and chickpeas.  Cover and allow to simmer for 8-10 minutes, or until kale has reached desired cooked-ness! 

Top each serving of pasta (1/2- 3/4 c) with goodness, and include shredded cheese if desired.  

Serves 4! 

Kale & Sweet Potato Salad

This salad inspired by a meal delivery service.  We've lightened it up a bit! 

Never had a kale salad?  This one for the win!  They key to making raw, rough kale greens to die for:  Tear leaves from center stem into small chunks, massaging (yes, like rolling in your fingertips) as you drop them into your salad bowl.  Discard the center stem.  You're in business! 


What You'll Need:

1 bunch dinosaur or lacinato kale, torn from stems

2 sweet potatoes, baked

1 cup shredded cabbage


1 can (15oz) chickpeas, rinsed and drained 

1/4 tsp black pepper

1/4 tsp paprika 

1/4 tsp cayenne pepper

1/2 tsp brown sugar 

1/2 tsp olive oil 


juice of 1 lemon

1 Tbsp tahini (sesame seed paste)

1/2 Tbsp white miso paste

2-4 Tbsp warm water 


2 tsp sesame seeds

Bake sweet potatoes @375 for about 30 minutes, or until a fork slides out easily.  {PRO tip; this can be done up to 3 day ahead of time to save on prep time!)

Meanwhile, prepare kale, using tear & massage technique, in a large salad bowl.  Toss with cabbage.

Drain & rinse chickpeas.  In a medium bowl, toss with spice blend and olive oil.  Once coated, toss with salad.

Prepare dressing by combining lemon juice, tahini, miso and water in a small blender or food processor.  Add water to desired consistency. 

Cube baked sweet potatoes, add to big 'ol salad bowl. 

Before serving, toss salad with prepared dressing, top with sesame seeds.


Serves 2 as a main, 4 as a side.  


Kitchari is a traditional Ayurvedic cleansing and healing dish.  #fuelyoself

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1⁄2 cup mung beans
1⁄2 cup short grain brown rice
4 cups water
1 tsp cumin seeds
1 tsp mustard seed
3 Tbsp coconut or olive oil
1 Tbsp grated ginger
1 tsp turmeric
1⁄4 tsp sea salt
1 piece of kombu seaweed (optional)
Veggies – carrots, kale, asparagus, mushrooms…whatever your heart desires,
Cilantro, fresh for garnish, chopped

Soak mung beans for 3 hours, or overnight.

Wash rice. Place olive oil/ coconut oil into a saucepan and add mustard seeds and cumin. Cook until they release their aroma. Add turmeric, mung beans and rice. Add water, ginger, and kombu. Cook 50-60 minutes. Add veggies and cook until tender. Remove kombu. Garnish with cilantro.

In a pinch?
Soak mung beans for 3 hours, or overnight. Wash rice. Place olive oil/ coconut oil into a slowcooker and add mustard seeds and cumin. Add turmeric, mung beans and rice. Add water, ginger, and kombu. Add veggies and cook on low for 6-8 hours. Remove kombu. Garnish with cilantro.