Cranberry Butter Kale Salad

cranberry salad 1

Merry Christmas Eve, dear readers!  It’s an unnaturally warm Christmas here and across the east coast, but we know you’re in a festive spirit.

Tina will be heading to a Christmas brunch, and we thought we’d share her contribution.  As always, you can trust that this dish is healthy, so have a heaping helping!  Besides being beautiful (we’re loving the red and green), you’ll get a flavorful boost from these veggies and kale, as it’s full of antioxidant nutrients, vitamins and minerals.  Not only will you get a helpful boost to your immune system, but the fiber will reduce temptation to consume too many of those sweets later.  This combination of veggies is particularly delicious, the kale gives a full-bodied base and the roasted pears topped with kelp granules are a sweet surprise on top.

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This one’s sure to be a hit, so bring it along with you and enjoy the extra after the holiday craziness calms down!

Ingredients:
6-8 cups of curly red and green kale torn into bite size pieces
2 tablespoons olive oil
1 orange
1/2 butternut squash cubed
1 cup fresh cranberries
1/4 cup pumpkin seeds roasted
jicama (small one sliced thin)
red onion – small sliced thin
fennel – about 1/4 cup sliced thin
pear – sliced thin
Kelp Granules (I use Main Coast Sea Seasonings)
Romano cheese – grated to taste
Coarse ground black pepper

Directions:
Take the cranberries and cubed butternut squash and place on parchment paper on a baking sheet. Drizzle with grape seed oil (about 1-2 tsp) plus 1 tsp. honey. Bake until butternut squash is roasted and soft.

Remove from oven and allow to cool

Place sliced pear in baking pan and place in oven and roast at 350 degrees until pear is roasted through about 15-20 minutes.

Remove from pan and allow to cool.

Place kale in a bowl.  Add onion, jicama, fennel, pumpkin seeds, butternut squash and cranberries.  Squeeze the orange over the salad and add olive oil. Mix thoroughly. Add grated cheese. Add pepper to taste. Top with pears and sprinkle with Kelp granules.

Enjoy!

Kale Nicoise Salad

nicoise salad

We hear a lot about the newest food fads in our line of work.  Our clients and friends raise questions about sugar, certain diets, how a Google search told them this new superfruit does….whatever.  There’s plenty of mixed information and conflicting opinions out there, but one thing is for sure: you just can’t go wrong with a good old-fashioned salad.

We love kale.  We put kale in everything we possibly can.  It’s tasty in a saute, tasty in a salad, tasty anywhere.  This leafy green is starting to get the attention it deserves for its high iron and calcium content, and today we’d like to celebrate the basic-most aspect of its versatility in salad form.  Along with our superfood green, we have peppers, carrots, celery, tuna, egg and roasted almonds to contribute some protein, fiber, vitamins A and C, and omega-3 fatty acid.  You can also enjoy our homemade dressing guilt-free, as usual.

Enjoy this hearty twist on a classic health food staple that won’t leave you hungry!


Ingredients
:
4 leaves of curly red kale chopped
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
1 can Wild Planet white albacore tuna
1/4 carrot chopped
1 celery stalk chopped
1 boiled egg
5 roasted almonds chopped

Dressing:
2 cloves garlic chopped
1/4 cup olive oil
2 tsp. Dijon Mustard
2 tablespoons champagne vinegar
pepper – 1/4 tsp.
Directions:
Mix it up and make a delicious salad!

Butternut Squash, Borecole and Pomegranate Salad

Kale is the new superfood, full of flavor and nutrients.  Also called “borecole,” it’s closely related to wild cabbage in the way it grows.  Kale has iron, vitamin K, and is loaded with antioxidant nutrients.  Couple this veggie with pomegranate seeds and you have a powerhouse salad!

Compounds found in pomegranates are called punicalagins and have been shown to aid heart and blood vessel health.  Punicalagins are the major component in the pomegranate that have health benefits.  Some of the benefits include helping to lower cholesterol.

This salad is a delightful combination of savory and sweet flavors with the added joy of a crunchy and robust texture.  Enjoy it as a quick lunch or a side to your main protein at dinner.

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Ingredients:

Butternut squash
4 cups curly purple kale (also known as borecole)
1 pomegranate
1 cup chopped pistachio nuts
salt and pepper to taste
1 tablespoon maple syrup
2 tablespoons cider vinegar
2 tablespoons olive oil

Directions:

Place butternut squash in the oven and bake at 350 degrees for 30 minutes. Slice the butternut squash in half and scoop out the seeds.  Peel the squash and cube.

Place kale in a pan with a inch of water and cover and steam about 1 minute.

Remove pomegranate seeds and place in a bowl.  Add chopped pistachios.  Add to the kale and add butternut squash to the mix.

Mix together olive oil, apple cider vinegar and maple syrup.  Add to the kale mixture and mix well.  Can serve with any protein dish including fish, chicken, pork or tofu.

Enjoy!

Coconut Cashew Quinoa

This dish is absolutely delicious; it’s Stephanie’s favorite so far.  The sautéed cashews bring an uncommon flavor to a healthy staple, quinoa.  That in addition to kale and onions make this heartier than most quinoa dishes, a perfect complement to any meal.

Ingredients:

3 cups chicken stock
1 cup mixed red and pearl quinoa
1/4 cup unsweetened coconut
Salt and pepper to taste
1/2 cup raw cashews
2 tablespoons coconut oil
2 tablespoons unsweetened coconut
1 tablespoon olive oil
3 garlic cloves chopped
1/4 chopped sweet onion
2 cups chopped red and curly kale

Directions:
Place chicken stock in a saucepan and bring to a boil. Add quinoa and 1/4 cup unsweetened coconut  and bring heat to low and allow to simmer for 20 minutes. Cook until all liquid is absorbed.

In a saute pan add cashews and over medium heat allow the cashews to roast. Add the coconut oil and  2 tablespoons unsweetened coconut and continue to roast until heated through. Add to the quinoa.

In the same saute pan add the olive oil, garlic and onions and cook until soft. Add the kale and cook until wilted. Add to quinoa.

Serving size: 1/2 cup

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