we’re on day three of our cleanse, things are going smoothly, no pun intended. however, we have been daydreaming about pizza, bread and cupcakes. or at least i have;)
tonight i made what was normally referred to as “the one kale and rice with nuts and stuff dish”, but i have given it a new name: Hippie Bowl! i dont remember what exactly inspired it, but i know i started making this when i first was introducing myself to leafy greens. i figured, if i put a bunch of tasty stuff on top of some “weird” kale, i could force feed it to myself. turns out, kale is actually pretty freakin delicious when prepared right! the trick is to cook it long enough so that the bitterness is removed. i have found that giving it at least 15 minutes ensures a sweeter flavor, and i love stir frying or sauteing it or combining it with any kind of potato. i would definitely recommend this dish to kale/collard/chard noobs or to those already well versed in greenery. i got the name because this is a meal where if any family member but my youngest sister saw it, they’d say “what the hell kinda hippie shit is that!?”. gotta love family
serves 4 regular hippies
or 2 starving ones:)
spiced up sweet potatoes:
2 large sweet potatoes, peeled, quartered and sliced
1 tbs agave syrup or pure maple syrup
1 tbs oil
1/2 tsp coriander powder
1/4 tsp ginger powder
1/8 tsp cayenne, or more
1/8 tsp cinnamon
kick ass kale stuff
2 large bundles kale, about 1.5-2lbs, tough stems removed, leaves ripped/chopped into bite sized pieces
1 medium red onion, half moon slices
2 cloves garlic, minced
1/4 c dried cranberries, un-sweetened (not “craisins”)
1/3-1/2 c chopped toasted walnuts
1 tbs balsamic vinegar
2 cups cooked brown rice-kept warm
preheat the oven to 400
in a large bowl, mix together all ingredients for the sweet potatoes until thoroughly combined. pour into a casserole dish, cover and bake for 30-45 minutes, or until soft, turning once halfway. prepare kale ingredients and start cooking when there’s 15 minutes of potato time left.
in a large skillet or wok, heat one tbs oil over medium heat. add all of the onion and cook, stirring until the onions have softened slightly and become a bit more pink than red. add in the garlic and stir until fragrant, about 30 seconds. pack all of the kale on top of the onions, drizzle with the vinegar and cover with a lid. raise the heat if needed to bring to a simmer. once the kale has visibly wilted down some, open the lid and toss in the walnuts and cranberries, using tongs to mix everything together. continue to cook until almost all liquid has evaporated and the kale has shrunk at least in half. keep cooking until your desired texture is achieved. kale isn’t like spinach (mushy super fast) so dont worry if you feel like your sauteing for a while.
divide the brown rice amongst 4 bowls, top each with a portion of the kale, and then top with a portion of the taters. YUM!
we had the usual crock pot oatmeal but topped todays with golden raisins and hemp seeds. i’m going to have to make a run to the co-op to get more dried fruit, we’re running out of variety already!