I didn't finish yesterday's green smoothie samples. And I'm not enthused about doing so tomorrow. They're simply too dense. Tomorrow I will try to combine it with V8 fruit juice at 1:1 ratio. Hopefully I will be able to chug it down... At the moment, even my kale salads are almost gagging me.Best dish (of mediocre options): A raw salad. Kale, mushrooms, broccoli, and zucchini with a splash of balsamic vinegar. The vinegar is a bit sweet. Pleasant. Also, I enjoyed a vegan, low sugar fruit bar from Great Harvest
Off diet: A sample of GH fruit bar and GH lemon bar :) It was too tempting...
I'm not sure how I will eat all the kale before it goes bad. At the moment, I'm missing packaged food. Sigh.
Perhaps you can cook it and freeze it like spinach?
ReplyDeleteKale is fantastic in the right formats. They wilt nicely in stove top with a tich of lemon juice, salt, garlic, and pepper. They add goodness to soups. And use when blending lightly. When not cooked it is a string flavor. Pair with bananas while blending to hide the very green flavor. Mostly due to this being hard for me to both chew and digest when not cooked or blended it is my main way of eating it.
ReplyDeleteFantastic feedback!!! Thank you!
ReplyDeleteI am enjoying my steamed kale with garlic, onions, and squash.
I have several over-ripe bananas in the freezer which I ought to mash into my green smoothies to choke them down. I hope I'm not entirely hopeless :)
Thank you for your encouragement!
i chop kale up very tiny and add it to stir fry, soup, pizza, curry. the trick is to get it tiny enough that the kale can cook down and not offend with it's texture :)
ReplyDeletekale is SO GOOD for you! my acupuncturist is always telling to me eat more of it!
My favorite way to eat kale:
ReplyDeleteSaute 1/2 - 1 onion (diced--amount really depends on how much you like onion!)... salt onions
Add one can of diced tomatoes when onions are soft
Add one bunch of kale and an inch of water, and cover with lid
Simmer for 10-20 minutes or until kale is limp
Salt to taste
(I rinse the kale, remove the thickest stems, and then slice the leaves into one or two inch strips, before adding to the pan. We were at seminary and very poor when I learned to cook kale this way--we were given three large grocery sacks full of kale, and an African friend taught us how to prepare it "African style. :) Sometimes I truly crave this combination!)
I like Harmony's idea. Going to try that soon...
ReplyDelete