I took way too long to take the above picture, but I finally gave this purple Kale the glamour shot treatment.
I made this bowl to deal with double-shift lunches. I cooked up enough yums for three days, including tofu, broccoli, spiced onion and kale, chickpeas, black rice and fresh corn. I made a 'fresh' type saucy gravy of Korean miso or Denjoeng, tahini, apple juice, vinegar, coconut milk and strawberry puree. Kiss my ass hotdog truck!