I Cant Get Enough Of Whole Foods’ Garlicky Kale
On a recent trip to Miami South Beach, I stayed at the Mondrian, which is conveniently located near a Whole Foods. It became my stomping ground for quick healthy meals for a few days. I am always impressed by the salad and hot bar at a Whole Foods when I’m in the States. It is way better than what I have seen in Canada!
I was happy to find garlicky kale and brown rice packed separately and ready to go! Together, this made a complete vegan meal rich in protein, iron, Vitamin C, and not to mention packed with alkalizing anti-oxidants! I had a dinette in my hotel room, so I was able to heat up the rice and top it off with some of the delicious garlicky kale.
I took a picture of the ingredient list on the label to replicate this amazing salad, but later found a great recipe on-line at EatingBirdFood.com. The recipe can found athttp://www.eatingbirdfood.com/2011/02/garlicky-kale/
Back home, I made a big batch of the garlicky kale salad and kept it in the fridge for a few days. The great thing about kale is that you can dress it and it won’t wilt like tender greens when they have salad dressing on it. I find kale salads taste better the next day, especially if they have garlic in the dressing. The flavours meld and taste better after marinating, bringing out the garlic even more.
Here is my brown rice bowl topped with the garlicky kale salad and shredded veggies:
And, here is another variation of my rice and kale bowl topped with roasted sweet potatoes, tomato and avocado:
You can also top off the bowl with some sunflower seeds and hemp for added protein!
Garlicky Kale Salad
Adapted from EatingBirdFood.com
1 bunch of fresh kale, washed, de-stemmed and torn into bite-size pieces
2 T tahini
1 T apple cider vinegar
2 T lemon juice
2 T gluten-free Tamari (San-J brand is best)
2 T nutritional yeast
2 cloves garlic
Put the kale in a big salad bowl. Put the rest of the ingredients in a food chopper (processor) and blend until very smooth. Pour over the kale and massage into the leaves by hand. Eat as a side, main or as a rice bowl topper. Keeps well in the fridge for about 3 – 4 days!