Summer Kale Salad!

Hello Dearies!

I have been very busy this week entertaining and such, however, I wanted to quickly share this salad with you. I know it is just a salad and we all know how to make one, but this is a special salad. Not in the sense of it being close to my heart or anything (smile), but in the sense of dense nutrition along with fresh deliciousness. Who could ask for more in a salad?

If you are not familiar with Kale, it is a member of the cabbage family believed to be a more original version of the plant meaning it has been less genetically tampered with by human farming methods. Some nutritionists and even cancer experts also consider kale to be a miracle food not only for its super high levels of vitamin K, C, & A (Beta Carotene), but also for its high levels of glucosinolates. These are cancer fighting compounds like the notorious sulforaphane, which are found to be plentiful in kale!

If the cancer fighting benefits aren't enough to sell you on Kale, know that Vitamin K is extremely important for proper skin health and healing. So this is one of those foods that make you glow being that a cup of boiled kale has 1,327.6%* of what your daily intake for vitamin K should be...

Wilted Kale Salad

4 1/2-5 Cups of Chopped/Sliced Thin, Organic Kale

1 Small Carrot (grated)

1/4 Cup Thin Sliced Red Onion

1 Garlic Clove (minced)

1/2-3/4 Tsp Toasted Sesame Oil

1 Tbsp. Olive Oil

2 Tbsp. Red Wine Vinegar

Pinch of Crushed Red Pepper Flakes

Salt and Black Pepper to Taste*

Sliced Cucumber for garnish (as pictured)

*Make sure to use enough salt to cut the vinegar. I start with 1/8 tsp. and move up as needed.

Cut the stems of the kale out of the middle of the leaf with a sharp knife. Slice the kale as you like and then place it in the strainer of a salad spinner and rinse a few times. Spin to remove excess water. Place the dry, chopped kale and the other ingredients in a bowl and mix. Store in the fridge for at least 20 minutes and up to a few hours before eating.

If you want a truly wilted salad, cover and leave in the fridge for a few hours being sure to stir the salad from time to time in order to distribute vinaigrette evenly.

p.s. Kale can be really sandy and dirty, Dearies, so be sure to wash well and dry properly before making your salad...

*See more nutritional info on kale here at www.whfoods.com/.

Sesame Carrot Patties & Sriracha Aioli

These little carrot patties are probably one of the most delicious things I've eaten for a month at least. I know this may sound odd being that they are simple and almost too full of healthy stuff to sit here and try to explain how delicious they are, but I speak the truth, my Dearies. The Sriracha Aioli also helps the situation by bringing these patties from very good to excellent.

This recipe is a modified version of the wonderful Zlamushka's Vegetable Patty recipe. I just add my own spices as well as a little protein (nuts) to the mix. This produces a wonderful patty that is delicious with mashed potatoes and salad. The only downfall is that the patties can be a little crumbly depending on the juiciness of the carrots used. For example, my patties hold together much better when I can get my hands on a bag of Earthbound Organic carrots than the brand I used today. *Zlamushka uses a bigger cut on the carrot, and hers look structurally sound. Either way, just be gentle while sauteing and you will end up with an excellent meal you can feel good about...

Carrot Patties

6 Medium Carrots (peeled)

2-3 Cloves Garlic

1/4 Tsp. Onion Powder

1/2 Tsp. Paprika

1/2 Tsp. Cumin

1/2 Tsp. Salt

1 1/2 Tsp. Olive Oil

1 Tsp. Soy Sauce

1/2 Cup Organic Oats

Just under 1/2 Cup Seeds/Nuts (sunflower, almonds, walnuts, pine nuts, etc)

Sesame Seeds for topping (optional)

Sriracha Aioli

4 Tbsp. Mayo or Vegenaise

1 1/2-2 Tsp. Sriracha

4-6 Drops Toasted Sesame Oil

In a food processor, place the carrots, garlic, oats and nuts. Process to a fine meal (not to course meal or to a mush-in between!). Remove from the processor to a bowl and add the oil, soy, and spices-mix. Take a handful of the mix and form into a ball and then flatten into a patty. Place the patty on a clean plate. Continue until the mix is gone, loosely cover the patties and refrigerate for 30 minutes to an hour to 'set' the patties. Sautee in a touch of olive oil on medium low heat until both sides are golden and the patties are heated through. Dollop with Sriracha Aioli and enjoy!

Cauldron Beets

I have noticed quite a few recipes around the web involving roasted beets. Roasting beets is surely a delightful way to cook this earthy root vegetable. Being though that I am a witch spending much of my time next to a burning cauldron, I simply boil my beets for a specified amount of time depending on size. This technique produces a soft, delicious beet ready to be tossed in oil, vinegar, and herbs once cooled.

If you are one of these trolls that cringes at the thought of beets, consider that you are foregoing large quantities of minerals like potassium, magnesium, and copper as well as vitamins like Vitamin C, Folate, and other B Vitamins. Beets are also especially high in an amino acid called Betaine, which aggressively fights inflammation in the body!

Instructions: Wash beets thoroughly. If your beets are large, slice them in half. Drop beets into salted, boiling water. If you have small beets, check for tenderness with a fork after 20-25 minutes. If large, check within 30 minutes. Some like beets with a bit of bite while others want them tender, so end boiling as you see fit. Once done, use your hands to push off the peel-it comes off easily! Be sure not to over boil, as beets can get water logged.

Oh, and don't waste those beet greens. They are delicious sauteed in olive oil with garlic and red pepper!

Quinoa: The Ancient Grain

Quinoa, pronounced 'kinwa', is a species of goosefoot native to both Peru and Bolivia. It is a grain like crop grown primarily for its edible seeds. Unlike most grains, quinoa is extremely rich in protein, which is why some treat it as a legume. You may or may not be familiar with quinoa as a food source, however, there are a few facts listed here that may tweak your interest.

The Incas of Peru held quinoa sacred calling it "The mother of all grains" in their native language, and even used it in ritualistic ceremonies. It is believed that this may be one of the reasons the Spanish conquistadors forbade the growth and consumption of quinoa forcing corn as its replacement in the region.

Luckily, quinoa has made a pretty recent comeback. And not only is quinoa rich in protein & fiber as mentioned earlier, but it also boasts beneficial amounts of lysine, magnesium, and phosphorus. In addition, it's gluten free, and I personally think it is delicious along with being super easy to prepare. Yes, I'm with the Incas on this one; Quinoa is one of those perfect foods for so many reasons.

I made this burger after seeing it in a divine photo on Bonnie's lovely site SweetLifeBake. Bonnie got the recipe here. I used the recipe making some minor changes like pinto beans instead of white beans, a touch less cumin, garlic clove with half the scallion amount, less salt, etc. I encourage anyone to look at this recipe and make it your own, as this is a wonderful and healthful patty that can be a burger, appetizer, or salad topping as pictured.

Ooh, and I've included my friend's super delicious yogurt sauce here:

Fat Free Yogurt Sauce/Dressing

1/2 Cup Organic Fat Free Yogurt

Hefty Squeeze of Lemon

1/4-1/2 Tsp. Cumin

Chopped Cucumber or Scallion

Drizzle Olive Oil (optional)

Salt & Pepper to Taste

Place all ingredients in a bowl and mix. Serve immediately or cover and refrigerate till ready to serve. Enjoy!

Also Dearies, these radishes were wonderful. I think that at least in parts of the U.S., these are in season and so enchanting!