Wednesday, 5 March 2014

Sauteed Kale

My Holy Guardian Angel instructed me to create this dish today. It is a very delicious meal which is very nutritious. I went over to the food bank here in Parkdale in the west end of Toronto. There aren't a lot of offerings for a vegan with a low income. They always act very unhelpful in some ways. I don't let it frustrate me. I feel that my health is very important. Many people with a low income receive too many foods which are high in starch. I am trying to eliminate this from my diet as well as sugar.

There were lots of types of chocolate to choose from. There was a lemon pie filling. I passed these things up along with all of the cookies. I didn't take any pasta or even tomato sauce. I left the cans of soup there. The lady didn't take me all the way to the end. There was a bit of a hassle about getting the decaf coffee. I was a little bit frustrated because I had not taken very much. I wanted to speed through to see what bread they had.

The lady giving out bread was a lot nicer. She understood wanting to cut out eggs from my diet. She went out of her way to find a loaf of bread which was made from spelt. I got a bag of vegetable which was used in this dish. I used up most of what I got. There was a bunch of kale, 2 plum tomatoes, and a small zucchini. This food bank does offer vegetables, which is more than I can say for most of them.

I created this dish with recycled olive oil. 1 other item I received at the food bank was a small bag of french fries. I cooked these for lunch in olive oil. Oil from french fries can be reused.

1 bunch of kale
2 plum tomatoes
1 small zucchini
1 bulb of garlic
5 tablespoons of soy sauce
2 tablespoons of flax seed
olive oil

1. Peel garlic. Leave the cloves whole.
2. Cut kale leaves in half after rinsing.
3. Cut plum tomatoes into 8 pieces.
4. Cut zucchini into spears.
5. Heat olive oil on medium heat.
6. Add all of the vegetables.
7. Add flax seed.
8. Add soy sauce.
9. Saute until kale leaves are tender and then serve.

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