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.

Spring recipe roundup!

OMG, it FINALLY feels like spring here in NYC! YAY! I'm excited for longer days, warm sunshine and (of course) SPRING food!!

Today I'm sharing a few recipes highlighting the beautiful produce this season has to offer. What IS in season? Read this post I wrote last year around this time (bonus: there are more recipes there too!).

Here's what I've got my eye on making right now:

Happy spring cooking!

Roasted Root Vegetable Salad with Lemon + Parsley

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Roasted Root Vegetable Salad with Lemon + Parsley // vegan, gluten free, paleo

Ingredients:

  • 1 lb parsnips
  • 1 lb carrots
  • 1-2 tbsp coconut oil
  • Salt and pepper
  • Juice of 1/2 a lemon
  • 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 375. Wash parsnips and carrots (scrub well or peel if not organic). Toss vegetables with melted coconut oil and sprinkle with salt and pepper.

2. Roast until golden and you can easily poke a fork through veggies. If your parsnips are on the bigger side, they may take a little bit longer than the carrots.

3. Chop veggies into bite sized pieces. Add to a serving bowl, toss with lemon juice and stir in parsley. Add salt and pepper to taste and serve!

Notes:

- You could probably chop up the carrots and parsnips before roasting, but I find it's easier to just roast 'em whole!

- Try this with any mix of root veggies: sweet potato, beet, turnip, rutabega, the possibilities are endless!

What I Ate Wednesday 6/1/16

In an effort to show you all more of what I eat as a plant-strong, active adult, I'm starting a new series here on the blog - "What I Ate Wednesday."  Every other Wednesday (or so) I'll snap a picture of everything I eat and post the pictures plus descriptions here on the blog.  I'll share helpful information on what I'm eating and why.

PLEASE, please, please do not think that your food choices should directly mirror mine - we are all different and what works for my body may not work for your body, and vice versa.  I'm still figuring out what works best for me and guess what?  It's changing all the time. I'm simply sharing my choices with the hopes to give you more ideas when it comes to healthy foods and meals.

Here's what I ate this Wednesday:

Upon waking: water + lemon juice, coffee blended with 1 tsp ghee, cinnamon + a few drops of liquid stevia. Quick tip: Ghee is clarified butter which means it is butter with the milk proteins removed. Many people who cannot tolerate dairy can handle ghee.

Breakfast: Steamed kale, sweet potatoes, sauerkraut + 2 hard boiled eggs. Superhuman breakfast, to go!

Snack: Strawberries + small handful of raw almonds, iced black tea with lemon from Hu Kitchen

Lunch: Some sugar snap peas (not pictured) and this gorgeous salad: mixed greens, broiled wild caught steel-head salmon, garlic sauerkraut + tangy lemon dill yogurt dressing. This salad was super flavorful, and SO easy! Would you guys want the super simple recipe for this salmon and dressing? Let me know in the comments below!

Snack: Smoothie with protein powder, water, frozen cherries + vanilla extract. Not pictured.

Dinner: Zucchini noodles, marinated tofu + quinoa. Tofu - I'm still on the fence with you. I had a craving for it last week, but I don't think my gut loves it (soy can be hard to digest). Peppermint tea to curb my sweet tooth after dinner (yes, I have a sweet tooth, and yes this actually works to quell it!)

 

Like I mentioned, I'm always looking to find what foods work best for me through experimentation, and trial and error. Hey, I never thought I would eat dairy again and here I am, trying it out (sheep's milk yogurt and ghee) and doing just fine! Want some help in finding what foods work best for your body and LIFE? Schedule a complementary strategy session with me!

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!