{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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spaghetti al limone

once in a while when you’ve had an unusually long or hard day you need one of those meals that come together quickly and easily, and provide pure and simple comfort while smoothing out all the rough edges. i have to admit, i may have a slight addiction to spaghetti (who doesn’t) and try to limit my consumption as much as i can-so, when i have one of those days that make you feel like you’re allowed to reward yourself, this dish is my reward (over, say, chocolate cake or ice cream). it combines spaghetti with lemons, a fruit (yes, fruit!) i can’t live without. nothing like fresh citrus to brighten up your dish, or your day for that matter. the hardest thing about restricting yourself from eating this treat is that you will likely have the ingredients available most of the time-and it will take you all of 20 minutes (or so) from start to deliciously satisfying finish to prepare. for me this recipe is quite fluid and changes with my moods-sometimes i add a lot of red pepper flakes, and other times i choose to add parsley over basil. either way, the constants are extra virgin olive oil and fresh lemon juice and zest. a touch of freshly grated parmesan cheese goes a long way to round out all the flavors.  go ahead, try to resist the urge. or maybe, live a little, and treat yourself! it really is worth the calories. hungry yet?? Continue reading

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