Here in the Northwest, January can be such a dreary month. Post-holiday blues, cold and rainy weather that lost its luster long ago. Pocketbooks need a recoup and taxes are looming. Resolutions have been broken and old habits are back. Rather than continuing the eating habits of months’ previous, I prefer to prepare a delicious kale and wild rice salad each week that guarantees me three things:
1. That I will eat when I am hungry
2. That I will eat nutritiously and deliciously
3. And then, I find this surprise — an unexpected perk when I eat this salad — it literally makes me more alert, awake and feeling vibrant, eyes wide open. The way I always want to feel when I eat. This salad is delicious cold or warm, with or without added protein, like grilled chicken or salmon. It’s so flexible that I stir fry it up with added veggie or add it to pastas or soups. Also, I dress it ahead of time and it does not wilt! This is a huge bonus for convenience, plus I package them in to-gos. They make for quick easy grabs.
I get a variety of kale because the nutrition varies. For instance, black kale is the most nutrition of all the kales, but the colors and textures of Russian kale, curly kale and purple kale make me so happy! It must be all those antioxidants, omegas, calcium, and over-achieving vitamins that feel so good when I eat them. All the while, the wild rice is filling without weighing me down.
Kale, garlic, lemon, green onion, olive/hemp oil, sea salt and pepper, oh my!
I purchase my kale from the Bellingham Food Co-op because it’s all organic and there is a very consistent product and pricing. I can pick all of it up in one place and that works for me. I hope you’ll try it and reap the health and wellness that this beauty provides all year around.
- 3 bunches of kale (any variety)
- 1/2 head thin-sliced purple cabbage
- 1 bunch green onions
- 2 cups cooked wild rice
- Pull kale leaves off the kale stalks then cut leaves into bite size. Slice stalks on the bias (at an angle) and add to bowl with kale leaves.
- Massage kale with your hands to break down the tickle sensation on the back of your throat.
- Slice thin the purple cabbage and add to bowl.
- Slice green onions and add to bowl.
- Add the cooked wild rice to salad bowl (get an early start as wild rice takes 1 hour to cook).
- 1/2 cup olive oil
- 1/4 cup hemp oil
- 2 heads of garlic smashed and rough sliced
- Juice of 4 lemons
- Sea salt + pepper to taste
- Heat olive oil in small sauté pan, add garlic, sauté until soft and browned a bit
- Turn off heat then add lemon juice, hemp oil. sea salt and pepper
- Whisk and pour over salad and toss.
To your health and Happy New Year!