Chia Salad With Kale And Sugar Snap Peas

Winter brings greens,  sweet peas and root veggies. This recipe combines them creatively with chia seeds into a satisfying salad that could be a meal on its own.

  • 1 head of lettuce
  • 2-4 leafs of kale
  • 2 sweet potatoes
  • 1 cup sugar snap peas
  • 1 apple
  • 1 tomato
  • 1/4 cup pumpkin seeds
  • 1 avocado
  • 2 Tbsp. chia seeds
  • 2 oranges
  • 2 tsp. mustard
  • Salt and pepper
  1. Preheat oven to 375°F.
  2. Chop sweet potatoes into cubes.
  3. Place cubes on parchment-paper-lined or lightly-oiled baking sheet.
  4. Bake for 35 minutes.
  5. While sweet potatoes are baking, chop lettuce, kale (finely), tomato, peas and avocado.
  6. Place in a large bowl.
  7. Add pumpkin seeds to bowl.
  8. Next make dressing by juicing oranges in a small bowl, add chia seeds and mustard and stir well.
  9. Once sweet potatoes are finished cooking, add them to the bowl.
  10. Add salad dressing and top with salt and pepper if desired.
  11. Serve immediately.

Recipe & Photo by Sarah O’Toole of Cooking With CSA

Crunchy Kale Chips

Recipe & Photo by Sarah O'Toole of Cooking With CSA

Crunchy Kale Chips

Prep Time: 15 Mins Cooking Time: 45 Mins Total Time: 1 Hour


  • 1 bunch kale
  • 1/2 cup dried coconut
  • 1/4 cup sesame seeds
  • 2 Tbsp. tamari (reduced sodium)
  • 1/4- 1/2 cup water
  • 2 Tbsp. coconut sugar (any sugar will work)
  • 1/2 Tbsp. chia seeds
  • 1/2 tsp. ginger powder
  • 1 Tbsp. lemon juice
  • 1/2 Tbsp. apple cider vinegar


  1. Pre-heat oven to 300°F.
  2. Remove stems from kale; try to get the biggest pieces of kale as possible.
  3. In a high speed blender or food processor place all ingredients, leaving out the kale, and starting with just 1/4 cup of water to start. Process until smooth (desired consistency is that of a creamy dip).
  4. Once desired consistency is reached, place sauce in a large bowl. Add kale leafs to large bowl and mix with hands.
  5. Line baking sheets (you will need 2) with parchment paper. Lay kale covered in sauce on parchment paper. Bake for 45 minutes. Keep an eye on them during the last few minutes.
  6. Alternative: Dehydrate the kale chips in a dehydrator at 115°F for 14 hours.

Green Grapefruit Juice

Hot days often mean I don’t feel hungry, but I know that I need nutrition and hydration. I make this healthy juice and sip it during the afternoon. Substituting blood orange for grapefruit makes a sweeter version.


1 grapefruit (sweeter alternate: 1 blood orange)
2 cucumbers
3 carrots
4 leafs of kale


Process all ingredients into juicer and serve immediately or refrigerate. Keeps for 24 hours.

Makes 1 serving
Takes 5 minutes

Green Grapefruit Smoothie

Summer berries and greens blend into a refreshing juice. Add protein powder if you want a meal replacement.


  • 4 leafs of kale or chard
  • 1 grapefruit, juiced
  • 1⁄4- 1⁄2 cup water (depending on how juicy your grapefruit is)
  • 1 1⁄2 cups frozen strawberries
  • 1 banana
  • 2 dates


  1. Blend all ingredients in a high speed blender and serve.

Blackberry Kale Smoothie

Recipe & Photo by Sarah O’Toole of Cooking with CSA

  • 2-4 leafs of kale
  • 1 banana
  • 1-2 dates
  • 1 cup blackberries
  • 1 orange, peeled
  • 1 inch piece of orange peel
  • 3/4 cup water
  • 3-4 ice cubes



  • 1 Tbsp. ground flax seeds
  • 1-2 scoops protein powder


  1. Add all ingredients to any blender.
  2. Blend on high until smooth.

Creamy Kale Dip

Kale inspires love or hate, and very little in between. This recipe is great for both sides of the kale divide and for kids. Combined with raw carrots and snap peas, this is a healthy, delicious snack. If you are a raw kale eater, skip the step where you cook it.

This recipe is from Photo courtesy Johnny Miller.


  • 1 bunch of kale
  • green garlic
  • 1 tsp olive oil
  • 1 cup cheese
  • 1 tbsp lemon juice
  • pinch red pepper flakes


Wash 1 bunch of kale and remove the tough stems.  Chop roughly.

Mince green garlic to make 1 T.  Saute the garlic in 1 T. olive oil until tender, then add the kale and raise the heat.  Cook for 3-4 minutes, add salt to taste.

Transfer the kale to a food processor and add 1 C. cottage cheese (for a little tangier flavor, use 1/2 C. each cottage cheese and goat chevre.) plus 1 T. lemon juice and a pinch of red pepper flakes.  Puree until smooth.

Serve with sliced carrots and summer squash, and trimmed snap peas.

Steamed Kale and Carrots with Miso Sauce

Steamed Kale and Carrots with Miso Sauce appeared first on Filed Under: Gluten-free, Low-Carb, Low-Fat, Paleo, Side, Spring Tagged With: , , , ,

Strawberry Kale Warm Salad


Strawberries are coming into season in the south and coastal areas, and all of the rain mixed with sunshine means they are glorious. Plus, kale and other dark leafy, greens are still looking vibrant.

Strawberry Kale Warm Salad

1 pint ripe strawberries
2 bunches kale
1 bunch spinach, arugula or other in-season dark, leafy green
1/4 cup toasted, chopped nuts
2 tbsp each olive oil and balsamic vinegar
Garnishes – fresh goat cheese, sprouted quinoa, or chopped mint
Wash and halve the berries, soak them in balsamic vinegar while prepping everything else
Wash, course-chop and steam or quick sautee the kale and dark, leafy greens until wilted
Combine olive oil with berries and vinegar
Toss greens and nuts
Salt to taste, garnish and enjoy!