With Valentine’s Day on the horizon love is in the air and what says love more than a gorgeous green and purple bouquet of kale? Haha. No I’m serious. Flowers and chocolates are overrated. Just ask Simon, he knows I prefer the unusual to the traditional.
I’m excited to bring you today’s collaboration post with Naked Juice and their Kale Blazer juice blend! It wasn’t all that long ago that kale was the new kid on the block, vying for a spot among the other cool, super foods of the day. I remember being slow to warm up to the bold greens, tentative at first but then fully embracing everything from kale chips, to kale salads, to kale on pizza! I have completely embraced kale as has the majority of the culinary world.
Kale Blazer is a green elixir that I love. An earthy blend of kale, cucumber, celery, and more, it’s by far the easiest and most efficient way to enjoy kale. It incorporates orange, lemon, and apple juices to balance out the flavor but it’s not overly sweet which I appreciate. I think it’s the perfect starter green juice for the wary. While I enjoy making my own juice blends I don’t always have the time or patience for the undertaking. I hate cleaning my juicer and sometimes the walls—kale carnage in the kitchen is not new to me.
Though I fancy myself a moderately health-minded individual, I don’t always succeeded in my endeavors. For example, even though I spend my days dreaming about food and creating recipes to share with all of you, I don’t always find—or make—time to eat breakfast. I drink my usual two to three cups of black coffee and go go go! Sometimes this can be a less than desirable combo when I make time to exercise during the week.
Yoga is how I stay active. I think movement is one of the healthiest things a person can do for themselves. Yoga gets me outside, in nature, and is a much needed opportunity for me to clear my head. Plus I have fun doing it which I think is key in any physical activity. With my breakfast-less, busy schedule a juice like Kale Blazer lends sustainable energy for me to move through my yoga poses—and the rest of my day.
Today I’m sharing two ways to enjoy kale. My quinoa breakfast bowl is brightened by the addition of a verdant kale and pumpkin seed pesto. I used a blend of black (also called Italian) and purple kale but you could use any varietal you prefer. I wanted to create something that pairs perfectly with the flavors of Kale Blazer and makes a healthy start to the day an easy feat. Breakfast bowls don’t need to be elaborate to be good. Quality ingredients make for a great meal. They are infinitely adaptable and I find that incorporating a kale pesto is a great way to add greens and flavor. From there add your favorite toppings and enjoy.
I think that the most interesting bowls—whether they be breakfast, salad, noodle, or otherwise—are the ones that balance flavor and incorporate different textures. This recipe uses roasted sweet potatoes—which complement the earthy pesto nicely. I also made beet chips and dukkah for crunch and a poached egg because—eggs! Dukkah by the way has fast become a favorite condiment of mine. Find the recipe here. These bowls are healthy and delicious which is what we all are in search of when striving to eat right. Right?
The post is sponsored by Naked Juice but all opinions and enthusiasm are my own!
- For the Kale Pesto
- 4 cups loosely packed kale leaves, stems removed
- ½ cup olive oil
- ½ cup parmesan
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 3 cloves roasted garlic
- Salt and pepper
- For the Breakfast Bowls
- 1 cup quinoa
- 2 cups vegetable stock, (optional)
- 2 medium-ish sweet potatoes
- 4 beets
- Olive oil
- ½ tsp. rosemary, minced
- 4 fresh eggs
- Optional Toppings
- Hot sauce
- Grated parmesan
- Make the Pesto
- Combine all the ingredients in a food processor and pulse until desired consistency is achieved. You may need to scrape down the sides a few times.
- Scoop into a small bowl and refrigerate until you are ready to use.
- Make the Quinoa
- Cook your quinoa according to package instructions.
- Rinse quinoa and combine in a pot with vegetable stock or water. I used 1 cup quinoa with 2 cups vegetable stock.
- Bring to a boil, reduce to a simmer, and cook for 15-20 minutes or until water has been absorbed.
- Fluff with a fork and set aside.
- Make the Vegetables
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Peel and thinly slice beets (about 1/8 in.) and sweet potatoes (about 1/4 inch) with a mandolin and place on separate baking sheets. Drizzle each with 2 tablespoons olive oil and season with salt. Sprinkle rosemary on beets.
- Bake each tray for about 15- 20 minutes, flipping beets and sweet potatoes once and rotating trays.
- Cook beets until slightly crunchy—they will still crisp a bit out of the oven.
- Cook the sweet potatoes until tender—we are not trying to make these into chips.
- Place beets on a baking rack to cool and set sweet potatoes aside in a bowl until ready to use.
- Make the Eggs
- While veggies are in the oven make the eggs.
- Fill a large pot with water and bring to a boil. Reduce to a gentle simmer.
- Crack one egg into a small bowl and carefully pour into hot water.
- Cook for about 3-4 minutes for a firm poached egg.
- Carefully remove with a slotted spoon and set on a cutting board or plate.
- Repeat with the other 3 eggs.
- Assemble the Bowls
- Place about ¾ cups quinoa in each bowl. Top with beet chips, sweet potatoes, and egg. Spoon kale pesto over everything and top with dukkah or hot sauce or fresh grated parmesan. Pair with Kale Blazer and enjoy!
- A tip: If you don’t have fresh eggs or you just struggle with this like I do, stir the water in one direction to create a gentle whirlpool and then add the egg. It helps the white envelop the yolk so it doesn’t disintegrate in the water. I've also heard some people will addd a small amount (like a teaspoon) of vinegar to the water, but I've never tried it.