I am now planting like crazy, and I will have a full update soon.
In the meantime, I have been harvesting lots of spinach and kale. I have a new salad recipe, which mom and I discovered while visiting California. I used the leftovers this morning in a “super foods” pancake. Both recipes are below.
Chopped Kale Salad
- Three huge hand fulls of kale, spinach, chard (any combination of greens)
- 3 scallions (or young onions)
- 1 large carrot
- sesame seed (or walnuts, sunflower seed, raisins would be fabulous)
- low fat dressing
Grind the greens in food processor (small pieces but not mush). Place in bowl. Grind up the carrots and onions. Mix all together, put one serving on plate, drizzle with dressing (I used a bottled gingery dressing).
- 1 cup of leftover chopped kale salad, no dressing
- 3/4 cup leftover mashed potatoes**
- 1 egg or egg substitute
- 3/4 cup pancake mix (I use Atkins low carb)
- 1/4 teas baking powder
- water needed for batter consistency
- options: parmisean cheese, sunflower seed
Mix all together, place in casserole dish, bake about 20 mins, until set. I used sunflower seed this morning for some extra protein. I have some very fresh farm eggs at the moment, so the pancake had a lovely yellow color. 2 servings.
** True confession: one of my most carefully guarded nutrition secrets is that in the off-season I use instant mashed potatoes. I love them. I crave them. I even love the flavored instants that come in small packages and take them camping all the time. I especially love them with kale and other greens stirred in. Somehow that seems to make them less naughty.
I even love instant mashed sweet potatoes. Please don’t tell anyone.