November 20, 2012 November 20, 2012/ Morgan Eccleston
Hi, I have a confession. I am a recovering salad hater.
See, I thought all salad was just lettuce topped with dressing. If you’re on a diet of some kind it is lettuce topped with vinegar. Barf! Maybe with a few little crusty pieces of bread and some old tomatoes. I just couldn’t even wrap my head around eating it on a regular basis. All of that chewing and crunching and chewing and chewing.. my jaw was tired and my tongue was bored. Then I discovered worlds of other salads. And amazing salad dressings that require no oil but have a TON of flavor. I started using other greens in my salads. I added fruit. Maybe a few toasted sunflower seeds or a handful of fresh herbs. Suddenly salad is good. (This made me think of “Sudden Valley” – a salad dressing but I don’t want to eat it. hah! Oh if you understand this please let me know.)
I know this sounds crazy, but I had this for breakfast the other morning. I was tired of trying to force myself to eat some kind of “breakfast” food. I also had it for lunch later because I liked it SO much.
I love sweet and savory things.. just the play of tastes makes food so much more enjoyable. Plus this salad just feels LIVELY. I don’t think I would ever do a completely raw diet but I love adding as much raw vegetables and fruits to my diet as possible. I feel so much more energetic.
Since spice is subjective keep in mind how much you enjoy and adjust to your own tastes.
Kale and Apple Salad with Curry Dressing
1 large bunch kale, cleaned and torn into little pieces
1 apple (I used fuji) sliced
Curry dressing (recipe below!)
Throw the kale into a large bowl and massage until the kale is soft. (Rub it hard for a minute or so. The cell walls will break down and it will be easier to eat!)
Add in the apple and as much curry dressing as you like.
2 celery sticks
1/2 cup water
1/2 cup nutritional yeast
1 teaspoon curry powder
1/2 teaspoon chipotle powder (or 1/4 teaspoon cayenne)
1 teaspoon low sodium tamari (or soy sauce)
1/4 teaspoon salt
1/2 cup cilantro (or parsley)
3 cloves crushed garlic
juice of 1/2 lemon
Blend everything together for about a minute or until nice and smooth. Add additional salt and pepper to taste. Keep any extras in the refrigerator for 3-4 days.
November 20, 2012/ Morgan Eccleston/