How do professional athletes celebrate St. Patrick's Day? With kale, of course. Laurel spent the day watching the LA Marathon and riding her bike along PCH. I watched the NYC half marathon on TV and hiked to the Mohonk Mountain House in a March snow shower.
The only twin-like thing about our days is that we both ate kale. Laurel had a kale salad with maple vinaigrette while celebrating her friend Tom's marathon finish. I made this kale avocado dip for us to eat while warming up in front of the fireplace. It's not exactly typical Irish food, but we think our Irish grandmother would have approved.
Making this dip is as easy as making a smoothie: blend the ingredients and in a few minutes you have a flavorful, healthy snack. I served it with blue corn chips, and will use the leftovers tonight to punch up burritos.
Instructions:
Mix all the ingredients in a blender until smooth:
-1 bunch of kale, stems cut off at the base of the leaves
-1 bunch of cilantro, stems included
-flesh from 3 avocados
-1 bulb of roasted garlic
-1 inch of fresh ginger, peeled
-juice of 1 lime
-1/2 teaspoon of salt
Sprinkle with crushed red pepper and pumpkin seeds.
--Bec
