Turn Over a New Leaf, or, How to eat a bunch of kale every day.

Our mother & stepfather live in the charming beachside town of Half Moon Bay, California. I love to visit them for so many reasons (they are fabulous, the beach is nearby and the pelicans fly right along the waves if you sit on the beach early enough in the morning, they live much nearer to my siblings and the all-important nephew), and one of them is the coastal farms all around and the Californian ecological ethos that makes it possible to get good, fresh, local, healthy food.

A fairly recent addition to the area, and the list of places I like to visit when I'm out there, is a local chain of grocery stores (pardon me--community markets) called The New Leaf. The store seems kind of like Whole Foods at first, and it is, but if Whole Foods weren't evil and corporate, but actually what they present themselves to be: committed to sustainable agriculture, commerce and community. They source as much as they can locally, produce-wise, and tell you where stuff comes from and the staff is super friendly and like to let you taste things and make conversation. It's probably a lot like what Whole Foods was like when it was a whippersnapper.

Last time we were out there, my mom pointed out, in the deli case, a kale salad that she & Mike had been enjoying a lot lately, and knowing how I feel about kale (and worried that vegan me will starve if she doesn't get tons of special food for me), she got two big containers of it. You guys, I lived on that stuff for the week I was there, and I never ever got sick of it even a little bit. It was good on its own, and it was good with avocado on top and it was good for breakfast, lunch or dinner. We ended up going back to get more, I ate so much of it. So of course when I left, I wrote down the ingredients listed on the label and promised myself that I would try to duplicate it at home because I really need to eat more green leafies.

Here's the list:
kale
pumpkin seeds
sunflower seeds
sesame seeds
red onion
liquid aminos (Bragg's)
lemon juice
olive oil

So here's what I did tonight, when I finally made this salad at home, and it turned out to be just as good as the New Leaf's version:

• Wash and stem two bunches of farmer's market kale, then tear or chop into bite-sized pieces.
• Put the kale in a mixing bowl with a half teaspoon of salt and massage the kale until it wilted down and turned emerald green and was stewing in its own sweet juices.
• Chop half a red onion into dicey pieces, add to bowl.
• Add a handful of pepitas (pumpkin seeds). Mine were raw, but you could toast them, I suppose.
• Add another big handful of sunflower seeds. Again, mine were raw, but this is optional.
• Add a generous pile of sesame seeds. These were toasted, because that's what I've got and that's how I like them.
• Squeeze the juice of one lemon into small bowl.
• Add a generous squirt of Bragg's Liquid Aminos. (Maybe I'll measure next time, but I think it would be hard to go wrong here.)
• Add a couple of generous squirts of flax oil. (I know it's not on the list, but if you're going to eat healthy, you might as well go all the way. Also, flax oil has a really lovely nutty flavor that I have grown quite fond of.)
• Add a little olive oil, because you can't go wrong with olive oil. Probably not necessary, what with the flax oil, but it was on the list, so I added some.
• Whisk to emulsify and pour into the salad bowl.
• Toss that salad up and you're ready to eat!

This is a recipe that will keep in the fridge for a while. Make a whole bunch and take it for lunch every day! Mix it up by adding apple slices and raisins, or topping it with baked tofu, or tempeh cooked in some delicious manner, or add home made croutons just before eating or eat it over rice or other cooked grains. It's great in the summer, because you don't cook anything, and great in the winter because there's only kale and onions at the farmer's market in the winter. It's great nutritionally because between the kale and the seeds you get a ton of calcium and proteins and other good stuff. It's cheap, too, and it feels like a real meal. I'm full right now. So full. And I have lunch for tomorrow. Did I mention that the whole thing only took me about half an hour?

Mexican Millet and Beans: East Coast

We recently started soaking dry beans instead of using canned ones. It's not quite as easy as canned beans (step one: open can step two: rinse step three: dump onto food), or as quick (you have to soak at least overnight, and then cook them for an hour and a half), but they are super delicious. (Another pro to soaking the beans: if you soak them for a really long time, like a couple of days, it gets the gas-makers out of the beans.) We soaked a combo of black beans and great northern beans, and the black beans turned the white ones a really lovely range of purples and lavenders. I like to call them "denim beans."



They didn't look quite this beautiful after we cooked them, but they were tasty, and that's what counts, right?

We used the millet, which was delicious. We didn't take nearly enough pictures, but here's a terrible video of us adding the millet to the onions et al.


And then there's the delicious, delicious kale. Here's how easy this was: Wash and chop the kale, put it in a bowl with some oil (I used flax oil, which is a good source of omega fatty acids) and a sprinkle of salt and crunch it up in your hands until it breaks down a bit.

Here's the thing about our dinner, we made something like 12 cups of beans, and a double recipe of the millet. We were hoping to have enough for a few lunches for the week. We ended up with enough food for a family of 6 for a week.



The millet and beans looks like Alpo in real life as well, but it's still really tasty. Here's how it looks a week later (granted, we didn't have it for lunch EVERY day).



I am so sick of Mexican Millet right now.

But not kale. Never, ever kale.