Kale. You know kale, that thick, leafy green that all of the spandex-sporting hotties at Whole Foods frantically fill their shopping carts with as though it were the elixir of life. NEWSFLASH! It kinda is. Though its bulbous leaves and overall aggressive nature make it look like it belongs more in the Jurassic period than on your dinner plate, fear not! Kale’s bad rap has dissipated as modern chefs find sexy new ways to use it. Kale’s strong flavor is tempered in this truly fantastic recipe by the delightful and unexpected addition of toasted coconut and sesame oil. A big thanks to Heidi Swanson and her incredible new book, Super Natural Everyday, for being the bearer of such an awesome flavor combination.
Posted in Grains, Main Courses, Salads, Vegetarian
Tagged Coconut, Kale, kale and coconut, kale and nutritional yeast, kale and sesame oil, kale and soy sauce, kale recipes, kale salad, kale salad recipe Super Natural Cooking, kale toasted coconut and sesame oil, sesame oil, soy sauce, Super Natural Everyday recipes
An uncommonly good raw kale salad. Cringe-inducing in its intention, but crave-inducing in its execution.
If you’re on a detox kick or simply just want a good, honest salad for lunch that won’t wilt within the hour, consider this option.
Raw Kale, Carrot and Avocado Salad with a Lemon Juice Dressing
1 bunch green kale, thick stems removed and leaves finely chopped
2 cups grated carrots
half of an avocado, peeled, pitted and cut into chunks
half of a medium sized red onion, thinly sliced
juice of 1 large lemon, about 2 tablespoons
3/4 tablespoons low-sodium soy sauce OR Dr. Bragg’s infamous Liquid Amino Acids
2 tablespoons sesame seeds, toasted
1.) Toss all of the ingredients together in a large bowl save for the sesame seeds. Use the back of a large serving spoon to really work the avocado into the vegetables to create a creamy dressing of sorts.
2.) Set aside for at least 30 minutes to allow for the avocado and lemon juice to soften up the kale. Serve garnished with a sprinkling of sesame seeds.
Jamie Oliver. Can I just say the man can do no wrong? I found this recipe in Jamie’s Italy. It’s a truly gorgeous book full of stories, musings, and rustic Italian recipes from the heart of Italy. This “street salad” (and its endless adaptations) is often served at street festivals and beloved by the locals. I switched out the fennel Oliver’s recipe called for and substituted fresh peas, champagne vinegar for white wine vinegar, etc. Get creative with your street salad!
Italian “Street Salad” of Fresh Peas, Mint, & New Potatoes
3/4 lb. new potatoes, scrubbed
fine grain sea salt and freshly ground black pepper, to taste
1 bag of mixed salad greens (arugula, radicchio, romaine, et.) or 3-4 handfuls
large handful fresh mint, torn
1 cup fresh peas
juice of 1 orange or blood orange
3 tablespoons champagne vinegar
3 tablespoons extra-virgin olive oil
generous pinch dried oregano
2 tablespoons capers
1.) Heat a large pot of salted water to a boil. Add potatoes and boil until fork tender; 20-40 minutes, depending on your potatoes. Drain and set aside.
2.) Whisk together orange juice, vinegar, olive oil, oregano, and capers. Season to taste with salt and pepper.
3.) Combine potatoes, greens, mint, and peas in a large bowl. Drizzle with dressing and use your hands to gently coat the salad with the dressing.
This recipe was adapted from Jamie Oliver’s Jamie’s Italy. Copyright 2006. Hyperion.
Think cabbage is boring? Then try this salad and prepare to be amazed! Toasted walnuts, crisp apple slices, sweet golden raisins, balsamic vinegar, and goat cheese pair beautifully with the cabbage, and make for a truly delicious salad.
Delicious Warm Red Cabbage Salad
1 small red cabbage (about 20 ounces)
3/4 cup walnut pieces
2 1/4 teaspoons walnut oil
fine grain sea salt
freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 tablespoon dark brown sugar
2 cloves garlic
1 small red onion, quartered and thinly sliced crosswise
1/2 cup golden raisins
1 Gala apple (or other red apple), cored, cut into sixths, and sliced crosswise
3 ounces goat cheese
1-2 tablespoons parsley, chopped
1.) First, toast the walnuts. Heat oven to 350 degrees. Combine walnuts, walnut oil, a pinch of salt, and a pinch of pepper in a bowl, and stir to coat. Spread out evenly on a baking sheet and bake for 5-8 minutes; until darkened and aromatic. Remove from oven and set aside on a plate.
2.) Heat oil and vinegar in a large saute pan over medium high heat. Add garlic and cook until fragrant; about 30 seconds. Add onion and saute for a few minutes; until softened. Add cabbage, season generously with salt and pepper, and cook for a few minutes until only just slightly wilted – you want to maintain a nice crunch to the cabbage.
3.) Remove from heat and season with more salt and pepper, if necessary. Toss with apple pieces, walnuts, and raisins. Garnish with chunks of goat cheese, sprinkle with parsley, and serve warm.