Fridge scraps supper

I’ve been de-cluttering a bit lately.

Being a clutter-phobe to begin with, there’s really never a messĀ in my pad to sort through and toss. But every few months, little pools and piles materialize, and I gleefully start the purge.

Tonight, I decided to clear out the fridge so that I can give it a good old scrub. My dinner, therefore, evolved from the bits and pieces heaped onto the kitchen counter.

And this is what I conjured up.

Entree: Massaged Kale Salad a la Everything

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Ingredients

1 big bunch lacinato kale, stems removed

Juice of 1/2 lemon

Himalayan sea salt, hefty pinch

1/2 avocado, cubed

large handful bean sprouts, chopped

5 cremini mushrooms, chopped

1/2 small red onion, chopped

handful grape tomatoes, halved

Large handful of alfalfa sprouts

1 heaping tablespoon spirulina/chorella powder mix

generous sprinkle of nutritional yeast

Directions

Tear kale into bite-sized pieces; toss into large bowl. Add lemon juice and sea salt. Using hands, gently massage lemon juice and salt into leaves until leaves become soft. Add avocado; massageĀ into leaves until ‘dressing’ coats the kale. Add remaining ingredients and toss with tongs until all ingredients are well-dressed.

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Yummers.

Side: Spicy Yam Bites

Ingredients

1 small yam, cut into bite-sized chunks

1 tbsp. virgin coconut oil, melted

generous sprinkle of turmeric spice

1 tbsp. mild curry powder

generous pinch of Himalayan sea salt

Directions

Preheat oven to 350 degrees. Toss yam chunks in bowl with coconut oil. Add spices and sea salt; toss to coat. Spread onto baking sheet; bake for 35 – 45 minutes, or until fork tender.

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Happy belly!

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