Monday, May 14, 2012

hail to the kale salad

my girlfriend kristen just gave birth (naturally! at home! nice work mama!) to her second beautiful little daughter named eden last week (eeep!!), so naturally, when she invited finn and i over for a little visit on friday, i was over-the-moon excited! and HAD to bring food!

one of my favourite fresh (and super easy) salad recipes is planet organics hail to the kale salad. its loaded with delicious (and nutritious) kale, cabbage, carrots and roasted seeds, and topped with a simple dressing that complements it all perfectly. its SO easy to make and keeps in the fridge (crisp!) for up to 4 days, so its perfect to have on hand and grab in a pinch.

:: ingredients ::
1 bunch Kale, chopped 1 bunch
3 cups Carrots, grated
1/2 head Red cabbage, thinly sliced
1/2 cup Tamari pumpkin seeds (see method below)
1/2 cup Tamari sunflower seeds (see method below)
1/2 cup Flax or hemp oil (any oil will work, but flax or hemp bump up the  nutrition and yum factor!)
1/3 cup Bragg Liquid Aminos (you can always substitute tamari or even soy sauce if you don't have braggs, but i highly recommend trying to find it! i love it on just about everything!)
5 tbsp Balsamic vinegar
1 tsp Oregano, dried

:: directions ::
Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.
In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they’re toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.
In a large bowl combine chopped kale, carrots, cabbage and seeds. Set aside.
In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-4 days.

if you interested, you can see some pictures i took of Kristen and her family last fall (when eden was just a tiny little bean growing in mama's belly). yippy for babies!!!