Apparently, google is having a problem with blogger and comments on blogs. Apparently, this has been going on for a while. So, for the time being, commenting is on 'full page' mode and not just embedded below a post.
Anyone with a blog that people are having trouble commenting with their IDs should change their comments settings to 'full page' rather than embedded or pop-up.
Also, to the readers trying to comment, you must enable 3rd party cookies (something in googles set-up) in order to post a comment with an ID. Anonymous and name/url still work and all functions will work for those that already have those settings in place.
here is more info My blog readers can't post comments using their google accounts anymore...
Friday, August 12, 2011
Thursday, August 11, 2011
Sorta Raw, Mostly Clean, Healthy, Kale Salad
My very first post! I should have had several by now (created the blog about 3 wks ago) but keep forgetting to get pictures, etc. So...this time, I just barely remembered before eating and packing it all away.
As you are no doubt aware and have read about me over...there-->,
I've been trying to make better decisions on what I chow down on, on a regular basis.
I've read about kale, I know that it's one of the most healthy veggies that we can eat and I've been searching for recipes to try that I might like. I've had kale chips before and found that I still need to perfect that one. Apparently it's a very fine line between undercooked and burnt. I'll probably try them again soon. I did purchase a living kale salad at Earthfare a few times and I liked it but, you know... $7.00 for a little container and I figured I could probably do a better job, more to my liking, so... here's what I did (I don't measure so, these are guesstimates) Most of my items are organic to keep it clean. This was my lunch today.
I used:
3 large kale leaves/de-stemmed (cut the large center stem out)
1 can organic garbanzo beans (chickpeas)
1 can artichoke hearts (I haven't found those in organic locally) ,quartered
1/2 small onion thinly sliced
2 cloves garlic finely chopped
1/2 green bell pepper, diced
10-12 pitted kalamata olives
1/2 pear
2 tbs sesame seeds
olive oil
dribble of toasted sesame oil
1 tbs apple cider vinegar
3 heaping tbs plain Greek yogurt
feta cheese
salt, pepper, garlic powder, pinch of cumin powder.
In order for the kale to be tenderized to eat, massage is the word!
Chop the kale up into bits and place in lg bowl, drizzle in about 1+1/2 tsp of olive oil and a little drizzle of toasted sesame oil, 1 tbs apple cider vinegar, pinch of salt & pepper. If you're into clean eating or trying to get as many minerals as possible, use good sea salt or something similar. I used pink himalayan (it's reasonably priced at Home Goods store or TJ Maxx).
Lightly toast your sesame seeds in a dry pan on the stove and if you have a mortar and pestle, grind them after toasting to really release the flavor. YUM! Add that to the kale and massage a bit more.
Lightly saute the onions and bell peppers in a bit of olive oil to soften and just before done add in the minced garlic. Cook on low heat just long enough to soften everything but not brown. Add into the Kale.
Peel and thinly slice the pear halve into little pieces like you would a cucumber and toss into the salad.
Chop the olives up.. but not too small. You want to know you just got a nice little chunk when you take a mouthful of salad.
Drain the quartered artichoke hearts and toss in.
Rinse the chickpeas and toss them in.
Crumble the feta and add in.
In a small bowl or measuring cup, put in the yogurt, about 1 tbs of olive oil, about a half tsp of cumin powder and salt, pepper and garlic powder to taste. And stir well. Add a bit of water if it needs to thin out a little. I added in 3 drops of stevia extract but really, I'm more of a savory type person and I'll leave it out the next time but.. it wasn't bad at all. A nice little contrast in a way.
Stir that into the salad and you're done.
I got about 6 or 7 cups of a nice dense salad out of it. And, it was really yummy and the kale was very tender to chew.
It looks more complicated than it really is when I see it all typed out, but honestly, I just stood in the kitchen a bit throwing the stuff together and it didn't take long at all. AND... I have enough for a few days!.
Adjust it to your own taste and I hope you enjoy it.
P.S. Normally I would also probably chop in some sun dried tomatoes but, I'm going out of state in a few days and I don't want to open a new pack just to use a bit.
As you are no doubt aware and have read about me over...there-->,
I've been trying to make better decisions on what I chow down on, on a regular basis.
I've read about kale, I know that it's one of the most healthy veggies that we can eat and I've been searching for recipes to try that I might like. I've had kale chips before and found that I still need to perfect that one. Apparently it's a very fine line between undercooked and burnt. I'll probably try them again soon. I did purchase a living kale salad at Earthfare a few times and I liked it but, you know... $7.00 for a little container and I figured I could probably do a better job, more to my liking, so... here's what I did (I don't measure so, these are guesstimates) Most of my items are organic to keep it clean. This was my lunch today.
I used:
3 large kale leaves/de-stemmed (cut the large center stem out)
1 can organic garbanzo beans (chickpeas)
1 can artichoke hearts (I haven't found those in organic locally) ,quartered
1/2 small onion thinly sliced
2 cloves garlic finely chopped
1/2 green bell pepper, diced
10-12 pitted kalamata olives
1/2 pear
2 tbs sesame seeds
olive oil
dribble of toasted sesame oil
1 tbs apple cider vinegar
3 heaping tbs plain Greek yogurt
feta cheese
salt, pepper, garlic powder, pinch of cumin powder.
In order for the kale to be tenderized to eat, massage is the word!
Chop the kale up into bits and place in lg bowl, drizzle in about 1+1/2 tsp of olive oil and a little drizzle of toasted sesame oil, 1 tbs apple cider vinegar, pinch of salt & pepper. If you're into clean eating or trying to get as many minerals as possible, use good sea salt or something similar. I used pink himalayan (it's reasonably priced at Home Goods store or TJ Maxx).
Lightly toast your sesame seeds in a dry pan on the stove and if you have a mortar and pestle, grind them after toasting to really release the flavor. YUM! Add that to the kale and massage a bit more.
Lightly saute the onions and bell peppers in a bit of olive oil to soften and just before done add in the minced garlic. Cook on low heat just long enough to soften everything but not brown. Add into the Kale.
Peel and thinly slice the pear halve into little pieces like you would a cucumber and toss into the salad.
Chop the olives up.. but not too small. You want to know you just got a nice little chunk when you take a mouthful of salad.
Drain the quartered artichoke hearts and toss in.
Rinse the chickpeas and toss them in.
Crumble the feta and add in.
In a small bowl or measuring cup, put in the yogurt, about 1 tbs of olive oil, about a half tsp of cumin powder and salt, pepper and garlic powder to taste. And stir well. Add a bit of water if it needs to thin out a little. I added in 3 drops of stevia extract but really, I'm more of a savory type person and I'll leave it out the next time but.. it wasn't bad at all. A nice little contrast in a way.
Stir that into the salad and you're done.
I got about 6 or 7 cups of a nice dense salad out of it. And, it was really yummy and the kale was very tender to chew.
It looks more complicated than it really is when I see it all typed out, but honestly, I just stood in the kitchen a bit throwing the stuff together and it didn't take long at all. AND... I have enough for a few days!.
Adjust it to your own taste and I hope you enjoy it.
P.S. Normally I would also probably chop in some sun dried tomatoes but, I'm going out of state in a few days and I don't want to open a new pack just to use a bit.
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