Kale & avocado salad

Wow time is really flying. I've already had two weeks of classes and I'm learning so much. We made gluten free scones and muffins, bean salads and grain croquettes last week. I'm practicing my knife skills (dicing, chopping, matchsticks, julienne) and will share the proper way to cut an onion soon. Until then, enjoy this delicious kale salad!

I saw this recipe in The Kitchn newsletter several weeks ago, and I've been making a version of it a couple times a week since then. I love this salad because kale doesn't wilt like lettuce, so you can dress it the night before and eat it for lunch the next day. Feel free to add your favorite veggies or whatever you have in the refrigerator. I've made versions with tomatoes, celery, cilantro, pumpkin seeds, and leftover beans. It's such an easy and healthy salad to make. What would you add to your salad?

Kale & avocado salad
1 bunch kale
1/2 avocado, diced
1 carrot
1 cucumber
1/2 red onion, sliced thinly
juice from half a lime
1/2 tbsp rice vinegar
1 tbsp walnut (or olive) oil
1 tsp sea salt
1 tsp pepper
2 tbsp parmesan (optional)

Fold the kale leaves and remove the stem with your hands. You can also use your knife to cut the stem out as well. Then thinly slice or tear the kale into bite-sized pieces. Add the avocado pieces and massage into the kale with your hands. This will help break the kale down, making it easier to chew. The avocado should no longer be in pieces, but resemble more of a chunky paste. You can chop the carrot and cucumber or cut into matchsticks. Add the carrot and cucumber to the kale along with the red onion. Mix the lime juice, vinegar and oil together in a small dish with the sea salt and pepper. Pour over the salad and again massage in with your hands. Add parmesan if you'd like. Enjoy immediately or pack for lunch the next day.

Roasted & chilled cumin-carrot soup

Some people like their soup, like they like their coffee, hot. Is that you? Or are you a cold soup lover? I definitely enjoy chilled soups (and iced coffee) during the summer months. Pair with a cold salad and you have the perfect summer lunch.

Oh and let's talk for a minute about cumin. Whole cumin seeds are pungent and really flavor a dish, especially when toasted. Whole cumin seeds are usually easy to find in the spice aisle of your local grocery store. I think the whole seeds are superior in taste to the pre-ground stuff. Cumin is used in some cultures to treat headaches, indigestion and liver problems. This spice is cooling for to the body, which is ideal in this heat.

Roasted & chilled cumin-carrot soup
3 tbsp olive oil
3 carrots, sliced
1 tomato, quartered
1 onion, quartered
4 garlic cloves
1 tbsp cumin
dash of sea salt
1/2 c ice water
juice of half a lemon, or more to taste

Preheat oven to 350. Add the carrots, tomato, onion and garlic to a bowl. Drizzle with olive oil and mix well with hands. Spread the carrots, tomato, onion and garlic onto a large baking pan. Sprinkle with cumin and sea salt. Roast for 20-30 minutes, until the vegetables start to brown lightly. Remove from heat and blend with 1/2 c ice water and the lemon. Add more water if you like your soup thinner. Refrigerate until cold. Garnish with a dollop of plain yogurt, if you'd like.

Source: Wood, 2010, p.109

My weekend

I hope you all had a great weekend. It flew by. I can't believe its almost Tuesday. 

I bought more beets at the farmer's market as well as some of the most beautiful carrots I've ever seen. They were yellow, orange and purple. I cut the beets and carrots, and roasted them with coconut oil. Then I tossed them into a bowl of quinoa along with orange juice and green onion. Mmm.

I also picked up some vidalia onions. I roasted them in the oven with olive oil & balsamic. They would be delicious way to dress up a veggie burger.

Busy week for me, including a day trip to Chicago on Wednesday. But I'm excited to start reading this The Ayurvedic Cookbook. 

Have a great week. Eat your vegetables.