Kale, Kale, and Even More Kale

The garden is in full bloom!

Love it!

You may have guessed that we are growing some kale in it. (I also think I mentioned it too, but who's counting.) What to do with a crap ton of kale? Eat it!! Woohoo!! In salads, chips, or sauteing it. How ever your heart may desire.

Kale is underneath it, I swear! Along with strawberries, blueberries, black berries, tangerines, and almonds. I massaged the kale with lemon juice and black pepper, then topped it with all the goodies.

This salad had kale, fresh corn off the cob, bacon chick peas, cherries, strawberries, black berries, blueberries, and tangerines. I massaged the kale again with lemon juice and black pepper, then loaded it up. My bacon chick peas and strawberries amazing combo!! So doing that again. I want to try making a strawberry salsa of some sort.

How about cheezy kale? Hum? Here is where I got the idea from: Shamrock Chips.

Cheezy Kale Chips

1 cup nutritional yeast
1/2 teaspoon salt
1 cup water
2 bunches of kale

Mix the water, salt, and nutritional yeast together.

In a large bowl mix the kale with some of the cheese sauce.

Toss to coat.

Place in dehydrator for 2 hours or so.

Eat with salsa and some guacamole. Yum!

So my garden has given me some green beans, curry time!

Carrots, tomatoes, black olives, roasted cashews, garden parsley.

How about some dessert?

Carob Peanut Butter Banana Bars

3 large bananas, mashed
1/2 cup unsalted peanut butter
1/4 cup flaxmeal
1/4 cup water
1 cup carob powder
1 cup whole wheat white flour
1 teaspoon baking powder
1/2 teaspoon xanthum gum
1/2 teaspoon salt

Preheat the oven to 350 degrees, grease and line an 8x8 inch baking pan.
Combine the flaxmeal with the water and set aside to set up.

Mix the banana with the peanut butter and flaxmeal.

Add in the dry ingredients and combine until a thick batter forms.

Place in prepared pan and bake for 30 to 35 minutes, turning pan half way through baking.

They are sooo fudgey and yummy! Try them asap (you can sub cocoa or cacao powder instead of carob if you like. Also I used really ripe bananas so feel free to add some agave or maple syrup if you want them sweeter.

What to come up with next...?