I'm on a mission -- have been for a long time -- to eat "green" as much as I can! In the mornings I drink a "green" drink consisting mainly of either organic kale or spinach (1 cup), 1/2 bunch parsley, 1/2 organic cucumber with skin, sliced, 1/2 small banana, 1 /2 an apple, a thumbsize piece of fresh ginger, 1/2 small lemon including the peel (well washed), 1/2 small lime (well washed, including peel) a few pieces of a fruit or berries (kiwi, blueberries, strawberries), freshly ground flax seeds and purified water. Talk about nutrient-dense!
Tuesday, September 16, 2014
Tuesday, September 9, 2014
This kale salad - and any kale salad for that matter - is best when the kale is organic and very fresh, rinsed in cold water, drained and finely shredded or chopped. There is a technique I use when preparing raw kale: I wash it well, allow it to drain. I then use a very sharp knife to remove the tough stem. Then I take as much as I can hold in my hand and I squeeze it into a ball in my palm: this massaging effort breaks down some of the tough fiber in the kale and causes it to taste less bitter. Then with a handful of squeezed/massaged kale (compacted into a ball), I shred it as fine as I can with the very sharp knife, carefully. :) Here's my recipe for a hearty, nutrient-dense, kale salad.
Red, white and Green Kale Salad
4-5 medium/large leaves of purple kale finely shredded or chopped
1 can cannellini beans, well rinsed
½ large red pepper, finely chopped
1/3 large cucumber, finely chopped
a generous handful of fresh chopped herbs (oregano, basil, mint, parsley)
optional: sliced black olives, hearts of palm or artichoke hearts (rinsed)
Place above ingredients into large bowl. Mix well.
Juice of ½ fresh lemon
3-4 tablespoons good olive oil
pinch cracked red pepper
½ teaspoon good Italian Seasoning herbs
½ teaspoon minced onion and garlic (minced together)
Put dressing ingredients into screw top jar, shake vigorously. Let stand for a few minutes, shake again. Pour onto kale mixture. Toss very well and refrigerate for ½ hour. Toss again (adjust seasoning – salt & pepper if desired). Serve on cold salad plates.