Ruffled Goodness by Margo Elfstrom
The other day, when I was walking the dog in a park in my neighborhood, I decided to take a detour through the garden area. I was amazed to find both purple and green kale being used as a decorative border. This is one of those ideas that I’m stealing for my yard! I like to grow as many multi-purpose plants as possible, which in my mind means pretty and edible. Kale is one of those things I’ve overlooked but not for long.
Kale and I have a lot in common, we both like massages and wear ruffles…OK kale looks better in them than I do (kale looks elegant, I just look adorably cute in a creepy sort of way). So when I found out this weeks power veggie was kale, I was thrilled because although I know it’s not terribly technical or avant garde, messaged kale salad is one of my faves!
Kale is not only gorgeous but it’s also a nutritional dynamo, full of anti-oxidents that will keep me looking like I’ve been breaking the bank on expensive face creams. It’s a rich source of Vitamin A, Vitamin C and calcium and is an excellent source of fiber. After dropping about 15 pounds, I’ve realized that fiber is the key to keeping the weight off and kale is one of those foods that you can munch on all day without fear of caloric retribution!
When shopping for kale, make sure you pick the small green bunches that don’t show signs of dryness or yellowing. This veggie can be stored in the refrigerator for about two days but does need to be kept cold in order to maintain it’s freshness. My trip to the store yielded one bunch of kale that was sitting all by itself, so everyone else must have decided that they were low in A, C and Calcium as well. Luckily, it was a pretty, green bunch and I have to admit to feeling just a little lucky that I nabbed the last one.
As I mentioned earlier, I think that it’s going into my garden. I like the purple kale the best but the green has it’s merits and love the fact that I won’t have to fight off crowds at the grocery store to get my kale fix. Plus, I think my herbs could use a nice ruffled border. The same can not be said for me. That ruffled blouse that looked so great on the mannequin in the store, doesn’t quite do me justice. Oh well, there’s a lot to be said for jeans and t-shirts, next idea, blouse made out of kale….probably not one of my better ideas, I’ll just stick to eating it. Приятного аппетита! (Prijatnovo appetita)!
Don’t forget to visit Mireya at My Healthy Eating Habits, Alyce at More Time at the Table, Ansh at Spice Roots, Jeanette of Jeanette’s Healthy Living, Martha at Simple-Nourished-Living, Sarah from Everything In the Kitchen Sink, Casey from Bookcase Foodie and Anabanana at adobodownunder.blogspot.com. If you’d like to join the group, please contact Mireya!
|Messaged Kale and Mango Salad|
- 1 bunch of kale, stalks and veins removed
- 1 1/2 lemon juiced
- 2 tsp honey
- 1/4 cup sesame oil
- Olive oil for drizzling
- Sea salt for seasoning
- Fresh ground black pepper for seasoning
- 1 small mango, diced (about 1 cup)
- Handfull of pine nuts (about 2 well rounded Tbs)
- In a large serving bowl, add kale, juice of 1 lemon, a drizzle of olive oil and some salt. Message into kale until kale starts to soften, about 2-3 minutes.
- Set aside.
- In a small bowl, whisk remaining lemon juice, honey and fresh pepper. Drizzle sesame oil into mixture while whisking, until emulsified. Add more salt and pepper to taste.
- Pour dressing over the kale, add mango and pine nuts, toss and serve.