Today I am bringing you an ‘Ode to Kale’.
Occasionally, I have ‘guest bloggers’. These are chefs and nutritionists that have something more to offer. Today is no exception. Not only will I be cooking on stage at The Del Mar Fairgrounds this summer with Chef Marissa, but I have also come to know her as a good friend.
Marissa has been in the food industry for about 25 years. Restaurant ownership, kitchen management, entertainment, event coordination and professional organizing are brought to the table with Marissa’s ‘The Intuitive Kitchen’™. TIK™ presents a focus on natural foods, meaning a wholesome, balanced approach to eating.
And people that have taken her classes have this to say:
“Marissa’s preparation and presentation are phenomenal! She provided thorough and easy to understand information. The class itself was inspirational, informative and very entertaining. I could see a future for Marissa hosting her own culinary show!”
-Erica D., participant
Without missing a beat I asked…. “Will you blog for me”? She said: “Yeeaaah”!
So here you go. An ‘Ode to Kale’…….
Happy Eating,
Chef Marian
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“O, Wondrous KALE, How Do I Love Thee…?”
I love Thee braised, sautéed, steamed, roasted, chopped, rolled, tossed into a soup, layered in a casserole, blended in a smoothie, snuck into a puree, featured in a SALAD!! Shoot, I wonder what you can’t do? Probably not so good to wash my car…
What the HECK did we eat before you became such an adored “Superfood” Rockstar as of late, having worked your way up from a long-time unsung cameo role as Garnish?? Of course You are still lovely to behold in garden borders, colorful and hardy, but we have embraced you as the nutritional powerhouse that you are (cancer combatant, really?) and this is definitely one of my favorite ways to enjoy your ample supply of calcium, vitamins (especially K!), fiber and antioxidants:
Raw Kale Salad with Lemon Tahini Dressing
(I strongly suggest using organic veggies, esp. in-the-raw, for flavor and nutrition.)
1 Bunch of Kale, any variety* (ideally, a mix): chiffonade [ribbons]
Carrot (as much as you like!): grated or “shaved” with a veg. peeler
Sweet Onion, any kind, tho’ red is pretty (how much do you like?): thinly-sliced
Red Cabbage (how colorful do you want this?): shredded
Some Kind of Seed (pumpkin, sunflower, chia, etc.), toasted or raw
*Lacinato is nice but doesn’t hold the dressing as well as Green or Red Russian: mix ‘em!
Toss all of this together, except seeds.
Make this dressing:
Tahini, ½ cup
Tamari or Bragg’s Liquid Aminos, 1 Tbsp. OR 1 heaping tsp. Miso Paste (red or yellow)
Fresh Lemon juice: depending on lemons, ¼ c, or however much you like
Fresh Garlic, at least 1 large clove
Fresh-ground Pepper, to taste (I like the “rainbow” mix of peppercorns)
Shake or blend and toss into salad.
Add seeds and EAT, while singing “My Favorite Things”.
Intuitively Yours,
Marissa