So here we go with another kale salad recipe! Told you that I had an abundance…
I’ve also been thinking about my recipes and how I would like to try to give you some various alternatives, where ever and whenever it is possible.
We talk about Intuitive Eating, but what about intuitive cooking?
Not all dishes lend themselves to mix and matching, or making substitutes. If you are baking, it is probably best to follow the recipe closely if you are looking for a predictable outcome. Though if you have a strong desire to experiment and not feeling to concerned about the outcome, go for it and do try all kinds of weird and wonderful ingredients and combinations.
Just be clear that you may not end up with something edible… But sometimes it’s more about the process than the outcome right?
When it comes to salads you are pretty safe experimenting away. Not too much can go haywire if you are using fresh, good quality ingredients to start with.
If you want to make a salad a decent meal, you have to (well you don’t have to, but I strongly recommend) that you follow the same plate concept as is recommended for balanced meals in general, if you want to make a salad that is a meal in itself and not just a simple side dish, that is.
The key, the secrete, whatever you want to call it, is to combine fat, protein with carbohydrates (which here will be mostly veg). If you leave out the fat and the protein from your salad and have just vegetables on their own, most likely you will end up not feeling full for very long, even though you may eat an actual large volume of food.
Each macro nutrient is digested differently, hence why this is.
From a mindful eating point of view, use your salad (or any meal for that matter) to explore how different foods effect your satiety and fullness. How long before you notice the need to eat again? There’s no right or wrong here, but it can be pretty useful information.
Anyway, let’s get to the recipe.
For potential substitutes for this particular salad:
Try different root veg like celeriac or maybe shredded purple cabbage.
Cannellini beans can be swapped for chickpeas or butter beans.
The walnuts can be swapped for toasted sunflower seeds or pecan nuts.
Kale Salad with Garlic-Tahini Dressing
6 large leaves of kale (any type of kale is fine), stems removed & finely chopped
2 carrots, peeled and finely grated
¼ cup sundried tomatoes, roughly chopped
½ cup cooked cannellini beans – swap for chickpeas or other beans if you wish
a handful of fresh walnuts, roughly chopped
3 tbsp tahini
1 clove garlic, minced
Juice of ½ lemon
2-3 tbsp cold water to thin the dressing
Sea salt & Black pepper, to season
Start by making the dressing by placing the tahini, minced garlic and lemon juice in a small bowl. With a fork mix them all together until you have a thick paste. Then add a tbsp. of water one by one until you have your desired consistency. You want to end up with a creamy dressing so don’t go too heavy handed with the water. Add sea salt and black pepper to taste.
Place the chopped kale in a large salad bowl, add the dressing and with your hands gently massage it in so that the leaves wilt / soften a little..
Add the shredded carrots, the sundried tomatoes and the beans. Toss together until everything is evenly coated with the dressing
Add the chopped walnuts for some extra crunch.
Serve as is, or with your choice of meat / fish / egg if that takes your fancy.
Looking for more kale salad ideas? Well I have a few oldies from the archives!
Kale Salad with orange-tahini dressing
Black quinoa & Kale salad with apples & toasted hazelnuts
Cavolo Nero Salad with a Mexican twist
And there are some kale in this green soup too…
I have this things for grocery shopping… And trying out new foods… And sometimes this “thing” turns out to be a rather indulgent AND expensive hobby.
I’m still not sure where this love of exploration comes from, though I keep blaming the year I spent living in the Australian bush, where much, the only escape route off the farm was the weekly trip to the supermarket. But that’s now over a decade I go, so it may not really cut it as a valid excuse anymore.
This is definitely where the love affair really took hold though and I’ve carried on with it ever since.
Maybe it is part of a food scarcity things, from that time too? Though at that time I wasn’t restricting what I was buying as I had very few other expenses than buying foods. My accommodation was included in my weekly pay and I didn’t own a car either (and boy does that save you money!). But the downside of not having a car was that I was always depending on others to take me to the shop, which was a good 45 min drive away.
These days things are a little different and, though I live in a rural part of the country I have a car, I am 10 min drive from a town with some very decent food shops, and I am about 30 min from the second largest city in Ireland. No risk of starving or going without. Yet I still get excited about grocery shopping!
The recipe I am sharing here is an inspiration from one of those explorative grocery shopping trips I did last year when I was over in Stockholm, visiting my friend Louise and going to a few different nutrition / foodie events.
When I was in this small delicatessen I saw this beautifully wrapped chocolate that also contained tahini. Got totally sucked in and just had to buy it! Truth be told, it was worth it for the beautiful packaging alone. Clever marketing there, that’s for sure.
Ever since then I have been thinking of trying to re-create something similar at home.
This is it!
I used this recipe as a base, and more or less swapped the peanut butter for tahini instead. If you are not a tahini fan like me, I think using hazelnut butter would make an amazing chocolate. It’s not one I have tried yet myself, but my imagination have no problem conjuring up what that kind of taste explosion that combination will provide. I mean who doesn’t like chocolate with hazelnuts???
Homemade chocolate is surprisingly easy to make, once you’ve invested in the ingredients. And since this type of eating have become a lot more common in the past few years, finding raw cacao and raw cacao butter isn’t impossible.
No, they are not the cheapest ingredients, but you will get a lot more cacao for your bucks than the typical “chocolate” you find sold everywhere.
In writing this post I am also realising that it is a privilege to be able to both have time, money and the opportunity to find these ingredients easy enough. And for that I am grateful.
Raw Chocolate with Tahini
Makes 12 large hearts
50g cacao butter
1 heaped tbsp tahini
2 heaped tbsp raw cacao powder
2-3 tbsp maple syrup – depending on desired sweetness (less works well in for this recipe)
½ tsp ground cinnamon – optional but delicious
Melt the cacao butter in a bowl over a pan of hot water. Once the cacao butter is fully melted add the tahini and stir well. Then add in the maple syrup, the raw cacao powder and the cinnamon, if using.
Stir for a minute or two until you have a really smooth cacao mix. Taste and add a little more maple syrup if you still think it is too bitter.
Remove the bowl from the stove and pour it into a silicon ice-cube tray. Transferring it to the fridge to set. After a few hours your chocolate will have set and you can pop it out of the ice-cube tray.
** If you don’t have an ice cube tray / chocolate moulds, you can pour it on to a small lined tray instead. **
Store in an airtight container in the fridge. Your raw chocolate will keep for a few days in the fridge. Probably longer in the freezer.
If you do make these please let me know what you think, and if you’ve ended up making new creations and taste combinations from this basic recipe!
Can you have sweet treats that are actually beneficial to your health and body? I, for one, would like to think so.
It can be so confusing knowing what to eat these days… However if you stick to the “wholefood principle” you can’t go too far wrong. The overall message coming through from research done in the field of nutrition and health still seem to echo that food which are close to nature IS the most beneficial kind of food for our health. This is also probably the one thing everybody in the field of nutrition and health agrees on, regardless of what food camp they belong to.
I really like simple when it comes to cooking. If you have beautiful fresh ingredients to hand, usually this is the best way to allow them to bask in their own glory. That said, I truly appreciate people who have the skills of Culinary Art, and the ability to create wonderful dishes full of complexity and flavour. If you’ve ever watched Master Chef (the Australian version is my favourite), then you know what I mean! Impressive attention to detail, dedication and passion. My life is often complicated and busy enough on most days though, to be able to cook like that. And if you are like most people, I’m guessing that yours might be too. So how about we just stick with simple for now?
I’ve had a couple of recipes using raw cacao here before. Like this one with peanut butter and coconut oil. It’s actually quiet easy to make your own. Here I’ve used some silicon molds that I bought a few months ago. I think using them, gives a slight creative edge… 😉 And they are certainly vital if you want to make chocolate with fillings!
From some trial and testing I’ve found maple syrup to my preferred type of sweetener for raw chocolate making. It seems to be the one which blends the easiest with the raw cacao butter and the cacao powder. It is a completely natural sweetener made from the sap of the maple tree. Yes it is a sugar, yes too much sugar isn’t all that great for our health and can contribute a whole host of chronic disease, but remember what I said earlier about “wholefoods” and “close to nature”? And I don’t know about where you live, but over here it is a fairly expensive product so I for one don’t tend to consume it in any larger quantities. Most over-consumption of sugar (usually in the form of High Fructose Syrup) comes from an over-consumption of processed food… Just saying.
Sesame seeds, used here in the form of Tahini has several health promoting benefits like being good for the skin due to its content of the antioxidant Vitamin E. Some studies has also shown sesame seeds to be strengthening to the heart and protective of the liver. It’s also worth nothing that sesame seeds are a high in calcium, which may alone be a good reason to include them in your diet, just to make sure you have a variety of calcium sources to keep “them bones” healthy.
Tahini can be a little bitter. To be honest, it’s taken me some time to become a fan, but I really like it now. I haven’t included any maple syrup here in the filling as I think the juice from the orange has enough sweetness and breaks through that bitterness. Taste it and if you want the filling a little sweeter then add a drop of maple syrup.
If you are still stuck for some Christmas present ideas and want to give a gift with a difference this year, then why not make a batch (or two) of these? Place them in a cute box wrapped with pretty paper – done!
Tahini – Orange Filled Raw Chocolates
Makes about 10 – depending on type of mold you use
90 g raw cacao butter
20 g raw cacao powder
4 tbsp maple syrup
2 tbsp Tahini
1 tbsp freshly squeezed orange juice
finely grated zest of 1/2 organic orange
Melt the cacao butter in a bowl over a saucepan of boiling water. Once the cacao butter is fully melted remove the saucepan from the heat but keep your bowl with the cacao butter on top. Add the cacao powder and mix with a spoon or small whisk until smooth. Then add in the maple syrup and stir again until it’s nice and smooth.
Carefully remove the bowl with the chocolate mixture. If possible, take care to not get steam into the mixture as this will cause the chocolate to split. Take out your mold and fill each section to just under half. Place the mold in the fridge to harden.
In the meantime mix tahini, orange juice and orange zest together in a small bowl or glass. Taste is and if you think it’s too bitter then feel free to add a little maple syrup to taste.
After about 30 min, when your chocolate in the fridge has hardened, take out the mold and carefully spoon a little tahini mix on to each of your chocolates. Then fill up the rest of each mold with more chocolate. Place back into the fridge and allow to set completely.
*Note to keep the chocolate mixture fluid for your second addition, simply place your bowl over the saucepan with the hot water from before. If it starts to set, reheat the water some more.
Once the chocolates are fully set, usually after 2-3h in the fridge, pop them out of the mold and store in a container.
The chocolates are best stored in the fridge and eaten within a week.
I almost forgot to mention that this post will also count as a celebration of this blog turning two! Well technically it is a month too late, but I never found time to write about it last month…