Kale seems to be in everything I make!! Because of their chlorophyll content, green vegetables are an excellent way to help alkalize the body which reduces inflammation & helps maintain bone health. Chlorophyll also cleanses & oxygenates the blood, making it a true performance enhancer. More available oxygen in the blood translates into better endurance & an overall reduction in fatigue. Dark greens are also an excellent source of iron & calcium. I've recently discovered in the packaged greens section at Wholefoods, baby kale, making it much easier to prepare.Also, wild rice is much more nutritious than traditional grains by being high in B vitamins & the amino acid lysine. It's actually an aquatic grass seed rather than a true rice.

This is a grounding, nutrient dense meal. I was inspired by a recipe in, 'Whole Foods To Thrive' by Brendan Brazier for this dish.

Ingredients:

1/2 medium kambocha squash 3 Tbsp soft coconut oil 1 C mixed wild & brown rice 2.5 C water 1/2 Tbsp chopped sage, packed 1 Tbsp minced shallots 1/2 tsp sea salt kale

Directions:

-rinse rice, dry roast a few minutes to bring out the flavor. Add water, bring to a boil then reduce heat & simmer until water absorbed. ( about 40 min.) -while rice is cooking, preheat oven to 450 F. -slice squash into 1-inch chunks and place in baking dish tossed with melted coconut oil. Bake until soft, about 20 min. Keep warm until rice has finished cooking. -Meanwhile, in a food processor, blend the 3 Tbsp of coconut oil, sage, shallots & salt until smooth.

To serve:

When rice & squash are finished cooking, heat sage butter in skillet & add as much kale as you like! Fold in rice & squash....Enjoy :-)