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| From An Opera Singer in the Kitchen |
Hello everyone!!! It’s Friday and I am so happy! It is all about the 3 day weekend don’t you agree?
I started out my Friday with a HARD kickboxing class that makes me feel fantastic afterwards! I asked the instructor why I felt I was loosing more inches on my lower body that in my upper half when I have been playing raquetball and doing Zumba almost twice a day! He told me I was doing all this cardio workout that is mainly lower body, Duh! I obviously did not catch this one, but today was my 2nd kickboxing class and it involves my WHOLE body. I had to be careful not to throw up after drinking water too fast after working out. Phew! I felt invigorated and ready to take on raquetball in the evening with Ryan.
When I got home I decided the smoothie machine was calling me so I looked at the fruits that were most needing to be used and created a new Green Monster Smoothie. I had half a cantaloupe left and some peaches. I added pineapple mint from my garden and spinach and blueberries, then blended it with almond milk.
Lovely colors, right? The cantaloupe was NOT my favorite, but you know when you do not want to waste a fruit. I should have eaten it on its own but I enjoyed the fact that the mint softened the melon flavor and thus I enjoyed it at the end.
I want to introduce you to a new salad! We had friends over for dinner last night and I knew that they would do really well enjoying a meatless dinner. [I am allowing myself to take the risk of introducing more meatless dishes to friends] I made a chickpea pesto with parlsey [posting later] and a raw kale and yellow beet salad.
If you have noticed, I am not one to be afraid to try something new, but I knew that our friends would enjoy trying kale in a different way. Ryan on the other hand, well, I was planning on expanding his horizons.
The end result! I made 2 batches since it was consumed pretty fast! Yes. It was delicious! I love this leafy green and no worries on it being to tough to chew. The key to eating RAW kale is chopping and massaging the leaves. Keep the stalks for juicing, but massage the leaves with the vinagrette.
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| From An Opera Singer in the Kitchen |
Golden Yellow Beet and Kale Salad
serves 4
3 to 4 cups packed kale leaves (one big bunch of kale)
1/2 golden yellow beet, julienned
1/2 red onion, sliced
2 Tbsp sesame seeds
1 Tbsp agave nectar
2 Tbsp lemon juice
3 Tbsp extra virgin olive oil
1 1/2 tsp white pepper
1 tsp garlic powder
1/2 tsp salt
Take a big bunch of kale and peel leaves from the stem, discarding stems and saving them for juicing.
Wash the leaves WELL. Dirt accumulates easily in this leafy green. Using a spinner, place the kale in the spinner to remove excess water.
Chop the leaves in 1/2 inch pieces. and place in a bowl.
Take the golden yellow beet and chop in quarters and use the correct setting on your food processor to make julienne slices or you can grate the beets or use a julienne peeler, but that is a bit harder. Add to the bowl with the kale. Add the onions.
In a small bowl, mix the agave,oil, lemon juice, and spices and mix well. Pour over salad and using your hand massage the salad for 3-5 minutes.
Sprinkle the sesame seeds over the salad and serve with a pasta dish or with beans. Enjoy!
What are YOU making this 4th of July?
