I have been on a kale kick lately. Sounds pretty strange, doesn’t it? Ah, but the reward is how good I’m feeling! So while I may preach ‘all things in moderation’…I’m actually OK with indulging in a bit of healthy greens for a spell. And truth be told, the dishes I’ve been making are uber delicious.
Kale is available at most farmers’ markets, and just about ready to retire for the season. Combined with other fresh veggies such as beets and radishes, the following recipe has prompted me to start a new feature: “Farmers Market Fridays” – focusing on what’s in season and available now. Yes, I know its Thursday, but our St. Helena Farmers’ Market is on Fridays, and what better way to get ready for the weekend!
Raw Slaw with Kale – Serves 2
Remember that eating raw foods increases enzyme activity and makes some nutrients more available in our bodies. And with these liver supporting foods, you, too, will notice a burst of energy.
1 bunch dinosaur kale, de-stemmed and shredded
1 apple, grated
1 red beet, peeled and grated
4 radishes, diced
½ small carrot, cut on bias into 1-inch pieces, for garnish
1/3 cup flax oil
2 tsp Dijon mustard
1 TB agave nectar
1 TB miso
¼ cup brown rice vinegar
2 Tbsp water
1. Put kale in medium bowl and break up with fingers to tenderize. Add apple, beet and radish.
2. Whisk dressing ingredients together until creamy. Pour over salad mix and toss until coated.
3. To serve, make a mound of salad on plate and top with carrots in a circle to form a flower.