I got a terrific kale recipe from Christy Morgan’s book, Blissful Bites (buy on Amazon), that I wanted to try. Christy, also known as The Blissful Chef, is a graduate of The Natural Epicurean Academy of Culinary Arts (my soon-to-be-culinary school) and I sampled this dish at the Texas Vegetarian Chili Cookoff in 2011. I bought her book at a recent open house for The Natural Epicurean, and was looking forward to trying this recipe in particular.
Below: Start with a bunch of kale, torn in small pieces.
Below: Soak some dried tomatoes in water for 10 minutes.
Below: I added some nutritional yeast, apple cider vinegar, and soy sauce.
Below: After chilling for 15 minutes, the flavors were melded nicely.
Kale is loaded with vitamins C, K, and A. It’s also a good course of calcium, potassium, and manganese. Kale scores a perfect 1000 (at least, cooked kale does) on Joel Fuhrman M.D.’s Eat for Health Aggregate Nutrient Density Index (ANDI) scale. Dr. Furhman, in his excellent books on eating for optimal health, includes vitamins, minerals, and micronutrients in his ANDI calculations. The ANDI score factors in a food’s antioxidant capabilities, which is a measure of how protective the food can be against inflammation in the body, which is known to lead to numerous negative health outcomes.
Props to Christy Morgan for her excellent, health promoting recipe! Cool, crisp, “cheesy” because of the nutritional yeast, a bit of healthy fats from the avocado, and loads of nutrients from the kale, this is a salad that is nourishing and filling.