DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Kale is a super food and is jam packed with vitamin C and beta carotene. It's high in antioxidants and helps to scavenge free radicals in the body. Nutritional yeast is a great staple to have in the kitchen. It adds a cheesy flavor and is high in B vitamins. It's delicious on popcorn, steamed veggies, salads & gives vegan cheese its cheesy flavor.
This is one of my favorite ways to eat kale. I've brought it to many potlucks and its always a hit...even for the non-kale believers!
The vegetables, fruit and nuts are interchangeable in this recipe. I like to go with seasonal foods whenever possible, however the photo on this post was taken in the summer, hence the fresh baby tomatoes!
*It's important to let the salad sit for at least 30min before serving. This allows the apple cider vinegar to break down the cellular walls of the kale, releasing a large array of nutrients that are more digestible and absorbable*.
1 large head of Kale, wash and remove leaves from spine. Chop into bite size pieces
1 orange or yellow pepper, thinly sliced
12 cherry tomatoes, sliced in half
1 handful sesame seeds (sunflower, hemp and pumpkin seeds work well also)
1 handful of cranberries (optional)
1⁄4 red onion – thinly sliced
3 Tbsp olive oil
2 Tbsp apple cider vinegar
1.5 Tbsp nutritional yeast
1.5 Tbsp grated Parmesan cheese (optional)
1 tsp tamari sauce or coconut aminos
1 clove of garlic, crushed or 1 tsp garlic powder
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!