Remember Shamrock Shakes? Do they even exist anymore? The last (and only) time I had one I must have been 6 or 7 in my Hladio cousins’ living room over March Break. I still remember the excitement on my cousin Annie’s face when she told us that she and her boyfriend Pete–now husband of 20 years!–would be back with Shamrock Shakes. I can’t remember the taste, but I knew this was something special.
Now I have a new green shake to get excited about. I was googling ‘healthy green smoothie’ today and came across this lovely mix of apple, kale, avocado, and ginger. I feel healthy just looking at the recipe! And the blog, by food stylist/photographer/green living&cooking extraordinaire Winnie Abramson (that’s her photograph above) is another discovery I was happy to make. Today, in honor of St. Patrick’s Day, she posted a recipe for Irish oat broth with leeks–something I’ll be saving for a rainy day breakfast sometime soon.
(Image via Healthy Green Kitchen)
I’m full of good intentions on Mondays. Since January, I’ve started my week by rolling out of my cozy bed and getting to the gym for my favorite class (it’s hard getting there, but I never regret how amazing I feel by 7:30!). I get to the office an hour early and through my day, I’m setting goals for the week and checking things off my list. By dinnertime, I’m working on something fun and meatless to (hopefully) blog about afterward. I’m in bed by 10 with ginger tea, and out cold about 15 minutes later. All very good, right?
The thing I need to work on, though, is lunch. While dinners have gotten healthier and more creative, I’m in a bit of a slump with either egg salad on toast from the office kitchen, or something either unhealthy or expensive (or both) from a place nearby. I have a new goal for my well-intended Mondays: homemade meatless lunches to get excited about.
This is something I whipped up last night and it reheated nicely. I boiled up 1/2 a pound of whole wheat penne and added bite-sized pieces of kale (I love love love kale) for the last 3 minutes of cooking. I tossed this with a can of drained/rinsed chickpeas, a handful of pitted Kalamata olives, just a little bit of feta, and olive oil. And since I made so much, Tuesday will be as good as Monday. This has me thinking about other pasta/legume/vegetable/scant bit of cheese combinations. Maybe pasta with cannellini beans, a bitter green, and parmesan? Or navy beans, shredded beets, and goats cheese?
This post is for Caroline, one of my very best friends that I’ve known since the first day of university almost 15(!) years ago. That’s her with the delicious poutine we got from a truck last week in Toronto. She lives in London with her fantastic cyclist boyfriend Graham, and every week they get a box of organic produce delivered to their flat. But Caroline is a bit mystified by the kale that appears in the box now and then and only knows how to make soup with it. I promised a few recipes to broaden her horizons. Here they are. (And hopefully she’ll return the favor with her recipe for garam masalaed celery root, yes?)
This recipe for garlicky greens is great with pasta and cannellini beans.
For something completely addictive, make these kale chips. The cider vinegar is really what makes this recipe better than others out there.
I came across this recipe for a kale, spinach, and pear smoothie and can’t wait to try it. And how lovely is Joy’s blog?!
This marinated kale salad is beyond healthy and raw. There’s a neat technique (massaging the kale, something I recommend for all raw kale dishes) that makes it easier to digest, and it’s delicious on a steamed sweet potato.
Here’s another super-healthy recipe: spicy lentil sweet potato patties with kale. I haven’t tried this one yet, but I’m tempted by anything falafelish.
And just in case you want to make a little vegetarian thali with those cute little metal cups and plates, Indian-spice kale and chickpeas might go well with the celery root dish. Just don’t forget the raita and naan, because isn’t that what thali is all about?
Now and then I come across something that makes completely perfect sense. Meatless Monday is one case in point. The purpose of this non-profit initiative is to reduce meat consumption by 15% to improve the health of people (see a long list of benefits here) and the planet (the UN’s Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions…that’s more than transportation!). That 15% can easily be achieved if we all go vegetarian on Mondays. Simple steps together make for significant results, right?
So here’s my promise. From now on, I’ll have share a favorite vegetarian recipe with you every Monday. This is something I’m really excited about because I don’t really love cooking meat, but I always have fun with vegetarian dishes. And if I can get even just a few of you on board with Meatless Monday, I’ll feel accomplished. Continue reading