BE WELL WEDNESDAY:

After I wrote my last Be Well Wednesday, and mentioned the word Spaaaa, I remembered I had two $50 certificates to the spa at my gym. That's $100 worth of pricelessness. But when I pulled them out I noticed that they had.... EXPIRED!  I couldn't believe it, I was so mad at myself for not noticing they had an expiration date, and it was only three days before I looked! I jumped in the car and zoomed over to my gym, and I mean zoomed, taking the corners on two wheels (in my mind) to throw myself on the mercy of the spa manager.  She extended the dates, I booked a massage and a facial for the following Saturday. It was heavenly.  This is the quiet room, shhhhh

When off to a super pampering day one has to start with a fabulous green juice doesn't one?  So I wanted to share the ingredients. It's from Jane's on Filmore in San Francisco, a favorite for breakfast. It came in a mason jar with an ingredients label wrapped around it, held by a rubber band. Super cute, super healthy and super yum.  Chard has amazing health benefits, see the chart below. Also sharing a delicious meatless stew recipe from Rachael Ray. You won't miss the meat!

SWEET and GREEN

Juicy Jane 

kale . chard . cucumber . pineapple . lime

CHICKPEA, KALE & QUINOA STEW

I typically don't measure things like olive oil, but I'm giving you the exact recipe, after all, who am I to mess with Rachael Ray. This was the first time I tried this recipe and my picture looks pretty close to how it looked in the magazine. I served it in the pot, classy :)

1 tbsp. plus 1 1/2 tsp. olive oil
1 red onion chopped
3 large cloves garlic, finely chopped
2 cans (15 to 15.5 oz. each) chickpeas, rinsed (AKA garbanzo beans)
6 cups (48 oz.) low sodium broth
6 small carrots peeled and sliced about 1/2 thick
1 1/4 cup quinoa, rinsed and drained (I used left over cooked quinoa)
1/2 cup marinara sauce
1 tbsp. finely chopped fresh rosemary
10 oz. chopped fresh kale (about 7 cups)
In a large pot heat the oil on medium, add onion, season with salt and cook, stirring occasionally until the onion softens, about 8 minutes, add garlic, stir until fragrant about one minute.

1. Meanwhile, in a blender or food processor puree half the chickpeas with 2 cups of the chicken stock. 

2. Add the chickpea puree, remaining 4 cups of stock and the carrots, quinoa, marinara and rosemary to the pot. Season with salt and pepper and bring to a boil over high heat. 

3. Add Kale and reduce heat to medium-low. Cover and simmer, stirring occasionally, until the kale wilts, about 12 minutes.
4. Stir the remaining chickpeas. Cover and simmer stew until the chickpeas are heated and the carrots are tender, about 5 minutes more. Season (It was great with some parmesan on top).

EAT YOUR GREENS!