Kale Chimichurri

Yep! This is another súper bueno recipe for healing AND it is súper tasty too. Given that we have kale growing out of our ears at the moment I figured I would do a bit of a showcase on all things K-A-L-E. And let me tell you we are going to seduce our taste buds into doing the Flamenco while our bodies bolero into nutritional heaven. Just you wait and “sí”. Get it?! “sí”. Oh life is so much better with a good pun! ;)

So what is Chimichurri?

Put simply it is an Argentinian herb-y, garlicky, spicy, oil based condiment packed with oomph-y, flavour gangst-ahs just waiting to punch you in the mouth. In the nicest and tastiest way :)

Kale Chimichurri

Kale Chimichurri

In Argentina and other South American countries Chimichurri is famously used on barbecued or grilled meats like Churasco. Ole! But in our world we pretty much put Chimichurri on all things savoury… anything BBQed, grilled, baked, raw or steamed like fish, eggs, flatbread, salmon, veggies, pizza, sweet potatoes… you name it! I mean it is the kind of thing that could make a sweaty sock taste good… yep it’s seriously that yummy.

So… get your Chimichurri…. in a hurry my friend. Kale has NEVER tasted sooooo good. And BTW…this is something you will want to make in bulk. Just save it in a clean glass jar, date and store it in the fridge for up to week… if it lasts that long… Puh-leeze!

PS It’s a magical trick you can play on someone that is not so crazy about Kale but crazy about flavour. (Ahem…you know who I’m talking about.)

PSS Always remember…Kale LOVES you… unconditionally.

[Yield approx 2 cups = 8-10 servings]


  • 1 cup olive oil

  • 1/4 cup red wine vinegar

  • 1/4 cup finely chopped kale

  • 1/4 cup finely chopped parsley

  • 1/4 cup finely chopped oregano

  • 3 cloves garlic , finely chopped or minced

  • 1 TB of red chilli or red bell pepper, deseeded and finely chopped

  • 1 TB of maple syrup

  • 1 tsp fine Himilayan or Celtic sea salt

  • 1/2 tsp of freshly ground black pepper (or to taste)


  • Finely chop all ingredients that you need to and place everything together in a bowl.

  • Mix gently to combine. (NOTE: Step away from the kitchen machines! Do not process! No, no, no bueno! This should be full of texture and chunkiness to give you a bit of bite… Your mouth should be humming…”You’ve got that lovin feeling” )

  • Allow to sit for at least 10-15 minutes to allow the flavours to infuse into the oil before using. I always try to make this up in advance and refrigerated for up to a week. This way I always have something tasty (and nutritious!) on hand to elevate a sad and boring last minute meal. Am I right?!

  • Take a spoon and serve it on anything … I mean if your game just grab the spoon and start shoveling it in. No judgement here. ;)

Wild Milk Thistle and Rose Petal Tea

                                                                                  Wild Milk Thistle and Rose Petal Tea

We were out harvesting the last of our summer crops before the Great Southerly Winter arrives. In amoungst our gardens we let the wild milk thistle grow. It is such a beautiful, strong plant and the medicinal properties are incredible. Yes it can get a bit unruly if you don't keep it in check but I would never refer to this valuable medicinal plant as a "weed", it has too many benefits. It is used for the treatment of many ailments, in particular of the liver and gall bladder however it is also known to improve digestion, lower cholesterol and help assist detoxification.

All parts of the milk thistle plant are edible except the spiky thorns. Great care must be taken to remove and/or strain the thorns prior to consumption. The leaves, stalks, flowers and seeds may be eaten raw, juiced, roasted, steamed, stir fried, etc which lend a unique, mellow, nutrient packed, green food. Yum!

At the back of our cafe we also have a few rose bushes that continue to bloom into the Autumn night. We use rose petals in jams, chutneys, syrups, cakes, salads, juices and of course tea. They are a powerhouse in balancing your Chi since they have a high Vitamin C content, are rich in polyphenols and a range of other antioxidants.

Now onto the Wild Milk Thistle and Rose Petal Tea...

  1. Wash, clean and de-thorn 2 cups of fresh wild milk thistle. Cut into large pieces.
  2. Rinse the rose petals.
  3. Take 3 cups of water and place in a aluminum free pot.
  4. Bring the water to the heat just before boiling point.
  5. Add the milk thistle and rose petals to the pot and steep for 5 mins.
  6. Strain through a fine sieve to ensure all thistles have been discarded.
  7. Sit back, relax and enjoy.



My Cup of Chi and the information shared within is for educational purposes only. It should not be used as a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your Health Care Practitioner prior to making changes to your individual health and wellness program. Copyright 2016 Chi Medicinal Farm/ My Cup of Chi.