Sunday, August 11, 2013

My Two Favourite Fall-Back Dishes

These dishes are fantastic for a few reasons. Each is fool-proof to make, fantastically healthy and versatile in serving. The raw kale salad can be dressed up with pine nuts, chopped apples, currents and more.  The hummus is great served as is, but for parties can be dyed red with the addition of roasted red peppers or made into a kind of tapenade by puréeing it less and adding olives and capers.

For the kale: Remove the stems and tear into bite-size pieces. Toss in a bowl with olive oil, lemon juice and garlic salt. Massage the pieces with the dressing to help break down the fibrous leaves. This will make it more palatable as well as aid digestion. In the picture you'll see that I also added some shaved cucumber.  That's it. Super simple and delicious. The garlic salt makes a bowl of this addictive.

For the hummus, combine the following in a food processor and purée until desired consistency is reached: Chickpeas, olive oil, tahini paste, basil/cilantro/or parsely, lemon zest and juice, garlic, salt and pepper, red pepper flakes, water to thin out viscosity.   The measurements are totally up to you. Do what tastes good. I like my hummus nutty and lemon-y, so I ramp up the amount of tahini normally used and add more lemon juice and zest. Hot-sauce is also a favourite addition. Enjoy!

No comments:

Post a Comment