{surprisingly} delicious kale and brussels sprouts salad

it’s been a big challenge to incorporate the now famous “super” green aka KALE into our diet. i’ve made the chips (not as easy as they make it sound-they burn  so easily), used it in stews and soups (not a bad option), and (rather reluctantly) in my smoothies. after watching the inspiring and miraculous story of Dr. Terry Wahls {who used diet to cure her MS-check it out: video} my husband asked if we could have some kale (surprise) for dinner! being quite the dutiful wife (haha), i had to come up with a tasty recipe using raw kale. in doing the research, i came across several cooked recipes using kale with brussels sprouts.  i  decided to combine the two greens in a raw salad by shredding (or thinly slicing) them as finely as possible-which is the only hard thing about this recipe, by the way. the resulting {seriously delicious and addictive} salad has become  such a hit with family and friends that i’m beginning to feel it in my right hand (mandolin is recommended for the brussels sprouts)! i now only offer to share the recipe, which follows…

ingredients for about 4 servings:

  • 1 large bunch (about 12-14 stalks) organic lacinato kale, deveined-cut as thinly (shredded) as possible
  • 12-14 brussels sprouts-cut in half, and thinly sliced (easiest using a mandolin) 
  • chopped walnuts (1/4 cup or so)
  • good quality parmesan cheese (shaved regiano is best) to taste (or substitute with a ripe chopped avocado-or add both)
Shallot vinaigrette: 
  • 1/4 of a shallot very finely minced 
  • 3 tbs extra virgin olive oil (or avocado oil)
  • sea salt & freshly ground pepper to taste 
  • juice of 1/2-1 lemon, freshly squeezed 
  • 1-2 tsp Dijon mustard
whisk together until thickened, pour dressing over salad & mix about 10-15 minutes before serving.
 
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and so it begins…a food blog, a ten day cleanse, and roasted vegetables!

i’m starting this blog at a curious time, to say the least…i’ve been (miserably) attempting a cleanse (strongly) suggested by a dear friend. it’s basically 10 loooooong days of eating (mostly drinking, really) fruits and vegetables (preferably raw). okay, now this might work for some, but i’ve been starting my mornings with a strong cup of coffee (most recently 2 shots of espresso delivered by my new best friend, the nespresso machine) for the past (fill in the blank) years. it took me two and a half days to realize that I can’t possibly get through this on liquids alone (the green smoothie only tasted slightly good when i was enthusiastically starting on day one). this thing grows on you, though, and other than adding some quinoa, brown rice, and lentils (ok, and some beans), and cooking (oh so slightly) my vegetables, i’ve been feeling pretty good so far…

and we are at day 7 (yes, there’s been some slight cheating-it was a social week end)! yesterday i decided to roast my cauliflower & broccoli (rather than dutifully blending them with orange juice for an oh so delicious smoothie). it was so good that i will continue using the recipe long after (in 3 days) this cleanse is over. i was in such a rush to eat the vegetables (you can imagine how hungry i am these days) that i forgot to take pictures of them cooked, but trust me, they looked good enough to eat! see the recipe below:
Oven Roasted Cauliflower & Brocolli:

take a whole head of (preferably organic) cauliflower and slice it from one end to the other, then cut theses slices in half. prepare your broccoli the same way(they need to lay flat), then line the vegetables up on a sheet pan. drizzle with a small amount of extra virgin olive oil (sesame oil also works well), sprinkle with sea salt (prefer maldon), red pepper flakes (cayenne), and cumin.
here i added some sweet small organic tomatoes, and they roasted beautifully. slow roast at 350 degrees for about 30 minutes. you can do this with almost any vegetable, and it’s super easy and delicious. next time i’ll make sure to take an after picture.

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