The Grand Unveil, Made Possible by Kale!

You may have noticed—I’ve been doing some redecorating.

Though I’ve had a blog since I was 12 (and I wish Geocities was around so I could show you some proof!), I’ve always flipflopped on the topics about which I’ve talked. This time, though, I’ve got something I want to talk about, on the real—real, real good, food.

I’ve been considering the overhaul and becoming a dedicated food blog for quite some time now—so now that full-time school’s finished, I’m happy to dedicate my blog and myself to creating room for discussion about, sharing, and creating food. Food is such a centrepiece to our lives—it’s the starting point for gatherings, cultural rituals and celebrations, the foundations of our health, a part of our environment, and issues surrounding food are becoming more and more prevalent as society slowly takes notice of the problems within our current system. Though I may not always speak to those problems directly, I can assure you that eating the food I share here will only help you become a part of the solution.

So grab a good sharp knife, a cutting board, and ready your appetite—and welcome to my recharged blog, Kale and Kass.

But wait… there’s more!

I couldn’t leave you with a Kale-based blog without passing along my ALL-TIME FAVOURITE kale recipe EVER, now could I? I swear, this thing is like our family secret. I debated long and hard whether I should share this secret magical recipe, but then remembered that after all, food is about sharing. This super-powered salad got my mom and I through a month of two-a-day intensive hot yoga teacher training last summer—it is craveable, hunger-curbing, and convincingly tasty. And YES, you can eat kale raw! So with all that, I present you Kale and Kass’s flagship recipe: The Alpha Kale Salad.

Blog appetit!

The Alpha Kale Salad (raw, vegan, gluten-free, soy-free, sugar-free)

The Alpha Kale Salad, served with Carrot-Flax Crackers and topped with Goji Berries

Ingredients:

2 tbsp extra-virgin olive oil or EFA oil blend (I like Vega)

1 avocado, peeled, pit removed

1 clove garlic, minced

Juice of half a lemon

1 tsp sea salt

1 bunch kale, washed, stems removed, de-veined, and torn into bite-sized pieces

1/2 head of red cabbage, chopped into thin strips

2 carrots, peeled then shaved into short strips

1/4 cup toasted pumpkin seeds

1 handful of dulse (optional)

1 tbsp each chia, flax, and hemp seeds

Directions:

In a bowl, mash together the oil, avocado, lemon juice, garlic, and sea salt with your hands or a fork. It’s fine to leave it a little bit chunky. Massage this oily mixture into the kale and set aside for at least 20 minutes (literally, massage the oil into the kale leaves as you would onto yours, or someone else’s body. Then get your head out of the gutter). This helps to soften the kale and remove the bitterness from the leaves, making it simple to eat raw.

In the meantime, toss together the rest of the ingredients.

Once your kale is softened, toss everything together and serve on a bed of quinoa or brown rice, or topped with some grilled tempeh or vegetables. Makes about 4 servings, but you might eat it all at once, and that will be totally a-okay.

If you liked this recipe, or just the blog in general, I highly encourage you to pass this blog along to other like-minded friends! Spread the good food goodness! And of course, thank you for reading.

Spring Greening

When the weather turns to spring, it seems like I crave all things green—green juices in the morning, salads for lunch, and green smoothies post-workouts, or just whenever… or maybe it’s just because after moving this past week I need to detox from the kitchen’s-in-boxes-so-let’s-eat-take-out and all-you-can-eat-buffets diet.

I guess that makes me sound kinda superhuman – trust me, I’m not. Most of the time I want sweet potatoes and bread and almond butter and chocolate.. duh.

Anyways.

Since I’ve disappeared a little longer than I’d like with the move and the craziness of catching up on my income post-studenthood, I’ll try and make it up to you today with two recipes. One tried-and-true, another with a little zing. For those days when you want to get WILD—with salad dressing.

This is the salad I craved yesterday.. Massaged kale, parsley, and pea shoots with pumpkin and hemp seeds, and a side of flax bread spread with a sclop of pumpkin seed butter

Tried and True Go-To: Tangy Apple Cider Dressing

(vegan, gluten-free, nut-free, dairy-free, soy-free, sugar-free)

1/4 cup apple cider vinegar

1 tbsp tahini or sesame butter

1 tsp dry mustard power

one clove garlic, minced

juice of one lemon

pinch or two of sea salt

a bit of ground black pepper

1/4 cup sesame oil

1/4 cup extra virgin olive oil (if you have flax oil, vega oil, or another healthy oil.. go for it!)

Emulsify in blender, adding oils last in a steady stream while other ingredients are blending. You can pretty much put this fail-safe dressing on anything!

Wild Side: Raw Fig Balsamic Dressing

(mostly raw—the balsamic isn’t, vegan, dairy-free, soy-free, gluten-free)

1/2 cup cashews, soaked at least 2 hours

5 dried figs, soaked at least 2 hours together with cashews

3 tbsp balsamic vinegar

1/4 cup water

1/4 cup extra virgin olive oil

juice of 1/2 lemon

pinch of sea salt

Blend together in food processor. Its a bit thicker of a dressing, so if you have a squeeze-y tube it would make the best dispenser. This would go great on baby spinach with some currants, toasted almonds, and hemp seeds!

 

rainbows for dinner

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Well it took two+ weeks, but the kale-avocado+quinoa salad finally lost its lustre (at least for tonight). Tonight, for dinner, mum and I whipped up a colourful, filling, and tasty little salad. Spinach, crunchy, sweet jicama, lentils, chia seed, pepita seeds, a vegan burger from Whole Foods (forgot to ask, but tastes like beets ‘n’ wild rice), and topped a healthy dose of guac and some EFA oil.

I am starting to feel like a health goddess. A very FULL health goddess.