Disease Proof

Sherry Kale

1 large bunch kale
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
1/4 cup sherry wine vinegar
1/4 teaspoon allspice
1/4 teaspoon basil
1/4 teaspoon oregano

Strip the kale leaves from the main stem. Chop leaves. Saute' the onion and garlic in olive oil over medium heat for 5 minutes. Add the vinegar, allspice, basil, oregano, and chopped kale and saute', stirring occasionally until kale is tender, about 15 minutes. Serves 4.

Soy & Green Bean Medley

2 cups fresh cut green beans
1 cup frozen soybeans, thawed
1 cup canned aduki beans, no or low salt
2 scallions, chopped
2 tablespoons currants
1 tablespoon rice vinegar
1 1/2 teaspoons 100% apricot fruit spread
1 teaspoon grated fresh ginger
1/2 teaspoon toasted sesame oil

Steam green beans and soybeans together about 8 minutes or until crisp tender. Remove to bowl and add aduki beans, scallions, and currants. With a wire whisk combine rest of ingredients and toss with bean mixture. Refrigerate for a few hours before serving to let flavors combine. Serves 6.

Hawaiian Sweet Potato Pudding

4 medium sweet potatoes (use organic for a sweeter taste)
1 cup orange juice
canned sliced pineapple (unsweetened), drained well
1 tablespoon date sugar (optional)

Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake for 1 hour or until soft. Let cool and peel off skin. Mash sweet potatoes in a food processor or high powered blender with orange juice and date sugar, if desired. Spread mixture into a 9X9 inch glass baking dish. Cover with pineapple slices. Bake at 350 degrees for 1/2 hour. Serves 4.