ginger-lime kale with squash, chick peas & pomegranate

Apparently I can’t stop cooking and food blogging while on break from classes – the thrill of free time!

So I just discovered a new magazine called Clean Eating, which I might even consider subscribing to if they didn’t have a million and one recipes on their website. “Clean eating” isn’t some trendy fad or diet by the way; it just means consuming whole foods as close to their natural state as possible. I’m sure we could all use a little clean eating right now – I know I could – after a holiday full of more fatty, sugary, alcohol-y indulgences than a good nutrition student should admit to consuming.

This wintery super nutritious recipe caught my eye and it is actually eye-catching with its multitude of colors. If you’ve ever heard the advice that you should eat the colors of the rainbow every day, it’s true. Different colored foods provide a wide range of nutrients that complement each other and contribute to a balanced diet. For example in this meal you’ve got kale, loaded with Vitamin K, C, and A, butternut squash for Vitamin A and beta-carotenes, chick peas filled with protein, zinc, fiber, and folate, and pomegranate seeds, a superfood of vitamins and polyphenols. Between the pomegranate seeds and the lime and ginger, it was not only a rainbow of color but a taste and texture explosion! And without further ado, the recipe:

Ginger-lime kale

Preheat the oven to 400 F. Toss 2 cups of peeled, seeded, chopped butternut squash with 1/2 tsp of olive oil, spread on a parchment lined baking sheet, and bake for about 25 minutes until tender. (Side note: I hate peeling and chopping squash – it’s extremely hard and I almost lost a fingertip to it last fall! Luckily the store across the street from me sells pre-peeled chopped squash). While the squash is in the oven, saute a diced medium onion in 1 tbsp olive oil for about 5 minutes. Then add 2 cloves of minced garlic and 1 tbsp fresh grated ginger. After about 30 seconds add 2 bunches of washed sliced kale leaves and cook for about 10 minutes. Then add 1 1/2 cups of chick peas, cover, and cook for 5 more minutes. Add the squash, remove from the heat, stir in 1/4 tsp sea salt, 1 tbsp fresh lime juice, sprinkle with 1/2 cup of pomegranate seeds, and serve! This can be served over rice, quinoa, or your choice of grain, or on its own. And to keep it tasting fresh when I take some to work for lunch tomorrow, I’ll bring the lime and pomegranate separately and add them after reheating.

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