Spring Into the Season With New Recipes

HealHeal Spring 2021

Enjoy a refreshing kale salad on a sunny afternoon and a savory chickpea curry during an April shower. And don’t forget to treat yourself with kindness — and pudding!

Best Kale Salad Ever


• 2 bunches kale (or 1 large bunch)

• 1/3 cup olive oil

• 1/3 cup lemon juice

• 3 large cloves garlic, minced

• 1 tablespoon reduced-sodium soy sauce

• 1/2 teaspoon freshly ground pepper

• 1/4 teaspoon salt

• 1 cup pistachios

• Red pepper flakes to taste

• 1/2 cup freshly grated Parmesan cheese (optional)


1. Strip kale leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into pieces and place in a bowl.

2. Mix oil, lemon juice, garlic, soy sauce, black pepper and salt in a jar, small bowl or salad dressing container. Pour over kale.

3. With clean hands, firmly massage and crush the greens to work in the ingredients.

4. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny.

5. Taste and adjust seasoning (if desired) with more lemon juice, garlic, soy sauce and pepper. Add red pepper flakes to taste.

6. Top with pistachios for a crunch.

7. Add freshly grated Parmesan cheese (if desired).

Tasty Tofu Chocolate Pudding


•14 ounces soft silken tofu

• 1⁄4 cup unsweetened cocoa powder

• 1⁄4 cup agave nectar (or honey or maple syrup)

• 11⁄2 teaspoons pure vanilla extract

• Optional toppings: berries, sliced banana, nuts, etc.


1. Purée tofu, cocoa powder, agave nectar and vanilla in food processor.

2. Pour into serving dishes. Add toppings (if desired).

Flavorful Chickpea Curry


• 1 zucchini, sliced

• 1 tablespoon garlic, minced

• 1 tablespoon ginger, grated

• 1 small onion

• 1 can chickpeas

• Ground cumin (optional), to taste

• Ground red pepper (optional for flavor/heat), to taste

• 1 tablespoon curry paste

• 1 can coconut milk

• 1 tablespoon reduced-sodium soy sauce

• 1 lime

• 1 cup of brown rice


1. Cook 1 cup of brown rice, following package instructions.

2. Sauté zucchini until soft, about 3 to 4 minutes, and add ginger,

garlic and onion.

3. Add chickpeas, and cook for an additional 2 to 3 minutes.

4. Add curry paste and, if desired, cumin and red pepper. Mix.

Cook for about 1 minute.

5. Pour in the coconut milk and soy sauce. Simmer for 8 to 10


6. Turn off the heat and add in lime juice.

7. Serve over rice.

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