Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

« Gluten Free Holiday Recipes: Wild Lentil Loaf, Parsnip Gravy, Amazaké Pumpkin Custard with Apple Cider Gelée, Quinoa-Wild Rice Stuffing, and more! | Main | Millet Amazaké Muffins with Sesame and Anise (sugar free, gluten free, vegan, ACD) »

Cumin-Kissed Kale (gluten free, vegan, ACD friendly)


I adore kale in all forms, and this is one of my favorite ways to eat it lately.  It is really really simple to make, and is ready in 10-15 minutes.  Kale is a super nutritious food, full of vitamin A, C, calcium, and fiber.  Cumin helps to stimulate digestion, helps the liver's detoxification processes, and has anti-carcinogenic effects. 


serves 4

1 bunch kale, ribs removed and chopped
2 tsp cumin seeds
1/2 tsp ground coriander
2 tsp grapeseed, sunflower, coconut, ghee (not vegan), or other high temperature oil (not olive)
ume vinegar or salt to taste
1/4 c water or broth
optional: red pepper flakes

Heat oil over high heat in a saute pan until it reaches the smoking point.  Add cumin seeds, stir to coat with oil, and heat until they start to pop and smell fragrant.  Watch them closely to make sure they don't burn.
Add chopped kale and water/stock, stir to mix, then cover and reduce heat to medium-low.  Let cook for about 10 minutes, stirring and recovering after 5 minutes.  After 10 minutes check the tenderness of the kale; if you want it less chewy, add a little more liquid and cook until desired tenderness has been reached.
Season with coriander, ume vinegar or salt, and optional red pepper flakes, and serve warm.


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Reader Comments (7)

Sauteed kale of any kind is super fantastic in my book... haven't tried cumin yet though! And thanks, as always, for the little tips on nutrition/healing properties of the ingredients. I always like to get a little extra excited or just plain reminded about recipe ingredients!

November 21, 2009 | Unregistered Commenterswellvegan

This looks seriously YUM!

I made sauteed savoy cabbage the other night w/ cumin seeds and brown mustard seeds. It was a flash saute with only a little oil and no liquid making the cabbage still crisp on the inside.

I love how kale and cabbage can be so addicting - what a good thing to be addicted to!

-Ali :)

November 21, 2009 | Unregistered CommenterAli

I love the new blog look! High Tech Baby!

My ND just told me I'm low in zinc. What should I eat more of to help?



November 22, 2009 | Unregistered CommenterApril

A-K: yay for nutrient facts! it is so easy to get enthusiastic about that stuff, isn't it? ;)

Ali: your cabbage sounds awesome! inspired by your cabbage endeavors, i made some sauteed savoy cabbage today, and it was very very good! instead of cumin and mustard seeds, i seasoned it with a dressing of diced onion, tahini, ume paste and a little water that i mashed up in a mortar and pestle to pour over it - YUM YUM YUM!

April: Awe, thanks, I just had a little makeover a couple weeks ago. Glad you like it! So, zinc, huh?
According to WH Foods, here's where you can get your zinc:
*Calf's liver, crimini mushrooms and spinach are very good sources of zinc.
*Good sources include sea vegetables, basil, thyme, spinach, yeast, beef, lamb, summer squash, asparagus, venison, chard, collard greens, miso, shrimp, maple syrup, broccoli, peas, yogurt, pumpkin seeds, sesame seeds and mustard greens.
They have a snazzy chart and more info about zinc on this webpage: http://www.whfoods.com/genpage.php?tname=nutrient&dbid=115#foodsources
Sounds like you should sit down to a nice bowl of miso-seaweed with greens, liver with mushrooms, or a big bowl of steamed broccoli with toasted sunflower seeds :) Zinc it up!

November 22, 2009 | Unregistered CommenterKim

Hey, if you want some other great recipe ideas. I found this woman by the name Rose Cole, she's a certified nutrition coach and she has awesome Holiday Recipes that are gluten free. Her site is www.RoseCole.com/HolidayCookbook. I highly recommend checking it out!

November 23, 2009 | Unregistered CommenterNancy

You have a really informative website. pls continue sharing. ;)
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September 26, 2010 | Unregistered Commentersarahlee
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo