Simple Citrus Kale Salad

“If you hate kale, you’ve been doing it all wrong.” That’s what people used to tell me. And I just thought they were mean people. Then my sister in law showed me how to massage it, and I started to explore the wonderful world of kale. The other trick with kale is that you need an acidic dressing. But, whatever you do, don’t taste the dressing before putting it on the salad.

Simple Citrus Kale Salad

  • Servings: 4
  • Time: 10 mins
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Ingredients:

  • 1 bunch green kale, stemmed removed and sliced into thin strips
  • 1 tablespoon salt
  • 1.5 tablespoons avocado oil
  • Juice from 1/2 lemon
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped flat leaf parsley (don’t use the curly kind)
  • 1/4 cup pomegranate arils (Trader Joe’s, Whole Foods, and Sprouts sell them in the produce section)
  • 1 navel orange, cut into bite-size pieces

Directions:

Grab a large bowl, knife, cutting board, and your salad spinner. Remove the stems from the kale, roll each leaf, and chop. Massage the kale with the salt until it lets out liquid, about one minute. Rinse and dry in the salad spinner. Taste the kale to make sure that you rinsed off enough of the salt. If it’s still really salty, rinse and spin a second time. Rinse the bowl and place kale back in it. Add the avocado oil, lemon juice, pepper, and parsley. Add the orange wedges and pomegranate arils right before serving. If you’d like to store this salad, make up until the point of adding parsley, and add orange wedges and pomegranate arils on the day that you’re eating it. This will store nicely for 1-2 days in the fridge.


Enjoy!

Kale Salad with Apples and Blackberries

Meet my new favorite salad. I only recently ventured into the land of kale salad. Until then, I’ve seen it stacked up on salad bars, looking dry and unappetizing. And while I wasn’t afraid of kale, I just never really went out of my way to order it or make it myself. I’d heard of “massaging your kale,” but it sounded like something that I should do after my yoga class before meditating (I don’t do either).

In short, I didn’t realize how easy it was until my sister-in-law Krista showed me a few weeks ago. I had to tweak the recipe she showed me, of course.  Oh, one thing to note: don’t mess with the dressing. The end product is a fine balance of sweet and tart, and that makes the final salad just perfect.

Kale Salad with Apples and Blackberries

  • Servings: 4
  • Time: 20 mins
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Ingredients:

  • 1 bunch green kale, stemmed removed and sliced into thin strips
  • 1 teaspoon salt
  • 1/2 cup shredded carrot (about 1 medium)
  • 1/2 cup chopped flat leaf parsley (don’t use the curly kind)
  • 1 Gala or Fuji apple, chopped into bite-sized pieces
  • 1/2 cup pomegranate arils (Trader Joe’s sells them in a small package in the produce section)
  • 1/2 red onion, chopped into bited-sized pieces
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Juice from 1/2 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pint blackberries

Directions:

Grab a large bowl, knife, cutting board, and your salad spinner. Remove the stems from the kale, roll each leaf, and chop. Massage the kale with salt until it lets out liquid, about one minute. Rinse and dry in the salad spinner. Rinse the bowl and place kale back in it. (You can also watch the attached video to see how to chop and massage the kale.)  Continue to assemble the salad by adding carrot, parsley, apple, pomegranate, and onion. Add the olive oil, cider vinegar, lemon juice, and salt and pepper. Stir and taste, then adjust seasonings to your liking. This salad will store nicely for 1-2 days in the fridge. Add blackberries right before serving.

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https://youtu.be/kcZFZPofWTo

Enjoy!

Cashew milk creamer

It’s been way too long since I’ve written a real blog post. Sure, I’ve been busy scouting out recipes and sharing things in the Facebook group.  But that’s not the same as sitting with an idea and crafting a concrete recipe based on research. That changes today.

I recently discovered cashew milk. I was visiting good friends in San Antonio, Texas. They live 2 blocks away from Central Market, so of course I walked over and wandered through the aisles. I was toying with giving up dairy (for various reasons that I’ll discuss in a different post) and I stumbled across cashew milk with very few ingredients. The verdict? It’s expensive, but OH so worth it. Since then, I’ve been thinking about making it from scratch, but I didn’t realize how easy it is until I googled a few recipes.

So here it is. Rather than developing a recipe for cashew milk, I wanted to make cashew creamer. I am desperate for a non-dairy “something” with the consistency of half and half. I crave something with the ability to turn coffee that beautiful creamy color that makes it worth drinking. (As an aside, I don’t like black coffee. At all. Never will. Just don’t even suggest it.) This is a game changer. I already have plans to make my next batch in the next few days.

Cashew milk creamer

  • Servings: 12
  • Time: 10 mins
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Ingredients:

  • 1 cup whole organic unsalted raw cashews
  • 2 cups water (for soaking)
  • 2 cups water (for blending)
  • 1/2 teaspoon sea salt (optional)
  • 1 teaspoon vanilla (optional)
  • 1 mason jar for storage

Directions:

Grab a medium bowl and dry measuring cup. Measure 1 cup cashews and 2 cups water, and cover with plastic wrap. Allows the cashews to soak overnight in the fridge. The next morning, drain the cashews and put in a blender (I love my Nutribullet for things like this), adding salt and/or vanilla if you are using. Blend until creamy and there are no longer chunks. This took about 30 seconds in the Nutribullet, but might take a few minutes if you are using a regular blender.

Pour into a mason jar knife and store in the fridge. I’m sure this will last up to about 5 days in the fridge, but I doubt ours will last that long.

Enjoy!

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