Kale Pestummus!! No, it’s not a new holiday.
Kale Pesto Hummus Fusion.
I realize my last post was all about me and a new diet. And then you heard nothing from me. Yeah… it didn’t go so well. I just am not one of those people who can go without carbs for any long amount of time. I was raised to respect fresh bread, and yes, I am one of those people who could happily live off of just a bit of fresh baked bread, a bit of cheese and nothing else. Honest.
I am not calling my attempt a failure, as I learned a lot about my body and what it can and cannot handle, and also how it will react to various things. I am taking what I learned, and I am still using it to create a modified version that will work for me. Mainly, I’m going to try to keep my carb and starch count down, and eat more and more veg. Yes I know that isn’t a ground shattering revelation, but there you go. I also know that from a genetic standpoint, I need to keep an eye on my sugar levels… but I also know that I cannot deny myself a sweet when I want it. If I deny myself, I will only think about it, and nothing else and the urge will become overwhelming and I will then binge. I do think I am going to follow someone else’s idea of not allowing myself a sweet (in any form) until I eat something healthy, as a way of seeing if the craving will subside.
Right now I have an absolute craving for GREEN. Which I figure can’t be a bad thing at all.
Today, I made a not-quite-hummus,not-quite-pesto concoction that is really good.
It was inspired by Oh She Glows’s High Protein Oil Free Pesto
I had been really wanting to make it, but sadly didn’t have all the ingredients.
I did however have Kale. Now my exposure to Kale has always been very limited, even though I’ve always WANTED to be on the Kale bandwagon. Now I do believe I can be.
Eating Kale raw isn’t bad, it’s just not that great. I’m a supertaster and thus the bitter is a bit too much for me. It isn’t enough that I am put off from eating Kale raw, it’s just I don’t know if I could have a whole bowl.
I sautéed the Kale with three cloves of garlic in a tiny bit of olive oil. Okay, I probably used more olive oil than I normally would have, but thats because I kept adding more Kale to the pan and needed a wee bit more to sauté the new leaves. And also, my definition of using a lot of oil is a teaspoon, yes one teaspoon. I really do not use much oil when cooking. My oil use will be even further reduced when my new Pampered Chef Oil Spritzer arrives. (I’ve been wanting one for years and finally decided to take the plunge. I went with a Pampered Chef one as I’ve actually USED one in the past and liked it, and the ones on Amazon didn’t get great reviews. I figure go with what you know, and it’s not that ugly either. And for the record, No I have not received any compensation for my comments about the Pampered Chef Spritzer. – Ugh this new rule of disclaiming is tiresome.)
Enough gabbing. On to the recipe. I was really trying to come up with a clever name for the Kale Pesto Hummus Fusion. Even put the call out on Facebook for naming assistance, sadly most of my friends are all in the US, so they aren’t quite as quick to respond as they used to be. You’ll just have to deal with my only slightly clever naming. I am a writer after all, but today my muse called in sick. Hmm Kale Pestummus does sound like a holiday greeting… or maybe it’s just me.
Some of the other name suggestions were amusing… Humsto? Pestum? Humto? Hummsto? Pummsto? Kalesto? Kaleummus? One friend piped up that Pestummus sounded like a Greek God, so it got her vote. It amuses me, so it’s got my vote as well. Huh, guess my muse didn’t call in sick after all.
1- 500g can Organic Cannelloni beans (Navy Beans)
2-3 good handfuls of Kale (most likely about 1 cup if packed really tightly)
3 cloves garlic
dollop olive oil
2 tablespoons lemon juice
1 tablespoon water
Sauté the kale, and garlic in the olive oil till the kale is wilted and the garlic is brown. (Well you really don’t have to brown the garlic, but I did it to mine)
Put mixture into food processor with beans, lemon juice, and water. Blend till nice and creamy. (I had to do this in two steps and also use an immersion blender because my food processor is tiny and only allows about a cup of contents. But if your food processor is big enough you should be able to do everything all at once.)
I spread some of mine on toast and topped with cottage cheese, and it was… SO good. And look how wonderfully green it is.