Tag Archives: vegan

Aug14

Farmer’s Market Kale Salad

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Every ingredient in this salad came from our Sunday farmer’s market, except for the dressing.   This salad radiates summer.   The yellow tomatoes have the perfect sweetness.  I am not usually big on tomatoes but I was popping these into my mouth like candy.  We tried to tell the kids they were nature’s version of a skittle in hopes that they would try one.   They were having nothing of it.   Big surprise.

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I could eat this salad everyday.   You can’t help but feel healthy after a salad like this.

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I am sure the Farmer’s Markets in California are going to blow me away.    In two weeks we leave Crested Butte with a little heaviness in our hearts for our year in Northern California.   We are ready.   I love change and it’s definitely something I got from my dad.  Even though it makes me a little uneasy, the new experience is always worth it.   I can’t think of a more fitting place to study natural and holistic cooking.    I look forward to writing about our adventures in California and teaching you what I learn along the way.

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My blog is getting a makeover and hopefully by my next post you will see a new and improved Greens and Sweet Things.

Enjoy!

Farmer’s Market Kale Salad

Prep Time: 10 minutes

Cook Time: 3 minutes

Yield: 4

Ingredients
    • 5-6 Large Kale Leaves
    • 5-6 leaves of basil, chiffonade
    • 1 cup of green beans
    • 1 cup of  yellow grape tomatoes
    • 1/4 cucumber, sliced and quartered
    • 2-3 radishes, thinly sliced
Dressing
  • 1 tbsp white balsamic vinegar
  • 3 tbsp Good Olive Oil
  • 2 tbsp freshly squeezed orange juice
  • salt and pepper

Instructions-

Steam the green beans for 2-3 minutes and then place in a bowl with ice water.

Cut off the thick stem of the kale. Layer the leaves on top of each other and roll them up. Thinly slice the leaves.

Place the kale in a medium bowl. Add the tomatoes, cucumbers, radishes, green beans and basil.

Add the dressing and toss.

Mar12

Celery Root Soup

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I felt a little fancy when I made this but we all deserve to eat food that looks beautiful and was made fresh.  We had some friends coming for dinner and it’s great to be able to serve something that is fairly easy to make, but looks like it’s something you would order in a restaurant.

I am trying to be conscious of how many things I put in my mouth that come out of a bag, box or can and to really limit it.  Eating real food can really change the way you feel.   So I encourage everyone to just be a little more conscious of where their food comes from and try to eat foods that only have one ingredient (ie. broccoli, lettuce, eggs, walnuts, chicken, quinoa) and not foods with an ingredient list so long it takes up the whole side of the box and is filled with names no one can pronounce.  As Michael Pollen suggests, “avoid food products that contain more than five ingredients.”

Let’s get back to our roots and start eating real.   And with that, I have a recipe for Celery Root Soup.   It is from a cookbook called The Conscious Cook by chef Tal Ronnen and the recipes in his book  make eating vegan taste decadent.   Now,  don’t shy away because I said vegan.  Tasting it, you wouldn’t believe it’s vegan because of a little secret weapon a lot of vegans use in their food.

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