The kale in my small garden is enjoying this cooler weather so I have been experimenting with some new dressings for my kale salads. Although I like kale, I most often use it in soups or in smoothies. I have had delicious kale salads at restaurants but never felt mine came out as well!
Here are two that I enjoyed!
4-6 cups of chopped kale
#1 kale salad
#2 kale salad
1/4 cup white miso
1/4 cup Balsamic vinegar
2 Tablespoons olive oil
Massage above into chopped kale (I chop mine in the food processor as I like the pieces smaller)
Add almonds, grated carrots or beets, or dried cranberries, and walnuts. Garden tomatoes!
4-6 cups of chopped kale
1 small avocado (1/2 cup)
1/2 tablespoon raw honey
1/4 cup lemon juice
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
1 large apple chopped
Massage first 5 ingredients in to kale (avocado smashes easily and mixes well) Add rest of ingredients and toss well.
As we transition to spring, I look forward to eating more green salads.
I have been making several different bean salads as toppers. This is one
of my new favorites. I really like the mix of corn and beans with greens!
1 1/2 cups of corn (frozen works well, always organic!)
1 1/2 cups of your favorite beans cooked or canned rinsed well (I used Eden brand small red beans today.)
1/3 cups small diced red onion
1 cup diced cucumber
1 1/2 cups diced tomatoes ( I used cherries today)
2 Tablespoons chopped cilantro or parsley
Juice and zest of one lime
1/2 teaspoon smoked paprika
1/2 teaspoon salt
2 teaspoons of olive oil ( I am trying to keep my fats to a minimum and this seemed like plenty for this salad)
Toss all of the above except the oil, into a container and stir. Drizzle olive oil and stir some more. Allow to rest in refrigerator for several hours or over night for the flavors to develop. Serve over salad, greens or even rice! Enjoy!!
This a recipe that I adapted from one that “Forks over Knives” shared. They are easy, delicious and filled with healthy ingredients. Perfect for snacks or guiltless dessert. I found them very easy to make.
1C rolled oats
6 Medjool dates pitted and chopped
1/4C sunflower seeds
1/4C good quality chocolate chips
1/3 cup dried cherries (I used Eden brand tart cherries)
1t pure vanilla extract
3/4t sea salt (can be omitted)
Preheat oven to 375 and line a baking sheet with parchment paper.
Combine all the ingredients in a food processor and pulse until coarsely chopped
Add 1-2T water to help bind ( I needed to use 2 T)
Scoop 1T of mix and gently roll it into a ball, and place on the prepared baking sheet.
Bake for 18-20 minutes
Transfer to a wire rack to let cool
It is that time of year! Use food to keep the bad germs at bay!
Try this delicious soup to recharge your system!
2 Tablespoons coconut oil
1 onion diced
3 carrots sliced
2 celery stalks sliced
2-3 garlic cloves thinly sliced
(optional 1 cup white wine)
2 Cups Sweet potatoes diced
1 tablespoon turmeric
1 tablespoon ginger
1 can of garbanzo beans, no salt added rinsed (1 1/2 c)
1 zucchini diced
4 cups of “no chicken broth” (Imagine brand)
2 cups of kale, or spinach chopped
1/3 parsley chopped
In a large pot saute onion, carrots,celery and garlic in oil for 5-6 minutes.
Add spices and saute 3 minutes longer.
If using wine add now and allow to simmer 1-2 minutes stiring.
Place remaining ingredients,except greens and parsley, in pot and bring to a boil.
Simmer for one hour.
Add greens and parsley simmer another 5-6 minutes
Season to taste. Pepper flakes would be a nice addition!
This Salad is great to make on a hot week to pair with a green salad!
1 can rinsed kidney beans (no salt preferable)
1 can rinsed garbanzo beans
1 1/2 cups organic shelled edamame (I use frozen)
1 1/2 cups organic corn (I use frozen)
1 1/2 cups green beans cut into 1 inch pieces ( at this weeks farmers market I got a bag of mixed green, yellow, and purple beans!!)
4-5 scallions or green onions finely chopped.
Mix all of the above into a bowl.
2 tablespoons Braggs apple cider vinegar
2 tablespoons olive oil (I used 1 tablespoon regular olive oil and 1 tablespoon lemon infused olive oil!)
Salt and pepper to taste.
Mix dressing in a small jar, mix well and add to bean mixture.