My Kitchen Corner

Rev-2-Beans&Greens_NX2ASun Burst Juice


  • 3 kale leaves, stem removed
  • 2 apples, seeds removed
  • 1/2 pineapples, rind removed
  • 3 Cuties (or similar clementines) or 2 Valencia oranges, juiced
  • 1 lime, juiced

Using a juicer
Step 1: 
Run all ingredients except oranges and lime through feeder of juicer.
Remove all extra fiber (pour through wire strainer).
Stir in citrus juices.

Using a smoothie blender (Ninja, etc,)
Step 1:
Put all ingredients into blender.
Add water and ice.

Step 2:
Drink yummy goodness!
Pour any leftover juice into a Mason jar with lid and place in fridge. Good for 1 week!


Tangy Cabbage and Kale Slaw


  • 1/4 head of red cabbage, cored & thinly sliced
  • 1/4 head of green cabbage, cored & thinly sliced
  • 1 lemon, juiced
  • 1 apple, cored and shredded
  • 3 carrots, shredded
  • 1 bunch of kale, stems removed and roughly chopped
  • 2 radishes, thinly sliced
  • 1 cup sprouts (pea, sunflower, or radish)
  • 1/2 cup of fresh chopped herbs (chives, mint, cilantro, parsley, and dill)
  • salt and pepper to taste
  • grainy vinaigrette of your choice

Step 1:
Soak red cabbage in cold water for 30 minutes.
Drain well and pat dry.

Step 2:
Juice the lemon.

Use a julienne peeler to slice/shred the apple and carrots.
Toss in lemon juice.

Refrigerate until ready to mix with other ingredients.

Step 3:
Place kale, green & red cabbage, carrots, and radish into bowl.
Add apple and carrot mixture.
Toss with sprouts, herbs, salt & pepper, and vinaigrette.


Almond Butter Bark 


  • 1/3 cup melted coconut oil
  • 1/4 cup slighted warmed OR melted almond butter
  • 2 tbsp unsweetened coconut flakes
  • 2 tsp gluten free brown rice syrup  
  • Pinch of ground rock salt 

Step 1:
Line the baking pan with wax paper
Combine the coconut oil, almond butter, coconut flakes, and rice syrup in a bowl.

Step 2:
Spread mixture into pan and sprinkle with rock salt.
Freeze for 20 minutes.
Snap into shards.

Step 3: 
Store in container in the fridge. The shards will melt if left at room temp. 


Brussels Sprouts with Currants & Almonds

  • 3 tbsp coconut oil
  • 1 tbsp finely chopped garlic
  • 1 tbsp dried black currants
  • 1 tbsp slivered almonds
  • 1 lb steamed Brussels sprouts cut lengthwise in half
  • 1/4 cup finely chopped shallots

Step 1:
Heat a saucepan on medium heat for 1 minute.
Add the coconut oil and allow it to heat and melt for about 30 seconds (a pinch of salt should sizzle when dropped into pan).

Step 2:
Place Brussels sprouts cut side down and season with salt and pepper.
Cover pan and cook for 5 minutes or until the faces of the sprouts are brown and caramelized.

Step 3:
Remove lid, add the shallots and garlic with the sprouts, and toss.
Season with salt and pepper (optional).
Stir or shake pan to mix ingredients and turn sprouts.
Cook for 1-2 minutes uncovered to soften shallots and garlic.
Stir Occasionally.

Step 4:
Stir in currants and almonds until well combined. Serve!