Kale Salad with Tahini Cashew Dressing

When I’m sick I can’t muster up the will to eat my normal plethora of vegetables. I want nothing to do with dinner bowls or sweet potatoes or broccoli. The best I could do over the past few days was my morning smoothie and a bowl of frozen peas. So I knew things were looking up when I was craving a salad this afternoon.

I’ve mentioned before but I’m not a huge fan of raw kale. I much rather prefer it lightly steamed but everyone keeps raving about it raw so I thought I’d give it one more shot. This time I used Tuscan kale instead of curly as it’s said to have a milder flavor and wilts a little better when massaged with dressing.

Verdict, the dressing was delicious but I still prefer my kale steamed. Oh well, next time and of course, there’s always a next time with kale!

Massaged Kale Salad with Tahini Cashew Dressing (vegan, gluten-free)

1/2 cup soaked cashews with 2 tablespoons reserved soaking water

2 tablespoons tahini

1 teaspoon garlic infused olive oil

1.5 tablespoons apple cider vinegar

1/2 teaspoon minced garlic

1/2 teaspoon salt

juice of 1 lime

Juice of 1/2 a lemon

1 teaspoon maple syrup

1/4 teaspoon cayenne pepper

8 cups Tuscan kale

1/2 bell pepper, thinly sliced

1/2 avocado, thinly sliced

1/2 apple, thinly sliced

2 tablespoon sesame seeds

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Place cashews in a bowl and cover with water. Let soak for at least 4 hours, preferably overnight.

Drain most of the water but reserve a few tablespoons. Place cashews and reserved liquid into a food processor. Add all ingredients through cayenne pepper.

Processes for 2-3 minutes until smooth.

Tahini Cashew Dressing

Adjust flavoring to taste.

Put kale in a large bowl and massage dressing into kale until it begins to wilt. Use your hands to really work it in.

Massaged Kale

Slice pepper, avocado and apple. Add to kale. Top with sesame seeds.

The dressing has a little heat from the cayenne that I loved with the kale and the mix of crunch from the pepper and apple with the smooth avocado was perfect.

This salad is also calcium rich. I ate 3 cups of the salad with about a 1/4 of a cup of dressing and 1 tablespoon of sesame seeds which offered up about 45% of my daily intake. Not bad for a little salad.

Kale Salad with Tahini Cashew DressingKale Salad with Tahini Cashew Dressing

Enjoy and Exhale!

Christmas Colored Quinoa

It’s been a lot of sweets around here lately and although I love me some sugar, it’s time for something savory.

tomato basil quinoa

This quinoa salad seems a little summery for late December but let’s use red and green to our advantage and say this is a Christmas themed quinoa salad shall we? Even if it’s really just a product of the leftovers from my paninis earlier this week.

This basil has been taunting me, slowly turning brown with each passing day, and yet I didn’t know what to do with it. And these grape tomatoes, although completely out of season, taste surprisingly sweet and shouldn’t be wasted. So I decided to keep with the panini theme in quinoa form. I mixed the grape tomatoes and basil with sun-dried tomatoes, balsamic vinegar and a big squeeze of lemon for a dish that makes it feel like August in December.

Just a little something healthy in between all the Christmas cookies.

Tomato, Basil Quinoa Salad (vegan, gluten-free)

2 cups dry quinoa

4 cups water

pinch of salt

1/2 cup balsamic vinegar, reduced to 1/4 cup

2 tablespoons olive oil

salt to taste

1/2 cup sun-dried tomatoes

1/2 cup grape tomatoes

2 tablespoons of lemon juice

1/4 cup basil, cut into ribbons

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Cook quinoa according to these directions.

While quinoa is cooking, heat the balsamic vinegar in a saucepan on medium low. Reduce to about half, approximately 7-8 minutes. The vinegar should still be liquid-y, don’t let it get too thick.

Chop tomatoes into bite size pieces and chiffonade the basil (i.e. French for cut into little ribbons).  grape tomatoes

sundried tomatoes and basil

Place quinoa in a bowl with the tomatoes and basil. Mix in balsamic reduction, olive oil, lemon and salt.

quinoa salad

I mixed the basil in when I took these photos but you can also just top with basil at the very end if you prefer.

tomato basil quinoa

I also only used 1 cup dry quinoa in my recipe and found it a little heavy on the vinegar. Hence the quinoa in my photos will seem a bit darker than yours will, use 2 cups quinoa as the recipe states and I think it will be just right.

Enjoy and Exhale!