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burrata asparagus salad

burrata asparagus salad basil peaches white balsamic

 

My husband and I just returned from a trip to San Francisco and Napa Valley.  Being the foodie that I am, I drug our asses all over the city, hitting up as many restaurants, bars, wineries and markets as possible.  There was some pretty amazing and inspiring food in the Bay Area; I was in heaven!  If I could sum up the Bay Area food-scene in a few words it would be “fresh and innovative yet simple and stylish”.   Just my style! We stopped off at a few wineries in Napa Valley and I must say, my favorite was Robert Sinskey (pictured below), hands down!  We went on a “Farm to Table” tour and learned all about their bio-dynamic farm, toured the wine caves, and sat down for a beautiful wine and food pairing: pizza made right in front of us, various cheeses, farm-fresh rhubarb jam, mini quiches and salmon gravlax.   I even learned how to prepare beet-cured salmon (that’s a separate blog post entirely!).

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While in San Francisco, we stopped by the Ferry Building farmers market on Saturday morning.   It’s quite rare that my husband gets excited about food.  However, the one time I love going grocery shopping with him is at Farmers Markets: he jumps from booth to booth, checking out each little box of treasures from the local farmers.  “Look at these tomatoes!”, “We gotta get some of these apricots!”.  I love to see the joy of food light up in his face as it does for me on a daily basis. Not only does it get him excited about food, it gets me excited to bring home our finds and get creative in the kitchen.   

peaches collage

We arrived at the Ferry Building farmers market and there he went…packing his back-pack with snacks for the day: fresh summer peas, juicy peaches and any other treats he could find from local purveyors.   We even stopped for brunch: smoked salmon tartines with cream cheese, golden beets and walnuts and a fresh mint tea. 

So with the plethora of amazing fresh fruits and vegetables coupled with all the wine and cheese we devoured over the five days in San Francisco and Napa, it is no surprise my first blog post upon return is centered around these items: local burrata cheese with raw, shaved asparagus, basil, and grilled peaches in a white balsamic vinaigrette…and we can’t forget the wine!

asparagus collage

burrata salad asparagus peaches basil

 

burrata asparagus grilled peaches basil white balsamic

Sometimes you have to throw the rules out the window, sit back, and enjoy a glass of vino…hopefully with some good cheese!

burrata asparagus salad with peaches basil white balsamic

 

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Burrata & Grilled Peach Salad: shaved asparagus, basil, white balsamic
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
GROCERY LIST
  1. 8 asparagus spears, ends trimmed
  2. 2 peaches; free stone peaches preferred - nectarines work well too
  3. coconut oil for brushing
  4. 1 large piece of burrata
  5. large handful of basil, divided
  6. Extra virgin olive oil, to garnish
  7. sea salt, to garnish
White Balsamic Vinaigrette
  1. 7 Tablespoons extra virgin oil
  2. 3 Tablespoons white balsamic vinegar
  3. 2 Tablespoons lemon
  4. 1/2 Tablespoon honey
  5. pinch of salt
Instructions
  1. Heat grill to medium heat.
To make the vinaigrette
  1. Chiffonade half the basil. In a jar with a tight fitting lid, combine all vinaigrette ingredients and the chiffonaded basil. Shake vigorously and set aside.
  2. Shave the asparagus with a peeler. Toss with some of the vinaigrette and set aside. (You may not need all the vinaigrette).
  3. Cut peaches in half and brush the peaches with the coconut oil. Place the peaches on the grill, cut side down. Grill for approximately 3-4 minutes until lightly charred.
Assemble the salad
  1. Place the asparagus, burrata and peaches on a plate. Garnish with the remaining basil and drizzle the burrata with the extra virgin olive oil and a bit of salt. Drizzle with a bit more of the vinaigrette if needed.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/

 

 

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  • Lenka - Mhmmmm, this looks so good and so much like summer! Just today I bought the first peaches of the season, but they are a little hard still, I suppose while they ripening I should get a burrata and some green asparagus to try your tempting new recipe!ReplyCancel

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beet dip mint garlic lemon

I have people ask me for healthy snack ideas all the time.  With our busy lives, I find a dip with crudité and crackers is the easiest make-ahead snack.  I have been eating this one by the bowl full; I can’t get enough! I think its time to switch it up, but before I do, I want to share this recipe with you: a Lebanese inspired beet dip with mint, lemon, garlic and tahini.  Even if you don’t like beets, you will LOVE this dip! I’m telling you…just try it!

beet dip with mint lemon and garlic

I don’t know if it’s because beets aren’t the prettiest looking vegetable or the task of cooking them is too daunting for most, but I find a lot of people don’t care for beets.  However, beets shouldn’t be ignored! Not only are they sweet once baked, beets help boost the immune system, and help detox the liver, gallbladder and kidneys.  They also aid digestion and the lymphatic system.  For those of you who don’t know, the lymph system is an integral part of our immune system.  It is like a plumbing system alongside our blood vessels that takes waste out of the lymph system and into the lymph nodes for “processing” and elimination.  Not a bad thing to keep running smoothly!

beet dip with mint lemon garlic collage

Heading to San Francisco and Napa Valley tomorrow ~ so excited! This will be the perfect snack for the plane!  Follow me on Instagram for photograph updates of my trip or I’ll see you here next week to tell you all about it!

 

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Lebanese-inspired Beetroot dip: mint, garlic, lemon
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Prep Time
20 min
Prep Time
20 min
GROCERY LIST
  1. 1 1/4 teaspoon garlic, minced or grated
  2. 1 Tablespoon fresh lemon juice
  3. 1 Tablespoon plus 1 teaspoon tahini
  4. 1 Tablespoon extra virgin olive oil
  5. 1/4 teaspoon salt
  6. pepper to taste
  7. 2 cups beets, pre-cooked, shredded*
  8. 1/2 cup greek yogurt or thick cashew cream for a vegan option
  9. 2 1/2 Tablespoons fresh mint, chiffonade
  10. lemon zest to garnish
Instructions
  1. In a medium-sized bowl, combine the garlic, lemon juice, tahini, extra virgin olive oil, salt and pepper and mix thoroughly until tahini is well incorporated. You may need to smash the tahini with the back of a spoon to soften it. Stir in the beets, yogurt or cashew cream, and fresh mint. Garnish with a bit of lemon zest. Serve with cucumber slices or your preferred veggie and crackers. My favourite are Mary's Organic Crackers!
Notes
  1. I baked 6 medium-sized beets at 425F in parchment paper in a pan for 1 hour. I then peeled the beets and grated them on a box grater. Time will depend on the size of your beets. If you have leftover beets, they would work perfectly!
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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  • Bree - This looks beautiful. I have beets in my fridge that need to be used. Can’t wait to make this. Thank you for this recipe.ReplyCancel

  • samantha - tried this and it was delicious! i added a handful each of cilantro and parsleyReplyCancel

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cajun portabella mushroom butternut squash tacos

Pop-up dinners.  Wine night.  Girls night.  Whatever you call it, its what my girlfriends and I do every 6 weeks to get together and catch up with a glass of wine.  We take turns hosting at our respective homes, choose a theme and wait for everyone to bring yummy food based on the theme.  We say these dinners are all about experiencing new food , but in reality they are all about the late night dance parties that transpire after the wine.  Last weekend’s pop-up dinner was all about “Favorite Summer Dishes”.  I immediately thought of tacos! Nothing says summer more than tacos: fish tacos, shrimp tacos, grilled veggie tacos, kimchee tacos – its all summer delicious-ness wrapped up in a convenient little pocket.  I’m still waiting for someone to start a taco food truck here in Calgary…

Even though these Calgarians call May “spring”, it still feels like winter to this Alabama girl.  We had snow falling all last week! I shouldn’t be so surprised: it happens every year in May…and June…and July.  My heart is yearning for an actual spring and summer to come around, so these tacos seemed like the perfect dish to transition from winter to spring:  cajun portabella mushroom and butternut squash tacos with kale slaw, chipotle crema, and mango salsa…and we can never forget the avocado!

cajun portabella mushroom butternut squash tacos 2

I love these tacos: they are packed with tons of veggies and the flavours are dynamite! The various veg like mushrooms and kale also have anti-inflammatory properties.  Chronic inflammation is actually at the core of many diseases: cardiovascular disease, allergies, type 2 diabetes, cancer and Alzheimers to name a few. Anyone and everyone can benefit from an anti-inflammatory diet.  A diet rich in fruits and vegetables with tons of fibre (whole grains, beans, certain fruits and vegetables) is optimal.    The mango salsa and chipotle crema contain raw garlic and onion which actually helps rid the body of carcinogens before damage to cells can be done.  Garlic is also antibacterial, antifungal, antiviral, anti-aging and an immune-system enhancer while protecting the liver from damage.  The avocado, while high in fat, is a mono-unsaturated fat, similar to extra virgin olive oil.  These fats are essential to our health in that they are the building blocks for every cell membrane in our body.  If we consume poor-quality fats such as trans- and hydrogenated fats, then that is what our cell membranes will be compromised of, lowering the integrity of our cell membranes, allowing toxins to more easily enter the cell.  By choosing healthy fats such as avocado and extra virgin olive oil (not heated, of course!), and even better the Omega-3 fats such as flax oil and wild salmon, we are providing our cells with the best quality fats possible.   Fats are also needed to transfer fat-soluble vitamins such as A, D, E & K.  And the best news about healthy fats?! They help to burn the bad fats! Bring on the fat! If you are trying to cut back on your simple carbs, perhaps opt for lettuce wraps instead of the traditional tortillas.  I use “Tres Marias” brand which are made of whole grains and beans.

cajun portabella mushroom butternut squash tacos

A little note on the lengthy ingredient list: don’t let it intimidate you! Most of the ingredients are used multiple times such as the garlic, cilantro, onion, etc.  The butternut squash could be left out, but if you have leftovers from last night’s dinner, that would work perfect! Perhaps use this recipe as a way to use leftovers.  Also, I have made these without the slaw “dressing” before and they were still delicious, just depends on how much time I had!  However, the slaw dressing and the mango salsa can be repurposed for other dishes such as fish topped with mango salsa or a quinoa and veggie salad with the leftover slaw dressing.  Unfortunately, I can’t take credit for the crema and slaw dressing: I totally stole these from Bobby Flay.  But hey, when you find a good thing, no need to change it (even though I did make a few healthy substitutions!).  

I have a break from school next week, so we are off to San Francisco and Napa Valley.  Can’t wait to blog about the trip! This place has been on my list for years!  Ahhh….CHEERS, TOO SUMMER!! Soon, hopefully!

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Cajun Portabella Mushroom & Butternut Squash Tacos
Yields 4
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GROCERY LIST
  1. 1 1/2 cups, butternut squash, cut into approximately 1/2 inch pieces
  2. 1 Tablespoon coconut oil
  3. salt and pepper to taste
  4. 1 Portabella mushroom, stem removed and sliced
  5. 2 Tablespoons coconut oil
  6. 2 sundried tomatoes, chopped small
  7. 1 clove of garlic, minced
  8. 1 Tablespoon minced red onion
  9. 1/2 Tablespoon cajun seasoning (look for organic, msg free)
  10. 2 Tablespoons dry white wine
  11. 4 whole grain tortillas (I use Tres Marias "spelt and olive oil" or "brown rice and lentil" tortillas)
Mango Salsa
  1. 1 cup chopped fresh or previously frozen mango
  2. juice from 1 lime
  3. 1 Tablespoon extra virgin olive oil
  4. 3 Tablespoons minced red onion
  5. 1 1/2 Tablespoons fresh chopped cilantro
  6. 1/2 Tablespoon fresh chopped basil, optional
  7. 1/2 jalapeño, minced
  8. salt and pepper to taste
Chipotle Crema
  1. 1 Tablespoon red wine vinegar
  2. 2 teaspoons chipotle peppers in adobo puree
  3. 3/4 cup fire roasted tomatoes
  4. 2 Tablespoons minced red onion
  5. 3 garlic cloves, minced
  6. 1 Tablespoon mexican oregano, or regular oregano
  7. 3 Tablespoons chopped fresh cilantro
  8. salt and pepper to taste
  9. 1 cup organic plain greek or goat yogurt
Kale Slaw
  1. 1/4 cup shredded carrots
  2. 1/4 cup kale, chiffonade
  3. 1/4 cup red cabbage, sliced thin, preferably on a mandolin
  4. 1/4 cup cabbage, sliced thin, preferably on a mandolin
  5. 1/8 cup lemon juice
  6. 1/8 cup orange juice
  7. 1 Tablespoon dijon mustard
  8. 1 Tablespoon raw, organic honey
  9. 1/8 cup freshly chopped basil leaves
  10. 1/4 cup extra virgin olive oil
  11. salt and pepper
Garnish
  1. 1 avocado, sliced
  2. cilantro
  3. fresh squeezed lime
  4. ricotta or feta cheese, optional
Instructions
  1. Preheat oven to 400 degrees. Toss the butternut squash with coconut oil and season with salt and pepper. Transfer to a baking sheet in a single layer and bake at 400 degrees for approximately 20 minutes. Set aside when finished. Keep the oven on but decrease the heat to 300 for the tortillas later.
  2. While the squash is baking, make your salsa: combine all mango salsa ingredients in a bowl and set aside.
  3. For the crema: combine the red wine vinegar and chipotle peppers in a food processor. Pulse until well combined. Add the fire roasted tomatoes, red onion, garlic, oregano, cilantro, a pinch of salt and pepper, and pulse until well incorporated and smooth. Transfer to a bowl and stir in the yogurt. Season with additional salt and pepper if necessary. Set aside.
  4. For the slaw: as previously stated, the dressing for the slaw is completely optional. Combine the kale, cabbages, and carrot in a bowl and set aside. In a food processor, combine the lemon juice, orange juice, dijon mustard, honey, and basil. Pulse until well combined. Continue running the food processor and gradually add the oil. Season with salt and pepper. Add as much or as little of the dressing to the slaw as you like.
  5. For the portabella mushrooms: in a non-stick pan combine the coconut oil, sundried tomato, garlic, and red onion. Cook over medium-low heat for 1 minute, careful not to burn the garlic. Stir in the mushrooms and cajun seasoning and cook for 3 minutes over medium heat, stirring occasionally. Add the white wine and continue cooking until the mushrooms are tender. Add additional cajun seasoning to your liking.
  6. While you are cooking the mushrooms, place the tortillas in the oven to warm.
  7. Time to assemble your tacos!
  8. Place the tortillas on your plate. Divide the slaw, mushrooms and butternut squash between the 4 tacos. Add the mango salsa and the chipotle crema to each taco. Garnish with avocado, cilantro, lime juice and cheese. Enjoy!
Notes
  1. *Leftovers of the kale slaw dressing can be used as a salad dressing or tossed with quinoa and veggies. Leftovers from the mango salsa can be used on baked fish, chicken or tofu.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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  • Jen - These Tacos rock!!!! Perfect Mother’s Day Weekend treat 🙂 I’m also looking forward to nice and warm weather. Hopefully it arrives soon Anise! (Or you can bring some back from Cali for us!) xoReplyCancel

  • PANG I circahappy - This is such a colourful dish!!!! Pretty & delicious, what a wonderful recipe 🙂ReplyCancel

    • Love & Garnish - Thanks! I am in love with tacos and I’m sure there will be many more taco ideas to come! Were you able to give these a try?!ReplyCancel

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green juice

Well, that was an interesting couple of days! Last week, I had this great idea to finally do a juice cleanse and blog about my mini-adventure.  I have always wanted to do one due to the numerous health benefits: it’s a great way to give your digestion a break while detoxifying your liver, cleansing your blood and providing a jolt of concentrated nutrients and raw enzymes directly into your cells.

12 hours into the juice cleanse, I realized this was the wrong time to have started such a thing! I was stressed from school, overwhelmed at home, and my body was already weak from some personal health issues.  Regardless of the benefits of juicing, sometimes you have to listen to your body, and my body (more-so my brain!) was saying “GIVE ME REAL FOOD!”.  My biggest concern before I started was that I would be hungry, but that wasn’t even the problem.  Towards the end of the first day, my brain could barely function.  I had studying to do, case studies to work on, and this blog to write! However, all I could do was stare blankly at a page in my sports nutrition book and say “That’s it.  I’m eating some actual food.”  So, there went the cleanse and in went some real food.   Ahhh…that’s better.  Well, I went to bed feeling a little discouraged and thought “Ok, I will give it one more try tomorrow”.  I really wanted to make it through at least one day!  The second day came around and like clockwork at 4 pm, I began to get the same symptoms again.  I have never felt more unlike myself! No motivation and no energy; I couldn’t get anything on my to-do list done.  Well, I had made it through one day and I think that’s all I could muster this go around.

Now this isn’t to say juicing isn’t beneficial.  Oh, quite the contrary.  This just wasn’t the right time in my hectic schedule to be doing a juice cleanse.  Why not just eat the whole fruits and vegetables, you ask?! Well, often times we don’t!  However, by removing the fiber from the vegetables and fruit, the concentrated nutrients, enzymes, vitamins, minerals and phyto-chemicals can be more easily digested and absorbed directly into the cells and tissues of our body.

green juice broccoli spinach pineapple

Since I was drinking 6 juices a day, I had to start getting creative.  I walked into the grocery store and thought “What have I never juiced before?! What would be a huge leap out of my comfort zone?!” Enter broccoli! This was actually my favourite juice I tried and is the perfect punch for women: energy-boosting from the broccoli, spinach and lemon, supports PMS with broccoli, cucumber, spinach, lemon and pineapple and is beneficial for weight-loss due to the broccoli, cucumber, lemon and pineapple.  What goddess wouldn’t love this combo?!

green juice collage

If you are in the market for a new juicer, there are two main types of juicers you should be aware of: Centrifugal and Masticating/Slow juicers. A centrifugal juicer uses high speed and centrifugal force to separate the juice and the pulp.  A bit of oxygen is introduced and a small amount of heat is generated with this type of juicer.  It has been said that the heat and oxidation destroys some of the live enzymes in the juice.  The masticating juicer, or slow juicer, extracts the juice by slowly crushing and pressing the fruit or vegetable then applying pressure to separate the juice from the pulp.  Even though you get a bit more pulp with this type of juicer, it retains all the nutrients from the ingredients and is much more quiet than the centrifugal juicer.  Personally, I have had both and I love my masticating juicer.  I found it easier to clean than the centrifugal juicer and the pulp wasn’t too much of a drawback.  Here is a great website that compares various juicers if you want more information: best juicer review guide  I use a Hurom juicer, which you can learn more about here. 

BASIC JUICING GUIDELINES:

  • Thoroughly wash your fruits and vegetables to get rid of any bacteria or fungi.  An organic vegetable/fruit wash and a soft bristle brush should do the trick.
  • Buy organic when possible.  The quality of your juice is only as good as the produce you purchase.
  • Consume as soon as possible after juicing.  If you can’t drink it right away, keep the juice in an air-tight container for up to 24 hours.

So… lesson learned: only do a juice cleanse when you are mentally prepared! During times of stress probably isn’t the best time to embark on such a brain-draining endeavor! Until I try this again, I will continue with my occasional therapeutic juice and keep the brain-food flowing.

broccoli cucumber spinach pineapple juice

 

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Green Goddess Juice: broccoli, pineapple, cucumber
Serves 1
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 cups pineapple, cut into chunks (1/2 a small pineapple)
  2. 1 1/2 cups broccoli, cut into chunks
  3. 1 large cucumber, sliced
  4. 3 handfuls of spinach
  5. 1 handful of mint
  6. 1 lemon, juice reserved
Instructions
  1. In a juicer, juice all of the ingredients based on your juicers instructions. Add the reserved lemon juice. Enjoy immediately!
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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Kale wild rice blood orange manchego salad

Have I really gone this long without posting a salad?! Considering I eat them all the time and they are the easiest and most versatile meal, loaded with lots of raw nutrients and enzymes, it surprises me as much as you! We had some pretty crazy winter-weather here in Calgary this past weekend, however, the sun is back out, the snow has melted (again!) and it’s actually warm enough for spring clothes! Woohoo! Time for some cooling and cleansing foods.   

Kale’s popularity has exploded in the last couple of years and we nutritionists couldn’t be more thrilled that everyone is taking this wonderful veggie under their wing.  My friend always thinks its funny when I talk about “massaging” my kale, or “softening” it: rubbing a bit of salt and lemon or even some mashed avocado into it.  By rubbing the kale between your hands (really massaging it!) with a bit of salt and lemon or a healthy fat like avocado, it will soften the kale and even cause it to shrink.  Keep massaging the kale until it has shrunk to almost half the size, turned a darker green color, and there is a bit of green water in the bottom of the bowl.  Your massaged kale is relaxed and ready to go!

kale blood orange wild rice salad

I actually created this salad for a school assignment on healthy skin, although I used salmon instead of manchego cheese.  Salmon would be a great source of Omega 3’s however dairy is a great source of selenium and zinc; both are wonderful for skin luminosity and to help repair the skin (unless you have a diary sensitivity, then stay away from the fromage!).  I’ve included brazil nuts as they are also high in selenium (you can actually get your daily requirement of selenium with 2 brazil nuts a day!).  Oranges are a great source of vitamin C and E: both powerful antioxidants ready to rid your body of nasty free radicals which will age the skin.  Selenium and vitamin C are utilized for collagen formation, helping to make the skin look luminous and young.  And we have all heard of carrots and vitamin A but what does vitamin A really do for our skin? It actually helps to regenerate our skin cells and if we don’t get the required amount of vitamin A, our skin will become dry.  The wild rice provides zinc for the utilization of vitamin A and B vitamins for protecting the skin against infections and stress.  In one of my school books it also says basil is beneficial for the skin, but I am sorry, I have no idea why.  But hey, I’ll take it! Basil goes great with fruit and cheese!

collage

I had a friend in town for Easter this past weekend and she racked my brain for holistic skin care info.  I was very excited to tell her all I have learned and introduce her into the world of natural skin care.  So why not share all this fun info with you guys too?! There are certain nutrients the skin requires to protect itself from damage and replenish dead skin cells (see above!), however the easiest thing we can do is just drink water! Lots and lots of pure water with lemon.    The skin is our largest elimination organ so if our liver and kidneys are having problems eliminating toxins, what do you think will?!  We all know what happens when our skin is used to get rid of toxic waste: acne!  The water helps keep our system hydrated so toxins can be eliminated easier and the lemon aids liver detoxification enzymes.   Fibre from the wild rice in this salad is also important for gut health and ridding toxins through the bowels properly.  

lemon water

Skin health is also dependant on what we slather all over it.  I used to be the girl who ran out and bought the latest makeup and skin care, basically anything that promised perfect, younger looking skin.  When I began this class and learnt of what toxins and chemicals do to our body, I began researching other alternatives for makeup and skin care.  I can finally say I have found some great options that I am very happy with! Yes, I’m using all that hippy-dippy stuff but my skin is actually looking better than it ever has! I’m not paid to endorse these companies, but I wanted to share some of my favourite products:

  • Skin care by Odacite (LOVE LOVE LOVE them! You can by a 2 week trail of all their products for $30!) 
  • Deoderant by Routine (I tried quite a few brands and this is by far the best! My favourite scent is “Maggies Citrus Farm”.)
  • Shampoo and Conditioner by Rahua which can be purchased on this site: Saffron Rouge .  It took me quite a few samples to find an all-natural shampoo and conditioner that still kept my hair hydrated, but this is the one!
  • Saffron Rouge is also a great website for various all-natural, organic, cruelty-free makeup and skin care brands.  With each purchase, they send you tons of samples so you can try new products. I have found the W3LL People cheek colour stick and lip colour balm to be my faves.
  • Andalou Naturals has amazing smelling body washes and body lotions.  
  • Don’t forget about toothpaste! I use Kiss My Face; first one I tried and I love it!
  • Still can’t find a mascara I love as much as my Loreal brand…so if anyone has any suggestions let me know!

The EWG website’s “Skin Deep” section is also a great resource.  You can look up most brands and it will give you a 1-10 health rating and even breaks down each ingredient while telling you the negative side effects it may have, like hormonal imbalances or cancer risk.   Pretty amazing website!  Give it a try and look up your go-to products and let me know what you find! Until then, enjoy this delicious and easy salad that will get your skin on the right path to health.  And don’t forget the lemon water!

sexy skin salad kale blood orange wild rice

 

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Sexy Skin Kale Salad: blood oranges, wild rice, manchego cheese
Serves 2
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GROCERY LIST
Salad
  1. 1/2 a bunch of kale, ribs removed, chopped small or chiffonade
  2. pinch of salt
  3. 1/2 a lemon
  4. large handful of mixed greens (optional; can just use extra kale)
  5. 1/2 cup cooked wild rice
  6. 2 small blood oranges, skin removed and sliced
  7. 1/2 a small carrot, grated or peeled with a peeler
  8. 4 brazil nuts, crushed
  9. Manchego cheese, grated or sliced (feta or goat cheese would also be great on this salad)
  10. pumpkin seeds, to garnish
  11. 4 basil leaves, chiffonade, to garnish
Pumpkin Seed Vinaigrette
  1. 2 Tablespoon of Pumpkin seeds
  2. 2 Tablespoons sherry vinegar (preferred) or red wine vinegar
  3. 1 Tablespoon Honey
  4. 2 teaspoons Mustard
  5. 2 Tablespoons pumpkin seed oil
  6. 4 Tablespoons flax seed oil
  7. salt and pepper to taste
Instructions
  1. In a food processor, combine all dressing ingredients, except the oil, and pulse until well combined. Gradually poor in the oil until emulsified into the dressing. Taste and season with a bit of salt and pepper. Set aside.
  2. Massage the kale with the salt and lemon as per my instructions in the blog post.
  3. Divide between two plates and combine with the mixed greens, wild rice, blood oranges, carrot, brazil nuts, manchego cheese, pumpkin seeds, and basil. Toss to combine. Top with the dressing.
Notes
  1. HEALTHY PREP TIP: Precook a large portion of wild rice at the beginning of the week and use in soups, salads, side dishes, casseroles etc throughout the week. Switch up your whole grain each week to get a wide variety of nutrients!
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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  • Brooke @ Chocolate and Marrow - Haha this first paragraph had me laughing out loud because I have not posted a single salad to my blog even though I eat one EVERY SINGLE DAY for lunch! Maybe I should fix that. Maybe not 😉 In any event, I love this salad and it took me several years to figure out why I hated the taste of kale: I wasn’t massaging it enough and I also wasn’t chopping it into small enough pieces. Both tips totally make a difference.

    Love that diptic, btw!ReplyCancel

    • Love & Garnish - Kale is so much better massaged! I normally chiffonade the kale when serving it to first-timers 🙂 makes a huge difference!ReplyCancel

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