KALE SALAD WITH APPLES AND MAPLE HAZELNUTS

Serves 4:

  • 5 cups of de-stemmed and chopped kale
  • 1 cup spinach
  • 2 small apples (I’d recommend choosing sour apples)
  • 3/4 cup hazelnuts
  • 1 lemon
  • 1 small orange
  • 1 garlic clove
  • 2 tbspns olive oil
  • 2 tbspns maple syrup
  • 2 tbspns apple cider/ red wine vinegar
  • 1 tspn cinnamon
  • 1/4 tsp ground nutmeg
  • some pepper
  • some salt

First of all, you have to prepare your kale. In a large bowl, combine de-stemmed kale, juice of one lemon, a teaspoon of salt and a tablespoon of olive oil. Start to tear the kale apart using massaging movements. Continue doing this for about 3 minutes or until the leaves are softened and darker in color. Then, chop the spinach and add it into the bowl. Mix everything well and set aside.

You can now prepare roasted maple hazelnuts. Preheat the oven up to 200ºC (392ºF). In small bowl, combine a tablespoon of maple syrup, some pepper, cinnamon, nutmeg and a pinch of salt. Rinse the nuts so there wouldn’t be any bitter peels. Stir the hazelnuts into the spicy mixture and mix until all the nuts are well coated. Lay them evenly on a lined baking sheet. Bake for about 10 minutes (be careful- you don’t want them to burn!).

And now it’s time for the last part- the dressing. Basically what you have to do is combine juice of one orange, one tablespoon maple syrup, vinegar, minced garlic clove, one tablespoon olive oil, some pepper and salt.

In a larger bowl, mix the salad with the dressing, add in hazelnuts chopped into halves or quarters. Add in grated apples and mix everything well. Enjoy!

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COCONUT & CRANBERRY OATMEAL

Serves 2:

  • 2 cups water
  • 1 cup coconut milk (you can also use one that is similar to cow’s milk, it is usually called coconut drink)
  • 1 1/2 cup rolled or instant oats
  • 4 tbspns dried cranberries
  • 3 tbspns shredded coconut
  • 1/2 tspn cinnamon
  • 1/4 tspn vanilla extract
  • a pinch of salt
  • some honey for serving (optional)

First of all, preheat your water and coconut milk in a pot. Add in a pinch of salt. When the liquid starts to boil, reduce the heat to medium and pour in your oats. Read the instructions on the package because different oats usually have different cooking time. Normally, it takes about 5-10 minutes to cook it. When the oatmeal is almost done, add in shredded coconut and cranberries. Pour in a little bit of vanilla extract just for a hint of sweetness. Mix everything well.

You can serve this oatmeal a pinch of cinnamon and some honey drizzled on the top. Enjoy!

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