Kale Salad with Raw Vinaigrette

I am one of the many who love kale. I only discovered it about a year ago when I kept reading recipes for massaged kale salads and decided to give it a go. It was awesome!

Only problem is, I live in a smallish town and the local Coles doesn’t tend to stock kale. The grocer’s used to until one day it suddenly dissapeared. I kept asking for it and they kept telling me it was unavailable. Being the normal indulged modern foodie, I was unused to not being able to get whatever produce I wanted 12 months of the year. Seasons? Meh! This is 2012!

So you can imagine my thrill when I stumbled across bunch after bunch of organic curly kale at the local market. I bought 2 bunches right there and have been adding it to all my cooking since! Last night was tempah scramble with lots of kale (I’ll add that recipe eventually) and today is was a huge kale salad.

I started off stripping the kale of it’s stems and ripping it into bite sized pieces as I went. I washes and spun it dry, then massaged it with a little salt until it wilted right down. Then I added some tomato, red capsicum, fat-free sundried tomatoes, avocado, cucumber and about 1/4 cup of chickpeas. It looked quite pretty!

Then I massaged in my Raw Vinaigrette and added a little chopped red onion. I had a huge bowl full of it and it’s left me feeling really satisfied.

I hope you’ll give kale salad a try if you haven’t already. It’s awesome!

Raw Vinaigrette (serves 6)

1/2 cup apple cider vinegar
2-3 tbs of coconut oil, melted
2 cloves of garlic
1 tbs tahini
2-3 tbs low-sodium tamari
2-3 tbs maple syrup

Place all the ingredients in a jar and shake them up!

I give you the options to adjust the vinaigrette with 2-3 tbs choices so you can make it saltier, sweeter etc. Normal olive oil can replace the coconut oil but the coconut oil does give it a beautiful flavour!

Stay awesome x

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Organising myself and a Salad

Good afternoon! It’s a beautiful day here in South Australia today and I have spent most of it sitting out the back, enjoying the sunshine. I’ve been organising my personal recipe collection/book which I’ve been meaning to do for about six months now!

You see, I am one of those people who are guilty of collecting recipes on bits of notepaper, ripped out of magazines or whole pages scrawled out by me from my favourite vegan or raw blogs. This pile has been slowly growing and I’ve been finding it harder to locate recipes quickly because of the mass. So I’ve been on the hunt for a lined notebook with an elastic page holder and finally bought one about a month ago. So today was organisation day!

Flicking through the piles, I found a salad dressing I’d copied down from Carrie on Vegan, which I read on a regular basis! It was for her Creamy Hummus Dressing (or hommus, as I’ve always spelt it!) which I has scribbled down, but never made! As I had most the ingredients on hand and was craving a big salad for lunch, I whipped up a batch!

This is how I served it, with a baby cos lettuce, radishes, red capsicum, Lebanese cucumber, alfalfa sprouts, raw corn kernels and avocado:

And then I mixed it all up so it didn’t look quite so pretty:

It was so yummy and a nice, substantial lunch! I love hommus and often make my own in the Vitamix, so I really loved this dressing. Only change I made was I didn’t have any non-dairy milk, so I just added water in its place and it was still beautiful!

For those of you who haven’t tried raw corn kernels, try them! I actually thought they were inedible raw until I did Ani Phyo’s 15-Day Fat Blast which often included them in salads.

Another thing I love about Carrie’s site is that she is an advocate of the Dr Fuhrman’s Eat to Live Program, which I have been interested in for some time. I still haven’t got around to buying the book, but there is a great page done by Susan at FatFree Vegan (another site I haunt with scary regularity!).

Sorry for all the links. I’m thinking of starting another page with all the resources and recipe pages I have found inspirational in becoming a vegetarian/vegan. Would this interest anyone?

Anyway, enough rambling. Stay awesome x

Back with a vengence!

Hi all. I’ve been very AWOL for a few years, as you see! I actually thought I’d lost this blog or it had been deleted so was thrilled to find it still set up.

So…what have I been up to?

Well, I’ve veered in between vegetarian eating and omnivore eating in the last few years but am now firmly back in veggie land. I am a borderline vegan and eventually I hope to make the total crossover. I’ve been experimenting in raw food and running. I planned for a half marathon this year but due to injury a few months ago, I’ve had to shelve that plan til next week!

What are you all having for dinner tonight? I’m having my old standby which is a baked sweet potato with a bean and vegetable mix over the top. I seriously live off this stuff when I don’t have to cook for the hubby. The sweet potato gives me healthy, nutritious carbs for my running and the beans give me good protein. Tonight I mixed it up by adding some sliced beet leaves, since I used a bunch of beets in a recipe a few days ago (and I hate waste!).

I’ll add them to the mix at the end so they don’t stew down too much. The current mix looks like this:

Forgive me for not being much of a photographer! This mix makes 3 generous serves. You could probably split it four ways if you wanted! When the mix has reduced down, I’ll spoon it over a baked sweet potato, like so:

If you were curious to try this yourself, here is the recipe!

    Bean Based Potato Topping (Serves 2-3 – generously!)

    1 onion, sliced
    2 cloves of garlic, finely minced
    1 zucchini, diced
    2 stalks of celery, diced
    1/2 red capsicum, diced
    1 carrot, grated
    A few generous handfuls of greens (beet leaves, spinach or rocket)
    1/2 can of chickpeas or any other beans (for a heartier meal, add the whole can!)
    1 can of salt-free diced tomatoes
    1 can of salt-free tomato puree
    2-3 tsp of dried oregano

    * Heat a non-stick pan over a medium heat. Add onion and saute with a little water until soft. Add garlic and saute for about 1 more minute. Add zucchini, celery, capsicum, carrot, tomatoes, puree and a little water. Bring to the boil then reduce and simmer for about 20 minutes, adding a little water if the mix becomes too dry.

    * Add oregano and simmer for a further 5 – 10 minutes until sauce is thickened. Serve over a baked sweet potato and top with some nutritional yeast, if you like!

 

This can be changed up anyway you like, depending on your mood. Sometimes I add less veggies and add olives, capers and marinated artichoke hearts, which adds a lovely anti pasto flavour to it! If you don’t have tomato puree, just use passata or even a basic pasta sauce.

Stay awesome x