May 1, 2010

They’re PURPLE I tell you!

Nothing against the Russians, but they must be color-blind, because these potatoes are PURPLE!


Wow. Look at that. It just feels wrong, doesn’t it? But they taste perfectly normal. And they are a beautiful shade of purple! I wish I could dye my clothes with them… For an informative and entertaining description of Russian Blue potatoes, visit The Cracked Pot.


This is actually the first time I use Russian Blues so I didn’t really know what to expect. They were hiding in the corner of the cellar, calling to me. There’s not many left so I figured I should try them out. I’m glad I did! I made hashbrowns with them, but the browning from the cooking process messes with their color (Well, I don’t peel them so that doesn’t help either). I’ve seen a picture of mashed Blue Russians and they were a beautiful light lavender color.


This funky fella was hiding in a fabric bag, look at ‘im go!


I kept coming across recipes for “Kale Chips” online, something that intrigued me because of its simple instructions and rave reviews. I had some left over kale and decided to make a batch for Robin.


Rave reviews indeed. He thinks they’re amazing, without the bite that raw kale is infamous for. He, like many others, says they make a great chip substitute. Try it out!

~Kale Chips~

Ingredients: 1/2 bunch kale, 1 tbsp olive oil, 1 tbsp lemon juice and a little bit of sea salt.

Directions: Rinse the kale and shred it into pieces. Stir the olive oil, lemon juice and sea salt together in a bowl. Add the kale to the bowl and coat the leaves with the dressing with your hands. Lay out on a baking sheet and bake at 350 degrees celcius for 10-15 minutes. Take them out when they get crispy but before they start to brown.

I would recommend the Cheesy Kale Chips, they are really addictive!: 6 (kind of packed) cups of shredded kale, 3 tbsp – 1/4 cup nutritional yeast, 2 tsp extra virgin olive oil, 1 tsp water, and 1/4 tsp sea salt (or a bit less).

I’ve tried kale a couple of times in my life, and recently too, but I just can’t get into it… It’s just so strong and bitter! I think this might be the only way I’d enjoy them. I wonder how they would turn out without oil…


Something else I made for Robin: Raw almond butter with a sliced apple, laid out as a rose.


The raw almond butter was expensive but it was a treat for Robin. I’ll be making my own almond butter once this jar runs out. Not with raw almonds, but with almonds nonetheless! I’m looking forward to it.


Katie is having yet another neat giveaway! Check out her blog for more information.

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  1. I love raw almond butter!! And foods in colors (like purple potatoes or cauliflower) make them so make better just because of the variety of colors. :)

    Thanks for the entries into the giveaway!!

    Comment by Ashlei — May 4, 2010 @ 11:41 am

    • I agree, all that colorful produce brings our plate of food to life! I have yet to try out exotic-colored cauliflower. Actually, I think I’ve only had cauliflower once in my life…

      Comment by Kate — May 4, 2010 @ 1:44 pm

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