Issue 12  •  Spring 2013

The Kale Challenge Day Two

Written by Britta Barrett
Photos by Mike Wilkes

To summarize my "eating well" goal for this year, rather than attempt to radically transform the way I eat only to fail, I simply want to eat more local, organic produce and learn to cook some tasty new treats. Every weekend this year, I’m checking to see what’s fresh and making at least one Sunday meal from scratch using my farmer’s market finds.


This week it's kale, a hearty winter vegetable at breakfast, lunch, and dinner. I came up with four super simple and delicious recipes that use kale at every meal of the day. I will be sharing one recipe a day this week. Today that recipe is for breakfast. Yesterday it was for dinner; you can check it out here. Stay tuned for the rest!

Breakfast: Beet & Kale Juice

Ingredients: 

• 1/2 apple

• 1/2 pear

• 1/2 lemon yield 

• 1/2 beet

• 1 knob ginger

• 2 carrots

• 1/2 bunch kale

Directions: 

1. Combine in juicer for a sweet and spicy way to kick off your morning. 

Pro tip: Juice the kale before the other ingredients.

The end result is a gorgeous purple juice that will fill a mason jar to the brim.

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