to follow up from yesterday’s post, i’ve been seriously trying to cut back on heavy foods. every time i cheat i feel like this poor little fella.
i feel like i have to put this out there: if you are ever bored or so inundated with work and therefore procrastinating, definitely youtube “guilty dog.” i want to share all of them but instead i’ll just share 1, orrrr 2.
in the midst of this hunt of mine (and spending a week trying to get darren to eat vegan with me – i find it’s easier to eat healthy when you’re taking someone down with you), i found a recipe from green kitchen stories and ran with it.
darren sat on the counter and took pictures while i cooked. onions really are the worst. i recently took an indian cooking class and asked the teacher if she had any antidotes to prevent onion tears. she told me that in india you cut off the end of the onion and place it on your head. if you cry, it is because your mother-in-law hates you.
great… didn’t answer my question. instead i walked away confused and with more questions.
wilting greens n’ things.
eating and working on the blag.
spinach-kale chickpea soup adapted from green kitchen stories
1 bag baby spinach
1 bunch of kale, roughly chopped
1 tablespoon olive oil
1 green onion, sliced
1 white or yellow onion, chopped
4 garlic cloves, minced
4 cups vegetable broth
chili pepper flakes
1/2 teaspoon nutmeg
1 1/2 cups garbanzo beans
3 tablespoons tahini
3 tablespoons olive oil
juice from 1 lemon or lime
a few leaves of parsley, ripped up
salt and pepper to taste
1. saute onion, garlic, and chili flakes until tender over medium heat in the heated olive oil.
2. add broth, spinach, kale, green onion, and nutmeg until greens are thoroughly wilted.
3. mix together the tahini, olive oil, juice, parsley, salt, and pepper. add dressing to the garbanzo beans to taste.
4. spoon soup into bowls. top with garbanzo beans.