D is for Dinner - Kale Mashed Potatoes
That's Candice Bernes, taking a break at her brand new shop Kitchen Mambo in Old Ottawa South.
Candice dropped by the studio to show Stu how to make a side dish that's guaranteed to leave your holiday dinner guests asking for another helping.
Kitchen Mambo Potato Kale Mash
Boil 6 potatoes (if organic, cut them up and keep the skins on for additional nutritional value)
2 cloves garlic, coarsely chopped
Strain and mash with 2 big handfuls julienned kale leaves (no stems)
3/4 c almond milk (I use homemade raw almond milk)
3 tbsp nutritional yeast
Salt and pepper to taste
1 cup raw almonds, soaked 6 hours (I soak them overnight), rinsed
4-5 cups water
2 medjool dates (minus the pits!)
1/2 tsp vanilla (I use Ultimate Real Raw ground vanilla bean)
1 1/2 Tbsp hemp seed (not necessary but I like the milky flavor it adds)
Blend well in a high speed blender and strain through a nut mylk bag*.
*Nut mylk bags can be bought at many health food stores for about $12. You can also use a paint straining bag from a paint store for about $2. Wash it very well. The mesh is not quite as thin and it will leave a bit more sediment behind (I have never found that a problem for mylks).