by Caryn Hartglass
With a freezer full
Of recently made green juices
Our new supply of kale
Was put to other good uses
Kale inspires me! We made Green Super Power Smoothies and sipped on them slowly. These smoothies were fully loaded, 28 ounces each serving.
Daily Green Juice: Kale, Celery, Carrots, Broccoli, Lemon, Ginger
Lunch: Those green smoothies kept us in high gear all day long. Late in the afternoon Gary defrosted the pesto cream and the cashew cheese sauce that were leftover from a brunch we had made a couple of weekends before. First course was Creamy Pesto Pasta on top of a bed of Sauteed Collards and Onions, topped with Fresh Tomatoes. It was stunning. And then it was gone.
Second course was Cheesy Grits, made from the cashew cheese sauce and leftover millet, topped with more collards and onions.
Dinner: We finished up the remaining pasta from lunch, eating it cold this time, because it was easy. It’s good either way, hot or cold.