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I love making Sunday breakfast. It used to be, every Sunday I would roast potatoes, fry bacon, toast bread and sometimes cook eggs. (Usually I made a quick chipole and kale bean dish, in place of eggs.) It was a Tradition I was excited to wake up to and it always kicked off the day on the right foot.

However, as I got older, this menu started to feel more like a heavy, fat-ish way to begin a day and it kind of stopped working for me. So my Sunday breakfasts started to become somewhat of an intermittent practice, in spite of missing it like crazy. Lately, I have begun to cook on these mornings again.

Although the ingredients are different, the general theme remains the same. Simply I want something roasted, I want variety and I want sauce. Those three, make my Sunday.

This morning I did just that. I chopped and roasted garlic, squash and potatoes with smoked paprika and sea salt in my favourite cast iron pan (400 degrees for 35 mins). And in another, I gently heated chopped firm tofu with lemon juice, and added with garlic, leeks, and gai lan. I didn’t really cook the tofu dish, but rather just warmed it up. To the tofu dish, I added raw shredded purple carrot and then topped it off with scissor-chopped broad bean. Tahini sauce was poured over everything and breakfast was accomplished. Ahh, so nice to be back in the routine.

Tahini Sauce:

1/4 cup lemon juice
1/2 cup olive oil
1/4 cup tamari or soy sauce
1/3 cup tahini
2 tbsp maple syrup or honey
1/4 cup water
1 chopped garlic clove
optional: 1 tbsp chopped onion

Blend.

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Anyone who really knows me (this is a test people…) KNOWS I love kale.  I love it, because it’s green, it’s BIG, it’s waterproof, it’s wholesome, and it’s soooo so good for you.  I love how it smells when it’s fresh and how it tastes sweet when it is grown in healthy, organic soil.  When my bunny Astro was alive, we shared bundle after bundle of kale and both of us considered it to be one of our favourite vegetables (my most favourite vegetable in the world is the green bean… I think I’ve already mentioned that before though).  The farmers at Moss St. Market (in Victoria BC), used to sell several varieties of kale and would always ask how Astro was doing.  I loved that they appreciated feeding me and my bunny, and that it warmed their hearts to do so.  Actually, in truth it’s a real turn off when farmers aren’t interested in my pet or the fact that their vegetables nourish her.  Recently I was explaining excitingly to a farmer, that Glee’na loves her green beans and swiss chard, and the farmer didn’t seem much to care.  (Boooooo… wrong response.)  The woman acted as if I was explaining in excruciating detail how I fold my socks, in contrast to how I fold my towels, and I felt offended.  Geeeez,  obviously I was paying the highest compliment that one could give, since my #1 rottweiler is a happy harbour seal and any fabulous Dog Mama knows, that this is important-o. Anyhoo, the past is behind us, so back to the topic of kale!

It’s surprising how many people have never even heard of kale, let alone tried it.  For several years now, it has been a normal item in almost every supermarket and usually the stores offer both an organic and non-organic option.  (True, the organic kale is usually from California and it’s a bummer they can’t just stock a local Island variety… and on that note,  I’m still trying to figure out redundant trade deals, as I find the concept to be completely bizarre.)  Kale is still off the food-radar of most folks.  Why is that?  In Nanaimo, it’s impossible to find kale (and collard greens for that matter) at the Farmer’s Markets and I was told that “it’s not in season”.  Huh?  I have kale growing from seed in my pathetic garden and I recall getting it all year in Victoria.  I’m not sure what the story is in this city, but nonetheless I need my daily greens and these day I have been relying solely on swiss chard.  So out of teamwork and inspiration, my friend Guy passed along another yummy recipe.  This one is called:

Kale of Champions!

Ingredients:

1 bunch of kale, stems removed, leaves ripped into bite sized pieces (Swiss chard, collard greens, or broccoli also will work)
1/4 cup of soy sauce (tamari or Bragg’s is even better, but regular soy will do)
1/4 cup of rice vinegar (I’ve used other vinegars, but rice vinegar works best)
1 tsp of sesame oil
1 small piece of fresh ginger, chopped (1 tsp of powdered ginger will also do the trick)
2 cloves of garlic, chopped
1 tsp of chili flakes

Instructions:

Steam or sauté kale. Mix all other ingredients together. When kale is cooked and drained, pour sauce over and eat.

Done!

So again, I have the honour of sharing a solid recipe.  To my sauce, I added a tsp of miso and honey, because I’m feeling like a virus is attacking me and I wanted some killer health to combat it.  Also, I didn’t have much kale (I picked what I had from my silly plot) and so my mix was 1:1 kale to swiss chard (which I have loads of).  This is truly a delicious way to eat your leafy greens and Guy says you can do this with any vegetable (as mentioned in the recipe), because this recipe is really about the sauce.  Good sauce = good food… we all know that!  Also, I served my kale mix-up with rice and cut-up veggie breakfast patties.  Of course, you could use serve kale with lots of things, but I needed some rice and a vegetable protein to get on with this “cold” that I’m arguing with.  My supper was tasty, completely filling and totally nourishing.

I’m really trusting Guy’s taste for food, as it is very similar to mine.   When he posted this last night, I asked again for permission to blog about it and he agreed.  So this is a real treat for me, to be able to cook a recipe that a friend really, really likes, because it fills me with the positive qualities of sharing and sharing food is worthy and intelligible.  It makes good sense to eat together, even if it can’t always be at the same table.  When we live far away from one another, we can still experience meals together, by participating in recipe sharing and other such things.  My hope is that we try not to let distance stop us from eating and connecting with the people we care about (including Jamie Oliver… hahaha, hence my extensive collection of his cookbooks!).  Food is at the very basic level of needs and I think it’s paramount to our well-being.  Just like friendship.  And dogs that love green beans.

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