Tag: kale

Fall Harvest Soup

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This soup feels like a hearty, warm hug but gives a nice light dinner that doesn’t weigh one down.

Gluten-free, paleo, vegetarian, vegan, halal, Whole30

Fall Harvest Soup

1 medium carrot, chopped
2 sweet potatoes, peeled and chopped
3 cloves garlic, chopped
1 onion, chopped
2 cups kale, chopped
2 Tbsp. stock powder (I used a vegan chicken stock)
48 ounces water
1/2 can coconut milk
Generous sprinkle oregano
Generous sprinkle cumin
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. cayenne pepper
Liberal sprinkle black pepper
Liberal salt
1.5 Tbsp. butter or vegan equivalent
Big hand full pepitas toasted in 1/2 tsp. coconut aminos
Optional: 4 ounces turkey bresaola, crisped until browned in a dry pan

Prep all veggies and add to a slow or multi cooker with spices and liquids (everything but the butter, pepitas and bresaola).

Press the stew/soup setting.

When complete, open the lid and add the butter/butter substitute. Let cool a bit and blend all but 1/4 until smooth. Add the reserved 1/4 back in for texture.

Serve topped with the pepitas and bresaola if desired.

Serves 6

Dilled Kale Salad

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This summer salad utilizes fresh baby greens and an unusual ingredient in salad – fresh dill. Makes a great dish to bring to a potluck on short notice.

gluten-free, paleo, whole30, vegan, vegetarian, keto


Dilled Kale Salad

Roughly 1/2 a pound baby kale

1/3 c. avocado oil mayo (I use Sir Kensington’s)

1 Tbsp. whole grain mustard (Maille is my favorite)

2 Tbsp. chopped fresh dill

2 big cloves garlic, grated

2 Tbsp. apple cider vinegar

Juice of 1 lemon

Sea salt & black pepper

1/3 c. toasted pine nuts

1/4 c. shaved parmesan (optional)

In a large bowl, combine: mayo, lemon juice, dill, grated garlic, and apple cider vinegar. Hit with salt and pepper – taste. You’re looking for a robust dressing – something bright and acidic (maybe a hair too acidic, it’ll tone down when you add the kale).

Add the kale and toss to coat, taking care to massage the dressing into the leaves so it really soaks in.

Add the pine nuts and cheese if you’re using.

Serves 4 as a nice side; makes a good potluck dish

Crunchy Kale & Cabbage Salad with Lemon Tahini Dressing

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Yeah, yeah, yeah – another salad. I’m on a homemade salad kick lately, and inspiration seems to be striking hardest during lunch. So: salads. This particular rendition combines my favorite salad green – kale – with sweet peppers, crunchy cabbage and a nice kicky, fatty dressing for something that is both healthy feeling and hearty enough to carry you through the afternoon.

Paleo, gluten-free and Whole 30 compliant

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Crunchy Kale & Cabbage Salad with Lemon Tahini Dressing

5 ounces or so chopped kale (I used half a bag of the organic chopped kale from Trader Joe’s)
1 medium carrot
1 orange pepper
1.5 – 2 cups shredded cabbage (red would be fantastic here, but all they had at the store was regular green – which was also tasty)

Dressing

2 Tbsp. tahini
2 tsp. apple cider vinegar (Bragg’s ftw)
Juice of 1 lemon
1 Tbsp. grapeseed oil
3 big pinches citrus salt
1 tsp. ground cumin
1 clove garlic
2-3 Tbsp. water

Julienne your pepper & carrot (I used a mandoline), chop your kale if needed, shred your cabbage and mince the garlic. Combine the veggies in a large bowl and all dressing ingredients in a shaker or bowl. Whisk or shake the dressing ingredients to combine, adding more water if needed to reach a pourable consistency.

I like to massage my dressing into my greens when I’m having a hearty green like this.

Optional add-ins: roast chicken, hard boiled eggs, sliced scallions, some sort of nut. I had chicken the first day for lunch and eggs the second. Scallions would have been great here, and nuts may or may not have added anything worthwhile to the party.

Makes 2 big lunch salads