Right now I’m teaching classes which highlight fresh kale in ‘classy’ ways.
Here are photos from a free cooking class I led at Baker Community Center in Westside St Paul on Feb 1st. With the help of young volunteers, I threw together 2 easy healthful salads: Kale Salad in Avocado Dressing and Asian Veggie “Pasta” in Ginger Peanut Dressing.
I made a Kale salad with Tahini dressing at a class last Friday and am reprising the Kale Avocado Salad in another one this Tues at Mazopiya Natural Foods Market in Prior Lake. I’ll report on that session later this week.
The fresh kale leaves are vigorously massaged with chunks of avocado and a little balsamic vinaigrette, then left to marinate a bit. Think Swedish massage. Really work it like stiff clay. Treating the greens this way wilts them down, reduces the bitterness and permeates sauce into every leaf. Besides, the more compacted the greens, the more you end up eating. You can use prepared guacamole, too. But, either way, be prepared to get your hands all goopy!
At Baker, I also showed folks how to use a Spiralizer gizmo, with which you can crank (literally) out long noodles’, “corkscrews” and thin slices from many veggies & fruits! We made zucchini & carrot noodles for a carb-less salad, Asian style. The texture of the zucchini is like a slightly crunchy noodle. When I programmed a Zucchini “Linguine” in fresh tomato salsa for Delivered Dish of the Week (DDoW), several clients thought they were eating real pasta.
This gadget is a boon to anybody who wants to get more veggies into their diet — that’s everybody — and especially useful if you are trying out a Paleo, vegan or raw diet. It just makes it more fun. You could do apples and pear noodles like my nephew & niece; or try root veg curly fries and root veg chips. It’s inexpensive and available on Amazon.com.