Tag Archives: Kale

Super Salad with Creamy Tahini Inspired Dressing

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Salad Ingredients:

  • 2 cups kale, washed and chopped
  • 1 beet, peeled and julienned
  • 1 small carrot, peeled and shredded
  • Small handful of sprouts

Salad Dressing:

  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 3 tablespoons sesame seeds
  • 5-6 brazil nuts
  • Freshly ground black pepper and salt to taste

Directions:

Combine all dressing ingredients in a small food processor and process until creamy. Add to salad ingredients, toss well and serve.

Whole-Grain and Flax Fusilli with Kale and Red Pepper Tomato Sauce

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As we all should know by now, kale is one of the healthiest vegetables out there, loaded with nutrients. For this reason alone, we should try to incorporate it into our meals regularly. To add a healthy flare to the regular pasta and tomato sauce, I decided to add some red peppers and kale to the sauce. The fusilli I chose are organic, made with whole grains and flax! Choosing whole grain, and whole wheat pasta, is much more beneficial, as opposed to regular white pasta. The bleached flour content is so refined that we actually lose any nourishing qualities. So, whenever possible, opt for whole-grain pasta or better yet, choose special gluten-free varieties to change it up and help reduce the overload of gluten in our bodies.

This pasta dish is easy, healthy and incredibly delicious, especially with some freshly grated Pecorino cheese on top. It makes a great lunch or a light and delightful dinner.

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Ingredients:
  • Whole-grain flax fusilli (any whole-grain pasta of choice will work)
  • Handful of kale, ripped in small pieces
  • 1/4 cup diced tomatoes, skinned (I used from can)
  • 2 tablespoons red pepper, chopped
  • 1 tablespoon red onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Pecorino cheese (can substitute for parmesan)
  • Salt and pepper
Directions:
Heat oil in a pan and sauté onion with a pinch of salt for 4 minutes, on medium heat Add red pepper and garlic and cook for 1 minute. Add tomatoes, oregano, basil, salt and pepper to taste, and cook for 7-8 minutes. Remove from heat, add kale and cover with lid for 2 minutes. Mix sauce together with pasta and serve.

*While the sauce is cooking, make sure to cook the fusilli. Serve with freshly grated pecorino and black pepper and enjoy.

The Healthiest Chip You’ll Ever Eat…

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It definitely doesn’t come as a surprise that there’s big hype about kale chips in the natural and healthy food community, but surprisingly I have yet to try these green, crispy critters! Actually, I think it’s safe to say that the whole ‘hype’ started a couple years ago… I’m just a tad behind.

I was never into indulging in potato chips or other greasy, unhealthy snacks. I always viewed the classic potato chip as deficient and pointless to ingest, as it literally has no nutritional value. On the contrary, kale chips are loaded with nutrients, despite the fact that they can be a bit oily.

They are definitely a great alternative to other fattening, artery clogging snacks. *Barf*

Kale chips make a wonderful snack and can be thrown on top of soups or on main dishes for a fun and nutritional added crunch.

Kale chips are known to have a lot of dietary fiber. Kale is also high in vitamin K, vitamin C, iron and beta-carotene… just to name a few. So, roasting kale in the oven may seem like all of the amazing nutrients get lost in the cooking process, however due to the high content of goodness, a little roasting in the oven does not hurt in completely wiping away its benefits.

Ingredients:

  • 1/2 of a large bundle of kale (any type)
  • 2-3 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste

Directions:

Preheat oven to 350 degrees.

Wash kale and remove the stems. Dry well. Rip the kale into chip-size pieces. Place into a bowl and add olive oil, salt and black pepper. Mix well to make sure each piece is coated. Place the chips on a baking pan lined with parchment paper. Make sure to evenly distribute within the pan to avoid any overlapping. This will ensure the chips to get nice and crunchy.

Bake for 10-12 minutes, or until they start to brown.

* As soon as the chips start to brown, take them out immediately!

Add cayenne pepper, garlic powder, paprika, or your favourite spices or seasoning for added flavour.