The Perfect Kale + Brussels Sprout Salad (gf)

So… I’m a huge fan of this healthy restaurant we have here in Phoenix called Flower Child. I LOVE the concept of this restaurant because it allows even the busiest of people to have a  healthy meal. I wouldn’t call this a fast-food restaurant because I feel like that gives off the sense that there is unhealthy, crappy, unsustainable food involved… but you can order your meal and have it sitting in front of you in under 10 minutes. Another added bonus? They use fresh, local produce in all of their dishes!

Unfortunately, if you don’t live in Arizona, California or Texas… you won’t be able to bask in the glory that is Flower Child. However, I recently took a stab at recreating one of my favorite salads from there dubbed The Organic Kale. It’s simple. It’s colorful. It’s delicious. It’s filling. It’s literally amazing. So if you’d like to chow down on this at home, try out this recipe. I added some crumbled bleu cheese on top, but you can easily make this vegan by omitting it. 🙂

The Perfect Kale + Brussels Sprout Salad with Apple Cider Vinaigrette (gf)
makes 4 dinner-sized salads or 8 side salads

the ingredients:
for the dressing:

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons maple syrup
3 teaspoons dijon mustard
1 tablespoon whole grain dijon mustard (I use this simply for texture)
1 shallot bulb, finely diced
salt & pepper to taste

for the salad:
1 pound brussels sprouts, shredded*
1 bunch dinosaur kale, de-stemmed and shredded*
1/2 head of red cabbage, shredded*
1 apple, cored and diced (I used Pink Lady apples)
3/4 cup dried cranberries/cherries
1/2 cup pomegranate seeds
crumbled bleu cheese to top, optional
salt & pepper to taste

*For convenience, you can also purchase the “Cruciferous Crunch” salad mix at Trader Joe’s!

the method:
make the dressing: throw the vinegar, oil, maple syrup, dijon, salt and pepper together in a mason jar along with the chopped shallot. Give it a shake to mix all of the ingredients together. I like to make this dressing the night before I use it to give the ingredients a chance to meld. However, you can use this dressing as soon as 10 minutes after making it.

make the salad: Shred the brussels sprouts, kale and red cabbage. Add dried cranberries, pomegranate seeds, diced apple, bleu cheese (if using), and dressing. Toss to combine. You can eat this immediately, or you can make it ahead of time. If you store this salad in an air-tight container in the fridge, it will last for 1 day.

Happy eating, y’all!

 

 

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Meatless Monday: Apple-Dijon-Lentil Burger (GF)

apledijonApple-Dijon-Lentil Burgers (GF)

the ingredients:

  • 1/2 cup uncooked green lentils
  • 2 teaspoons coconut oil
  • 2 heaping cups finely chopped cremini mushrooms
  • 3 large garlic cloves, minced
  • 1 cup finely chopped spinach leaves
  • 1/3 cup green apple, finely chopped
  • 1/3 cup red onion, finely chopped
  • 1/2 teaspoon dried oregano
  • 2 tablespoon dijon mustard
  • 2 tablespoons ground flax + 3 tablespoons water
  • 1/2 cup flaxseed meal
  • 1/2-3/4 teaspoon fine grain sea salt, to taste
  • Freshly ground black pepper, to taste
  • Fried eggs, grilled onions, lettuce and sliced onion to garnish

 

the method:

  1. Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.
  2. In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the spinach, onion, oregano.. Stir until combined and continue cooking for another few minutes until the spinach is wilted. Remove from heat and stir in the mashed lentils when ready.
  3. In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup flax meal. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it’s way too sticky, add a bit more oat flour. If it’s dry, add another tbsp of water.
  4. Heat some more oil in the same skillet over medium heat. Meanwhile, form mixture into hamburger patties.
  5. Fry each patty for 5-6 minutes on each side. Serve with a fried egg, lettuce, grilled onions and sliced tomatoes.

Sweet Potato Fries (GF)(V)

the ingredients:

  • 3 sweet potatoes, cut in half and then lengthwise to make sticks
  • 2 tablespoons coconut oil
  • 1 teaspoon ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 heaping teaspoon of sea salt
  • 1 teaspoon dried thyme

the method:

  1. Preheat oven to 425F.
  2. Combine sweet potatoes, spices, herbs and olive oil in a bowl. Place on rimmed baking sheet – do not overlap fries, use two sheets if necessary.
  3. Cook in heated oven for about 25-30 minutes – carefully flipping each fry halfway through cooking time.
  4. Once out of the oven, season with salt and a sprinkle of herbs – if you used them.