Since our neighbours to the south are celebrating #NationalKaleDay, we thought we’d dig through the archives and compile some of the Kale recipes iRunNation has shared with us over the years! Kale is a powerful anti-oxidant and anti-inflammatory food full of minerals — think green for recovery!
Quinoa, Kale slaw with Cilantro Lime dressing
This is a beauty…inspired by Quinoa 365 Recipes.
1 c quinoa
1 1/4 c water
1 bunch kale, chopped fine
1/4 c chopped red onion
1 carrot, grated
1 apple, chopped
1/4 c craisons
1/4 c pumpkin seeds
1/4 c mayo
1/4 c yogurt
1 clove garlic minced
1/4 c cilantro, chopped
Juice of 1 lime
Zest of 1/2 lime
Honey or maple syrup or cane sugar to taste
Add quinoa to water in pan – covered, over high heat – bring to a boil. Boil 10 mins. Turn off heat, let sit 5 mins on element. Remove from element, fluff with fork. Set aside
Combine vegs, fruit and seeds in bowl.
Mix together all dressing contents. Pour over veggie mixture. Toss in quinoa. Adjust to taste – salt if desired. Voila.
Kale & Red Cabbage Salad with Cumin Vinaigrette
Loaded with antioxidants to help the body recover after a hard workout, this cold weather salad is tasty and wholesome.
1 bunch of kale, washed, dried, middl stem torn out, finely shredded
1/2 small head red cabbage, shredded
1 orange pepper thinly sliced
5 plum tomatoes seeded and diced
2 avocados peeled and diced
1 bunch cilantro coarsely chopped
1/4 cup hemp seeds
Beans
1 can black beans, drained and rinsed
1/4 tsp ground cumin
1/4 tsp chilli powder
salt and pepper
Vinaigrette
Juice of 1 lime
2 tbsp rice vinegar
1 medium shallot chopped
1/4 tsp minced garlic
1 tsp salt
1 tsp maple syrup
1 tsp cumin
1/3 cup olive oil
In a large bowl combine kale, cabbage and 1 tbsp of the olive oil from vinaigrette. With your hands, massage the vegetables for about 3 minutes to wilt the kale slightly. Add the remaining vegetables and gently toss. Make vinaigrette by combining all ingredients, gently toss again. Season black beans with cumin, chilli powder, salt and pepper and add to the salad. Let the salad sit for at least 30 minutes to allow the kale to soften further. Refrigerate until ready to serve.
Submitted by Donna Davis is the cofounder of Elation Centre, a leading integrated lifestyle centre. As well as running marathons, she teaches running, yoga for runners and healthful cooking.
Kale, Lemon, and White Bean Dip Recipe
1 can (540 mL/ 19 oz) white kidney beans, drained and rinsed
2 cups (500 mL) packed baby kale leaves OR finely chopped kale (white stem removed)
2 tsp (10 mL) finely grated lemon zest
1 tsp (5 mL) minced fresh garlic
1/2 tsp (2 mL) cracked fresh pepper
1/4 tsp (1 mL) salt
2 tbsp (30 mL) lemon juice
1/4 cup (60 mL) olive oil
Whole grain crackers or whole wheat pita wedges and Crudités (veggie sticks)
Method:
Place kidney beans and kale in a food processor fitted with a metal blade. Pulse until very well combined, scraping down sides of bowl when needed. Add lemon zest, garlic, pepper and salt. With motor running, drizzle in lemon juice and oil. ulse until very well combined. Place in an air tight container for up to 3 days. To serve: Place dip in small snack size containers and enjoy with crackers and veggie sticks.
Other uses for this tasty dip:
Instead of meat, slather a layer of dip on your bread and load up with veggies for a delicious vegan sandwich.
Use as a “sauce” for grilled beef, chicken or salmon.
For a spicier “dip”, add 1 tsp (5 mL) finely chopped chipotle peppers.
Do you have your own Kale recipes on your blog? Feel free to share here, or send us an email!
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