Market Day & Cheesy Kale

I ventured down to the Queen's Market (aka Vic Market) today so I could give our fridge a good dose of produce, in particular I was on the hunt for organic greens (which aren't easy to get at traditional supermarkets in Melbourne).

I ended up with green overload (hiding in the back of the below pic) and a bucket of passion fruit.

The haul included:

20 passion fruit
1 bunch of rainbow chard
1 bunch of purple kale
1 pound of spinach
1 rock melon (aka cantaloupe)
1 pineapple
4 granny smith apples
2 green peppers
2 chunks of pumpkin
2 beets

Tonight for dinner I decided to try mushroom pies.

Spoiler alert - the finished pies did not look like the picture.

I also wanted to use some of my greens. I decided to use the purple kale to make cheesy kale.

I used 1/2 the bunch.

You de-stem kale because the stem is tough (okay, the leaf is tough).

Then you add your seasonings - pink sea salt, garlic, crushed red pepper, black pepper and sunflower seeds.

And your nutritional yeast (they call it savoury yeast in Oz).

Lots and lots of nutritional yeast.

Now you get your hands dirty and give your kale a good massage (it's a bit depressing that my kale gets more massages than I do **hint to the Aussie**). I add a bit of water to get things going.

Then bake at 350f/180c for 20 minutes.

Dinner is served.

I told you the pie looks like crud. You win some and lose some.

Tomorrow I'll share our dessert - it involves lots of Omega 3s and no sugar.

The Workout

Rest day today.

Off to bed,

B