Remember earlier this week when I said I’d discovered kale salad heaven? The pinnacle of all kale salad goodness? It wasn’t true. I fell short. This bowl of delicious beats it by a mile.
1 bunch of kale
juice of 1 lemon
2-3 oz goat or sheep feta (preferably raw)
1 cup cherry tomatoes, halved or 1/2 cup sun dried tomatoes, chopped
1/2 a small jalapeno, chopped (seeds removed)
1 shallot, chopped
1 Tbsp curry powder
1 tsp sweet paprika
sea salt, to taste
Remove stems from kale, chop leaves and place in a bowl. Lightly massage in lemon juice, feta, and spices. Add tomatoes, shallots, and jalapeno and season with sea salt to taste.
I have to say I’m pretty proud of this one! I saw boxes of quinoa milk at Whole Foods the other day but it was pricey and had more ingredients than I cared for. So I got to thinking, couldn’t I make quinoa milk just like I make nut milks? I like this because I don’t do well with a lot of heavy fats but I can still enjoy something creamy in my smoothies or other recipes.
1/2 cup dry quinoa
pinch of sea salt (optional)
1 Tbsp maple, honey, sweetener of choice or a packet of stevia (optional)
Soak quinoa overnight in a cup of water. In the morning, drain and put in blender with three cups of water and optional add-ins. Strain through a nut milk bag or cheesecloth.
I might have said “This is the best kale salad EVER!” something like 3 times while eating this.
1 bunch curly kale
juice of 1 lemon
4 castelvetrano olives
your favorite hot pepper (as much as you want)
small handful of fresh dill
sea salt, to taste
Remove stems from kale, chop leaves into bite sized pieces and place in a bowl. Massage kale leaves with lemon juice and half of the avocado. Add remaining ingredients, including the other half of the avocado, chopped. Season to taste and devour.
These aren’t quite dessert but they do add a nice sweet component to round out the dishes from earlier this week. I like dry roasting veggies with a pan of water beneath them, this allows me to forgo the oil but keep the wedges from getting too dry. If you want to crisp them up a bit, just spritz on some coconut oil spray before tossing with the cinnamon. The sauce really is done to taste, it can be smokier or spicier to your liking.
1 small squash (kabocha is really nice for this because of the natural sweetness)
1 cup maple syrup
sea salt (optional)
Preheat oven to 400. Peel squash, de-seed, and slice into wedges. Fill one baking pan halfway with water and put it on the bottom shelf of the oven. Toss the squash wedges with a bit of cinnamon and place them in a baking pan above the water. Bake for 30 minutes. Pour maple syrup in a small bowl and add a pinch of each spice until it’s flavored to your liking.
This dish is a little lighter than mashed potatoes and a little denser than mashed cauliflower. You could also substitute any of the roots for yucca to give it some extra creaminess.
4 Russet potatoes
2 Tbsp minced rosemary
2 Tbsp fresh thyme
salt and pepper, to taste
1-2 Tbsp cold-pressed olive oil (optional)
Peel potatoes, parsnips, and rutabagas and chop into chunks. Boil chunks until soft, mash with a potato masher, add herbs and season to taste.
I love cooking over the holidays but truly have no desire to stuff myself with turkey (or even tofurkey or that matter). I’m not opposed to treats but the heaviest things I indulge in this time of year usually look something like raw vegan pie or lots of roasted root vegetables. Years past have seen several “Living Thanksgivings” where it was just us, some friends, a cat and a raw vegan feast. If I know I’ll be going to someones house or to an event I always bring a giant salad with a crazy-good sauce for sharing. This also ensures I have something that won’t leave me weighed down, feeling blah, and promising myself a New Years “cleanse”. I’m all for cleansing but detoxing and re-toxing is just exhausting!
I love kale with lots of creamy dressing, it’s so hearty and easy to make a full meal out of. This is the first of three “Detox Your Thanksgiving” posts this week- I’m looking forward to sharing more and I’d love to hear how you stay feeling lively and not bogged down during the holiday season!
2 bunches curly kale
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
juice of 2 lemons
4 Tbsp coconut aminos
6 cloves garlic
small knob of ginger
2 ripe avocados
Turn the oven to broil. Remove seeds and stems from bell peppers and broil them on both sides until lightly charred. Remove stems from kale, chop greens into bite sized pieces and throw into a large bowl. Blend remaining ingredients until creamy, pour into the bowl of kale and massage in with your hands until kale is well coated. Toss in charred peppers.