Kale. The me from ten years ago doesn’t know the me of the last three years. Ten years ago I didn’t know what kale was by name, but if you showed it to me, I’d have told you it was decorative roughage that comes on plates and goes in cold cases in
Whole FoodsWild Oats.
But I mean, it’s so sexy. AND SOME OF IT LOOKS PURPLE!!
I like to toast things. Fattening things…that are good for me.
This is my favorite coconut.
And these are my favorite nuts . Cashews are consumed only when pulverized and sunflower seeds aren’t my favorite. I have a 16 inch cast iron skillet.
Sometimes I make low-fat treats too. Like Happy Herbivore Black Bean brownies.
I like to leave out the sugar and double the cocoa powder.
I like to freeze all my vegetable odds and ends until a gallon sized zip lock bag is full. Then I make my own stock. This one has celery, onions, garlic, carrots, king oyster mushrooms, cremini mushrooms, salt and nutritional yeast. What, you don’t dump a pile of nooch in your stock? Why not?
I like to do delicious things to quinoa to get rid of that earthy taste that my husband doesn’t like. Rinsing and toasting it before cooking it helps a lot, but I still doctor it up.
I use not-beef broth, paprika, lime juice, cumin, granulated garlic and a teensy bit of low sodium tamari. It’s a mexican fiesta in your mouth. If you like a kick, leave out the tamari and add some chipotle chili powder. But only if your taste buds aren’t wimps-mine aren’t!
And then I like to add more delicious things to quinoa. Like avocado and hot sauce, who are great lovers like peanut butter and chocolate.
What do you think is delicious?