Pass (on) the Kale Please
This morning I woke up and just couldn’t imagine kale stir-fried in my breakfast. This was quite amusing since a friend and I had been talking about kale recently while hiking. She said she couldn’t imagine another kale salad. I said I couldn’t imagine NOT eating kale, since it had become a breakfast staple. My diet and breakfasts have varied since I did my first Whole30 in June of 2013. I was already gluten free, but that’s another tale to tell. Since that first Whole30, I have eliminated gluten cross reactive foods based on blood testing (IgA and IgG), done the Whole30 Autoimmune Protocol and attempted re-introduction. Recently, I had the Cyrex IgA and IgA expanded food testing done. The results eliminated everything that I was eating for breakfast…except kale. So I kept the kale and changed up the rest of the ingredients. And I was okay…for a while. Until…This…Morning! I still had a large bunch of kale in the fridge. I still had a bunch of dandelion greens. I needed to make breakfast for the next four mornings.
I needed to think!
I opened the fridge to look for inspiration and saw fresh basil. Pesto! I had made pesto using spinach in the past and I thought “why not kale”? I suddenly could imagine having kale for breakfast. I made a rendition of country scrambled eggs and put a hearty dollop of kale pesto on top.
Kale and Basil Pesto
Ingredients:
- 1 large bunch kale, deveined and coarsely chopped
- 1 cup chopped dandelion greens
- 1 ½ cups basil leaves, packed
- 6 – 8 cloves garlic, coarsely chopped
- ½ cup pine nuts, toasted
- ¼ cup walnut oil*
- ¼ cup extra virgin olive oil
- Juice from 1 medium lemon
- ½ tsp seal salt
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Instructions:
Process all ingredients in a food processor, using pulse setting and scraping sides down as needed. Add additional olive oil if needed to obtain desired consistency. Store refrigerated, in glass container with thin layer of EVOO on top.
Makes approximately 3 cups
*may use ½ cup EVOO (total) instead of walnut oil
