Japanese kale salad wrap

Hello! Happy days to everyone, I hope you've been well since the last time we spoke. Or the last time I spoke at you, rather. It seems that summer has arrived early in Louisville (again?!), which means I've been doing my reading on the porch these days. One author who can get me hungry in a pinch is Haruki Murakami, and I just happen to be reading his take on Orwell's 1984, aptly named 1Q84 since "Kyu" in Japanese is the word for 9.

To make a long story short: Murakami starts describing a scrumptious dinner, and I suddenly find myself famished! I held off hunger pangs long enough to enjoy the rest of the chapter, then raced inside to start dinner. As any reader of Murakami is well aware, classical music is a natural part of life, so my first stop was at my computer to switch on my Mozart internet radio station. With Piano Concerto no. 27 filling the air with crescendos, I took quick mental stock of my fridge and set to work on a tasty Murakami-inspired dinner. What I wound up with was a light, incredibly tasty kale salad that I tossed on some locally made organic wheat wraps and devoured along with fingerling potatoes. Here's how you can enjoy the same!

Ingredients
1 medium yellow onion, thinly sliced
1 medium red onion, thinly sliced
1 large leek, thinly sliced
1 medium cucumber, thinly sliced
1 bunch of kale (any variety), chopped
2 medium carrots, shredded
2 cloves garlic, diced
1" x 1" piece of ginger root, diced
2 tsp brown mustard seeds
2-3 tsp Bragg's liquid amino (or similar)
1-2 tsp red wine vinegar
1-2 tsp toasted sesame oil
1-2 tsp vegetable oil
 wrap of your choice

Directions
1. In a medium saucepan, heat all liquids and brown mustard seeds on medium heat. Use your own judgment on quantity of oils; I just used as much as looked right.
2. As mustard seeds begin to pop, add onions, leek, cucumber, ginger, and garlic
3. Mix ingredients well for 5 minutes, remove from heat
4. Place small handfuls of kale and carrot along the middle of your wraps
5. Dish onion/leek/cucumber mixture on top of kale
6. Fold wrap and eat!

The Grass is Always Greener Smoothie

When most people think of an appetizing smoothie, the color green doesn't come to mind. In fact, if it does come to mind people are usually imagining adjectives that stray very far from the meaning of the word appetizing.

I'm hoping that this smoothie will change those people's minds. Don't be scared by the multiple leafy-green ingredients; this smoothie is light, smooth, and has a naturally sweet taste. Not to mention that it's full of nutrients and natural protein. Give it a try and let me know if it changes your view on green drinks!

FYI: I use all organic ingredients to help prevent the ingestion of nasty chemicals and GMOs. This isn't necessary, but it is suggested.


Ingredients
3 full leaves chard (or 2 leaves kale), including stem
¾ cup spinach
¼ avocado
2’’ slice of cucumber
½’’ slice lemon, rind cut off
1’’ fresh ginger root
½ gala apple (or other sweet variety)
1 banana
¼ cup almond milk
1½ - 2  cups water (use enough for desired consistency)
4-6 ice cubes

Directions
1. Combine ingredients in blender
2. Blend
3. Enjoy!

Spinach Skillet Surprise!

Just a few short weeks ago, I was preparing for a 15 hour drive home to Connecticut. This required all sorts of packing, rest, and caffeination - not to mention cooking. As with most people who set out on long road trips, I was concerned about the food available to me along the sides of highways as I passed through the states... especially Kentucky, Ohio, and Pennsylvania, which have given me serious meal worries in the past. So I took matters into my own hands and cooked up pretty much everything I had left in the way of food in my house. What I made turned out to be a delicious, healthy, and filling creation that lasted 4 meals and kept me out of the queues infront of the roadside fast food vendors, and it took very little preparation!

Ingredients:
1 1/2 cup lentils
1 cup brown rice
1 can black beans
4 medium Yukon gold potatoes, cut in 1'' cubes
2 cups fresh spinach
3 roma tomatoes, diced
2 large celery stalks, diced
1 tsp dried ginger
1 tsp dried thyme
2 tsp freshly chopped thyme for garnish
1 tsp dried rosemary
1 tsp ground black pepper
1 1/2 cups water
1/2 cup mushroom broth

Directions:
1. Add lentils, rice, and potatoes in a large skillet with high sides. Pour in water and broth, turn the burner to medium high
2. Chop celery, measure out spices
3. After liquid begins to simmer, stir in remaining ingredients minus the spinach, reduce heat to medium and cover skillet
4. Let cook for 15 minutes, or until liquid has been absorbed/evaporated, remove from heat, stir in the spinach and let sit covered for 5 minutes
5. Garnish with 2 tsp freshly chopped thyme (optional)

If you have any mushrooms, I suggest adding those.  I was fresh out when I made this, but I think they would add great texture and taste to the dish.