Massaged Kale Salad

This Christmas we made the Kale Pomegranate version of the Massaged Kale Salad.  

Wash the kale.

Cut out the center stalks.

Slice kale into ribbons and put into a large bowl.

Prepare pomegranate seeds.

Prepare salad dressing-juice of one lemon

                                    -equal part of EVOO 

                                    -salt, pepper and sugar to taste

                                    -whisk

Pour salad dressing over the kale.  Massage kale until bright green.

Toss in pomegranate seeds.

Serve.

Other additions could be sliced or mashed avocado, seeds, pears, berries.......in other words........endless possibilities.

Gluten Free Zucchini Muffins

3 1/4 cups grated zucchini

1 1/2 cups all purpose gluten free flour

3/4 teaspoon xanthan gum (omit if already in flour)

2/3 cup gluten free oat flour (can grind oat flakes)

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 cup packed light brown sugar

1 cup raisins (or chocolate chips, dried fruit or nuts)

1/2 cup virgin coconut oil (melted and cooled) (or butter)

4 eggs (beaten)

1/2 cup buttermilk

Preheat oven to 350 degrees.  Line muffin cups for 24 muffins.

Prepare the zucchini by grating it and then squeezing out the extra moisture (can wrap in clean towel and squeeze).

In a large bowl whisk together-

1 1/2 cups all purpose gluten free flour

3/4 teaspoon xanthan gum (omit if already in flour)

2/3 cup gluten free oat flour (can grind oat flakes)

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 cup packed light brown sugar

In a small bowl toss the raisins with about 1 tablespoon of the dry ingredients.

Add the grated zucchini to the large bowl of dry ingredients and mix to combine.

Create a well in the dry ingredients and add the oil, eggs and buttermilk-mixing after each addition.

Add the raisins and mix to combine.

Fill the muffin cups 2/3 full and bake in 350 oven for 20 minutes.

Rhubarb Jelly

RHUBARB JELLY

12 cups (3L) rhubarb pieces, 1 inch; 7 1/2 cups (1.875 L) sugar, 2 pouches Certo Liquid

To prepare juice, puree rhubarb in small batches in a food processor or blender.  Squeeze juice through a jelly bag.  Measure 4 cups (1 L) juice into a Dutch oven.  Add sugar and mix well.  Place over high heat and bring mixture to a full rolling boil, stirring constantly.  Immediately stir in Certo.  Continue to stir over high heat until mixture returns to a full rolling boil.  Boil hard for 1 minute.   Remove from heat and skim foam if necessary.  Pour into hot strilized jars, leaving 1/4 inch (6 mm) headspace.  Wipe jar rims thoroughly.  Seal and process in a boiling water bath for 10 minutes.  Yield:  About 7 cups (1.5 L).

Pulled Pork

1 pork shoulder
1 cup coke
2 cups brown sugar
1 jar original bullseye barbecue sauce
crushed red pepper flakes (optional)