Search Recipes

Thursday 6 October 2016

Kale Salad & Kale Chips

Kale's everyone's new favorite super food. But let's face it, kale salads are usually unpalatable rabbit food or smothered in high fat dressing. Kale chips are everywhere these days but they are too expensive, especially when preparing fresh is so simple.

I picked up a giant bunch of red kale on sale at the market this week, as having greens on hand is the first step towards cooking them and being recently diagnosed with P.C.O.D. I am trying to make the drastic changes required to balance my hormones naturally. So having a giant bunch of kale staring at me everytime I open the fridge is the reminder that I need that eating healthy is just a few chops away.

So on to the food.  I felt like asian flavors so I created these delicious and healthful recipes that are easy to prepare and can be stored for up to a week.


Asian Kale Salad

Ingredients:
3 cups finely chopped kale
1 cup finely chopped cabbage
1 large carrot, peeled and grated
2 green onions, finely chopped
1 tablespoon of roasted sesame seeds

Dressing (prepared asian sesame or peanut would work well if you don't have the time!)
1/4 cup rice vinegar
4 tablespoons olive oil
1 tablespoon miso paste
1 tablespoon tamari
Splash mirin
Splash pineapple juice
Splash sesame oil
Pinch garlic powder
Pinch onion powder
Pinch ground ginger

Instructions:

Combine dressing ingredients in the bottom of a large bowl and whisk until combined.

Add the other ingredients and toss until coated.

Refrigerate until ready to serve.


Kale chips

Ingredients:

3 cups roughly chopped kale leaves
2 tablespoons tamari (or soy sauce)
3 tablespoons sesame oil
Pinch granulated garlic

Instructions:

Preheat oven to 450 degrees.

Toss ingredients until the kale is evenly coated and layer onto a baking sheet.

Turn the broiler on the lowest setting and bake for 10 minutes and then check to see if the kale leaves and dry and crispy. If not return to oven for a few more minutes and then check again.

Allow to cool and store in an airtight container in the fridge for up to one week.

No comments:

Post a Comment