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rich emollient used in the management of eczema, psoriasis and other dry skin conditions.

11Oct

Hello again everyone!
Hope you’re all feeling well & positive!
Well, looks like winter is truly on its way, so I’ve decided to share with you one of my favourite winter salad recipes. Yes, I did say salad! Fantastic for those of you on a raw food diet, or for those of you that maybe never thought of having a salad in this cold weather – give it a go- you’re going to love it! It’s packed with nutrition, goodness & flavour and best of all you can make up a big batch and keep it in the refrigerator for up to 5 days – in fact it gets better each day!

So, what is this wonderful winter salad I hear you ask? (Drum roll………….) Massaged Kale!
Now before you start picturing yourself having to massage kale on a table surrounded by scented candles and relaxing music, it’s so much easier than it sounds!

Winter salad

For a Massaged Kale salad you’ll need the following ingredients:
1 large bag of curly kale (I’ve experimented with different kale and find curly to be the best)
1 large carrot
1 medium red onion
1 apple (Pink lady is my favourite)
Handful of raisins
Handful of nut & seed mix (leave out if you suffer from nut allergies)
Handful of chopped walnuts (leave out if you suffer from nut allergies)
Handful of chopped sundried tomatoes
Olive oil
Apple Cider vinegar
Salt & pepper (I use Himalayan Rock Salt – but if you don’t have this, sea salt is ok)

1. Wash the kale thoroughly in cold water and de-stem leaving just the leaf. Throw the stems on the compost.
2. Add a handful of salt to the leaves and start massaging. The salt acts as an abrasive and after about a minute or so you’ll notice the juice being extracted from the leaves. Continue massaging for about 2 mins and keep pouring the juice away. It’s very bitter. After massaging, squeeze the kale into a ball to extract the remaining juice, then transfer to a clean bowl
3. Add your grated carrot, chopped onion and apple
4. Next add your raisins, Sundried tomatoes and if applicable your nut selection and mix all ingredients thoroughly.
5. Then prepare your dressing. Take about 4-5 tablespoons of Olive Oil and add approx 100ml of Cider Vinegar. Add some salt & pepper & mix
6. Add the dressing to your ingredients and again thoroughly mix
7. Transfer to a plastic or glass container with a lid and store in the refrigerator.

The Salad can be eaten straight away, but I prefer to leave it at least a few hours for the dressing to really soak in. The Cider Vinegar acts like a pickling agent & gives the Kale a wonderful taste.

It can be eaten alone, but I like to serve it up on a bed of hot or cold roasted red Quinoa, and top with slices of Avocado & pineapple. Delicious!

Let me know how you get on or if you’ve got any questions, but most of all ENJOY!

See you all on the next blog, and as I always say “Be yourself & believe in yourself & anything is possible”

Cookie. xxx

  

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