The title of the post has nothing to do with this lunchbox, but the stats on the blog show searches that people plug into google that lead them here. And the question above has shown up a few times lately. I wish there was just a way to hit reply on some of those, but the next best thing is actually answering it, well sort of, since I have never put steamed kale into a smoothie. That said, I really can’t imagine it would be a problem. I puree steamed greens with white beans and broth when I have leftovers and want a quick soup, and it works fine, so really, I cannot imagine it would be a problem.
I however am very protective of steamed kale as I really enjoy it as a lunchbox side. The lunchbox above was good, but it really would have benefitted from some steamed kale. Today’s lunchbox includes lunch and two snacks:
- A work-in-progress-before-I-write-the-recipe white bean hummus
- Cut up green pepper and carrots
- Quinoa tossed with herbs, some finely julienned ribbons of collards, lemon juice and a bit of extra-virgin olive oil (aka I have quinoa and various herbs to use up combination).
- Tempeh, white bean hummus and apple cranberry sauce (recipe from Affairs of Living) on a gluten-free brown rice tortilla. If you are curious about how to make these tortillas soft and pliable, see here.
The sandwich combinations sounds a bit odd, but honestly it worked very well. I had cooked the tempeh in the oven the day before (using the marinade and instructions in this recipe by Gena at Choosing Raw) and just stuffed into the wrap with a thick layer of the cranberry sauce and some hummus (to avoid resorting to Vegenaise, again). The sandwich was satisfying and full of flavor despite being totally not photogenic.
This was the least scary photographic rendition of the sandwich. The hummus was mild so it worked well with the strong flavors of the sauce and the tempeh. It did make the tortilla a bit soggy, but because I had toasted it before hand it held up well.
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