Its that time of year again when hearty foods are a welcome treat from dark and colder days. One thing I like to do, to keep my energy high this time of year is to pack my plate with leafy green vegetables. Kale is a POWERHOUSE food with crazy amounts of vitamins, minerals and goodness and is also an energy booster. Did you know that in traditional Chinese medicine, vegetables that grow up and out of the ground are thought to have expansive, uplifting energy associated with them? While we tend to eat our kale over here cooked in garlic and olive oil, or roasted in the oven to make crisps, another great way to enjoy this potent, leafy green veg, is in a simple salad. This recipe is a great compliment to a nice hot meal. One word of caution, like other cruciferous vegetables, kale contains small amounts of substances called goitrogens, that can affect the function of the thyroid gland. These substances become inactive with cooking, but they are still active in raw kale. So if you have a thyroid issue, this recipe may not be for you. For the everyone else, enjoy this simple, easy to make kale salad.
Parmesan Lemon Kale Salad
1 bunch of kale, stems removed, leaves finely chopped (this salad is best when you shred the kale in a food processor)
1/2 cup shredded carrots
1 red delicious apple cut into slices or matchsticks
1/4 cup grated parmesan cheese
1/4 cup currants
1/4 cup chopped pecans
1 tbsp olive oil
salt & pepper to taste
Shred the kale in a food processor. Add the carrots. Squeeze the juice of the lemon over the greens and add the olive oil. Mix well. Toss in currants and parmesan. Voila! Salad done!