Minty Superfood Saucers with Kale (Beta)
We have a small bed in our garden that gets full sun, drains very quickly, and has come to be known as the “death bed.” This is partly an homage to Patton Oswalt* as well as an admission that every time we’ve attempted to plant even heat-loving vegetables there (sweet peppers, eggplant, and basil), each are met with a stunted, slowly dessicating demise. So when I came into a chocolate mint plant at a Master Gardener sale a couple years ago, I knew exactly where to put it. I discovered chocolate mint about 15 years ago, on the organic farm where my husband and I both once worked (when we had spry knees, hideous tan lines, and could be bribed into long hot hours of heirloom tomato transplanting with cans of Natty Boh). There, it sprawled vigorously along the outside walls of the greenhouse, out-competing other weeds. Sometimes, at the end of a hot day, I’d grab a sprig and rub the crushed leaves on my neck so that I could hide from my own stench for a while. It made a refreshing, richer-than-peppermint sun tea, too, which I guess is what I should have been drinking more of instead of Natty Boh. In any case, no one who has ever tried to grow a little mint will be surprised when I say our little chocolate mint turned the death bed into a vibrant purplish-stemmed jungle of fragrance, even creeping several feet out into the lawn. Even I can’t drink this much tea.
Thus, my inspiration for a Minty Kale Superfood Saucers was born. I had debuted the saucer at City Market this past Saturday, but wanted to experiment with new flavor that didn’t come out of a bottle, or resort to adding cacao nibs. Who wants to risk a potentially napless afternoon with an energetic toddler simply for a snack that had even a tiny bit of caffeine? Caffeine can be mommy’s little helper, sure; but only when it’s in HER hands.
If you haven’t heard my empty calorie rant, or my frustrations with “energy bars,” then I will only say briefly here that these saucers, like all my experiments, are designed to have a significant amount of vegetables (organic kale from Brightwood Vineyard & Farm) and lots of healthy essential fats from whole food ingredients. No isolates, syrups, sweeteners, unpronounceable preservatives, gluten, nuts, or dairy.
After getting some feedback from vegans on Saturday, I made a few changes in this beta recipe (Mint Modification V1.0), that allowed to me make a completely raw, vegan version. That means the texture is slightly different, with the sunflower seeds, chia, and flax more thoroughly puréed. Nevertheless, I am always looking for ways to improve size, texture, shape, and other attributes in order to make things most appealing to kids. Who cares how many vitamins are in something if it never gets to their mouth?
Ingredients: organic raw sunflower seeds, organic pumpkin seeds, organic unsulfured apricots, organic medjool dates, organic flax seeds, local organic kale, organic chia seeds, organic virgin coconut oil, chocolate mint, sea salt, organic vanilla extract
By now I understand why most energy bars are in opaque packaging. They are ugly, and I lack the food-porn photoshopping skills or hipster craftiness to make them look sexy with a little jute twine and parchment paper. Little help, anybody?
Until I find the magic packaging solution for these, each bag has four saucers, which are about 100 calories a piece and packed with vitamins and healthy fats from seeds. Order here for pick up at ACAC downtown on the mornings of Tuesday June 2nd or Thursday 4th. Add a comment if neither of those times work for you and you want to arrange another meet-up.
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*If you have read this far and are afraid to raise your hand and ask what the heck Patton Oswalt has to do with gardening, well, he doesn’t. But please watch his “Death Bed” stand-up sketch after the kids have gone to bed. There are rather superfluous F-bombs.