Kale with Cashews and Raisins


I haven’t blogged in a bit, because my meals haven’t really been blog-worthy in a bit. A frozen vegan pizza here, a quick stir fry there, curried veggies in the crockpot to help us plow through a hectic August. I didn’t really plan on this meal being blog-worthy either, but man, it was good. And so easy. I don’t have exact measurements, but that’s what makes it such a great recipe.

A bag of chopped organic kale, which I chopped a little smaller

2 cups of pre-cooked, previously frozen brown rice

A handful of jumbo mixed raisins

A handful of crushed cashews

Coconut oil

Baslamic vinegar

Sea salt

Heat coconut oil in a pan. Sautee kale. Mix in cooked rice, raisins and cashews. Drizzle on balsamic vinegar (maybe 1/3 cup) and add salt to taste. Deeeeee-lish. I frequently make the greens + dried fruit + nuts combo and it’s perfect every time. If you’re not a huge greens fan (kale, collards, spinach, etc.) try sautéing them with dried fruit like raisins or dried cranberries. The sweetness helps to balance those bitter greens. Then the nuts add a nice crunch.

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Boloco and Nasoya

Boloco and Nasoya

Recently I was contacted to try out one of the tofu burritos at Boloco, which uses Nasoya tofu in many of their bowls and burritos. I knew Boloco was a local company (Boston Local Company) but had no idea that Nasoya is made not too far from me in Ayer, MA. With Funk back toshow me more