The second manifestation of balance came in my cooking today. For breakfast, I made a smoothie with a lot of arugula (3 cups probably), unsweetened vanilla almond milk, and 2 cups of strawberries. It was edible, but I would not recommend it or make it like this again. The arugula has a strong flavor. It is a good one, but not something I am used to in a smoothie. I realized today that arugula is the taste I often love when I order salads in restaurants. It has a sort of bitter taste, but in a good way. While it would probably still be good in a smoothie, I recommend mixing it with romaine or spinach. The strawberries I used were also not very sweet, and without a banana (I used them all making ice cream for the fam last night), the smoothie was pretty bland. Let's just be honest here ... worst smoothie I have made. Still, as I said, it was edible, and I did drink it. I couldn't waste all those nutrients! After all, it was my fault for being a little overzealous with all those greens....
So where did the balance come in? Horrible cooking this morning balanced by AMMMMM. AZ. ING. cooking for dinner. I seriously think that I have found my new favorite recipe. I adapted it from a recipe I got from an awesome website called Healthy Happy Life. This gal knows what she is talking about! So what did I make? Spicy Peanut Ginger Kale Salad. This recipe was really easy. The hardest part for me was collecting all the ingredients while at the grocery store earlier this week. Now that I know where to find them in the store, it will be much easier!
Spicy Peanut Ginger Kale Salad:
- 4 tablespoons raw peanut butter
- 1 cup water
- 2 tablespoons tahini
- 2 teaspoons sesame oil
- 2 tablespoons fresh ginger, peeled and grated (or chopped)
- 6 cloves garlic, pressed through garlic press or minced
- 6 teaspoons tamari
- 4 tablespoons rice vinegar
- 2 teaspoons lemon juice
- 2 teaspoons agave syrup
- 2 large pinches cayenne pepper
- crushed sea salt to taste
- 4 tablespoons pickled ginger, chopped, divided
- 15 cups of kale greens (I used 11/2 large bags of Glory Foods Kale Greens) - if you use kale from fresh bunches, make sure to wash it, pull the leaves from the stems, discard stems, and dry kale
- 1 large red onion, chopped
- 1 cup peanuts
- Place a large soup put over medium heat on stove.
- Add peanut butter, water, tahini, sesame oil, fresh ginger, garlic, tamari, rice vinegar, lemon juice, agave syrup, cayenne pepper, salt, and 2 tablespoons of pickled ginger to pot.
- Stir briskly until all the ingredients mix together and reduce heat to medium low. Simmer for about two minutes.
- Add about half of the kale and stir it until it is wilted and coated in sauce.
- Add the remainder of the kale, onion, peanuts, and 2 tablespoons of pickled ginger.
- Stir until kale starts to wilt and it all coated evenly with mixture.
- Serve and enjoy one of the most delicious things you will ever eat in your life.
- This can be served warm or cold. It will keep in the refrigerator for a few days without getting mushy (like other salads do) due to the firmness of the kale leaves.