During the time I was living in LA healing from my illness, I was often asked by my friends and family if I had come across any movie stars. I am sure I did, given where I lived and where I practiced yoga but I am not the best at recognizing people- that is until I came across Denise Huxtable (aka Lisa Bonet).
I am a child of the 80's and grew up watching The Cosby Show. My friend Ian often compares my family to the Huxtables. Perhaps my infatuation with Denise is what lead me to travel to Africa and get ridiculous extensions braided into my hair . You likely haven't a clue what I'm talking about so I'll move right along.
I was at the Santa Monica farmer's market, the one that takes place on Arizona between 2nd and 4th street (right by the Promenade), admiring all the delicious chlorophyll rich organic greens. There beside me was the petite and beautiful Denise Huxtable holding up a bunch of kale, asking the farmer how he recommended preparing it.
"Saute it with some ginger and olive oil and than sprinkle on some toasted sunflower and pumpkin seeds", I piped up. Denise and I made eye contact and it was love at first site- for me anyway. I like to think that I was the person who introduced kale to Denise Huxtable.
Kale seems to be this vegetable that everyone associates with health but hasn't a clue what to do with. There are many ways to eat it cooked, but eating it raw can be more of a challenge. Aside from throwing it in to my green smoothies, I also make raw kale into a delicious pesto.
Seeing as how kale is one of the super greens, I would love to know how you recommend eating kale.
- ½ bunch kale pesto
- 2 Tbs olive oil
- ½ cup hemp seeds, pine nuts or sunflower seeds (or mix ‘em up)
- 1 Tbs dry basil (or 2-3 of fresh)
- 1 tsp dry oregano (or 1Tbs or fresh)
- ¼ cup fresh lemon juice
- 1-2 cloves garlic, minced
- ½ tsp sea salt
- Pound kale with salt, oil and oregano until bruised and deep green- or just throw it all in the food processor.
- Process together with rest of ingredients.
- Store in fridge for up to one week, freeze in small jars for individual servings.
- Enjoy it on slices of cucumber, crackers, on fish or chicken, on rice, as a veggie dip and the list goes on.