Kale, glorious kale: recipes and more


Kale is one of the best things you can eat. Red House Honey grows Russian Red Kale, brought by Russian traders to the west coast in the 18th century. We’ve picked this hardy kale out of the snow for Christmas dinners, and it comes roaring right back in spring. 

SMOOTHIE: In a blender, combine almond milk, ice, kale, celery, apple, flax seed and a little raw Red House Honey. Blend on high until smooth.  



– 2 bunches of green kale or about 8 cups firmly packed

-1 cup raw cashews, soaked 2-4 hours (soaking optional)

-1/8 to 1/4 cup water, to reach desired consistency 

-3 TBSP freshly squeezed lemon juice (one whole lemon)
-1/4 cup nutritional yeast, to taste
-1 tsp sea salt
-4 tsp garlic powder
-1 TBSP honey
Remove stems off kale. Wash kale and dry off. Make sure it is really dried well.
Blend all other ingredients. Mix paste with kale with your hands, making sure to spread it out evenly (do this in two batches). Not enough paste and it won’t taste good…too much and it won’t be crispy. 
Put parchment paper on two glass pans, and put 1/4 of batch on each. Spread the kale out.
Bake at 300 for 30-45 minutes, turning the kale over after 20 minutes or so. Look at it at 30 minutes and decide if it needs more time.  It should be crispy but not burnt.
Sprinkle more nutritional yeast on after.