So I guess I'll keep my recipes all over the place for now, kind of like me! I definitely knew I wanted to start the first recipe of the year off with health and wellness in mind. I just spent the best two weeks with family in Oklahoma eating whatever I wanted and not even thinking about working out, but when I walked through the door of our tiny apartment in Chicago I craved vegetables so badly I ached!
This recipe for a kale salad is inspired by Amanda Skrip, a clean eating chef who teaches classes at Whole Foods Market and I've assisted her on a few occasions. She really focuses on recipes that are good for you and easy to prepare and most importantly, taste delicious. The kale craze doesn't seem to be slowing down and I for one know that when I incorporate leafy greens into my diet I feel WAY better. This salad keeps from being boring by adding roasted chickpeas for a tasty crunch and carrots that are roasted until tenderly sweet. The tahini dressing pairs perfectly with the kale and the addition of paprika and red pepper flakes gives it a smokey and spicy quality that I love. Tahini is simply ground sesame seeds and oil and is a good source of protein, fiber and minerals. I already know I've explored all the wonderful benefits of kale but in case you need reminding it has more vitamin C than an orange and more calcium than a container of milk. It's also full of cancer fighting vitamins and minerals and it helps with inflammation, which plays a huge role in heart disease, obesity and cancer. EAT YOUR KALE. If you think it's is too hard to chew then try massaging the leaves with your hands; it breaks down the tough fibers and wilts the kale until it becomes tender and soft.
Roasted chickpeas are also delicious all on their own. I have what you would call a pretty serious addiction to potato chips; if you were to tell me I could never have another potato chip again I'm not sure life would be worth living anymore. But because my metabolism is not that of a teenage boy and because I generally feel pretty lousy after consuming an entire bag on my own, I try and keep roasted chickpeas around to satisfy my salty and crunchy cravings. You can jazz them up with all sorts of spices and they are super easy to prepare. Simply toss them with oil and your favorite seasonings (think cumin and cayenne or garlic and chili powder). Then you throw them in a hot oven and roast them for 40-50 minutes until they come out crunchy and delicious.
I wish you all the best 2015 you could possibly have, treat yourself and those you love with kindness and sincerity. And remember, you are what you eat! So eat well and often. Cheers to the next 3 years!
Kale Salad with Roasted Carrots & Chickpeas
Serves 4
1 bunch of carrots, peeled and cut into 3 inch strips
2 tablespoons 2 teaspoons olive oil, divided
Sea Salt
1 bunch of lacinato kale, stems removed and torn into small pieces
1 tablespoon lemon juice
1 cup roasted chickpeas
Spicy tahini dressing
Preheat oven to 400 degrees. Add carrots and chickpeas to two different baking sheets lined with parchment paper and toss each with 1 tablespoon of olive oil and season with salt. Roast carrots 20-30 minutes until tender. Roast chickpeas 40-50 minutes until crispy.
Meanwhile, place torn kale in a large bowl. Add lemon juice, remaining 2 teaspoons olive oil and salt. Gently massage the until tender and wilted. Toss in roasted chickpeas and carrots. Drizzle with tahini dressing and serve extra on the side.
Spicy Tahini Dressing
1/4 cup tahini
1/4 cup water
1 garlic clove, minced
2 tablespoons lemon juice
sea salt
2 teaspoons paprika
Dash of red pepper flakes
Whisk all ingredients together; add water to reach desired consistency.
