This warm salad is an easy, one pot, recipe that will be done and ready to eat in less than 25 minutes. It makes for a great lunch or dinner on the go (just throw it in a container and grab a fork!), and you can switch up the seasons to your liking. And, you can always freeze the leftovers! The measuring is up to you, so make as much or as little as you want, measuring isn’t important here!
What you will need:
seasonings (I used a few twists of the lemon pepper grinder, a pinch of green curry powder, Bragg’s Liquid Amino Acids and garlic powder. Other great suggestions- yellow curry sauce, bbq sauce and hot sauce mixed, a cube of vegetable bouillon, or Italian seasoning.)
In a medium size pot, bring water to a boil and add lentils. Chop the kale into small leaves and chop the carrots, celery, and onion and add to the pot of lentils. Continue to boil for 20- 25 minutes or until the lentils are cooked. If there’s any excess water, drain it. Add seasonings and serve!
Start off the new year right with this colorful, easy to make, simple salad that’s rich with antioxidants and vitamins from chia seeds, pomegranate seeds and kale. An aged fig balsamic vinegar acts as the perfect base for the dressing, but any rich, flavorful balsamic vinegar will do. This salad will last for a couple of days in the fridge, too, so you can eat healthy all week!
What you will need: The Dressing
1/4 c balsamic vinegar
1/8 c olive oil
2 oz honey goat cheese (if honey goat cheese isn’t readily available, add about a spoonful or less of honey to the dressing.)
juice of 1/2 lemon
1 bunch of kale (about 1 lb)
seeds from 1/2 of a pomegranate
a few handfuls of pistachios (shells removed!)
a handful or two of chia seeds
2 oz honey goat cheese
In a small mixing bowl, combine the ingredients for the salad dressing and whisk until the goat cheese is mixed in (there will be little pieces of goat cheese in the dressing and that’s fine). Chop kale into bite size pieces and add to a large mixing bowl. “Massage” the kale between your hands. This breaks down the cellulose wall making it less bitter and tough while making it easier to eat. A good 5 minute rubdown should do the trick. You can add the dressing before or right after this step, it just depends on how messy you want to get. Add the chia seeds, pomegranate seeds and pistachios and mix. Serve in a bowl with the remaining honey goat cheese crumbled on top.
Do you feel lost in a world full of kale? Eatlocalgrown.com compiled a top 10 list of great ways to prepare kale. Not all of the recipes are meat free, like the kale soup, but it’s easy enough to leave out the meat products or substitute them with beans, lentils, mushrooms or your favorite fake meat.
The flavors of fall are upon us, so lets celebrate with great tasting fall food! The richness of smoked Gouda compliments the sweetness of red apple along with the tartness of the mustard dressing beautifully. Paired with yesterday’s recipe of curried butternut squash soup, you’ll have a meal that is guaranteed to satisfy! Makes two servings.
What you will need:
6 oz baby kale
1 red apple, diced into 1/2 inch cubes
3 oz smoked Gouda, diced into 1/2 cubes
4 hard boiled eggs
2-3 spoonfuls of stone ground mustard, depending on personal taste
extra virgin olive oil
apple cider vinegar
Bragg’s liquid amino’s
Prepare the hard boiled eggs. In mixing bowl, combine baby kale, smoked Gouda, red apples and tomato and drizzle with just enough extra virgin olive oil to coat the leaves. Add a touch of apple cider vinegar and a touch of Bragg’s liquid amino’s along with a couple spoonfuls of stone ground mustard. Mix until everything is evenly coated, then add hard boiled eggs. Serve with curried butternut squash soup or any other fall soup and sweet cinnamon toast.
Yesterday was one of those days where I opened up the fridge, looked at the minimal amount of ingredients that I had on hand and thought, “What can I make with this?”. The result was a deliciously satisfying kale salad with a slight kick from chipotle vegenaise. Since I made this on a whim, I didn’t use any measurements for the salad dressing. If you’re having trouble making the dressing, less is always more when you start off. You can always add more if you feel that the dressing is lacking a certain flavor or ingredient, but it’s almost impossible to take away an ingredient once you’ve added too much of it. That being said, this is a very simple and easy salad to make and doesn’t take much time at all. Makes 2 servings.
Preheat oven to 350 degrees Fahrenheit and roast the ears of corn for 30 minutes. Meanwhile, rip the pieces of kale into bite size pieces (no need to use a knife!) and add to a mixing bowl with a drizzle of extra virgin olive oil, apple cider vinegar and an even smaller drizzle of Bragg’s liquid aminos. Add two generous spoonfuls of stone ground mustard and chipotle vegenaise each, then “massage” the dressing into the kale. Massaging the dressing into the kale will make it more tender and easier to eat. Then, carefully remove the kernels of corn from the cob with a knife and add to the salad along with chopped orange pepper, thinly sliced red onion and lemon salted raw sprouted seeds. Mix all ingredients together and serve in salad bowls.
This is a good, hearty, salad that’s packed full of nutrients and good fats from hemp oil. I used hemp oil rather than extra virgin olive oil for the added benefits of omega fatty acids that it contains. I recommend letting this salad sit in the fridge to marinate for two hours before serving.
What you will need:
1 bunch of organic kale
2 granny smith apples, chopped into cubes
about 10 oz Swiss cheese, also chopped into cubes
juice of one lemon
mung bean sprouts
2 garlic cloves, minced
enough hemp oil to coat the leaves
sea salt, to taste
a touch of Bragg’s Liquid Amino Acids
On a cutting board, cut the kale into thin 1/4 inch strips, then cut those strips in half or thirds, depending on how big the leaves are. After adding the cubed apples, squeeze the lemon over the apple cubes to prevent browning. Add mung beans, chia seeds, hemp seeds, cashews, and garlic, using just enough oil to cover the leaves and veggies in a light coating of dressing. Add sea salt and Bragg’s Liquid Amino’s to taste and serve as a side with dinner, or as the main course.
This salad packs a whole lot of flavor and nutrients in it with local cucumbers, tomatoes, hemp seeds, chia seeds and even hemp oil! Hemp oil is a great source of vegan protein and omega 3 and 6 fatty acids and it’s what is used as the base for the salad dressing in this recipe. All of the hemp ingredients used in this salad, including the topping of crumbled coconut currant cherry hemp bars, can be found online at my friend, Jeremy Koosed’s, hemp bakery- Plant Kingdom Bakery . The great thing about using kale in this salad is that it won’t wilt or go soggy once dressing is put on it, so it will last in the fridge for several days. This recipe makes about 8 servings.
What you will need: Coconut Currant Cherry Hemp Bars
1 bunch of kale
1 large cucumber
1 large celery stalk
1/2 red onion
4-5 small vine ripened yellow tomatoes
mung bean sprouts
1 1/2 cans of garbanzo beans
1/2c white balsamic raspberry blush vinegar
1/8- 1/4c hemp oil
1/8c Bragg’s liquid amino acids
Juice of 1 lemon
Shelled hemp seeds
Chop kale leaves into 1/8 inch thick ribbons, then turn lengthwise and chop into thirds. Slice your cucumbers and then cut them into fourths along with your yellow tomatoes. Chop your celery and onion and add all ingredients, including mung bean sprouts, garbanzo beans, hemp seeds and chia seeds, into a large bowl. Mix your raspberry blush vinegar, hemp oil, Bragg’s liquid amino acids and juice of one lemon into the bowl and mix the whole salad. Top with crumbled coconut currant cherry hemp bars and your ready for a meal packed full of protein and bursting with flavor!