We’re pleased to share a cross-post from customer, blogger, and health coach Rachel Druckenmiller’s blog, Rachel’s Nourishing Kitchen. As a wellness consultant and certified health coach through the Institute for Integrative Nutrition, Rachel uses Hometown Harvest bag ingredients to craft tasty, interesting recipes that are healing and nutritious. Enjoy!
I love kale.
Prior to about 4 years ago, I had never eaten kale, and, to be honest, I didn’t even know what it was. I had no idea that the leafy green garnishes I had seen at buffets or the “leaves” on Edible Arrangements were none other than…kale!
Kale is an absolute nutritional powerhouse. It scores a whopping 1,000 points on the ANDI scale, which stands for “Aggregate Nutrient Density Index,” a scoring system that rates foods on a scale from 1 to 1,000 based on nutrient content. To give some context, blueberries (another super healthy food) receive a score of 132. Kale is cancer fighting, anti-inflammatory, detoxifying, and loaded with bone-building and brain-boosting nutrients. This leafy green is definitely a standout!
We use kale in everything from smoothies and salads to soups, stir-fries and sautees. It is super versatile and a great way to pack a nutritional punch at any meal. It’s also one of the “Dirty Dozen” veggies that is most likely to be contaminated with harmful pesticides, so it’s important to buy it organic.
A few years ago, I befriended two holistic health coaches, who were trained by the health coaching program I recently completed and were a big part of the reason I pursued it. They introduced me to their AMAZING 5-flavor kale salad…one that has now become my absolute favorite and a staple in our house!
I bring this salad to potlucks and parties and enjoy it probably once a week for dinner. It’s the way that I introduce friends, family and clients to kale when they’ve never had it before. I haven’t had anyone turn it down yet, and it’s now my dad’s favorite, go-to salad, too. He raves about it!
5-Flavor Kale Salad
1/4 cup olive oil
3 Tbsp. raw tahini (sesame paste)
3 Tbsp. lemon juice (add more to taste)
1 Tbsp. maple syrup (we use Grade B)
1 Tbsp. tamari (wheat-free soy sauce) OR coconut aminos
1/2 tsp. crushed red pepper flakes
2 cloves crushed raw or roasted garlic
dash of sea salt
1/4 tsp. black pepper
1 large bunch curly kale or dino kale (stems removed), washed and chopped (dino kale is also called Tuscan Kale or Lacinato Kale and holds up best in this recipe)
2/3 cup Dressing
1/2 cup raw sunflower seeds
1/2 cup shredded carrots
Click here for the full recipe!