Now what? You make it awesome.
It’s a handsome bouquet of a veggie with frilly leaves that draw you in -- kale that is -- and we, as in this great community of health seekers and doers, know it’s good stuff.
However, I’ll share my own fear of working with kale once I took a sniff of the cabbage like leaf. I distinctly recall picking a bunch up only to put it right back down thinking it was going to taste as bad as it smelled. Just because it stunk didn’t mean it wasn’t meant to make great things. I finally ignored the smell, and gave it a chance. Just like Brussels sprouts.
Now, it’s my life’s mission to get you to eat kale, or at least try it. Not everyone liked broccoli first time around (you know who you are).
All it takes is the right recipe and blend of ingredients, and you’ve got yourself a winning dish. I believe that holds true for most foods, even rhubarb. So, if you’re not a fan of kale (the horror), I think you might want to give this a go, and in case I didn’t convince you yet, get someone else to make it. I’m definitely a kale convert, and it makes its way into sandwiches, wraps, squished into my juicer or roasted into a crackly chip more often than not. This time it was the star of a simple salad.
AWESOME CITRUS KALE SALAD
Serves 4 (but I eat more than the average, so maybe 2)
Time: 15 minutes prep, 1 hour to let set (but not necessary)
1 bunch kale
1 whole avocado, peeled and cubed
1/4 cup extra virgin olive oil
1-2 juicing oranges (juiced)
1 tablespoon maple syrup
1 tablespoon ginger juice (fresh or I use Ginger People brand)
Salt and pepper to taste
Grated ginger and grated orange rind
In a large bowl, combine the kale (stems trimmed and leaves torn up) with avocado.
In a small bowl add olive oil, orange juice and, maple syrup, ginger juice and salt and pepper to taste. You might want to mess around with adding more of any of the flavor enhancers here (orange or ginger).
Add the dressing to the greens and make a mess (meaning get your hands dirty and play with your food) by mixing all together.
Top with sunflower seeds, dried cherries and grated ginger/orange rinds for a kick.
Let sit out for 1 hour or more, and watch how the greens go from crisp to chewable and easier to digest.
If I had to guess, you’ll want to eat it all yourself and in one sitting. It takes all my efforts to leave some for the next day. Oh, and while the salad is softening and flavors are mingling, take some time to meditate or practice some yoga. Just an idea. I’m all for multi-tasking.
Make it more awesome...
Try different nuts; hazelnuts are a favorite of mine. I toast them for 7 minutes then add for a flavor punch.
You don’t need to use dry fruits, but dried Turkish apricots diced up would go nicely here. Also, try dried blueberries or fresh figs! Endless possibilities.
Don’t like orange flavor? You can alternatively use lemon juice.
Here’s to making healthy food simple and delicious!
Other articles to read on MINDBODYGREEN: 3 Reasons Why I Love Kale and Top 10 Benefits of Eating Kale