Kumquaty It

let food be thy medicine

Best Raw Kale Salad (Ever!) March 9, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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kale

A lady at work introduced me to this AWESOME kale salad from Good Housekeeping magazine. It’s the best way I have ever had kale. It’s healthy and satisfies the sweet and salty cravings which just makes me want to eat more kale! and that can’t be bad. I usually prep everything and toss the kale with the olive oil, lemon juice and salt and keep the “toppings” in a separate container and add right before I eat it. I also usually double the toppings because they are so good!

Good Housekeeping Kale Salad

2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1 bunch kale, chiffonade

topping:
1/2 cup pitted dates chopped
1/3 cup smoked almonds chopped
1/4 cup green olives sliced

Just toss everything together.

 

Kumquaty Roasted Edamame Salad (grain free/dairy free) February 1, 2013

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roasted edamame

2 cups edamame defrosted and patted dry
1 cup corn defrosted and patted dry
2 poblabos chopped
8 green onions sliced
3 cloves garlic diced
2 tbs olive oil
1 lb cherry/grape or other small sweet tomatoe halved
6 baby bella mushrooms sliced
1/4 tsp sea salt

Preheat oven to 450 degress. Combine edamame, corn, poblano, garlic, 4 long green onion onto baking tray and toss with olive oil and sea salt. Bake for 15 minutes. Stir. Bake for another 15+ minutes or until you have nice brown carmelized veggies. Toss with fresh tomaotes, the rest of the spring onions and the chopped and mushrooms while hot out of the oven.