17 November 2009

let's talk kale.



since i usually (and by usually, i mean always) overindulge on the weekends (see post below), i like to get back on track during the week by overdoing it on greens. kale, the vegetable extraordinaire, was just introduced to me about a year ago and i can't get enough of it. brimmed with antioxidants, a, c, and e, a natural detoxifier and booster of the immune system - mixed with shakes, salads, topping veggie burgers and wraps...i feel healthier every time i eat it. plus, could the kale green, as i now call it, be any prettier? such a bright, vibrant and happy color green.  it also reaffirms my dream of growing all my own food one day, bunches and bunches of kale...green as far as the eye can see. 

but since i'm not fully-food-sustainable yet...whole foods, my home away from home, makes the best kale salad, and i just found the recipe so i can mimic its perfection at home. yes, its that good. 

raw kale salad
the key to this salad is finely chopping the leaves

ingredients
2 bunches kale leaves, finely chopped, stems and tough ribs removed
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1/2 red onion, chopped
1 avocado, cut into small chunks
1/2 teaspoon sea salt

directions
in a large bowl, whisk together oil, lemon juice, red onion, avocado and sea salt. add kale, toss and combine to serve.


delicious and nutritious. enjoy. xo.

project thankful: am thankful for the color green, and all things associated with it. most specifically, the green earth that gives us so many delicious and pure things to eat. to quote michael pollan, of in the defense of food fame, "eat food. not too much. mostly plants." good stuff. 

2 comments:

Anna said...

sounds like my kind of lunch.

WareHouse said...

I don't think I have ever had kale other than in Olive Garden's Zuppa Tosca Soup. I love it! But I think the goodness of kale is canceled out by the fat in the cream and sausage in the soup!