Kale Salad with Preserved Lemon and Candied Ginger

I've been on a massaged kale salad kick lately. Maybe it's because it's easy to make it in a big batch, maybe because it feels a little heartier that green leafy salad, or maybe because my body knows that kale really is just that good for me and the green stuff balances out the extra treats I've been having lately.

Although kale may not be the FIRST thing that pops into mind when you think of a dish to bring to a holiday meal, it's such a great option for those exact same reasons.

This particular massaged kale salad recipe is especially good for sharing because it really is delicious. The combination of the salty, tangy preserved lemons with the sweet ginger makes this salad truly crave-able.

My cousin Jennifer even said "I've never said the words 'This kale is delicious' until today."

Well then. Let's get to that recipe!

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Kale Salad with Preserved Lemon and Candied Ginger  vegan / gluten free / paleo

Inspired by this recipe.

Ingredients:

  • 4 bunches dinosaur kale
  • 1/4 cup raw apple cider vinegar
  • 3/4 cup avocado oil
  • Zest of 1 lemon
  • 3/4 teaspoons kosher salt
  • 1 tablespoon maple syrup or honey
  • Leaves from 8 sprigs of thyme
  • 4 tablespoons minced preserved lemon rind (plus some of the preserving liquid)
  • 4 tablespoons finely chopped candied ginger
  • 1 tablespoon fresh ginger root, grated

Instructions:

  1. Wash and prep your kale. Rinse kale, de-stem and slice leaves into thin ribbons.
  2. Make your dressing. In a small container, whisk together the apple cider vinegar, avocado oil, lemon zest, salt, maple syrup and thyme.
  3. Massage your kale. Add your prepped kale to a large bowl and pour in dressing. Using your hands, massage the dressing into the kale for 5-10 minutes, or until the kale has decreased in size significantly.
  4. Mix in preserved lemon, candied and fresh ginger. Taste and adjust seasonings as desired - you can add more salt and/or a little bit of the preserving liquid from the lemons.

What I can't get enough of lately...

Today I'm popping in with three meals that I can't get enough of lately! All of these recipes are super easy, super nutritious, and you know I wouldn't be sharing them with you if they weren't also totally delicious. 

Why am I sharing these recipe with you this week? Well we talked about what to clean out of your pantry, then we covered what to fill it back up with, so now I'm sharing some recipes for quick meals that you can make using all those good-for-you foods you've stocked your shelves with. 

- Superhuman Breakfast - I have a confession to make... I've been cheating on my green smoothies with this rockstar breakfast. The past week I've had this every single morning and let me tell you I've had so much energy (despite taking a break from coffee) AND felt full until lunch. Now to me, that is a superpower!

- Crunchy Romaine Salad with Nori and Avocado - I think I ate all of 5 salads all winter, which is totally fine, but now that the weather is warming up, I'm craving raw veggies and crunchy salads like crazy! This salad in particular is super delicious and comes together in a snap - no special kitchen gadgets needed. 

- Simple Spiced Butternut Squash Soup - For those days where there is still a chill in the air... this soup has been my go-to. It's easy and adaptable - just yesterday I made it with sweet potato and it was delicious. Plus it's packed with spices that will rev up your metabolism and boost your immune system.

I'd love to hear what you think of these recipes! Leave a comment below or tag me on social media @emilynachazel - I can't wait to see your creations!

Thanksgiving Recap 2015

Hi everyone! Hope you all had a wonderful Thanksgiving. I'm popping in today with a quick recap of what we feasted on at my family's holiday meal (and what I ended up making from my Thanksgiving recipe round up). 

Breakfast:

Appetizers:

  • Kale Chips
  • Cheese Platter with Fresh Fruit and Veggies
  • Shrimp Cocktail

The Meal:

  • Crowd-Pleasing Vegan Kale Caesar Salad - I didn’t make the chickpea croutons the recipe calls for, and instead tossed in some extra shredded roasted Brussels sprouts. YUM! 
  • Roasted Root Vegetable Ribbons (beets, parsnips, rutabaga)
  • Saweet Potato Casserole with Crunchy Nut Crumble - I made this last year and it was a huge hit again this year! 
  • Baked Sweet Potatoes
  • Sautéed Green Beans with Slivered Almonds
  • Garlic Roasted Brussels Sprouts
  • “Cheezy” Purple Cauliflower (roasted with olive oil and nutritional yeast)
  • Mashed Potatoes
  • Regular and Gluten-free Stuffing
  • Herb Rubbed Turkey

The Treats:

  • Chocolate Covered Stuffed Dates - I made these stuffed with sunflower seed butter and covered them with extra Superfood Chocolate - so decadent! 
  • Superfood Chocolate (recipe in my November newsletter)
  • Assorted Cookies
  • Gluten-Free Apple Cake
  • Traditional Apple Pie
  • Gluten-Free Pumpkin Pie
  • Grape and Olive Oil Cake
  • Homemade Whipped Cream


WOW! As always, this meal was a team effort - everyone from my family contributed something homemade and delicious, which makes it all the more special. I’m incredibly grateful that we have so many vibrant veggie sides at our meal - I never feel like I’m missing out because I don’t eat meat! 

And now, off to eat some more leftovers! What was your favorite dish this year??


PS. Make sure you are signed up for my email list here! December's newsletter will be out next week with the Perfect Pumpkin Bread recipe PLUS some *incredible* holiday specials!!

Greens with Garlic Infused Olive Oil

Here's the deal: while I LOVE me some salad, as the weather starts to cool, the idea of crunching on raw lettuce just does not sound appealing. At all. Do you feel me?

Even though I'm not eating as much salad, I make sure to still get my green on (since eating greens is one of the best ways to gain energy) - sneaking spinach in smoothies, stirring kale into soups, and (most often) making simple sautéed greens. 

I'm hesitant to call this a "recipe" because it is so easy, but I want to show you guys just how quick and simple it can be to whip up something that is both healthy AND delicious. The garlic infused olive oil is really what makes this dish. It sounds fancy, but don't worry, it's not, and it truly transforms plain ol' greens into something much more flavorful and satisfying. 

You can (and probably should) make the olive oil in advance - the flavors intensify the longer it sits, although it never lasts more than a few days for me. 

Greens with Garlic Infused Olive Oil

Ingredients:

- 1 head garlic

- 1 cup extra virgin olive oil

- 1 package pre-washed greens of choice, or 1 bunch of greens washed and chopped (baby spinach, kale, bok choy, collard greens, mustard greens, etc!)

- generous pinch of sea salt

- optional toppings: red pepper flakes, fresh black pepper, gomasio (sesame seed sprinkle), squeeze of lemon

Instructions

1. Make your infused olive oil: Smash and peel cloves of garlic. Place garlic in a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, about 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature. [see original recipe + video here!]

2. Get your green on! Add 1-2 tbsp of the infused olive oil to a pan over medium heat. Once garlic begins to brown, sprinkle generously with sea salt and add the greens. Cover and cook until greens are wilted, but still vibrant in color (timing will depend on which greens you choose). 

3. Serve and enjoy immediately! I've included some optional toppings above, but feel free to experiment with your favorite spices and flavors. 

Honestly, I'll eat this whole recipe myself (what can I say, I need LOTS of energy to teach and coach all day long!!). My current go-to is to serve these greens with tempeh, roasted sweet potato or squash, and sauerkraut. YUM!


What is your favorite way to get your greens in during the cooler months? Let me know in the comments below!.

Eat Your Greens! (A Guide) - KALE

If you want to take just one step towards a healthier lifestyle, start adding more leafy green vegetables into your diet. As I've mentioned previously, greens give you energy!  They also fight disease and help you lose weight. 

Okay, that all sounds well and good, but not pumped about eating salads every meal? Good news: you don't have to! In fact, you never have to eat salad if you don't want to. Totally turned off by the sound of a green smoothie? That's okay. I'm here to help you find out what types of greens you DO like and how to prepare them so YOU enjoy eating them.

Over the next few weeks I am going to be shining the spotlight on some different types of greens and easy ways to enjoy these nutrient powerhouses.  In case you missed it, last week we covered collard greens.

This week we will talk about KALE!

Think you know everything there is to know about kale (and maybe that is that you don’t particularly enjoy it…)? Think again!  While raw kale salad is not everyone’s cup of tea, there are plenty of different, delicious ways to enjoy this trendy green.

Similar to collard greens and broccoli, kale hails from the cabbage family.  It is rich in iron (more per calorie than beef!), calcium (more per calorie than milk!), and protein (3 grams per cup!), as well as vitamins A, C, and K.   One cup of kale has 10% of your recommended daily intake of omega-3 fatty acids, which help fight arthritis, asthma, and autoimmune disorders.  Kale also contains sulfur and fiber, which naturally help the body rid itself of harmful toxins.  

         image via popsugar.com

         image via popsugar.com

Ready to give this green another chance?  Here’s a quick rundown on the different types of kale out there:

  • Curly Kale (Green or Red)- Best served cooked or steamed, this type of kale is the heartiest of the bunch.  Great for kale chips or paired with pasta, the nooks and crannies of this type of kale hold sauce well. 

  • Red Russian Kale - Hearty and beautiful, this kale has flat leaves reminiscent of oak or arugula.  The stem of this type of kale is particularly tough and woody, so make sure you remove it before eating.

  • Dinosaur/Lacinato/Tuscan Kale - This type of kale has a flatter leaf and is more tender than its curly cousin, making it a good bet for raw salads and slaws. 

  • Baby Kale - My current crush, baby kale, may win over kale-haters.  It’s much more tender than mature kale, making it perfect for salads, smoothies, and quick stir frys.  Kale-haters - try this! You may be pleasantly surprised. 

When buying kale, it’s recommended to choose organic (see the Environmental Working Group’s website for the full ‘Dirty Dozen’ list of produce you should buy organic).  Look for leaves that are firm and stems that are strong.  Wash the kale thoroughly before using.

Besides cooking and seasoning, there are two things you can do to make kale more palatable and easier to digest.  First, remove the ribs of the kale.  You can do this with a knife or simply with your hands.  Second, if you are planning on eating the kale raw, you will want to massage it to breakdown the fibers and make the kale less bitter.  See this awesome video for a demonstration. 

Ready to give kale a second chance?  Here are some ideas:

Are you a kale fanatic or new to this green?  Let me know your thoughts in the comments below!