April 29, 2012

raw kale salad

I have been traveling a lot lately, hence the slacking on the blog updates. It's been a challenge to maintain a healthy diet while staying at hotels and having limited access to good quality food. It is unfortunate that the vegetarian options out there are pretty restricted. You eventually get tired of eating sandwiches, pasta, pizza and wraps all the time. If you are like me and you are used to eating leafy greens like kale and collards, you start to feel the stagnation in your body and mind when you are away from home.

One afternoon, after a whole day of driving and not eating any real food, I arrived at Earth House, a vegan cafe in Indianapolis that uses mainly organically grown local vegetables. This kale salad is inspired by a lovely dish I had there. So fresh and alive, it's no exaggeration to say that this salad awakened the cells in my body.

Kale salad with roasted herbed tomatoes, coconut bacon and balsamic vinaigrette
(at Earth House Cafe)

Most of what you need to make this salad can be found at a health food store. The best thing is that there's no heat involved so it can be prepared anywhere. Not much of a recipe but here it is!

Ingredients
makes 2 servings
1 bunch of red kale
juice of lemon
2-3 tsp extra virgin olive oil
1 tsp shoyu or sprinkles of sea salt
pumpkin seeds, sunflower seeds or hemp seeds

  1. De-stem the kale and tear the leaves into bite sized pieces.
  2. Sprinkle some lemon juice and massage until the leaves turn soft. The volume should become about half.
  3. Add olive oil and shoyu (or salt) and toss together.
  4. Sprinkle some seeds on top and serve.
Served on corn thins with hummus