Kale, Apple and Shiitake Salad with Pecans

Great salad, and good for your liver too.

Great salad, and good for your liver too.

Kale, Apple and Shiitake Salad with Pecans

Yield: 4

The combination of these ingredients really awaken your taste buds; trust me you will want to make this recipe over and over. You could change out the apple for pear or peach when they come into season. The pecans can also be changed for walnuts, hazelnuts or even almonds. Have fun making this salad it's a winner.

Ingredients

  • • 1/3 cup extra virgin olive oil
  • • 1 cup sliced shiitake mushrooms (fresh)
  • • 1/4 cup apple cider vinegar
  • • 1/4 cup pure maple syrup
  • • 1/4 teaspoon salt
  • • 1/4 teaspoon ground black pepper
  • • 1 small head radicchio, ( or Romaine) shredded
  • • 1 (250 g) bunch kale, stems discarded, leaves shredded
  • • 2 apples both Fuji and Jazz are good choices - sliced into thin matchsticks
  • • ½ to ¾ cup pecans, lightly toasted and roughly chopped

Make it like so....

  • Make it like so….
  • 1. With the kale, as well as shredding the leaves, put a little olive oil on your hands and give the kale a nice rub. This will break down the tough leaves and make them much nicer to eat!
  • 2. Combine the olive oil and mushrooms in a small saucepan over medium heat. Cook, stirring frequently, until mushrooms are golden – remove from pan. Add the apple cider vinegar, maple syrup, salt and pepper to the same pan and whisk well.
  • 3. Combine the radicchio (or Romaine), kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until the salad is well dressed.

Notes

Health benefits of Kale

• The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability—just not as much.

• Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.

• Kale is now recognized as providing comprehensive support for the body's detoxification system. New research has shown that the ITCs made from kale's glucosinolates can help regulate detox at a genetic level.

• Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale's flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.

Source: http://www.whfoods.com

http://warmlynourished.com/kale-apple-shiitake-salad-peacans/

 

Roasted Tomato and Pear Soup

Roasted Tomato and Pear Soup with bail

Roasted Tomato and Pear Soup

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 60 minutes

Yield: 4-serves

The taste of autumn in this lovely soup; late season tomatoes with new season pears. This get the PLING (plate licking good) award.

Ingredients

  • 6-8 whole tomatoes
  • 2 x red onions (cut in half)
  • 1 X whole head of garlic ( cut in half)
  • 2 X pears (cut in half)
  • 1 small beet, well washed, leave the skin on
  • Fresh basil, use 4 whole stalks for roasting and hold back 2 stalks to finish the soup
  • 2 cups vegetable stock
  • salt and pepper to finish

Make it like so....

  • Preheat the oven to the hottest you can. While the oven is heating prepare the vegetables.
  • Place all the vegetables in a roasting tin; don’t bother using oil. For the cut vegetables, ensure the cut surface is contact with the roasting pan.
  • When the oven reaches the hottest temperature, put the roasting tray in the oven. Roast at this high temperature for 5 to 10 minutes. The skin on the vegetables should be cracked and liquid starting to be released.
  • At this stage, cover the roasting tin with foil, return to the oven, and reduce the temperature to 180C or 350F. Continue to roast for 30 to 40 minutes. Remove from the oven, the vegetables should be soft and the tray should have all the juices.
  • To make the soup, add all the vegetables and pears to a pot, as you add the vegetables you can remove the outer skin (this will make for a smoother textured soup). You will find it easy to slip the skins off. Be sure to add in all the wonderful cooking juices from the pan. Add to this the vegetable stock and heat through. Add in the reserved basil and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 5 minutes.
  • To finish the soup, puree it in batches in your blender. Be careful blending hot liquids. Serve garnished with fresh basil. Enjoy the taste of autumn!

Notes

Removing the skins from all the veg before adding in the stock will result in a smoother textured soup.

Roasting the vegetables brings out their earthly flavors. In the case of the onion and garlic, it also softens the flavors adding sweetness.

If you wanted to do this soup in stages you can. Once the roasting is done, keep the foil on the tray and pop it into the refrigerated over night and finish the soup the next day.

http://warmlynourished.com/roasted-tomato-and-pear-soup/