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Good morning! I made it safely home on Sunday to where I live on the central coast of California. It was a long day as I made the 300+ mile drive with my husband and two cats in tow. It was a smooth trip though, thankfully. I made an easy lunch to eat on the road, it consisted of wild rice topped with microwaved broccoli, avocado, dried cranberries, toasted sunflower seeds and chickpeas and a bit of vinegar splashed on top. It was quite the hodgepodge meal, but it did the trick!
After a month in the desert, I was so happy when I saw the ocean again. This was taken somewhere between Ventura and Santa Barbara:
I stopped on the way home at one of my favorite farm stands, The Classic Organic,where I picked up a bunch of greens that I later transformed into dinner.
I didn’t have a lot of ingredients, so I made the greens the star. I stirred in a batch of cashew cream sauce and it was a mighty tasty dinner. Washing and blotting dry the greens is the most labor-intensive part. I used two bunches of kale:
And two bunches of collard greens (I tore the leaves off the stems from both types of greens):
I water-sauteed a chopped onion and addd spices to start (you should also add the tomatoes at this point. I forgot about them and added them later):
Then I just started piling on the greens until they were wilted. I put the collard greens in first because they are tougher than the kale:
Next, the kale:
The greens shrink so much:
I made the cream sauce in my Vitamix with cashews, soy milk and vinegar:
Rather than spoon the sauce on top at the table, I just poured the entirety on top of the greens in the wok:
Talk about healthy AND delicious…I loved this! It could be served over rice or a roasted sweet potato or just eaten as is. I topped mine with sesame seeds and chopped green onion:
Here’s the printable recipe:
Just Greens Creamy Stir-Fry – Makes 4 servings
4 bunches of fresh greens, washed and torn into large pieces (I used 2 bunches each collard greens and kale)
1 large onion, chopped
2 fresh tomatoes, chopped
1 tablespoon each curry, turmeric and oregano
1 teaspoon ground cardamom
sesame seeds and green onion, for topping
For cream sauce:
1/2 cup unsalted, raw cashews
1/2 cup unsweetened, non-dairy milk
1/2 cup apple cider vinegar
Heat up a large wok or pot with several tablespoons of water. Add onion to pot and water-saute for a few minutes. Reduce temperature to medium and add tomatoes and spices. Lastly, reduce heat to low and add greens. Start with the thickest greens (like collards, if using) and add more tender greens on top (like kale).
I’m starting to think my hair needs its own blog. I tried washing and styling it myself after getting it cut last Thursday, and freaked out because it did NOT look like how my stylist did it all pretty (you can see a photo here). So, I had to make an emergency appointment at the salon on Saturday morning where I got a 45-minute lesson in how to style short hair. So much for low-maintence. <sigh.>
It looked pretty cute after she did it again, though:
Now it is up to me to figure out how to manage this mop. If you want day to day updates on my hair, don’t forget to follow me on Twitter here. I’m joking. Kinda. I also Tweet other important news like about my cats and so forth, ha ha. See you tomorrow!