Monthly Archives: January 2017

Salads

Kale Salad

 

Several years ago, we had some friends visiting from Germany.  This was before the big kale craze started, and she was amazed at all the kale available in the local markets here.  She made this amazing and simple kale salad that has since become a staple in our home.  We literally eat it a couple of times a week with different variations.   I have tried different kale salads,  but this continues to be our fave.

kale-salad

 

bunch of kale (any kind will do but curly kale or dinosaur kale seem the best) – cut out the thick stems and use only the leaves

olive oil

white balsamic vinegar (white wine vinegar can be substituted but is not as good)

chili flakes

onion – chopped (amount used depends on the strength of the onion and how much you like onion)

avocado – chopped

toasted nuts or pumpkin seeds

optional: grated beets, carrots, sprouts

Massage olive oil into the leaves with your hands.  Add a liberal amount of white balsamic vinegar to taste and toss.  Add salt and chili flakes to taste.  Add onions and let the salad sit for awhile so the oil and vinegar break down the leaves a bit. Before serving, chop and add avocado, toasted nuts and any other additions.

 

Soups

Carrot Ginger Soup

There is nothing quite like a bowl of warming soup on a cold winter day.  One of my personal favourites is carrot ginger soup for its warming nature.  I have created my own simple yet flavourful recipe to share with you.

carrot-soup

3-4 good sized carrots peeled and chopped

1 turnip peeled and chopped

1 small or 1/2 large onion chopped

4 cloves of garlic chopped

1 1/2 to 2 inch piece of ginger peeled and chopped

1/2 cup parsley chopped

1/4 cup cooking sherry

5 1/2 cups vegetable broth

1 tbsp butter

salt to taste

Melt the butter in a soup pot.  Saute the garlic,  ginger and onions in the butter until soft and slightly browned.  De-glaze the pot with the cooking sherry.  Add the carrots,  turnip, and parsley and cook until soft.  Add the vegetable broth.  Cook for about 20 minutes or until the vegetables are soft.  Blend with an immersion blender and add salt to taste.   It is good on its own, but you could add a swirl of sour cream or plain yogurt and some toasted pumpkin seeds for added interest. Yummers!