Kale, Basil & Macadamia Pesto Roulades

Kale, Basil & Macadamia Pesto Roulades
Delicious canapé, snack, school lunch or dinner party entree with the goodness of kale.

I LOVE pesto and I love changing it up and making it lots of different ways, one of my current favourite ways is using some beautiful, healthy kale in it, being one of my all time favourite vegetables to grow and eat for family health.

This recipe using the kale, basil and macadamia pesto in tasty egg roulades was featured in Sunshine Coast publication  WHY Fitness magazine, in their Christmas issue as a perfect delicious canape that is healthy too!

Ingredients
• 1 cup fresh basil leaves {pesto}
• 1 cup fresh kale leaves {pesto}
• ½ cup macadamia nuts {pesto}
• ¼ cup freshly grated parmesan {pesto}
• ½ cup olive oil {pesto}
• 4 free range eggs
• 200 g feta cheese (as needed)
• Pink Himalayan salt
• Toothpicks

Method
• To make the pesto: in a blender or processor blitz the macadamias, kale, basil, parmesan, a pinch of himalyan salt and olive together to make a smooth but still textured pesto.
• Whisk the eggs together in a bowl.
• Heat a frying pan with some olive oil, swirl the olive oil so the pan is well covered.
• Pour the egg mixture into the frying pan so it makes a large and thin omelette. Depending on the size of your frying pan you may need to make 2.
• Flip to make sure it is cooked and nice and golden on both sides.
• Carefully remove from heat and drain on paper towel.
• Cut the omelette into long rectangular strips about 2 cm wide.
• Spread each strip with the pesto and crumble feta over the top.
• Roll up into swirl shapes and cut off at desired thickness, you should get 3 -5 swirls per strip depending on your omelette size. You can also cut the now rolled segments in half width wise again to make them nice and thin.
• Skewer with a toothpick.
• Serve.

Notes
• Kale is a sensational power vegetable and the combination with fresh basil and a great Parmesan and feta is beautiful.
• This is a beautiful, healthy, gluten free canapé perfect for entertaining.
• Make a nice big batch of the pesto as it can also be thrown through really lovely pasta, on crackers, in wraps, in muffins and OK I'll admit it, I love pesto and if I make some or buy a great one I just have to eat it!
• Kale (Brassica Oleracea) is a green leafy vegetable considered to be one of the highest in nutrients with many health benefits including it is said, to have anti – cancer effects so it is well worth tracking down or growing your own. There are many varieties available and it is also excellent in things like juicing, green smoothies, all kinds of fresh salads, spinach and kale feta sausage rolls, spinach and kale cheesey scrambled eggs and often made into kale “chips”. I also put it fresh, shredded in my kids wraps.

Not a new thing kale was in fact a very popular vegetable in the middle ages and is a popular food source in many parts of the world. During World War II it was also in the Dig for Victory imitative in the UK because of its nutrient content, where everyone was encouraged to grow it in there gardens.
• Kale is extremely good for you and is a source of beta carotene, vitamin K, vitamin C, and rich in calcium.
It is also a source of two carotenoids, lutein and zeaxanthin and has other properties which are said to have anti cancer and DNA repair in cells properties.
• Basil (Ocimum basilicum) is also a fantastic fresh and healthy ingredient, with potent antioxidant, antiviral, and antimicrobial properties.
(c)rebeccamugridge2013

Bek XX

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Spinach, Kale & Broccoli Cheesey Scrambled Eggs - Easy Dinners

Spinach, Kale and Broccoli Cheesey Scrambled Eggs

An exciting twist on a trusty family favourite. This is a really quick , easy, cheap and super healthy meal the whole family will enjoy! Serves 4. VERY easy. Budget Friendly. Healthy and the kids realy do like this one.

Ingredients
• 6 free range eggs
• ½ cup low fat milk or soya milk
• ½ cup raw broccoli, very finely chopped
• ¼ cup kale, very finally chopped
• ½ cup baby spinach leaves, very finely chopped
• 1 spring onion, thinly sliced (optional)
• ½ cup low fat cheese, grated
• 1 teaspoon mixed dried herbs
• 1 teaspoon chopped fresh chives
• salt and pepper to taste

Method
• Prepare all ingredients and heat a small amount of olive oil in a good sized frying pan to a medium heat.
• Lightly whisk eggs and milk.
• Lightly fry the broccoli, kale, spring onion and spinach for around 2 minutes.
• Add the egg mixture into the frying pan with the broccoli mix, keep on a medium heat stirring occasionally, do not leave.
• When nearly cooked add in the cheese, gently mixing through.
• Season to taste.
• Serve Immediately.

Notes
• Great served with wholegrain toast, sour dough or pita bread.
• Add fresh colour to the plate like sliced or cherry tomatoes, fresh cucumber and coriander and parsley leaves.
• For a more adult version add some fresh chilli, also great for the metabolism!
• Kale is a green leafy vegetable considered to be one of the highest in nutrients and anti cancer properties so it is well worth tracking down or even growing your own! It is very easy to grow.
• Make a different version with fresh, sliced mushrooms and even low fat free range cooked bacon or vegetarian not bacon.
• Allow to completely cool and use as a sandwich filling. Keep refrigerated.

Toddler Tips
• Many toddlers are not overly keen on onions so you could leave the spring onions out.
• Serve with toast soldiers or fun pita bread triangles and some easy to eat raw vege sticks like red capsicum slivers, cucumber slices, cherry tomatoes, raw snow peas and green beans.

Kale is one of my favourite vegetables to eat and to grow.

I have it nearly every day in beautiful healing and nourishing juices, salads and in cooking like my tasty Canneloni

(pictured)

This great recipe was published in HOLISTIC BLISS magazine
look out for more of recipes in the magazine.

You can read the online version of this fantastic, information filled healthy living magazine HERE
They are also on Facebook
And you can see and read many of my published recipes featured in magazines through their online versions at my stack here

Happy Cooking,

Rebecca XX