Worth Repeating

by HEAB on August 14, 2012

Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!

Vegetables used to compromise about 75% of my diet.  Then I got pregnant and could not look at anything green for months.  I used to freak out if I didn’t get in my daily quota of spinach, broccoli, etc., but now I’ll go days without eating anything from the garden…not that I have one.  I leave the gardening up to Katie and Rachel.  Anyway, I do enjoy a good salad or plate of stir-fry, but they no longer happen everyday.  So when I do prepare vegetables, it feels a little more special.

Last week, my friend Kari delivered this amazing meal for dinner…

Adzuki beans with kale, roasted veggies, and basil quinoa.  Not pictured: grilled peaches with mascarpone cheese (b/c they disappeared too fast!)

I was a little obsessed with the bean + kale dish and decided I had to recreate it myself.  However, the grocery store was out of kale.  So, I bought a bag of turnip greens and tried my hand at the recipe.  I soaked the beans overnight so they cooked up a bit faster and used low sodium soy sauce and only about half of what the recipe called for.  I love my salt, but I always use half when trying out a new recipe.  I’d rather have to add salt in the end than serve a too-salty dish.  I also used red beans instead of Adzuki beans.  Verdict…

CD: What did you cook in here?!? Our house stinks.

Me: Yummy vegetables and a stinky house.  Success!

Leftovers served with a mozzarella filled omelet.

CD, it’s time to invest in some nose clips as I will be making this again. :)