Creamy Garlic Kale with Quinoa Pilaf...

So this one also was gone before I could take any pictures (I served it in a vegan class last night), but I promise I'll make it again soon for the "sight factor".  The sauce for this kale is just delicious, and you can use it on raw kale or steamed kale equally well.  This kale recipe (minus the quinoa) is an adaptation of an adaptation of a recipe (yes you read that right) from The Nutritarian Handbook by Joel Furhman, M.D. Page 117, who is an incredible educator, doctor, and inspired cook.  All of his books are incredibly well written and life changing, so I urge you to go out today and read them. 


You need to soak a cup of cashews overnight in the fridge, so they're submerged in water.  When you're ready to use them the next day, drain and rinse well, and you're ready to go.  Also, when you're ready to make this recipe, make the quinoa first since it takes longer to cook, and then the kale. 

For the quinoa pilaf: 

1 yellow onion, diced

1/2 to 1 teaspoon extra virgin olive oil 

a dash of celtic sea salt

1/2 cup tan quinoa (rinsed really well, drained)

2 cups water

Heat a medium pot for a few minutes, then add the oil to heat.  Add the onions, dash of salt, and cover over low-medium heat.  In a few minutes, the onions will release some water.  If you decide not to cover, you can always add a bit of water so the onions half sautee in olive oil/water, and it's not exactly frying. Add the quinoa to the translucent onions, and add the water.  Let it return to a boil, then turn the heat down to a simmer. Cover with a bit of a slant so that steam escapes, and stir every 4 minutes or so, to prevent sticking.  It should be done in roughly 20 minutes or so.  

For the kale with cream sauce:  you'll need 2 bunches of kale (purple or green), de-stemmed and torn into bite sized pieces.

Cream Sauce ingredients:

1 cup soaked cashews (soak overnight in water, in fridge, 

drain in the morning and you're good to go)

1 cup unsweetened almond milk

2 cloves of garlic

1 tablespoon onion flakes

Lightly steam kale for about 5 minutes, just until bright green but having a bit of a bite.


In a Vitamix, or a powerful blender, combine the sauce ingredients and blend until smooth.  Add some of the sauce (this recipe makes a lot, so add as much as you like) to the greens, and just mix to coat and warm a bit.  Do not cook this any longer, since you want a bite to the kale.  Serve with the quinoa on the side, and gobble it up!  Yum!