Category: Gluten-Free Living

I’ve written before about our favorite Kale Salad recipe.

Each Sunday we mix up a giant batch to enjoy through the week.

In a previous post, I linked to the original recipe source, but since so many friends have asked me to specifically publish our take on the recipe, I thought I’d share our adaptation of Kale Salad with you.

What I love most about this particular recipe is that I feel so good after eating it! I don’t know if it’s the extra B vitamins (from the nutritional yeast) or the raw veggies, but it agrees so well with me.

As a busy person, I also appreciate the flexibility of this recipe. You really can add whatever veggies and nuts you have in your garden, fridge or cupboard. You can’t go wrong. It’s incredibly tasty and easy (although a bit time consuming) to make. Trust me, you’ll make this salad again and again.

Lemon-Tahini Dressing

We use this dressing on everything: macro bowl of veggies and brown rice, salads, tofu, steamed veggies. It’s versatile and delicious! We usually double (or triple!) the recipe below and make a big batch of dressing for the week.

Ingredients:

1/4 cup Tahini
1 garlic clove
1/4 cup fresh lemon juice
1/4 cup nutritional yeast
2 tbsp olive oil
1 tsp salt
freshly ground black pepper
4 tbsp water

Mix all ingredients in a food processor and puree until smooth.

Kale Salad

In addition to the vegetables listed below, you could add any others you find in your garden or fridge: sugar snap peas, tomatoes, bell pepper, squash or zucchini.

Ingredients:

1 large head of kale
1 cup red onion, finely chopped
1/2 cup carrot, diced
1 cucumber, sliced
1 avocado, diced
1/2 cup raisins, dried cranberries or dried cherries
1/4 cup hemp seed, optional
2/3 cup walnuts, roasted and chopped
14 oz chickpeas, salted
1 cup cooked brown rice, optional

First, remove the stems/veins from the kale (the bitter part!) and break each leaf into several small pieces. Wash and dry kale.

Add dressing to the kale and massage with your bare hands for 5-10 minutes (this is important to break down the kale and make it a bit more digestible!). The kale will reduce from a giant bowl to a much smaller amount:

Add remaining ingredients to the salad.

Either eat immediately, or cover, refrigerate and use within three days.

Savor and enjoy!

I’m ashamed to admit that I’ve been buying those tiny yet expensive ($7!) bags of raw kale chips at Whole Foods. I know they’re ridiculously over priced for such a little bag of kale goodness, but they’re just so tasty and tempting. Especially when I need to bring a quick snack on an outing with friends. We all love them so.

Well, a friend encouraged me to make them from scratch at home and now that I’ve discovered just how easy (and CHEAP!) making kale chips can be, I doubt I’ll ever buy a bag from the store again.

I know the idea of kale chips may sound weird, but trust me — they are delicious and you must try them! Even our daughter loves them and UNTIL NOW she has had an aversion to dark leafy greens. (And you know that’s been killing me!)

Making kale chips is so simple, quick, and tasty. Here’s what you do.

Kale Chips

1 bunch kale – wash, dry fully, remove stems, and tear into 3 to 4 inch pieces
1/2 tablespoon apple cider vinegar
1 tablespoon olive oil
2 tablespoons nutritional yeast (or Parmesan cheese)
Pinch of sea salt

To make them quickly:
Heat oven to 375 250 degrees. Mix vinegar and oil, pour over kale and toss to coat evenly. Sprinkle in cheese/yeast and salt. Toss again until kale is evenly coated. Spread in a single layer onto a baking sheet, and bake for approximately 15 20-30 minutes or until just crisp.

To make them raw:
Mix vinegar and oil, pour over kale and toss to coat evenly. Sprinkle in cheese/yeast and salt. Toss again until kale is evenly coated. Spread in a single layer onto a baking sheet, and dehydrate at 115 degrees for 4-6 hours until crispy.

Enjoy them on their own or crumbled on top of quinoa, baked potatoes, pasta dishes or salads. This particular batch didn’t last ten minutes in our house. We all went to town.

Recipe from Eat Drink Better.

I’m always on the lookout for simple, healthy, gluten-free treats.

This Coconut Date Rolls recipe takes just a few minutes and contains only dates, almonds and shredded coconut!

Coconut Date Rolls

1/2 lb pitted dates
1/2 cup raw slivered or sliced almonds
1/2 cup unsweetened dried coconut flakes
2 tbsp water (optional, to taste)

Blend the dates, almonds & coconut in a food processor until a paste is formed. Add water through the feed tube if the paste seems dry. Pulse to incorporate the water into the mix. With damp hands, form heaping tablespoonfuls of the paste into 1 inch balls. Makes about 12-15 rolls.

Kid and figure friendly, this recipe couldn’t be more easy or delicious!

Adapted from this recipe on Shutterbean (one of my favorite food sites!)