Home » 24DayChallenge » Sunday Food of the Day – February 7, 2016

Sunday Food of the Day – February 7, 2016


Collards 101

Collard greens (or simply “collards”) are a cultivar of Brassica oleracea, the same species of vegetables that includes kale and cauliflower. The technical name for this cultivar group is Acephala, which is Greek for “without a head.” Unlike a tight “head” of cabbage, collard leaves grow loose.

Collard Basics

  • Collards are available year-round but are tastiest and most nutritious in the winter months after the first frost.
  • Look for dark green leaves that show no signs of yellowing or wilting.
  • Wash each leaf before using.
  • Store the leaves in your refrigerator in plastic bags with as little extra air as possible.
  • Remove the stems and spines as you would do for kaleCOLLARD GREEN COOKIES



    By: Rose Marie Jarry, Master Chef at Kronobar



    • 1 cup chopped collard greens
    • 8 fresh medjool dates or ¾ cup date paste
    • 1/3 cup coconut milk beverage
    • 1 tablespoon coconut oil
    • 1 teaspoon real vanilla extract

    Cookie Dough:

    • ¾ cup coconut palm sugar
    • ½ cup virgin coconut oil
    • 1 cup oat flakes (gluten free, if desired)
    • ½ cup unsweetened apple sauce
    • 1 cup gluten free flour of your choice (my suggestions are chick pea, buckwheat, pea or quinoa flour)
    • ½ cup potato flour
    • 1 tablespoon baking soda
    • 1 tablespoon real vanilla extract
    • Tiny pinch of Himalayan pink salt


    1. Steam or boil the collard greens for 5 minutes over high heat. Blend in a blender and set aside.
    2. Chop each date into 2-3 pieces and cook them in a sauce pan with the coconut milk and oil for about 5 minutes or until all the liquid evaporates. Stir constantly to prevent burning.
    3. Blend the dates, collards and vanilla for a few seconds until it forms a soft, homogenized paste. Set aside.
    4. Preheat the oven to 400F. Meanwhile, start making the cookie dough.
    5. Mix the coconut oil, sugar, apple sauce, vanilla extract and pink salt. Using an automatic mixer with a paddle attachment, mix for about 1 minute at medium speed. Add all remaining ingredients and mix until a dough ball forms. To mix by hand, first use a fork, then gradually add the dry ingredients while constantly mixing with a fork and wooden spoon until a dough ball forms.
    6. Roll the dough into a tube, about 2 inches wide, and then cut it into 18 slices. Lay them on a greased cookie sheet and with your fingers flatten each one to around 3/4 of an inch thick. Indent each cookie with your thumb to make a place for the collards icing.
    7. Dollop 1 heaping teaspoon of icing onto each cookie.
    8. Bake 12 minutes at 400F.
    9. Keep in fridge for a longer shelf life.

    leaves in your refrigerator in plastic bags with as little extra air as possible

Original Post at Spartan.com.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann




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