DAY 305 OF 365: HOLY CRAP THERE ARE ONLY 60 DAYS LEFT OF THE CHALLENGE

It is hard to believe that in 60 days this challenge will come to an end. It feels like only yesterday I was on day 60 of the challenge. Now here I am juicing and eating greens and getting up early every morning so that I can workout at the gym. Pretty amazing how different my life is 305 days into the challenge. The best part is that after this challenge is over, I am going to continue juicing and working out and living this healthy life style that I have embarked on.
So I thought tonight I would share a recipe that I prepared recently that I really enjoyed. The recipe is from one of my favorite cookbooks, " Greens, Glorious Greens". One of my new favorite greens is Kale. From just a simple kale salad with fresh lemon juice and extra virgin olive oil, to crispy kale chips, there are so many possibilities with this healthy leafy green. Did you know that one cup of kale contains more than 5 grams of fiber (more than a serving of oat bran cereal) but only 43 calories? That same cup provides the daily requirement for vitamins A and C, and 134 milligrams of calcium.

Stir-Fried Kale, Carrots and Walnuts

3/4 pound of kale
3 teaspoons of canola oil
1/3 cup of walnuts, coarsely chopped
2 large garlic cloves, peeled and coarsely chopped
2 quarter - size slices of fresh ginger
1/4 teaspoon of red pepper flakes, or to taste
2 carrots, peeled and cut into thin matchsticks
2 to 4 tablespoons water or chicken or vegetable broth
sea salt or soy sauce to taste

1. Wash kale and strip the leaves off the stalk, discard the stalks and then cut the kale into 1/8 strips. Cut slices in half and set aside.

2. Heat a large wok over medium - high heat. Add 1 teaspoon of the oil to the pan and swirl around to coat the bottom of the wok. Add the walnuts and toast, stirring constantly, for about 1 minute. Set aside to drain on a paper towel.

3. Add the remaining oil to the wok. Swirl again. Add the garlic and ginger and stir - fry for 10 seconds. Add the red pepper flakes and carrots and stir - fry for 1 minute.

4. Add the shredded kale and toss well to coat with oil. Press down on the kale, cover, and let cook for 30 seconds. Stir - fry again and then cover. Cook for 3 minutes longer, stirring contents of the pan about every minute to avoid burning the kale. The steam generated should be enough to complete the cooking process, but 2 tablespoons water or broth can be added during the cooking process if desired, to increase steam and tenderness of kale. Taste and season with sea salt or soy sauce. Remove ginger slices and serve hot, garnished with walnuts.

Give the recipe and try. Maybe this is a new side dish for Thanksgiving or a nice family dinner. Well, I am off to bed. I have a long day ahead of me. First up is meeting JC in the morning and then off to the office for some casting and then a meeting and then prepping for the charity benefit that I am producing in the spring. No rest for the weary. Till tomorrow.