Wow, the temperature here in southern Texas has been on a roller coaster ride. We went from needing our electric blanket at night to keeping the windows open wide. Today it's hot and muggy, what a difference from Arizona's nice dry climate. I'm not complaining, I'm just saying.
Yesterday we went to the local farmer's market. There were just a handful of vendors there but I was able to purchase some fresh kale, mixed greens, grape tomatoes. One of the ladies was selling small potted herbs and I bought some parsley, mint, lemon balm and oregano. They look really pretty in the colourful container Denis made for me.
For those of you that haven't tried kale, here's some good reasons why you should. Kale is being called the new beef, queen of greens and a nutritional powerhouse. It's low in calories, high in fiber, iron, calcium, Vitamin K, C and A, full of antioxidants, anti-inflammatory and a great detox food. I try to make it once a week and we love it.
Here's a recipe that we both like. Buy fresh kale from your local farmer, bring it home and wash it thoroughly in a sink full of cold water. Shake off the water and get out your cutting board. I strip the leaves from the tough part of the stalk, chop the leaves into small pieces and throw away the stems. Get out your skillet, drop in a blob of coconut oil (we buy a big bucket of organic coconut oil at Costco) and heat. Place the kale in the hot oil, turn down the heat and cook for about 5 minutes. For those of you who like onions, we do, I cook the onions until wilted BEFORE I cook the kale. The kale should be crisp, tender when done. We like it seasoned with our Himalayan pink salt. It's tasty eaten like this as a side dish or you can take it a step further for a main dish by adding rice and chick peas.
Prepare the kale as described above, then add a can of garbanzo beans (chick peas). Add your steamed rice, a few splashes of chicken broth (we buy a case of Costco's Kirkland brand organic broth) and sprinkle a nice red curry in to your taste. Let cook and keep stirring maybe 5-10 minutes, and enjoy a healthy, tasty main entree. We love curry and it's health benefits.
After reading this recipe, I realize I'm going to have to explain the health benefits of organic chicken stock, Himalayan salt and coconut oil. I think I'll save that for another blog. If you try this recipe, please let me know.
That's all folks! Thanks for stopping in.
Yesterday we went to the local farmer's market. There were just a handful of vendors there but I was able to purchase some fresh kale, mixed greens, grape tomatoes. One of the ladies was selling small potted herbs and I bought some parsley, mint, lemon balm and oregano. They look really pretty in the colourful container Denis made for me.
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| Small community farmer's market |
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| I don't have a green thumb but I hope these herbs survive |
Here's a recipe that we both like. Buy fresh kale from your local farmer, bring it home and wash it thoroughly in a sink full of cold water. Shake off the water and get out your cutting board. I strip the leaves from the tough part of the stalk, chop the leaves into small pieces and throw away the stems. Get out your skillet, drop in a blob of coconut oil (we buy a big bucket of organic coconut oil at Costco) and heat. Place the kale in the hot oil, turn down the heat and cook for about 5 minutes. For those of you who like onions, we do, I cook the onions until wilted BEFORE I cook the kale. The kale should be crisp, tender when done. We like it seasoned with our Himalayan pink salt. It's tasty eaten like this as a side dish or you can take it a step further for a main dish by adding rice and chick peas.
Prepare the kale as described above, then add a can of garbanzo beans (chick peas). Add your steamed rice, a few splashes of chicken broth (we buy a case of Costco's Kirkland brand organic broth) and sprinkle a nice red curry in to your taste. Let cook and keep stirring maybe 5-10 minutes, and enjoy a healthy, tasty main entree. We love curry and it's health benefits.
After reading this recipe, I realize I'm going to have to explain the health benefits of organic chicken stock, Himalayan salt and coconut oil. I think I'll save that for another blog. If you try this recipe, please let me know.
That's all folks! Thanks for stopping in.
Hm, never done it in coconut oil, but that sounds pretty good. We do like our kale from time to time.
ReplyDeleteThe coconut oil is a very subtle flavor and you can use a higher heat than you can with olive oil or butter.
DeleteWe have never tried kale, coconut oil or Himalayan salt...where have I been? In a rut when it comes to cooking!
ReplyDeleteTry it .... you might like it!
DeleteI would try it, love curry, but Suzie, not too likely, plain meat and potatoes for her.
ReplyDelete