Coconut Kale Quinoa

This is a great dish to make ahead of time and have on hand to take for a quick lunch at work or on the go.  It’s a wonderful picnic dish during the summer months.  Enjoy for breakfast, lunch, or dinner!

1 ½ tbsp. coconut oil
1 bunch dino kale – cut into confetti strips
1 bunch swiss chard – cut leafs off stems and cut into confetti strips
2 cups raw almonds – soaked for 6 hours then drained and chopped
1 cup cooked quinoa
1-2 tbsp. braggs liquid aminos
2 tsp. organic grade B maple syrup
1/2 cup shredded coconut

Directions:  heat coconut oil on medium heat in a stir fry pan.  Add in greens and sauté in oil for a minute.  Add in almonds and quinoa and stir fry for 2 more minutes.  Add the rest of the ingredients and mix in well.  Enjoy warm or at room temp.  

By: Katy Joy Freeman, Alkaline Lifestyle Coach

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