Cherry Chocolate Chip Blondies
Bars and cookies, Desserts, Paleo
•1/4 cup coconut oil •1/2 cup coconut sugar •1 large egg •1 tsp vanilla •1.5 cups almond meal •2 T arrowroot starch •2 T coconut flour •Pinch salt •1/4 Tsp…
This, ladies and gentlemen, is one of my favourite salads in the world. So when kale and asian pears arrived in my produce box this week I knew exactly where they were going. In my opinion every salad should have something crunchy, something sweet, something tangy, and then be hearty enough to actually fill you up, and this one has it all. Wholefoods often has a similar one in their heavenly salad bar and I always pile it into my brown takeout box whenever I see it in the line up, so this is my twist.
It’s also just about the only way I’ll eat kale raw, so if kale scares you, I dare you to still give this one a try!
To serve 2 as a main or 3-4 as a side you’ll need:
1 bunch kale (about 8-10 stalks)
1/4 cup toasted pine nuts
1/4 cup raisins
1 apple or pear
For the dressing:
Juice of 1 1/2 lemons
1/4 cup tahini
2 tbs olive oil
2 tbsp water
1 tbsp minced garlic
salt and pepper to taste
Start by tossing the pine nuts in a small skillet over a low heat and toasting them for 5 minutes or until you can see them gently browning – you don’t want them to go black. Shake the pan regularly to move them around.
Take the kale and tear the leaves off the hard stems, discard the stems and put the leaves in a bowl. Now (don’t laugh at me…) you’re going to massage the kale. It might sound strange but it really does help to break it down and make it more palatable, give it a go for a few minutes until you feel a difference.
Now, in a bowl mix all of the dressing ingredients together thoroughly with a fork. You really want the dressing to coat the kale so and pour it on mix until its really well and evenly combined. Slice the pear and add that to the salad with the raisins and the toasted pine nuts, give it a gentle toss and you’re ready to go!
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