Announcing a new Drawing Challenge: Abundance, and a recipe for abundant health

Hi everybody,
Our D C friend Melodye suggested “Abundance” as a theme for our drawing challenge for next weekend.

This is brilliant, thank you so much Melodye. With the holidays approaching, it might be really nice for us to explore how abundant our life is, our art can be, before we give in to the craziness of consumerism.

As usual, I will post the post on Friday Nov 27th, and the link up worked so well last time, don’t you think? That I’ll enable that again, and we’ll all visit each other over the weekend. 😀

Remember, all forms of creativity are more than welcome.

And I thought that I would love to share one of my most favourite recipes for the best, most highly nutritious Cesar salad I know: The Kale Cesar

This is the recipe as it comes from my wellness centre. I don’t ever massage the kale, I love it just as it is, and I often omit the navy beans, and use Dijon mustard because I have that around right now. But play with this recipe; it’s beautifully malleable and forgivable.

Kale is so good for you. It contains powerful phytochemicals and tons of vitamin C, and ounce per ounce more calcium than milk.

KALE CESAR

¼ cup tahini
¼ cup water
½ lemon, juice & zest
1 Tbsp miso paste
1-2 garlic cloves, minced
2 tsp grainy Dijon mustard
Unrefined salt & pepper to taste
1-2 bunches of kale, stemmed & chopped
1 ½ cups navy beans, cooked
½ red onion, thinly sliced
¼ cup oil packed sundried tomatoes*, chopped

*look for sulfite-free

Directions
1. Stir together tahini, water, lemon juice, zest, miso paste, mustard, garlic, unrefined salt, and fresh pepper in a small bowl. Use a fork to blend until smooth.
2. Add additional water, 1 tablespoon at a time to thin if necessary. Season with additional salt. The dressing should be slightly salty and the saltiness will subside somewhat when tossed with the salad. Set aside.
3. In a large bowl, add a splash of water, a teaspoon or so of salt, and ‘massage’ the kale until tender. This should take a couple of minutes. Rinse well and dry in salad spinner.
4. Place the kale, beans, red onion and sundried tomatoes into a large salad bowl. Pour on the dressing and toss gently.

And, as added inspiration for our DC and in keeping with the holiday theme…lol…look at this beautiful vintage book I got. It’s the Victory Kitchen, a 1944 edition of the famous cookbook, with substitutes for wartime unavailable ingredients.

How lucky we live in such a time of peace, of abundance, and how blessed are we to be able to share our abundance with our less fortunate neighbours.