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Sunday Side Dish ~ Creamed Kale
APRIL 10, 2016
Here's a bright green side dish that I made up that you can add to any meal or eat by itself!
**Creamed Kale**
2 to 3 servings
**Ingredients:**
Please use organic!
- 2 cups bone broth
- 6 medium size crimini mushrooms, sliced.
- 1 medium onion, halved then sliced
- 2 cloves of garlic, minced or pressed
- I bunch of light green kale (or chard, or spinach, or another green of your choice!)
- 1/4 tsp of sea salt (more or less to taste)
- 1/4 cup of coconut milk (whole fat, canned, BPA free)
**Directions**
1. Place 1 cup of bone broth into a sauté pan and turn to medium heat.
2. Add the mushrooms and onions and begin to simmer in the bone broth.
3. Mince or press cloves of garlic into the broth, onions, and mushrooms.
4. Remove the stems from the kale and cut into shreds, then add to the other vegetables along with the remaining cup of broth.
5. Add the salt.
6. Stir occasionally until the kale is well wilted.
7. Place the coconut milk into a blender. Add about 1/2 cup of the saluted greens, mushrooms and onion. Pulse until smooth. Add back into the kale mixture and mix well.
8. Turn off the heat and serve immediately.
This side dish goes well with any meat, add a starch, like baked shoe string sweet potatoes and enjoy!
**Creamed Kale**
2 to 3 servings
**Ingredients:**
Please use organic!
- 2 cups bone broth
- 6 medium size crimini mushrooms, sliced.
- 1 medium onion, halved then sliced
- 2 cloves of garlic, minced or pressed
- I bunch of light green kale (or chard, or spinach, or another green of your choice!)
- 1/4 tsp of sea salt (more or less to taste)
- 1/4 cup of coconut milk (whole fat, canned, BPA free)
**Directions**
1. Place 1 cup of bone broth into a sauté pan and turn to medium heat.
2. Add the mushrooms and onions and begin to simmer in the bone broth.
3. Mince or press cloves of garlic into the broth, onions, and mushrooms.
4. Remove the stems from the kale and cut into shreds, then add to the other vegetables along with the remaining cup of broth.
5. Add the salt.
6. Stir occasionally until the kale is well wilted.
7. Place the coconut milk into a blender. Add about 1/2 cup of the saluted greens, mushrooms and onion. Pulse until smooth. Add back into the kale mixture and mix well.
8. Turn off the heat and serve immediately.
This side dish goes well with any meat, add a starch, like baked shoe string sweet potatoes and enjoy!
twenty-seven turns around and around the sun the moon smiles as well
Labyrinths provide us with a path to practice change. Some labyrinths have withstood the passage of time for thousands of years. Others are here for just an afternoon, drawn in the sand at the edge of the ocean. Many modern labyrinths were meant to last for years, but because of unforeseen circumstances their time is shorter than intended. And they once again help us to practice letting go and giving thanks for the time they are with us. The Labyrinth of Life at the Sebastopol, California Teen Center reached such place of letting go and is at the end of one chapter and the beginning of another chapter that is yet unknown.
Sometimes... a labyrinth can take years to become a physical reality. In 2018 I met with my friend Deb, to discuss her desire to have a labyrinth on the beautiful land she lives on. Despite our plans and several meetings, listening to the land and finding the right spot, the labyrinth did not come to fruition. Fast-forward five years and in the blink of an eye... it happened!
Full Moon in Virgo 4:40 AM PST- Heart-Space Santa Rosa Labyrinth
1.20.23- Sun into Aquarius 12:29 AM PST 1.21.23- Lunar Imbolc & New Moon in Aquarius 12:53 PM PST 1.22.23- Chinese New Year- Year of the Water Rabbit
Full Moon in Cancer 3:08 PM PST- Heart-Space Santa Rosa Labyrinth
it's time to let go like the manzanita bark beauty leads the way
gentle peace on Earth sun and moon shine on us all opening hearts to love
breathe in the cold air fire of the winter sun melts a frozen heart
"Strawberry Cheesecake" Christmas ornament, stitched by mother, Nydia Goode
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