As a result, my sleeping, yoga and writing routine have been altered, and in order to catch up on the first two, I have slacked a bit on the third. I hope that as time goes by in my new position, my schedule will normalize at least a little, and I will be able to find my grove again. Please bear with me as I navigate the unknown waters of the corporate world.
With that being said, we can move on to Kale.
Kale is awesome! From Vitamins C and E, to folate, calcium and iron, this leafy green is highly nutritious, high in fiber, low in calories and filling. On top of all that, it is one tasty vegetable! Also, in climates similar to ours up here in Northern California, this member of the cabbage family grows year round. Pretty much the perfect food if you ask me.
Yet so many of us don't know what to do with it, and think that the only way to prepare it is sauteed or braised. Well, I got news for you: a raw Kale salad kicks any lettuce salad's ass!
Because of how thick it is, it will not wilt as fast as lettuces do, so you can season your salad a day in advance, and it will still be crunchy and crisp when you eat it.
It's nutritional value is much better than that of most lettuces (specially if you are buying your lettuces at the supermarket) which are mostly fiber and water. It's texture is a lot more interesting and it is a lot more filling. Last but not least, a bunch organic Kale (usually between $1.50 and $2.00) will yield you at least 4 large servings of salad, and once washed and chopped, will keep fresh in the crisper for at least a week. So, next time you want to experiment with a different salad than whatever your usual suspect is, give this one a try.
You will need:
1 bunch of Kale ( I love Lacinato, but any variety will do) washed, stripped of it's stems, and chopped.
1/2 Asian Pear, sliced or cut into chunks . If Asian Pears are not in season, use any other crunchy fruit available. If nothing is in season, radishes will do the trick.
1/4 cup Chopped Walnuts
1 ea Blood Orange -or other varietal of your choice- , peeled and segmented (reserve the juice to add to the salad)
1/2 ea Avocado, sliced or cut into cubes
1 TB Freshly Chopped Cilantro (optional)
1 1/2 TB Crumbled Feta Cheese (optional)
1 TB Miso
1 Lemon (Juice Only)
1 TB Agave Nectar or Honey
1/4 cup Olive Oil, Sesame Oil, or Peanut Oil
Make a dressing with the Miso, lemon juice, oil and agave nectar. You will not need to add salt as the Miso is salty enough. Taste it with a piece of Kale, and adjust the amount of acid and sweetness according to what your taste buds enjoy.
Mix the rest of the ingredients together, and add the dressing and the reserved juice from the orange. Taste and adjust the seasoning as needed.
If you are preparing it in advance, don't add the avocado until you are ready to eat it.
This salad will not only be tasty, it will also provide you with healthy fats from the oil, the walnuts and the avocado , a bit of protein from the nuts, cheese and Miso (as well as some probiotics from the Miso) and a few of your recommended daily servings of vegetables and fruits.
