To Amuse and Delight

Wednesday, November 12, 2014

Green Morning

You have to use your veggies while they are ripe and fresh. Herbs and avocados are especially prone to deteriorating. It's miserable to let that window of opportunity slip by and have to dispose of good food. This morning my cilantro, basil, kale and avocados where ready to go. The rest of my week will be busy. I figured I might as well go ahead and make them into things that will keep that I can use later on. 

I made some kale chips, guacamole, pesto and a cilantro lime salad dressing. It made a big mess, but it was one big mess to clean and I was done. Instead of many small messes over a couple of days. 

We had the kale chips for breakfast as soon as they were done. The girls had theirs with sourdough rolls and fried garlic. I had them with a mushroom omelette and continued munching on them throughout the day.

For lunch I had the cilantro dressing on salad and some of the guacamole on a raw seed cracker. There is plenty leftover for whatever meals or snacks come next. The point here is to make a few things all at once. Since you're making a mess you might as well go for it and then you can reap the rewards for days to come.

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