Yep, you read that right: kale ice cream. An explanation is in order.
My hometown is smack in the middle of a month-long celebration of that tasty green called Eat More Kale Princeton.
Lots of businesses and organizations – food-based and otherwise – have come up with fun and ingenious ways to promote kale, as you can read on the Facebook page. Granted, kale-flavored ice cream is particularly crazy. Crazy delicious that is. Ever on the forefront of all things zany, the folks at the bent spoon are featuring kale and organic kumquat ice cream.
Naturally, I had to try it. It’s electric green in color, with a wonderfully silky-creamy texture. If you had blindfolded me and asked me to identify the flavor I’m not sure I would have come up with either kale or kumquat – but who cares? The day I tried it the suggested pairing was salt & pepper chocolate ice cream. Which, of course, I went for. It was a nice match but personally I wish I had gone with a double scoop of the kale – it was just that good. (Once again, I have to acknowledge a sentence I never thought I’d write.)
If you’re in Princeton during March, give it a whirl.
Magic Mineral Broth: A Public Service
That’s how I think about this recipe from Rebecca Katz’s book, One Bite at a Time: Nourishing Recipes for People with Cancer, Survivors, and their Caregivers. Sadly, too many of us have a dear one who’s going through or has gone through the rigors (not to say downright horrors) of cancer treatment. I pulled out this recipe recently to make it for a good friend in just that situation.
It turned out to be one of the very few things my friend would happily consume for the duration, especially since cancer therapy wreaks havoc with your taste buds. This somehow still tasted good, and the bonus is it’s jam-packed with, as Katz writes in the first edition of her book, “potassium and numerous trace minerals that are often depleted by cancer therapy.” She continues, “Sipping this nutrient-rich stock is like giving your body an internal spa treatment. Drink it like tea [as my friend did] or use it as a base for all your favorite soups and rice dishes. Don’t be daunted by the ingredient list. Simply chop the ingredients in chunks and throw them in the pot.”
I followed the recipe from the first edition, which differs slightly from the revised version on Katz’s website. Here, though, are a few of my own pointers:
*Use as many organic ingredients as you can.
*Be sure to use a stiff vegetable brush for scrubbing all the root vegetables so that they are as clean as can be without having to pare them. But if dirt is embedded, go ahead and peel it off.
*Trim off all the root ends and tops, but thoroughly wash the greens of 3 of the carrots and add them to the stockpot.
*Remove the outermost skins of the onions and garlic.
*Carefully remove all blemishes and defects, like wilted leaves and potato eyes.
*I consider Japanese yams and Garnet yams to be a must – substituting regular sweet potatoes results in a muddy, less flavorful broth. I found both yams at my local Whole Foods.