[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]As part of my health practice, I represent the Physician’s Committee for Responsible Medicine and for them, I teach Food For Life classes. This recipe I adapted from The Cancer Survivor’s Guide by Dr. Neal Barnard and Jennifer Reilly, which is the book we use for that class.

  • 1/2 cup vegetable broth or water
  • 2 cloves of garlic chopped
  • 2 medium onions diced
  • 2 heads of kale chopped
  • 6 cups of chopped fresh tomatoes (or jarred crushed or chopped tomatoes)*
  • 1 cup pitted Kalamata olives
  • 2 T chopped fresh parsley
  • 16 ounces of pasta (this works well with penne or a similar shape, try whole wheat, quinoa, or brown rice pasta) 1
  • 1/2cup parmesan cheese (try vegan parmesan or nutritional yeast)
  • *the lining of the cans for canned tomatoes have been sprayed with BPA, which is why I suggest using fresh or jarred tomatoes.

Cook pasta in salted boiling water until slightly under cooked or al dente.

While pasta is cooking, saute garlic and onion in the vegetable broth over medium heat until they begin to soften. Add the kale and tomatoes and heat through without over cooking. The kale should still be bright green. Add olives and parsley and heat through.

Add the cooked pasta to the vegetables and stir to combine the flavors. Sprinkle with parmesan or nutritional yeast and serve.