kale & cauliflower salad
This recipe is from the cookbook Healthyish and my pictures certainly don’t do it justice. My edit of the recipe as follows:
SALAD
✧ 1 large bunch or 2 smaller bunches of organic tuscan kale, stemmed and leaves torn
✧ 2 tbsp plus 1 tsp EVOO
✧ 2 garlic cloves, chopped
✧ 1 medium head organic cauliflower cut into small florets (about 7 c prepared)
✧ 2 tsp curry powder
✧ 1 tsp crushed red pepper flakes
✧ 1/3 cup filtered water
✧ 1/3 - 1/2 c eggless caesar dressing, recipe below
✧ 2 avocados, chopped
✧ 1/2 c quartered Peppadews, about 10
✧ 1/4 c toasted sliced almonds
✧ Pink Himalayan salt and fresh cracked pepper to taste
DRESSING
✧ 1 c finely grated parmesan cheese
✧ 3/4 c fresh lemon juice
✧ 1/2 c EVOO
✧ 1 small head of garlic (or 7 - 8 large cloves), peeled
✧ 1/4 c Worcestershire sauce
✧ 1 tsp pink Himalayan salt
✧ 1 tsp fresh cracked black pepper
NOTES
꩜ Shop organic (spices & oils included) & in season whenever possible, plus make sure to fully clean all residue off produce with baking soda prior to cooking.
꩜ Peppadews can be subbed for any pickled pepper, but Peppadews sure are worth the splurge!
INSTRUCTIONS
1. Prep dressing by pulsing all ingredients in a food processor (I use a NutriBullet) and refrigerate
2. Tenderize the kale by massaging the leaves with 1 tbsp oil and 1/4 tsp salt in a large bowl
3. Heat remaining 2 tbsp oil in a large skillet over medium heat, add garlic and cook 30 seconds - 1 min, use a slotted spoon to remove — eat smashed on oiled toast
4. Add cauliflower, curry powder, red pepper flakes and 1 tsp salt to the skillet
5. Stir in water, cover and cook over medium-high heat, stirring occasionally, until the cauliflower is golden brown and a fork can be easily inserted (about 6 - 8 mins)
6. Remove from heat once water has evaporated and let skillet cool for 10 mins
7. To serve, toss kale with dressing, gently fold in cauliflower, avocados, Peppadews and almonds and season with salt and pepper
Some functional food for thought —
MASSAGING KALE
Getting personal with your kale and really massaging it for a solid minute or two before consuming helps tenderize it and unlock the kale’s nutrient powerhouse punch! It helps break down some of the tough fibrous characteristics that not only make it hard for some to palate, but also hard for our stomaches to digest otherwise.
KALE
So you may wonder what makes kale so special after all? Kale is rich in fiber, antioxidants, calcium, iron, and a wide range of other nutrients that can help prevent a multitude of health problems. As a reminder, we want to consume the most nutrient and antioxidant dense foods because they help the body remove unwanted toxins. Kale is the leader in this space so it’s no wonder its developed such a cult following! With values of vitamins A, K and C completely off the charts, Kale also includes manganese, copper, potassium, magnesium and B vitamins. Stacked with various flavonoids and polyphenols, including quercetin and kaempferol, touting powerful anti-cancer effects, as well as heart and blood pressure protection, in addition to being anti-inflammatory, anti-viral and anti-depressant. Plus kale contains many minerals that most people don’t get enough of and has been seen to lower cholesterol levels, as well as reduce the risk of heart disease — to just name a few of the stellar health benefits.
CAULIFLOWER
Cauliflower is not only highly versatile, it’s also extremely nutritious! Very low in calories, but high in fiber and antioxidants, cauliflower can aid in weight loss. It is also particularly high in glucosinolates and isothiocyanates, two groups of antioxidants that have been shown to slow the growth of cancer cells and are especially protective against colon, lung, breast and prostate cancer. Plus it contains carotenoid and flavonoid antioxidants, possessing anti-cancer effects and may reduce the risk of several other illnesses, including heart disease. Additionally, cauliflower is high in vitamin C, known to boost immune system and reduce the risk of heart disease and cancer. Bonus, it easily absorbs flavors, so it’s the perfect canvas for sweet or savory dishes.
PINK HIMALAYAN SALT
Since pink Himalayan salt is less processed than table salt, your body has an easier time processing it, as it doesn’t require as much water to clear out the excess sodium! It also contains more than 80 minerals and elements, including potassium, iron, calcium and (naturally occurring) iodine, aiding our body’s natural detoxification process and promoting the removal of bacteria. This can even help lower blood pressure, as iodine supports our body’s electrolyte balance, allowing our intestines to absorb more nutrients.
As with everything I make, I love to know the ingredients will fuel not only a beautiful plate, but a beautiful feeling inside. Steeped in the culture of being raised in Japanese and Italian homes, I understand the magnitude of importance food holds. I also believe in the philosophy of eating to live versus living to eat. It really is not about deprivation, it’s about remaining mindful and raising the vibration — no matter how incredible something taste’s, it’s also about how it “tastes” to our minds, bodies and souls that will keep the true “deliciousness” with us long past the moment of actual consumption. Pillars I continue to remind myself:
1. The quality of ingredients matter.
2. Less is always more.
3. Think loving thoughts while cooking and the food will taste better! #truth
4. Remain present while enjoying the intimate act of eating, it’s a game changer.
With love & gratitude, cheers to your good health!
medical disclaimer: all information is intended for general information purposes only and should not be considered as personal medical advice. individuals should always consult their healthcare provider before administering any of the suggestions made on thebalancedcalm.com to ensure they are appropriate for their specific circumstance.
