Sunday farmers market. I can usually expect a text message from Taylor asking me if I would like to join her. The one day when we can get fresh organic fruits  and vegetables in Whistler.  Even though it is still a very Whistler priced farmers market, it is still a fun sunday outing. Some tents you can expect to see are: Ninja crepes, face painting, live music, a couple organic farms from Pemberton, wooden bowls, local jewelry and a kettle corn stand. Today I bought some raspberries, Kale and Broccoli. I have never had Kale before. I was intruigued by its look at the market. While i was reading about eating for your blood type Kale was one of my “very beneficial foods” so of course when I saw it today I kind of HAD to have it. If you know me very well you know when I got home this evening I googled it. How to cook it, what to eat it with, health benefits and all the deats. I didn’t have a chance to cook it tonight because I went out for Cora’s birthday but that just builds the suspense for tomorrow…

So here goes.. Kale.  I have most of the ingrediants at my house for my first experience…

A Vegan Creamy Peanut Kale.

1 bunch chopped kale
1/4 cup natural peanut butter
1 tablespoon vegetable oil (or spritz of non-stick spray)
2 tablespoons Bragg’s Liquid Aminos
1/2 teaspoon coriander
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/3 chopped onion
1 garlic clove
1/4 cup vegetable broth or water

In a pan, heat vegetable oil. Fry garlic and onions, until translucent.
Meanwhile, in a bowl, mix peanut butter, Bragg’s, broth/water, and spices until the peanut butter has dissolved, and it has turned saucy.
Add kale to the pan, and cook until the leaves are dark green and wilted.
Add the peanut butter sauce to the pan.  If it is too dry, add broth/water to reach desired consistency.
Serves: 2 Preparation time: 10 minutes