Kale seems to be in everything I make!! Because of their chlorophyll content, green vegetables are an excellent way to help alkalize the body which reduces inflammation & helps maintain bone health. Chlorophyll also cleanses & oxygenates the blood, making it a true performance enhancer. More available oxygen in the blood translates into better endurance & an overall reduction in fatigue. Dark greens are also an excellent source of iron & calcium. I’ve recently discovered in the packaged greens section at Wholefoods, baby kale, making it much easier to prepare.
Also, wild rice is much more nutritious than traditional grains by being high in B vitamins & the amino acid lysine. It’s actually an aquatic grass seed rather than a true rice.

This is a grounding, nutrient dense meal. I was inspired by a recipe in, ‘Whole Foods To Thrive’ by Brendan Brazier for this dish.

Ingredients:

1/2 medium kambocha squash
3 Tbsp soft coconut oil
1 C mixed wild & brown rice
2.5 C water
1/2 Tbsp chopped sage, packed
1 Tbsp minced shallots
1/2 tsp sea salt
kale

Directions:

-rinse rice, dry roast a few minutes to bring out the flavor. Add water, bring to a boil then reduce heat & simmer until water absorbed. ( about 40 min.)
-while rice is cooking, preheat oven to 450 F.
-slice squash into 1-inch chunks and place in baking dish tossed with melted coconut oil. Bake until soft, about 20 min. Keep warm until rice has finished cooking.
-Meanwhile, in a food processor, blend the 3 Tbsp of coconut oil, sage, shallots & salt until smooth.

To serve:

When rice & squash are finished cooking, heat sage butter in skillet & add as much kale as you like! Fold in rice & squash….Enjoy 🙂