Here is the company and yes,
THEY ARE PINK.
I was reticent to pay 5:59 a bag, to be eating so much and so many. So I ruminated the ingredients... and walla! I had such a delicious dinner whipped up in no time for my downtime Sunday evening meal. I was inspired to utilize the kale from the farmer's market, the brussel sprouts, the red and white young onions, and the new flavor of the kale chips... I was only missing the Hibiscus flower essence... but that would have to wait. Maybe next time.. In the meantime,
|Kick Butt Cashew Kale|
One frying pan full of Kale
10 brussel sprouts... (no idea why 10..but it seemed anymore and the kale would surcome to brussel sprouts)
sauteed new onions 1 cup
1 bunch baby bok choy
throw it in and only "sauteed until it sweats and wilts.".... no need to cook it until the nutrients are gone.
3 slices prosciutto - add the last few seconds... you want it to warm up, but not cook and become tough.
while awaiting the lovely greens to wilt and steam...
|Kick Butt Cashew Kale.|
- 2 tablespoons of cashew butter
- 2 teaspoons black pepper
- 2 tablespoons of lemon juice
- 1 dash cumin
- 1 small dash garlic
- avacado oil or more lemon juice to the make the consistency of your sauce...
I wanted a pasty type sauce to dip my forkful... but the next time, I will probably try it with more liquid.
I remind you , and as for the prosciutto, add it for the last 30 seconds to get warm.. but that is all it needs....you don't want to really cook it as it shrinks and gets tough.
Of course, for dessert, I could make my luscious 60 second Black Forest Mug Cake... I could make the Four Ingredient Cookies or DOOM, I wish I had found this link earlier.. there are some fine ideas to be had... but I think we can agree, almond butter or cashew butter would be a great replacement since I don't eat peanut butter.
What do you think... Should I add a flare even more by making chocolate double layer inside out nut butter cups?