I love kale! Kale gives me super powers; I like to eat it raw, sauteed, roasted, soasted (see Gina’s Soasted kale recipe-coming soon I hope!), powdered, steamed, in soups, as chips, as wraps….you name it, if it has kale in it i want to eat it.
My favorite kale is lactino dinosaur kale (a.k.a. dino kale): it is the large flat leaved kale. The other types of kale are generally really curly and frilly looking; they are still good and will do if dinosaur is not available.
Note: Kale in on the Dirty Dozen list; conventionally grown, it attracts many pests and must be sprayed with multiple chemicals including hormone disruptors, carcinogens and neurotoxins= buy ORGANIC.
I like to prepare all of the parts for this salad at the beginning of the week and toss individual salads each day; sometimes for a snack, sometimes for lunch and sometimes for dinner. It’s really versatile and satisfying. If you want to add protein for a quick meal, pressed, raw, cubed tofu or cubed tempeh work nice.
What you’ll need:
1 medium yam- cubed about the size of small croutons
1 red bell pepper (they are on the dirty dozen to try to get organic)- chopped into bit-sized pieces
2 bunches of Dinosaur Kale- cut into ribbons (I eat the rib, some people like to pull that out)
1-2 Tbsp olive oil for roasting potatoes
2 Tbsp flax or extra virgin olive oil
1 clove minced or pressed fresh garlic
4 Tbsp Nutritional Yeast (you can find this in the natural foods section of almost any grocery store)
4 Tbsp water
salt and pepper to taste
Preheat oven to 425 degrees, toss potatoes with olive oil and spread in a single layer on a cookie sheet. Roast approximately 25-30 minutes- watch them carefully so they don’t let burn; however, you do want them to crisp up just like a crouton. When they are done just pull them out and let them cool on the sheet. While you are waiting for the potatoes dice up all of the salad ingredients and put each ingredient into a separate bag. You can use an old peanut butter jar to mix dressing (reuse and reduce). When you are ready to chow just through a small handful of potatoes and peppers over kale and drizzle with dressing. Really, just make it to your liking and eat however much you feel for! Two bunches of kale would probably make 2-3 salads for me. I think it would be more like 4-5 salads for most people.
Super Power salad components. Just toss together and you have a quick lunch or snack!
If adding tempeh: this is a fermented soy product (anything fermented is good for you and your digestive system). You can find it in the natural foods department in the refrigerated section. All you need to do is take it out of the package and dice into cubes; you can eat it raw and it is SO GOOD!
If adding tofu: First off, if you are eating tofu please buy organic. The organic tofu is non-GMO. The general rule I follow is: when eating any soy product I get the Organic version. You are going to want to press the tofu before adding it raw to this salad. For pressed tofu you will want to buy the very firm variety, it can usually be found in the refrigerated section in the natural foods department. About 30 minutes before you are ready to eat it, take it out of the package,wrap in a dish towel, set on your counter and put something heavy on it (a stack of plates, a pot, a dutch oven….) the combination of the towel and weight will draw some of the liquid out of the tofu. After about 30 minutes the tofu will compress and feel slightly firm- that means it’s ready. I eat 1/2 a block per serving: cut it into cubes it and toss with your super salad. There is a lot of controversy about eating non-fermented tofu because of the estrogen in it. Just like any food item, don’t eat it every day.
Super Power Salad-Done!