Note: This week’s recipe is a builder. Below you will see ingredients for the whole salad and then there are recipes for each of the main parts. As always work with what you can access. Flow as you can and enjoy!
Directions: Add all ingredients to a large bowl, toss, add dressing or simple olive oil and lemon juice all over to dress it. Top off with toasted pumpkin seeds or nut of your choice. You could make your own croutons with left over bread if that is yum for you. If you want to save some of the salad for another meal set aside a serving before you dress the salad so it doesn’t get soggy.
Ingredients ( below is specific directions + ingredients for kale, roasted chickpeas and dressing)
Marinated Kale
Roasted Chickpeas + Fennel
1 tbsp chopped fresh Parsley
1 tbsp of chopped fennel hair
1 tbsp of chopped fresh dill
1 carrot shredded
Extra finely sliced fennel ( use some from chickpea recipe)
1/2 cup toasted pumpkin seeds
Vinaigrette or simple olive oil and lemon juice tossed
Marinated Kale
Ingredients:
One bunch of kale ( any kind, just if you can try to get organic or from the farmers market. If you can’t make sure to rinse it well
1-2 tbsp Extra Virgin Olive Oil
Pinch of Sea salt
Lemon wedge
one clove of garlic finely chopped
This is a super easy way to make kale salad or you can use this kale and eat it as a side dish or add it in to a larger salad you are making. It is easy and if you have kiddos it can be fun to make with them. Marinating the kale allows for the lemon and salt enzymes to essentially cook the kale with out cooking it ( kinda like a ceviche). Your salivary glands and digestive system will be able to break the kale down more easily when it is prepared this way. Make sure you chew well to absorb all the nutrients. Use this marinated kale as the base for a salad, make it a side dish or add it to a rice bowl with beans or plant based protein. Kale offers us Vitamin C, Vitamin K, Vitamin A, calcium, potassium and copper.
Kale Salad
Roasted Chickpeas + Fennel
Ingredients:
-1 medium/large fennel bulb ( the bottom part). Tops off and save 1 tablespoon on fresh green from it ( use this for the salad topping). Thinly slice the whole bulb.
-1 clove of garlic ( finely minced)
-2 small shallots ( thin slices)
-1/2 lemon ( the juice only)
-1 tbsp maple syrup
-2 cups (boiled or canned) chickpeas
-2 tbsp olive oil
-2 tsp red wine vinegar
-1/2 tsp sea salt
-1/2 tsp black pepper
Directions:
Pre-heat oven 350 degrees
Note: This prep is relatively quick and easy. Mix everything in a large bowl. You can make this in the morning or night before. Keep it in a covered bowl or container in the fridge until ready to cook. I have a feeling letting it all marinate over night together will make it extra delicious :) You want a medium sized bowl to toss all the ingredients in together before spreading out on roasting sheet. Parchment paper is best for lining and roasting.
1.) Chop shallots and garlic, add to the bowl. Take your fennel and slice off the top part so you just have the bulb (round part). Set aside one tbsp of fennel leaves, the green hair like herb at the top. Slice the bulb in half and with your knife slice thin half moon slices about 1/4 inch thick. Save 1/4 of the slices to add to your salad at the end.
2.) Squeeze juice of half a lemon into your bowl. Mix it all together. Then add the maple syrup ( 2 tbsp), Olive oil ( 2 tbsp), Red Wine vinegar ( 2 tsp) and mix it all together.
3.) Add 2 cups of cooked and rinsed ( slow boiled or canned) chickpeas to your bowl, along with sea salt (1/2 tsp) and black pepper ( 1/2 tsp) to the bowl and mix it all well together. Let it sit covered for 15 mins at least just to marinate. Line a baking sheet with parchment paper and when it is ready pour all the ingredients on the sheet and spread it out so everything can evenly cook. Roast in the oven for 20-25 mins, stirring half way so it all gets evenly roasted. Enjoy!
Toasted Pumpkin seeds
1/2 cup raw pumpkin seeds or nut/seed of your choice
1 tbsp of Tamari sauce
Directions: Heat sauce pan or cast iron pan on medium/high for 1 min. Add seeds and let cook stirring around for 2 mins, make sure to get both sides of the pumpkin seed. At the end of cooking add the tamari and do a quick stir and turn the heat off. If they are starting to brown faster than 2 mins turn heat off. Remove from heat and let them cool on parchment paper or a bowl before adding to the salad.
Vinagairette
Ingredients:
1/2 cup extra virgin olive oil
1/4 tsp sea salt
1 tbsp lemon juice
1/4 tsp raw honey or maple syrup
1/2 tsp apple cider vinegar or red wine vinegar
1 tbsp tahini
Directions: whisk or shake ingredients together. Pour desired amount on salad and save extra in air tight container or mason jar in fridge.
Garlic Steam Sautéed Greens ( Use Kale, Swiss Chard, Spinach, collard greens or any greens you like).
Ingredients:
-One bunch of Kale ( 1/2 bunch if you want smaller serving)
-1 Clove of garlic
- tbsp of olive oil
-Sea salt ( about 2-3 pinches, depending on salt preference)
-Black pepper
- 2 tbsp of water
To Prepare:
1.) Rinse kale. Chop up however you like and include stems ( they are very nutrient rich and tasty).
2.) Chop up garlic
3.) Turn burner onto medium heat and place olive oil in frying/sauté pan. Let it warm for about a minute and then add the garlic.
4.) Cook garlic for about a minute, you want it to start sizzling and once that happens add in the kale and mix it all together. Let it cook for 2 mins, stirring.
5.) After 2 mins of cooking add in the 2 tbsp of water. Cover pan immediately to keep the steam in. Let it cook for another 2 mins. Reduce heat just a little.
6.) Take off the lid and sprinkle sea salt and black pepper, drizzle lemon juice and stir it all together. Turn flame off and remove pan from heat. Enjoy!!
