Fresh Zucchini and Kale Relish

For those of you who don't know me personally, one thing you should probably know about it is my insatiable love of comic books, zombies and most popular culture that includes the word "star". Have any of you been watching "The Walking Dead" on, uh... AMC? I have no idea what the station is... I don't have television... I just get it on itunes and cuddle up on the couch with my kitten and watch a mentally-disolving group of survivors try and find a way of life in a post-apocolypitic world of zombies. Awesome, right? Well, I decided it would be great to actually go and read the comics. They're... I don't know... perfect? As close to perfect as I could fathom for the genre. I bought the first 5 volumes and inhaled them in a matter of hours. I went back and read them slowly... good Lord, the complexity of their personas and relationships is outstanding. Please go and read them, it's a real treat.

Another treat is this relish recipe that I kind of made up off the top of my head as a nice little side for the stuffed squash I made for dinner tonight. I like when things just kind of work out! The flavour is quite mild, and has a certain freshness thanks to the zucchini. Not surprisingly, the recipe is vegan, and if you use a gluten-free wine, well... it'll be gluten-free. You'd be surprised with how many wines have gluten. It's pretty easy to do a google-search to figure out which ones are appropriate for celiacs. Anyway, here you go!

Fresh Zucchini and Kale Relish

1 zucchini, finely chopped

1 cup kale, finely chopped

1/4 red onion, finely chopped

1/4 cup apple cider vinegar

1/4 cup agave nectar

1/4 cup gluten-free (wink wink) red wine

1/4 tsp dried tarragon

1/2 tsp dried basil

1. In a small pot, bring the apple cider vinegar, agave nectar, wine, tarragon and basil to a boil.

2. Add zucchini, kale and red onion to the pot, mix well and reduce to a simmer.

3. Simmer for approximately 20 minutes.

4. Drain the remaining liquid, and save for later.

5. Briefly chill the relish until cool. Add some of the remaining liquid, give one more final mix, and serve!

I've been trying to do a lot more of my regular meals raw. I love raw... love the ideas behind it, but not willing to commit to it. Raw won't work for this recipe (because of the kale) but if you were to say, exchange the kale for raw red pepper or grated beets, it would be a pretty easy switch up that you could marinate for a day. 

Also, raw chocolate. It's tremendous.

Mmmm... and raw date or prune fudge. Good Lord. I'm not even a dessert fan, but that... man alive. 

Ok, it's decided... expect more raw food in the near future. Heck yeah. 

Have yourselves a great start to the week!! Go do shit outside.