Are you looking for something to do with that kale you bought on the weekend? Try this kale-slaw. I didn’t toss the salad in the dressing as the beetroot makes it all turn purple, but it did taste good one it was all mixed through. This recipe is auto-immune protocol compliant. If you’re not following an AIP diet, then it would taste great with some nuts tossed through too and/ore with a ‘normal’ or paleo mayo. Then it would be a bit like a woldorf salad.
For the recipe….
Continue reading kale, beet and apple ‘slaw’ with avocado ‘mayo’
This is a super easy pretty looking starter, nibble or side dish.
Continue reading beetroot slices with avocado mayonnaise
This is my weekly supply of green leafy vegetables (with a few zucchini and asparagus). It’s mostly a mix of different types of kale (curly, Russian, Cavelo Nero – flat leaf), chard, silverbeet and sometimes greens I have no idea what they are but they look fresh and healthy when spread out at the organic farmers markets I go to.
My cousin has asked what I do with all these! So this post has links to some of my recipes that include these greens, together with a few other ideas. I’d love you to post your comments below about how you use these greens.
These greens are usually consumed within a week by my husband and I. My kids won’t eat them unless they are very sneakily hidden (like last night in my bolognaise).
- The vast majority of these are consumed in our morning Green Smoothie.
- I often chop them up and toss them together with English Spinach in a regular salad.
- Kale chips – recipe to follow but easily found online
- Add to bolognaise.
- Zucchini & silverbeet spaghetti
- Stir fried in coconut oil & coconut aminos with baby broccoli & mushrooms.
- wrap asparagus spears in prosciutto (par cook spears, cook, wrap in prosciutto then pan fry)
What are your ideas?
Often on a Friday night my kids like pizza because it’s ‘Friday Fun Night’. I’m often looking for a quick , healthy and grain-free ‘treat-like’ alternative for the adults. Tonight I came up with these roast mushrooms (perhaps very loosely they could be mushroom pizzas). They were absolutely divine! The best bit was the slightly sweet crunch of the beetroot chips. In my mind the beetroot was going to be roasted but still a bit soft, but I got distracted watching YouTube clips with the kids and forgot about the beetroot for a few minutes too long and so my roasted beetroot turned crispy, but it was such a blessing in disguise as it was the highlight of the dish.
We had it as a light meal, but it would be the perfect sexy side to an eye fillet.
My husband has decided that each of my dishes in these posts need a ‘husband rating’ and this one gets a 10/10!! Continue reading roasted field mushroom with rocket, persian feta, sun-dried tomatoes and roasted beetroot chips
Since going largely grain-free and 100% gluten-free, I have discovered zucchini ‘spaghetti’. You can cook it with so many things, but here is my latest…
First you have to shred/Julienne the zucchini. This recipe used 2 large ones. I use my mandolin – it’s one of the best little kitchen gadgets! Place the zucchini in a colander in the sink and salt it – reasonably generously. This helps the zucchini stay together when cooked and not turn to mush.
After about 30 mins rinse it fairly well (otherwise it’s a bit too salty). Drain like this on a teatowel, you can also roll it up in the teatowel to absorb most of the moisture.
Then you dry fry the zucchini for a few mins to again reduce more of that moisture. I then added a bit of oil (my favs are macadamia or coconut oil), and tossed it around for another couple of mins. Continue reading how to make: zucchini & silverbeet spaghetti