Gluten-free Delicious Kale and Pumpkin Pie Recipe

Kale and Pumpkin Pie Recipe

Kale is a super brassica vegetable that contains high levels of sulphur compounds essential for liver detoxification of carcinogens. Green leafy vegetables like kale are rich sources of vitamin K, which is a key nutrient for helping the body regulate inflammation.

Serves: 4

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Kale and Pumpkin Pie Recipe

By: Lisa Guy

Want to eat more greens? Green leafy vegetables like kale are rich sources of vitamin K, which is a key nutrient for helping the body regulate inflammation.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • ½ small butternut pumpkin, peeled & diced
  • 1 leek, finely chopped
  • 5 kale leaves, ribs removed & finely chopped
  • 6 organic eggs, whisked
  • ¾ cup natural yoghurt
  • Pinch sea salt & pepper
  • Handful fresh herbs such as basil and parsley, roughly chopped
  • 60g crumbled feta
  • Handful pumpkin seeds

Method


  • Preheat oven to 180ºC.
  • Line pie dish with baking paper.
  • Place pumpkin on baking tray lined with baking paper. Bake pumpkin for 45 mins, until cooked through.
  • Sauté leek and kale until softened.
  • In large bowl combine eggs and yoghurt.
  • Place pumpkin, kale and leek, salt, pepper and herbs in pie dish. Cover with egg mixture and sprinkle with cheese and pumpkin seeds.
  • Bake for 45–50 mins until cooked through.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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