kale

TSC’s Kale-Cranberry Salad

Today I’ve actually got one of my own recipes for you: A very dark green, healthy salad with glazed nuts and cranberries in there so you don’t feel TOO healthy. I came up with this rather fortuitously one night when I thought I had “nothing to eat” and it was a great discovery. Since then, I’ve purchased dried cranberries for future salads. Recipe is below, and you should adjust as you wish. (more…)

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Old Grains + Kale Salad

We tried to buy quinoa for the first time, but instead accidentally bought a blend of quinoa plus amaranth and millet called Organic Quinoa Ancient Blend, by Sonoma Farms*. Which was fine because the mix is tasty and there’s a recipe on it (Ancient Grain Mango Salad) that we were excited to try. Since we didn’t have the mango or cilantro that the recipe called for, though, we at first just did some experimenting. (more…)

Tofu-Kale-Sweet Potato Scramble

I used this recipe (Popsugar.com, Jenny Sugar) with the following minor edits:

  • Spinach instead of kale (just because it’s cheaper), and a lot more than the recipe says, since it shrivels down so much.
  • One large sweet potato, not small.
  • No onions (BFs request. Sad for me but love is love.)
  • Cook the sweet potatoes a bit longer and hotter, pre-tofu-adding, than the recipe says; I think it’s good for them to be a little crisper because they’ll go back to being soft-ish when you add the tofu, and steam the spinach.
  • I quadrupled the spice amounts (except salt; I kept that the same mostly). Why? Because this makes a BIG pan of food and there is no way that a mere quarter of a little teaspoon of garlic (etc.) is going to suffice, in my opinion. I admit that sweet potatoes taste great just on their own (or with only a little salt and black pepper), but that tofu needs some flavors to suck up, so I made sure I spiced enough.

This tasted delicious and looked lovely on the plate, too, all bright and yellow and “Good Morning!”-looking.