I had to add another kale recipe (just so I have a record of it here for ME) that I really enjoyed yesterday. Thanks to Elana at Elana's Pantry. I first came across her website went I went searching for either gluten-free food or paleo food. It just so happens that her website is both! And, she has some fantastic recipes, so go check it out.
Yesterday, I modified Elana's version of her Raw Kale Salad to use what I had on hand. It was fantastic! I took the leftovers to an inaugural ball-watching party last night, and everyone (there happened to be alot of vegetarians in the room!) loved it! I did not think it was possible to like kale raw, but this did it for me. Hope you try it out!
1 bunch kale
1 T best extra-virgin olive oil you can buy
1/4 tsp sea salt (I use RealSalt)
1 tsp balsamic vinegar
Juice from one lemon (or half of a really juice lemon)
1 T minced sweet onion
1 orange, peeled, seeded, and cut into sections
1. Cut kale into noodle-skinny pieces. I leave the stems on and cut width-wise. The little stem pieces add crunch.
2. Put kale, olive oil, and salt in a bowl and mix. Make sure all kale pieces get covered. Let bowl site for a 5-10 minutes to soften.
3. Add vinegar, lemon juice, onion, and orange segments. Let bowl site another 5-10 minutes.
4. Eat and enjoy!
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