Blueberry, Kale, and Ice Cream Smoothie

This smoothie is creamy, blueberry-y, and so delicious!

Ingredients:
3 large kale leaves
2 cups blueberries,
2 cups of juice (orange, apple, etc.)
1 banana
1 tsp. flax seed oil (optional)
2 1/2 scoops of vanilla ice cream

~ Put the kale, juice, and flax seed oil in a blender, puree until very smooth (kale will be in little pieces). Add blueberries, blend. Add banana, blend. Finally add the ice cream, blend once more. Serve cold.  

Swiss Chard with Raisins and Hazelnuts

Ingredients:
3 Tbs. raisins
1 pound swiss chard, washed well
2 Tbs. olive oil
2 garlic cloves, minced
3 Tbs. tasted hazelnuts, chopped
Salt and fresh-ground black pepper to taste

1) Place raisins in a small pan with water (water should cover raisins). Bring water to a boil, then take pan off of the heat, and let the raisins sit for 5 minutes.
2) While raisins are soaking, cut each swiss chard leaf away from stem and central rib. Cut the leaves into 1/4 inch crosswise slices. Dice the stems and central ribs.
3) In a large pot, heat olive oil over medium heat. Add the swiss chard and garlic, and saute, stirring frequently, for 6-8 minutes or until the chard is tender. Drain the raisins, and toss them and the hazelnuts into the swiss chard. Add salt and pepper, and serve.

Rhubarb-Filled Cookies

The dough is mild and soft, the rhubarb filling is like a delicious rhubarb jam.

Makes approximately 4 1/2 dozen


Ingredients:
DOUGH
1 cup butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
4 1/2
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon, if desired

FILLING
3 1/2 cups chopped fresh or frozen (thawed) rhubarb
1 1/2 cups sugar
6 Tbs. water
1/4 cup cornstarch
1 tsp vanilla extract

~ Preheat oven to 375 F.
In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda, salt, and cinnamon (if desired). Gradually add the flour mixture to butter mixture and mix well. Dough will be sticky.
For filling, combine rhubarb, sugar and 2 Tbs. of water. Bring to a boil. Reduce heat and simmer for 10 minutes, or until thickened, stirring often. Combine cornstarch and remaining 4 Tbs. water, mix until smooth. Add to rhubarb, and bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla.
Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Using your finger, make an indentation in the dough, pressing the middle outwards to build up the sides. Fill with a teaspoon of filling. Top with a 1/2 teaspoon of dough, allowing filling to show. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool.