There has been a lot of eating in my world lately. Between testing for the cookbook, my anniversary with my sweetheart, and a general love of the beautiful combo of dark chocolate and peanut butter, I am a little burnt out on rich foods. Naturally, I find myself craving big, bursting bowls of greens, and when that happens kale salad is usually the first thing I want.
I love kale salad. It’s hearty and fresh testing, and I feel like massaging the dressing into it infuses the whole thing with just a little more love. Problem is, raw kale salads can be hell on my IBS-laden guts. My answer to this? Steam the kale. Just a little bit, so most of the nutrients are in tact. This gives me the ability to chow through a whole bunch of kale, gut pain free. I lose a bit of vitamin and mineral content in the process, but hey. It’s worth it to me.
I also always make sure to pair my kale salads with a good dose of healthy fats. For whatever reason, when raw fruit and veggies have a little fat cushion, they are about ten times easier to digest. Weird, but true.
|Simple Kale Salad|| |
- 1 large bunch dino kale, chopped (approximately 5 cups)
- 1 Tablespoon oil (Vega Antioxidant Oil, olive oil, hemp oil, and flax oil are good choices)
- 2 Tablespoons lemon juice
- 1 small avocado
- salt and pepper to taste
- optional toppings: sunflower seeds, chopped carrots, chopped bell peppers, nutritional yeast, pumpkin seeds
- Steam kale until just bright green, about 3 minutes
- Take kale off of stove and run under cold water to cool down and stop cooking process
- Ring kale out, so that the entire amount fits in two cupped hands
- In a blender, puree oil, lemon juice and avocado
- Massage dressing into kale, making sure it is in every nook and cranny of the leaves. Add salt and pepper to taste
This is the size of my kale, pre-steam.