Sweet Stuff: Chocolate Kale Fudge Popcourtesy of Fifty Shades of Kale
Meet your new go-to dessert: these indulgent treats have a guilt-free dose of fiber, which can quell cravings, improve immunity, and even boost libido (leave it to the authors of Fifty Shades to make that connection). Serves 8
• 1 cup granulated sugar
• 1 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground coriander
• 2 cups warm water
• 1 cup torn kale leaves
1. In a large saucepan, combine all ingredients except kale and add the warm water. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes stirring occasionally until the mixture is smooth and thick.
2. Remove from the heat and cool to room temperature. Place kale in a food processor and pulse until finely chopped.
3. Stir the kale into the chocolate mixture and divide it among 8 ice pop molds and insert ice pop sticks.
4. Freeze for at least 4 hours before serving. The pops will keep for up to 3 weeks in an airtight container in the freezer.
Nutrition information per serving (1 pop): 127 calories, 2 g protein, 32 g carbohydrates, 1 g fat (1 g saturated), 0 mg cholesterol, 4 g fiber, 8 mg sodium
Smarter Spread: Kale-onaisecourtesy of Fifty Shades of Kale
Dress up any dip, sandwich, or dressing with this tasty, healthy mayo. Ramsey and Iserloh insist you’ll soon be swapping out butter for this delicious spread on your morning toast—and more. Makes 3 cups
• 2 cups packed chopped kale
• 1/2 teaspoon sea salt
• 2 garlic cloves, chopped
• 1 cup mayonnaise (organic if possible)
• Zest and juice of 1 lemon
1. In a food processor, combine the kale leaves, salt and garlic. Process until finely chopped.
2. Add in the mayonnaise and lemon zest, lemon juice and process until smooth.
Nutrition information per serving (2 tablespoons): 60 calories, 0 g protein, 0 g carbohydrates, 7 g fat (1 g saturated), 3 mg cholesterol, 0 g fiber, 93 mg sodium
Summer Picnic: Kaleslawcourtesy of Fifty Shades of Kale
Coleslaw, healthy? Not when it’s drenched in full-fat mayonnaise. But this lighter version is rich in superfoods like kale, carrots, and colorful bell peppers. Serves 8
• 10-ounce bunch kale, stemmed and roughly chopped (about 10 cups)
• 6 carrots
• 1 red, yellow, or orange bell pepper, cored, seeded, diced or thinly sliced
• 1 1/2 cups kale-onaise (recipe on next slide)
1. Fit a food processor with a shredder attachment. Shred the kale and carrots and transfer both to a large bowl.
2. Add the bell pepper and Kale-onaise (see next slide for recipe) and toss well. Cover and refrigerate at least 1 hour or up to overnight before serving.
Nutrition information per serving (1 cup): 187 calories, 3 g protein, 10 g carbohydrates, 16 g fat (2 g saturated), 8 mg cholesterol, 2 g fiber, 591 mg sodium