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.

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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.

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Here is my brown rice bowl topped with the garlicky kale salad and shredded veggies:

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And, here is another variation of my rice and kale bowl topped with roasted sweet potatoes, tomato and avocado:

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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!

 

 

Dina Vieira

Author (40FitFab.com)

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