beets, apples, balsamic, and toasted walnuts.  uh, yum! 
at first, this soup was labeled "interesting" by both ryan and I, which is typically the kiss of death!  however, after about 3 to 4 spoonfuls, it was extremely hard to slow my pace!  i probably downed the entire bowl in about 2 minutes!!!  so much for the slow food revolution :)  i got inspired to make this by a recipe in whole living magazine for a kale and beet salad with avocado dressing....i thought "that would be great as a soup!"  start with 8oz of washed, chopped kale.  i used a pre-washed and chopped bag this time because i couldn't find any decent bunches at the store.  put half of the kale in a food processor with the beautiful creamy flesh of a whole, ripe avocado, juice from 1/2 lemon, 2 tbsp red or white wine vinegar, 1 tsp dijon mustard, and 1/2 tsp salt/pepper.  puree this, while streaming in about 1 (of 2) cup  vegetable stock, until creamy, there will still be specks of dark green from the kale pieces....you want that!

heat up a large skillet over medium high heat, then add 2 tbsp olive oil, 3 cloves garlic that have been smashed and peeled(no need to mince up because they will get pureed in processor), 1 cup shelled edamame, and the remaining kale.  cook this until kale is wilted and edamame is tender, about 6-8 minutes. let cool a bit, then add to the food processor right on top of the previous concoction, and pulse until creamy, adding the other cup of stock, just like before.  taste for seasoning and add more salt/pepper if needed! 

put in medium sauce pan and heat on medium low, stirring occasionally.  let simmer for 10-15 minutes.  in meantime, slice up 3 cooked peeled beets (you can roast these ahead of time or buy them already cooked) and 1 small apple (i used a honey crisp), and toast up 1/4 cup walnuts (i do this in the toaster oven, and i keep my eye on it, cause they can brown super fast!).  after the soup has heated up, put in 2-4 bowls (can serve 2-4 people, depending on the serving size!!!) and top with sliced beets and apples, toasted walnuts, and a drizzle of thick and rich balsamic vinegar.

not too much work for this one.   i bet you could even do this entire dish completely raw if you'd like.  just put all the kale in the processor along with all the other ingredients that were to be cooked.  i just thought it wouldn't be as strong of a taste if i cooked half of it with some garlic.  plus, some of the super powers of kale are boosted when it is cooked!

side note....i am continuing to experiment with my nutrient dense muffins, so far, i have had success with the following...pumpkin, spicy carrot, sweet potato maple pecan, chocolate chia, cherry vanilla almond, banana oat walnut, and blueberry molasses.  next week i plan to do mango coconut.  and i still have more ideas floating around in my head!  i am also another step closer to figuring out my bakery/food business!!!  it is still down the road, but more in sight than a few weeks ago!  stay tuned!  have a wonderful weekend everyone....stay dense!