Raw Kale and Pear Salad – Kale Salad Challenge #2

We LOVE raw kale! It is great because any other salad with dressing would get all wilted when left with dressing in the fridge, where as kale just gets better, so this is a great leftover salad! The cooked onions and pears added so much goodness to this too. YUM!

This is the 2nd Salad in the Kale Salad Challenge 🙂


Raw Kale and Pear Salad
inspired by Chef Rachel Greenspan

1 lb Lacinato kale, cut crosswise in very thin slices
1 clove garlic, minced
1/4 cup basil, diced
1 red onion, chopped
3 tablespoons olive oil, divided
1 tablespoon agave
2 pears, diced – carefully take onions out and leave some agave to sautee pear in
cinnamon, to taste
juice of 1 lemon
3 tablespoon white or red wine vinegar
salt and pepper
handful of pepitas, toasted

  1. Place kale, garlic, and herbs into a large bowl.
  2. Sweat onion with 1 tablespoon olive oil for about 5 minutes or until translucent. Add agave and continue cooking until nicely caramelized, another 10-15 minutes.
  3. Carefully take cooked onions (place in the bowl with kale) out of the skillet, leaving some agave liquid in the pan. In the same pan, saute diced pear until tender but still firm (add a dash or two of cinnamon to the pears). Once cooked, add to the kale and mix through.
  4. To dress salad, add remaining 1-2 tablespoons of olive oil, vinegar, lemon juice, and salt and pepper, all to taste. Let the salad sit for about 30 minutes to 24 hours to tenderize the kale without having to cook it. The salad should be vinegary and delicious.

Kale Salad #1

We Kale!! Pretty much all things Kale. So I am taking on another challenge, Kale Salads! Cooked kale is deelish but raw kale salads are amazing. Normal salads you dress and then they wilt, kale just gets more tender and deelish!


Kale Salad #1

1 bunch of kale, any kind
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoon Nama Shoyu and Tamari
2 tablespoons sesame seeds,  toasted
2 tablespoons pepitas, toasted

  1. Remove kale leaves from stalk. Roll up the leaves up cut into ribbons.
  2. Massage the dressing into the kale and let it sit for 30+ minutes. (this can last a few days in the fridge as is!)
  3. Toast the seeds in a dry frying pan, shaking constantly for a few minutes. Toss in the seeds and serve.

Mushroom and Kale Polenta

We love polenta! It cooks so quick and you can do so many fun things with it 🙂 You can probably guess from many of my recipes that I love kale and mushrooms and they went SO well with the polenta. This an easy dish that also makes great leftovers.

Some other polenta goodness: Polenta with Nectarine-Blackberry Salsa, Vegan Creamy Polenta, Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Slow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.

Here are just a few other mushroom recipes if you love them too! Mushroom Stroganoff, Mushroom and Crumble Stroganoff, Raise-the-Roof Sweet Potato Vegetable Lasagna, Raw Spinach & Wild Mushroom Quiche, Vegan Creme of Artichoke and Mushroom Soup with Pesto, Thai Coconut Bliss Soup, Easy Tofu Scramble, Raw Mushroom Cream Sushi and Chopped “Liver” Spread.

Mushroom and Kale Polenta

1 cup coarse ground cornmeal
2 garlic cloves, minced
1 – 2 cups corn kernels (fresh or frozen)
2 cups sliced mushrooms (any mix)
1 – 2 cups kale, washed and chopped
1/2 cup nutritional yeast
2-3 cups water
1/2 teaspoon dried thyme
Salt, freshly ground pepper, olive oil

  1. Preheat oven to 350F.
  2. Bring 2 cups of water to a boil. Add the cornmeal, whisking continuously. Add corn, thyme, and salt and pepper, turn heat to low and continue to cook for about 10-15 minutes. If the polenta becomes too stiff, add a little more water. (1/4 cup at a time.)
  3. In the meantime, heat a large skillet over medium heat. Add olive oil and garlic and cook for a few minutes. Add mushrooms and a pinch of salt, and continue to cook for 5 minutes; the mushrooms should be giving off some liquid.
  4. Add kale and about 2 tablespoons of water to the mushrooms, then cover the skillet for about a minute, until the kale softens up.
  5. Add everything in the mushroom and kale skillet to the polenta. Mix the nutritional yeast into the polenta, and spread the mixture into a glass baking dish.
  6. Bake for 10-15 minutes. Either serve right away or chill and cut into squares.

Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts

I love the ‘Skinny Bitch in the Kitch’ Ladies! This is such an amazing and deelish meal and beyond healthy and nutritious. Of course love that too 🙂

Great Combo! We love all things Kale. We have been eating it so many times a week lately and just can’t get enough of this super nutrient-rich green. Expect a bunch more kale recipes coming up soon, but typically we steam it and mix it with some tamari or sea salt and enjoy just like that. So good! But if you want a little something extra, check out some of my other ways to enjoy this amazing vegetable: Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Kale Chips, Sunshine Joy Soup, Green Goddess Pasta and of course Everyday Green Juice.

And Spaghetti Squash is always so fun. It really adds a substantial and tasty addition to any meal. I remember as a kid loving to have fun with this one. See here for an extra Simple Spaghetti Squash Recipe.

See the other Skinny Bitch Recipes I have played with and enjoyed here: ‘Chicken salad’ sandwich, Green Goddess Pasta and Vegan Summer Garden Pasta

Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts
adapted from ‘Skinny Bitch in the Kitch
6 servings

4 lb spaghetti squash, scrape out seeds
water
3 tablespoons refined coconut oil
3 cloves of garlic
2 canned chipotle chiles in adobo sauce, seeded and minced or 2 jalapenos or other hot chiles, seeded and minced
2-3 bunches kale, chard, mustard greens, collard greens, or combo, cut into 1/2 in. strips
2 cup vegetable stock
1 1/2 tsp sea salt
1/2 cup raisins
1/3 cup pine nuts
2 tablespoons extra virgin olive oil

  1. Pre-heat oven to 375
  2. Place the squash flesh down in  baking pan. Add 1/2 inch water and bake for about 1 hour, until squash is easily pierced with a fork.
  3. Heat coconut oil in a 4-6 quart stockpot over medium. Add garlic and chiles and cook for 1 min.
  4. Add the greens, stirring until they’re all in the pot. Add 1 cup or more of the stock, 1 tsp of the salt and the raisins. Increase heat to high and bring to a boil.
  5. Reduce heat to simmer, cover, cook until greens are tender, about 10-15 min (15-20 for collard greens) (If pan gets dry before cooked, add more stock a bit at a time, 2 tablespoons as a time)
  6. Stir in the pinenuts.
  7. When the squash is done, use fork to separate the strands into a large bowl. Add olive oil and salt and toss gently.
  8. Transfer “Spaghetti” to plates and top with greens mixture. Garnish with pine nuts and serve.

Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce

This was surprisingly easy to make and deelish! Michael and I both loved it so much!! I would say double this recipe as it will go FAST 🙂 This dish is hearty with great flavor. This is definitely a great dish for people transitioning to a vegan diet, meat-eaters you want to impress with how deelish vegan food can be, and of course Vegans will love this too!! So yum!!!

I added my go-to pan-fried tofu to this dish. As far as I know, it is the best way to make tofu that is super tasty! The crust is perfect!! You can always change up the spices to suit any meal 🙂

Before the Sauce

Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Adapted from a recipe on http://www.thekitchn.com/

Polenta with Black Beans and Roasted Coconut Tomato Sauce
1 can black beans (15 ounces)
1 can diced tomatoes in juice (28 ounces)
6 large stalks swiss chard or kale
3 large or 6 small garlic cloves, diced
1 package pre-cooked polenta (18 ounces)
1/2 cup light coconut milk
2 tbs. jamaican jerk seasoning
3 tbs. olive oil
1 tbs. apple cider vinegar
1/3 cup water
1 tbs. chopped fresh thyme
1 lb extra firm tofu
1 1/2 tablespoons vegetable oil
dash of salt
dash of cayenne
sprinkling of Daiya/Italian – Mozzarella Blend

  1. Preheat oven to 500F. Empty entire can of tomatoes in a ceramic or glass baking dish, add coconut milk, and place in the oven. Bake 35 minutes.
  2. Meanwhile, heat 1 tbs. olive oil in a saucepan. Add 1-2 cloves diced garlic, 1 tbs. jerk seasoning and cook 2 minutes. Add entire can of black beans and set heat to low, stirring occasionally.
  3. Separate swiss chard stems from leaves. Dice stems very fine and add to a saute pan with 1 tbs. of oil and 2-3 cloves diced garlic. Heat through on medium 2-3 minutes, then add chopped leaves, apple cider vinegar, and 1/3 cup water. Cover with a lid and set heat to low.
  4. Check on the tomato sauce. Stir in fresh thyme and continue to roast.
  5. Drain, blot and press Tofu to release liquid. Slice into 1/2″ cubes.
  6. Heat vegetable oil on medium-high heat in a non-stick pan and add tofu, sprinkling with salt and cayenne. Let tofu sizzle for 6 minutes without stirring until a crust forms. Turn tofu over and cook for another 4-5 minutes. Remove from pan and train.
  7. In the same pan heat 1 tbs. olive oil on medium heat. Slice polenta in 1/2″ thick slices. Sprinkle one side with remaining 1 tbs. jerk seasoning. Fry polenta, about 3 minutes per side until light brown and crispy.
  8. To serve: spoon about 1/3 cup of beans on a place, 1/3 cup of tofu. Top with a heaping spoonful of greens and a slice of polenta. Top with about 1/4 cup tomato-coconut sauce and a sprinkling of daiya cheese and enjoy!

Kale Chips

I love Kale Chips!! You can make them with so many flavors or keep it very simple. There are tons of recipes out there. I prefer these simpler chips. They are gone so quick normally there is no time for a picture. But I made sure this time to take some 🙂 If you do not have a dehydrator I would suggest making these with the oven door ajar or if you want a quick vegetarian (non-raw) snack put the oven up to 350 degrees and bake these for 8-10 minutes. I am sure that would be divine too! This recipe is such a great alternative to any other kind of chips. They are crunchy, a little oily and salty; sooo super good! I have a tendency to check the dehydrator to see if they are done and munching the whole time! They are so good! I also like to use namu shoyu instead of salt because it brings more liquid into the kale rather than having to rely solely on the oil. The nutritional yeast bring such a good and cheesy flavor. So great! Make more than one batch if possible because these go QUICK!!

bowl of kale chips

Kale Chips

1 head of kale, stems removed and torn in pieces
1/4 cup of namu shoyu
2-3 tablespoons of oil (grape seed, canola, olive)
1/4 cup of nutritional yeast

Place the kale in a big bowl and then pour the rest of the ingredients in. (I normally just drizzle over, so the measurements are approximate) With your hands massage all the ingredients together making sure it is well combined and all the kale looks a little wet and nicely coated. Divide in half and place on 2 dehydrator mesh sheets. Dehydrate till crunchy, from 6-10 hours.

before kale
Pre-dehydrator Kale on the mesh sheet

after kale

 Post-dehydrator kale (with a few pieces missing from munching!!)

Sunshine Joy Soup

sunshine soup

I love Natalia Rose and often find myself going back to her advice and her recipes. Here is a recipe for a go-to soup that she has in her book The Raw Food Detox Diet. She suggests having it as a snack or a meal. I thought it was enough for a meal, but I do like her suggestion of having it 30+ minutes before another meal. The soup was divine, I just loved it! It is super sweet, yet you know you are getting all that alfalfa and kale goodness. Like so many raw recipes, all that is required is to clean & cut the ingredients and then throw them in your Vitamix or blender and you are ready to enjoy! So simple and perfect!

Sunshine Joy Soup

2-3 servings
1 cup organic alfalfa sprouts
6 organic dates
2 cups fresh pineapple
3 leaves fresh kale, removed from stem
1-2 tablespoons packed fresh mint

Blend until very smooth. You may want to blend a few ice cubes as well so that the mixture does not heat up while blending. The soup is best when served immediately, but will last in refrigerator for 2 days.

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