My Recpes



Vegal Kale Bowl

  • From "A Bowl of Gratitude" (
  • Dressing:
    • 4 T. orange juice (freshly squeezed if you can get it!)
      1/4 t. salt
      1 T. olive oil
      1 T. tamari (wheat-free soy sauce)
      1 T. rice vinegar
      1/2 t. toasted sesame oil
    • Stir salt and orage juice, then mix in olive oil, then soy sauce, venegar, and sesame oil
  • Rice mix:
    • 1 T. olive oil
      1/2 onion, chopped
      1 dried serrano chile, finely chopped
      Pinch of salt
      4 small garlic cloves, pressed or minced
      2-3 tightly packed cups of greens (I used half collards and half purple kale)
      2-3 cups cooked black Chinese “forbidden” rice (or other nutty rice – brown or red Bhutanese)
      2 large or 3 small scallions, coarsely chopped
      3 eggs (or 1 ripe avocado for a vegan version)
    • Cut greens in short strips. Heat olive oil and brown onion, salt, and chili. Cook garlic and greens just until wilting. Mix in rice and scalions
  • Stir in dressing to mix
  • Can add poached egg or avocado. Top with sesame seeds.