A Kale Salad

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Kale is a powerfully beneficial food nutrient - full of vitamins A and C, with plenty of calcium and iron as well. But most people don't care to just eat a bunch of kale - I know I don't! I often add kale to fresh vegetable juices or salads.





I make this salad from napa cabbage, baby kale, red and yellow peppers, a little onion, a little garlic, and some apricot kernels. Just run the veggies through the food processor until choppy, and the garlic until fine. Normally, I would top with some dried cherries or cranberries (they're not raw, but add a nice sweetness), but I didn't have any on hand when I made this.

I used to put a little oil and vinegar on my chopped up salads, but I have found that if I just toss them with enough sea salt to give a good flavor and stick the covered bowl in the fridge, the natural juices of the veggies will permeate the salad and give it just the right amount of moisture.

Next, believe it or not, I used some of my kale salad to top a pizza! I made a little sauce of blended young coconut, sea salt, and garlic, spread it all over my crust and just threw on some of the kale salad. (Had I thought this out in advance, I would have topped the pizza before adding the apricot kernels, but it was all okay.) Added some grated parmesan and shredded mozarella, and it was really good! I think it would have been even better with a little Swiss cheese, but, anyway, it really hit the spot.

Thai Curry with Vegetables

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I'm finally getting around to posting my first experience with making my own Thai curry. It was delish!!! I can't give you an actual recipe, because, as usual, I just glanced over a recipe online to see what goes into it and then threw it all together according to taste. I did a combination of the red and yellow curry.

However, instead of using canned coconut water as the recipe called for, I used fresh coconut water with some young coconut flesh, as well. Also, I did not cook it, as directed in the recipe, but just blended it all up in my Vitamix and then added cooked veggies, which warmed it up a bit. So, the curry paste is actually a raw food (yay!).

I'm sure I used more ginger, garlic, and spices than the following recipe calls for. 

Curry Paste

1/2 to 1 stalk lemongrass, minced
1-2 yellow chilis
1-2 red chilis
2 shallots or small onion, sliced
1 thumb-sized piece of ginger
4 cloves garlic
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. cumin seeds
1/4 tsp. cinnamon
3/4 tsp. turmeric
1/3 tsp. white pepper
2 Tbsp. brown sugar
1 Tbsp. lime juice
1 Tbsp. tomato paste
Water and meat from one young coconut

Pasta Primavera

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A while back, I made this pasta primavera dish to take to a family dinner, mostly because I was trying to think of something yummy for my daughter-in-law who is vegetarian (it's not vegan, but could easily be converted by using a nut milk instead of the cream).

I've made this before, but never use a recipe. I just throw it together. It is really just your basic white sauce made with real butter and cream, with sauteed garlic and onions added. I also blanch the vegetables very briefly (just throw vegetables into boiling water) and take them back out about 30 seconds later.

HOWEVER, do add a teaspoon or so of baking soda to your boil water - This will make your vegetables come out with bright colors. Otherwise, your greens will fade to a very non-appetizing greenish-gray color.

The veggies and the cream sauce are added to pasta cooked "al dente," (not too done). Then add some cheese ( I added some parmesan and some grated farmer cheese ) and top with cheese ( I used mozarella and farmer cheese ).

Then bake about 25 minutes or until bubbly with the cheese nicely melted.