Disease Proof

California Creamed Kale

2 pounds raw kale
½ cup raw cashew nuts
½ cup soy milk
2 tablespoons onion flakes
1 tablespoon VegiZest

Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer, placing in wooden chopping bowl. Press the kale together in the bowl with a dish towel and tilt over the sink to remove some of the excess water.

Add the remaining ingredients to the blender and blend until smooth. Chop the kale, mixing it with the cream sauce as you chop.

Kale Fennel Soup

15 oz. carrot juice
10 oz. beet juice
20 oz. water
3 heads kale, strip leaves from stems
2 heads of fresh fennel (anise), discard tops, dice base
4 zucchinis
4 onions
1/2 cup split peas
1/2 cup lentils
1 cup raw cashew nuts
4 parsnips, chopped
4 carrots, chopped
2 cups frozen peaches
1/4 tsp. red chili peppers, crushed
1/2 tsp. Mr. Dash
1 tsp. basil, crushed
1 Tbsp. VegiZest

Cook all ingredients (except the cashews and peaches) on a very low flame in large covered pot. Remove the kale, zucchini, and onions when soft and place in a blender or food processor. Ladle in a little of the soup liquid, puree, and pour the entire mixture back into the soup. Next, put the cashews and peaches into the blender, ladle in some of the soup, puree until silky smooth, and pour mixture into the soup. Continue cooking until the split peas are soft, for about 1 1/2 hours.