Baby Tuscan Kale

Other than the very best of local food, one of my favorite things about the farmers' markets is exchanging recipe ideas! I've had several requests for this one, although I hesitate to call it a "recipe," as it's more of a guideline.  You don't need a fancy blender to make a great smoothie! Mine is

KITCHN INGREDIENTS • 3/4 cup cashews • 1 bunch kale, washed and dried • 1 clove garlic, peeled • 2 tablespoons soy sauce • 2 tablespoons vegetable or canola oil • 1/3 cup nutritional yeast (not to be confused with brewer's yeast) • 1 lemon, juiced VIEW DIRECTIONS #kale

SPROUTED KITCHEN INGREDIENTS • 3 cups ribbed and chopped kale • handful of chopped parsley • 1 cup cooked black lentils • 1 green apple, diced • half an english cucumber, diced • 1/2 cup toasted pepitas • 1 cup shaved parmesan • dressing • one clove garlic • 1 Tbsp. honey • 1 Tbsp. dijon • juice

CLEAN EATING GLUTEN FREE FOODIE INGREDIENTS • 8 cups of kale • 4 teaspoons organic extra-virgin olive oil • 2 teaspoons of minced garlic • 1/4 teaspoon sea salt • Optional: red chili pepper flakes VIEW DIRECTIONS #kale

SPROUTED KITCHEN INGREDIENTS For the slaw: • 3/4 cup hazelnuts, roughly chopped • 3 tablespoons cane sugar • pinch of cayenne • 2 small bunches or 1 large bunch lacinato or tuscan kale • 1/2 pound brussels sprouts • 3/4 cup cooked and cooled quinoa • 2/3 cup pomegranate seeds • 3 green onions, t