Kale just flies around with its red cape and blue pants saving the world, doesn’t it? I think it also invented the internet and discovered penicillin. Here it is giving you vegetables in your froyo.
Leafy green veg and yogurt basically making a summer salad dessert. Yup. Add a big handful of fresh mint leaves and some chopped up dark chocolate chunks and baby, it’s like summer has come early (I’m steadfastly ignoring the rain dripping down my windowpane like ice cream down a child’s cone-filled hand). Forget about green food dyes, just add a load of kale. The mint and tang of the yogurt overpower any kale flavour and the chocolate adds a nice texture variety and extra bursts of sweetness. You can add a few drops of mint extract if you want a stronger taste.
I had a photographer from a national broadsheet come out to take my picture this week. I LOVE having my picture taken. I often take the family snaps and my husband will attest that I get all annoyed when I don’t think I’m in enough. I suppose I don’t want to be written out of history. If that’s even possible in this digital age. I have a terrible memory and perhaps I want to make sure that the future me, and my kids in years to come, can look back at each moment and I won’t be missing behind the shutter. Or I’m just a narcissist. I suppose writing a blog is rather narcissistic.
That isn’t to say that I don’t get uncomfortable and insecure over pictures. I couldn’t breathe for spanx during this last shoot. I tried on a dozen dresses. My husband gamely pretended I wasn’t driving him mad. He would have put on something clean and had a shave. I oiled my hair, fretted over my makeup, cursed the last bar of chocolate I ate, changed my clothes, changed them again. I moaned about grey hair, wrinkles, spots. I scrutinised, examined, inspected. This is too big, this is too small.
I blame Ariel.
Her thin waist, giant eyes, flowing red hair and mermaid tail. Bitch.
My daughter is two and has discovered the Disney Princesses. Vapid, alien-headed, sexy women looking for men. It’s all a bit Sex and the City, Mean Girls, Jane Austen. We haven’t seen the films, but have been given a few books. I’m getting exhausted from making up stories about Ariel the marine biologist, Cinderella the pediatrician etc… I’m sure eventually I’ll be beaten into submission by the torrent of Disney Princess merchandise, like a child tasting asparagus after being offered it forty times. Perhaps I’ll love Princesses. Or perhaps they’ll make my wee smell. We’ll have to wait and see.
Ariel, Belle, the one from Frozen et al make me feel fat, and that my eyeballs should cover 75% of my face. But please, take my picture anyway. I may be a bit awkward and unable to breathe, but I love it.
– National Vegetarian Week is coming to a close. Why not use your leftover kale and bake a cake?
– You can catch my recipes over on LoveFood. Notice how they’re snuggled up near Heston Blumenthal’s. Oooh yeah.
- 75g (3 cups, packed) fresh kale leaves
- 1 handful fresh mint leaves, chopped
- 120ml (½ cup) milk (cow or almond)
- 4 tablespoons sugar or agave nectar
- A few drops mint extract, to taste (optional)
- 500g (2 cups) plain yogurt
- 75g (3 oz) dark chocolate, chopped into small chunks
- Blend the kale, mint, milk and sugar until very smooth. Add the mint extract if using and yogurt and blend minimally until smooth. Refrigerate for half an hour to aid freezing. Pour into an ice cream maker, churning according to manufacturers instructions until thick – about 15 minutes. Five minutes from the end, add the chopped chocolate.
- If you don’t have an ice cream maker, freeze for an hour in a shallow freezer-safe dish, whiz in the blender and then freeze for another hour.
I’ve entered this recipe into Bloggers Scream for Ice Cream by Kavey Eats.