Announcing a new Drawing Challenge: Abundance, and a recipe for abundant health
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.
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
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.
Wow, how do you always find such treasures? The wartime recipe book looks amazing!
Sound great…Is that book part of Eleanor Roosevelt victory garden program though WWII. Everyone was encourage to have a back yard garden. They figure if majority people had an garden it would cut the cost of feeding our troops.
I was here earlier in week and made a link on my blog, which I visited though out last week
i might just take you up on that recipe, and to the challenge. and that’s what it’ll be, a challenge… n?
That cookbook…oh, what a find!!!
Yes, please. Count me in on the challenge. Viewing the world through the lens of “abundance” –should be fun (and enlightening).
I want to participate but i dont know if i will be able. because i have a little time free for the DC. anyway i thank you if my name would be on the list, Thank you!!!!!
thank you for sharing your recipe
sounds yummy and satisfying
i made a different sort of Kale salad yesterday
hoping to join you all
Wow V .. This sounds amazing! Andrew pulled a face when I said kale, but then I read the ingredients to him .. A winner he loves tahini. Thanks Miss
i was telling friends yesterday about your kale chips but couldnt recall how you made them … would you share your recipe with me via email and i will forward to them .. thanks!