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wonder food.
This is my lunch every day. Really now. Every. Single. Day. Its a given, Ive stopped worrying over my mid day meal altogether- I know Ill have my usual kale saute thing. Its quite relaxing actually, not having to fuss, having that go-to dependable food. Especially when that food is good for me, when it makes getting greens in so easy. And its delicious too, satisfying- thats important.Now kale. I bought into this wonder veg ages ago, but with all the talk of how great it is for you, I can never recall exactly why when asked, so Im going to write it here in hopes that documenting will make the information stick. Here goes- its high in fiber & an excellent source of nutrients (vitamins A, C, B6 plus calcium & potassium). It will straight up save your life. Well, probably not, not really, but it might improve it a tad. Im not sure when it first became a staple in my diet, it just seems like its always been around cluttering up my fridge.
This is how its done- its ridiculously (almost embarrassingly) easy, believe me. I caramelize onions in coconut oil and add big fistfuls of kale (the leaves wilt down quite a bit so make sure you’re generous in your fistfuls). The final touch being a splash of balsamic & a sprinkling of salt. Oh and I like to add a little tahini dressing in the end to make it creamy. Half a bunch of kale, stemmed & torn into smaller pieces
1T coconut oil
1/4 of a sweet onion, sliced into half moons
splash of balsamic vinegar (adjust to taste)
salt
Over medium heat saute sweet onion in coconut oil until caramelized. Add kale, allow to cook down a bit (I leave mine a little more on the raw side- just a little heat for me). Salt. Turn off heat & add balsamic to taste.
For simple tahini dressing (this makes roughly 2 cups worth & maintains well in the refrigerator- I use it whenever I want to add a creamy element to a dish):
3/4 cup tahini
3/4 cup water
1/3 cup tamari
2-3 cloves garlic
juice from 1 lemon
Blend all ingredients in high power blender or food processor.
Posted on January 30, 2012 with 5 notes ()
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Seattle is home.
Im a yoga teacher.
My time is spent... horseback riding, writing and reading too much.
Some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- Mostly country. And anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, tempeh, radicchio, avocado, red grapes, heirloom tomatoes, tahini, olives, walnuts, asparagus, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
