Tuesday, May 28, 2013

Recipe: Blackberry Kale Smoothie

I was talking to a friend on the phone the other day (a rare treat for a farmer after the growing season has started) when she told me about her kale smoothie recipe using blackberries. Wow, it sounded good! For some reason (not sure why) I have never made a kale smoothie with blackberries. I simply cannot wait for blackberry season to get here to make this so I will break down to actually buy some frozen blackberries (and some pre-chopped fresh pineapple - also a rare treat!) to make my own as soon as I can get to the grocery store. (which is not very often during growing season). 

Here is the recipe plus a photo and my friend's comments!

Diana – John and I decided you must have 364 days of kale and were scraping the barrel to ask me for a recipe (lol)! But here it is:

2 cups chopped/torn kale leaves (without big stems), 
I cup frozen blackberries, 
4 chunks of fresh peeled pineapple, 
water as desired  

I usually eat this with a hard boiled egg, or you can add a handful of almonds to the other ingredients in the blender! It's non-dairy and has nothing in it to bother me :) 

Thanks for always inspiring me to try harder. 
love Jane 

I told Jane to send me her recipe plus a photo and I would post it up on my kale blog and make her more famous than she already is - haha. :) (and yes she is very well-known in her own little corner of the world!)

Thanks, Jane. Now you've inspired me!

Where kale is more than decoration on my plate, for sure!

Diana Dyer, MS, RD

Tuesday, May 14, 2013

A book to read that ends with kale!

I don't think I've ever made a book recommendation on my kale blog, but here's a great book to read.  I won't tell you too much because I don't want to take away from both the pleasure and heart-ache of reading it yourself.

The title is Turn Here – Sweet Corn: Organic Farming Works by Atina Diffley, University of Minnesota Press, 2012.

I've already recommended it to a dozen friends.

The book is not about kale per se but ends with a kale recipe that I've made myself, without a recipe, over and over again!

Sesame Kale - makes 2-4 servings depending on appetite and level of kale passion

1 bunch of organic kale, thick stems removed and coarsely chopped
1-4 cloves garlic, minced: adjust according to your taste and social life (haha! we would easily use the 4 - or more - cloves of garlic!)
1 Tbsp. olive oil
1/4 cup water
roasted sesame oil
ume plum vinegar (or red wine vinegar or vinegar of your choice)

Heat olive oil in heavy pan. Saute garlic for 20-30 seconds, do not brown or burn! Mix in chopped kale. Add water and cover. Steam on low for 5-10 minutes, until desired tenderness (I always use the lesser of times to keep the kale as green and crisp as possible). Spread on a platter, sprinkle with roasted sesame seed oil and vinegar to taste (I often also sprinkle some sesame seeds over the kale).

As said by a friend of the author, "You could eat gravel with roasted sesame oil on it." I laughed out loud! What a great way to end the book. Try this recipe and read the book. :)

Where kale is more than decoration on my plate!

Diana Dyer, MS, RD