Tag Archives: kale

Tuscan soups

Warming cold winter nights. Although the expected super snowstorm passed us by and went to Massachusetts, we got a lot of snow in the following days. So much that we don’t know where to put it anymore. The cold temperatures don’t let any of the accumulated snow melt. Warming up with a hot soup when the snow falls is the best way to prepare for shoveling duty. I found this soup recipe on Epicurious.com and veganized it. A wonderful whole soup in the cold weather. Here’s my recipe.

Green shreds


Winter time brings sturdy greens, when fresh salad is harder to get and baby greens are traded for a pretty penny. To get more variety, you can use kale or cabbage as a salad. Curly kale, chards or dinosaur kale is is quite hard to digest when raw, so it either needs to be cooked, or prepared in a way that helps digestion. 
Finely slicing raw kale (called chiffonade) helps with digestion and definitely are a great way to train skills with a large knife. The shreds then are massaged with vinaigrette, which makes them very tasty and soft and which reduces the volume of the shreds. I find this recipe more tasty and than steamed kale, likely even better when it is getting warmer. See recipe

Mindful Thanksgiving

KaleDSC_5139 For an alien, Thanksgiving is a strange ritual. Based on harvest festivals, to unify a Nation beyond religion, every year in every US household an imaginary feast is staged, that native Americans supposedly held for starving Pilgrims.  …For most Americans today, that means eating Turkey with a given order of sides, which makes Thanksgiving about consuming a bird, which has been industrially altered since Pilgrim’s times. Likewise all our food species, plant or animal alike, have been modified for optimum output, scientifically enhanced for maximized industry gain. Thanksgiving to me is not only being thankful to have food on the table, but also being mindful about what has happened to our food and what might happen in the future. Continue reading

Even more Kale

CoconutDSC_3218.1Vietnamese coconut soups are very popular in winter; La Sa Tom for example, the spicey curry coconut noodle soup comes with chicken or shrimps. I can do without the shrimps and as I found out, also without the noodles. This unusual pan-asian blend is a great way to get a big serving of kale in a very satisfying soup. I used dark Indian chickpeas for the first time, they have a stronger shell, similar to fava beans, and may require longer soaking and cooking, however the bigger light colored chickpeas may be smoother for the soup. See recipe 

Irish Spring

IrishDSC_3224It is Irish Parade time, Westchester will have it’s own St. Patrick’s Parade this weekend, which is last minute for me to cook Irish food. Of course Irish food must contain potatoes, or not? A typical Irish dish, Colcannon, can be made with plantains, a sacrilege, I know, as a relatively cheap item is replaced with a more exotic kind. However, if you are cutting back on nightshades, this recipe is worth a try and it will give you a load of kale with it. See recipe


Kale is the new Super Food. The list of nutrients and benefits to  circulation, skin, immunity and energy is long. If you knew only cooked kale in winter, you will be surprised that steamed kale can make a wonderful salad or side dish any time of the year. Truly a keeper is following recipe of steamed kale with creamy dressing, from Dr. Joel Fuhrman’s book ‘Eat to live’, which I will write about soon. See recipe

Eat & Run

Many runners ‘study’ food these days. Especially ultra runners, finicky about what they eat, become knowledgeable of long lasting performance food. Scott Jurek, multiple ultra marathon champion writes not only about running, but also food, so I had to read ‘Eat & Run’, which was just published. Continue reading

Traditional Fare

Hastings has been discovering Kale, for chips, pasta greens and of course by itself. Now you can even buy ready made kale chips in different flavors at Whole Foods and Fairways. I believe the kale season is winding down; in Germany, it is eaten mostly in winter, preferred after some frost. Most kale overseas is extremely sandy, therefore ‘triple washed’ and pre-cooked kale is offered in huge cans intended to shorten the cooking process. “Grünkohl mit Pinkel’ (Kale with hot sausage), the family favorite is well worth veganizing.  See recipe

First autumn food

Fall season is here, 
our garden recovers from the summer heat. Leathery Greens such as kale, chard and bok choi is in high season again and I can see more mushrooms.
Mushroom season takes off with the more humid days in September, if not earlier. More local varieties become available. Once, a forage walk with the Wildman had us find real morels in Prospect Park. We are now planning to join COMA for a hike. Continue reading