Whelp, it was 30 degrees this morning (at 6 AM) and by noon we were in the 60’s.
Global Warming? Don’t worry, I’m not going to get political on ya…
Since I try to eat with the seasons (and this one has been all over the place) I figured why not mix it up with some hearty winter greens and some fresh, summery blueberries? The base of this kale salad (which is my all-time fave) can be used and spruced up anyway you like it!
Sometimes, I’ll top it off with some hearty roasted salmon or roasted pumpkin seeds with butternut squash. But for this special occasion, I wanted to keep it light with some berries, a few extra colorful greens (red cabbage and sprouts) and sprinkled with the ever-so-popular chia seeds (which are full of your good omega-3 fatty acids).
What makes this salad even better? The leftovers are great!
I make a heaping bowl and then change it up the next day with different toppings.
IT. NEVER. GETS. OLD.
SALAD RECIPE:
1 bunch of lacinato (dinosaur) kale
*(de-stemmed)
1/2 fresh squeezed lemon
2 tbsp olive oil
1/4 tsp sea salt
(optional: freshly cracked pepper)
TOP IT OFF:
1 handful of organic, fresh blueberries
1 tsp cranberries
1 tsp chia seeds
(optional: freshly grated parmesan)
When making your salad, you want to be sure to de-stem the kale. Simply take a sharp (non-serrated) knife and run it along either side of the stem. Then with your hands begin to tear pieces of kale into bite-sized bits.
Tearing the greens with your hands gives you a better connection with your food.
Take your time and make this an opportunity to enhance your mindfulness practice. You can even set an intention for your meal while you’re preparing it at home. This is why homemade food tastes (and often is) better for you than store-bought/processed food. Let your time in the kitchen be one of ritual and mindfulness, your body will thank you for it!
Back to the kale…
After tearing the kale (hopefully, by hand now) take a moment and give it a little massage. I know, I know. It sounds weird. But you HAVE to massage the kale (no joke)! This breaks down the fibers which makes your salad much easier to digest. It gives it the tenderness that you’ll love!
Then go ahead and squeeze the lemon over the greens, add the olive oil and salt/pepper and there you have it! The foundation of a salad that will carry you through ever season of the Farmer’s Almanac.
Top it however you like, and dig-in!
