This light and tangy gazpacho makes for a refreshing poolside treat—and at just 110 calories per serving, it also helps you get bikini-ready. Want to really turn up the heat? If you’re a chile-lovin’ sadist, add the jalapeño seeds to the food processor. Speaking of seeds—those little black kiwi seeds are a great source of ALA omega-3 fats, which are linked to staying young and flexible. Grrrr. Serves 4
5 ounces kale, stemmed and chopped (about 5 cups)
2 kiwis, peeled and quartered
1 green bell pepper, cored, seeded, and roughly chopped
1 small jalapeño, quartered and seeded
2 cloves garlic, cut in half
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon sea salt
Place all the ingredients in a food processor and process until smooth. Cover and chill for 1 hour before serving.
PER SERVING (1 CUP): 110 calories, 2 g protein, 11 g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2 g fiber, 213 mg sodium
Sustained passion requires a strong heart and a sexy body. This fiber-rich dish will help to protect your heart and keep you trim, since fiber ensures you feel full and satisfied and also helps regulate your blood sugar. Sweet potatoes are also a top source of powerful carotenoid antioxidants, which your body converts to vitamin A—necessary for the health of the organ of seduction: the eyes. Serves 4
4 cups chopped kale
1 tablespoon olive oil
4 medium-sized sweet potatoes
4 slices nitrate-free bacon, cooked and crumbled
4 tablespoons sour cream (organic if possible)
4 scallions, thinly sliced
Preheat the oven to 350°F.
Place the kale in a large bowl along with the olive oil. Toss well, coating the leaves, then transfer to an ungreased baking sheet. Poke the sweet potatoes with the tines of a fork and place them on a baking sheet covered with aluminum foil. Bake the sweet potatoes for 1 hour, or until they are soft to the touch. During the last 5 minutes of baking, place kale in the oven.
Make a slit in the top of each sweet potato and transfer them to a plate. Press the sweet potatoes open and top each with a quarter of the baked kale. Next, top each with one quarter of the crumbled bacon, 1 tablespoon of the sour cream, and a quarter of the scallions. Serve immediately.
PER SERVING (1 BAKED SWEET POTATO WITH TOPPINGS): 360 calories, 9 g protein, 65 g carbohydrates, 8 g fat (2 g saturated), 13 mg cholesterol, 10 g fiber, 331 mg sodium
Snack time—the decision is yours: Do you want to be bad, to feel the weight of your carnal sin all afternoon? Or do you want to indulge your cravings without feeling ashamed? These homemade kale chips have a delicate crunch that makes for a satisfying snack you don’t have to feel guilty about. Serves 4
One 1 1/2-pound bunch kale
1 tablespoon olive oil
1 tablespoon pumpkin seeds
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350°F and set out 2 ungreased baking sheets with sides.
Rinse the kale under cold running water and pat dry with paper towels. Wrap the kale in another layer of fresh paper towel—the kale must be dry in order to crisp up. Squeeze and unroll.
Roughly chop the kale leaves and discard the stems or reserve them for Simple Chicken Broth.
In a large bowl, toss the kale leaves with the olive oil, pumpkin seeds, salt, and pepper, rubbing the leaves with your fingers to coat with the oil and spices. Arrange the leaves over the baking sheets and bake for 7 to 8 minutes. If the chips are crisp in the center, remove them from the oven and serve. Otherwise, bake for an additional 2 to 5 minutes, until the chips have crisped.
PER SERVING (2 CUPS): 126 calories, 17 g protein, 17 g carbohydrates, 5 g fat (0.8 g saturated), 0 mg cholesterol, 3 g fiber, 240 mg sodium
Serve these elegant canapés as your sweetie walks through the door after work and you’re sure to set the mood for the evening to come. You’ll also be giving your honey some serious brain food. Walnuts are rich in mood-boosting and nerve-calming omega-3s. Serves 4
2 cups roughly chopped kale
1/2 cup toasted chopped walnuts
2 medium zucchinis, tops removed and cut in half lengthwise
4 tablespoons Kale-onaise
1 cup grated Manchego or Parmesan cheese
2 tablespoons minced fresh parsley
Olive oil for drizzling, optional
Preheat the oven to 400˚F.
Combine the kale and walnuts in a food processor and process until smooth.
In a large saucepan, steam the zucchini for 8 to 10 minutes, until it begins to soften but is still firm to the touch. Remove and place the zucchini cut side up on a cookie sheet lined with parchment paper or aluminum foil.
In a medium bowl, mix the Kale-onaise, half of the kale mixture, half of the cheese, and 1 tablespoon of the parsley. Cover each half of zucchini with a thin layer of the mixture and top with the remaining cheese.
Drizzle lightly with olive oil, if using, and bake for 20 to 25 minutes, until the cheese bubbles and starts to brown. Allow the zucchini boats to cool for a few minutes, then slice into 2-inch chunks and sprinkle with remaining kale mixture and parsley. Serve warm or at room temperature.
PER SERVING (ABOUT 1 CUP): 243 calories, 10 g protein, 9 g carbohydrates, 19 g fat (5 g saturated), 22 mg cholesterol, 2 g fiber, 244 mg sodium
Your forbidden pleasure. Bacon. Release yourself from the shame! Bacon offers a healthy dose of thiamine—the B vitamin required for all energy-producing reactions in the body. And you never know when you may end up needing an extra burst of energy. . . . Serves 4
4 eggs
8 slices nitrate-free bacon, chopped
One 10-ounce bunch kale, trimmed and chopped (about 10 cups)
1/4 cup apple cider vinegar
4 teaspoons granulated sugar
1/4 cup water
1/2 medium red onion, thinly sliced (about 1/2 cup)
Place the eggs in a small saucepan and cover with cold water. Place over high heat and bring to a boil. Cover and turn off the heat. Leave for 15 minutes. Drain and run the eggs under cold running water. Peel the eggs, chop or quarter them, and set aside.
In a large skillet over medium heat, cook the bacon for 2 to 3 minutes, stirring often, until it is crisp. Transfer it to a large bowl. Turn the heat to medium and add the kale. Cook for 2 to 3 minutes, pressing it down with a small metal lid to wilt it. Carefully add the vinegar, sugar, and 1/4 cup water. Using a wooden spoon, scrape up any bits of bacon sticking to the bottom of the pan. Transfer the kale along with any sauce remaining in the skillet to a platter. Top with the egg and onion and serve immediately.
PER SERVING (2 1/2 CUPS): 204 calories, 15 g protein, 9 g carbohydrates, 12 g fat (4 g saturated), 204 mg cholesterol, 1 g fiber, 472 mg sodium
Looking for some love on the side? If you’re a kale newbie, this is a great place to start. Tangy dried cherries and velvety goat cheese make it hard to resist falling for this sweet and savory salad. Serves 4
1 tablespoon olive oil
One 10-ounce bunch kale, trimmed and chopped (about 10 cups)
1/2 teaspoon sea salt
1/2 cup dried cherries
2 ounces soft goat cheese, cut into 1/2-inch cubes
Heat a large skillet over high heat. Add the olive oil, kale, and salt. Cook for 2 to 3 minutes, pressing down the kale with a small metal lid, and turning often. Add the cherries and goat cheese and cover to allow the cheese to melt. Transfer to a large platter and serve immediately.
PER SERVING (1 CUP): 153 calories, 5 g protein, 22 g carbohydrates, 7 g fat (2 g saturated), 6 mg cholesterol, 2 g fiber, 85 mg sodium
You may not think of coleslaw as sexy, and you’d be right—most coleslaw is far from a turn-on. But this colorful, lighter version brings the sexy back with superfoods carrots and red, yellow, or orange bell peppers. It’s also a great way to enjoy your kale in the raw. Serves 8
One 10-ounce bunch kale, stemmed and roughly chopped (about 10 cups)
6 carrots
1 red, yellow, or orange bell pepper, cored, seeded, and diced or thinly sliced
1 1/2 cups Kale-onaise
Fit a food processor with the shredder attachment. Shred the kale and carrots and transfer both to a large bowl. Add the bell pepper and Kale-onaise and toss well. Cover and refrigerate for at least 1 hour or up to overnight before serving.
PER SERVING (1 CUP): 187 calories, 3 g protein, 10 g carbohydrates, 16 g fat (2 g saturated), 8 mg cholesterol, 2 g fiber, 591 mg sodium
Did You Know? When it comes to health, mayo gets a bad rap because it’s often a highly processed food. But both traditional mayonnaise and modern canola oil–based versions are healthy in moderation. Most mayonnaise contains monounsaturated and polyunsaturated fats, two fats that are actually good for you.
Dress up any dip, sandwich, or dressing with this flavorful and healthy mayo that also offers the nutrient value of raw kale and fresh garlic. This creamy condiment will soon take the place of butter on your breakfast toast. Go ahead, we won’t watch. Spread ’em. Makes 3 cups
2 cups packed chopped kale
1/2 teaspoon sea salt
2 garlic cloves, chopped
1 cup mayonnaise (organic if possible)
Zest and juice of 1 lemon
In a food processor, combine the kale leaves, salt, and garlic. Process until finely chopped. Add the mayonnaise and lemon zest and juice and process until smooth.
PER SERVING (2 TABLESPOONS): 60 calories, 0 g protein, 0 g carbohydrates, 7 g fat (1 g saturated), 3 mg cholesterol, 0 g fiber, 93 mg sodium
Did You Know? Fresh garlic, like kale, contains sulfur compounds that become more available to your body after crushing it or mixing it with lemon juice. Garlic has been shown to help protect the heart and the brain by lowering inflammation in blood vessels.
This rich guacamole is the ideal skinny dip. Creamy avocado isn’t just velvety-smooth on the tongue—it also helps to keep your skin soft and supple thanks to its pro-vitamin A compounds, which are thought to help prevent wrinkles. Serves 4
2 cups torn kale leaves
4 ripe Hass avocados
1/2 teaspoon sea salt, or more to taste
3 ripe tomatoes, seeded and chopped
1/4 cup minced red onion
2 jalapeño chiles, seeded and finely chopped
Juice of 1 lime
1/4 cup minced fresh cilantro
Place the kale leaves in a food processor and pulse until they are finely chopped. Cut the avocados in half and remove the pits. Scoop out the flesh and place it in a large wooden or metal bowl. Add the salt and mash with the back of a wooden spoon until desired texture is reached—I like mine a bit chunky. Stir in the kale leaves and the remaining ingredients. Taste and adjust the seasonings with salt. Serve immediately, or place a piece of plastic wrap directly over the surface of the dip and store in the refrigerator for up to 10 hours. Serve with whole grain tortilla chips, toasted whole wheat pita wedges, or toasted soft corn tortillas.
PER SERVING (1 CUP): 77 calories, 2 g protein, 8 g carbohydrates, 5 g fat (1 g saturated), 0 mg cholesterol, 4 g fiber, 200 mg sodium