A wonderful resource for paleo recipes was shared by Verve’s own Catherine, where we came across this yummy new delight, especially after a little tweaking for zone blocks–now it can be paleo-zoned for your eating pleasure. The website to check out is Feed Me Paleo.
At first we were a little nervous about kale, it’s leafy greens with their mild, earthy flavor looked kind of “angry.” But it’s really quite delicious, and can help make a filling, healthy meal.
So, what do you know about kale? After trying this “bomb-diggity” recipe (Mas’s words), I did some further research, and now I like it even more! Kale is rich in calcium, lutein, iron, and vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli, and ten times the lutein. The best season for kale is between mid-winter and early spring–NOW!!! It’s even often planted in gardens for decoration, comes in green and red–amazing!
- 12 cups chopped kale (9C)
- 1 bell pepper, chopped (1C)
- 1/2 cup chopped red onion (1C)
- 8 oz dried cranberries (18C)
- 1/3 cup olive oil (15F)
- 1 cup slivered almonds (30F)
- 1 lemon, juiced
- dash of fresh ginger, or garlic–your preference
After you’ve washed and chopped your kale, bell pepper, and red onion–throw it in a bowl with the cranberries and slivered almonds. Then mix your yummy dressing which consists of the olive oil, the lemon juice, and spice. This is a good way to use those protein shakers, throw in your dressing mix and shake it! Then add your dressing to your salad mix, throw a lid on it, and shake it all together to your favorite workout song–which you should also be bringing to share at Verve with all of us!
This recipe makes 10 servings total. 1.33 cup salad = 3C, 4.5F.
Add some grilled salmon (1.5oz=1P) or some easy roasted chicken (1oz=1P) for a complete, easy fresh meal on the go. This salad keeps great in the fridge for a couple days. Enjoy the health benefits of our new favorite veggie, and try to keep yourself from picking it out of your neighbors front yard. Let us know what you think!