I was at a friend's house and noticed a magazine opened to the page that had the following recipe on it.  Kale is scrumptiously in-season where we live and I am always looking for ways to get more seaweed into our diets as well.

Bret loaded up on kale at the farmer's market yesterday, so I plan to make this recipe today, I'll let y'all know how it turns out!  The magazine that published the recipe is called "Pilates Style" and it was created by Chef Peter Cervoni.

You'll notice the changes I made to the recipe based on the ingredients I had on hand.  I served this at a dinner after making it.  In the morning I was surprised to discover that most of it was left over!  So I had it for breakfast and loved every bit (however the Italian seasonings were a bit strong).  A few days later I spoke to a friend that was at the dinner and she specifically mentioned how much she enjoyed the kale salad - so maybe there was so much other good food that folks passed over this dish not knowing what it was?  Who knows?  It also appears quite creamy, so maybe my raw and vegan friends thought it was dairy based (not in MY house!)...

Salad:

• 3 cups tighlty packed kale, thinly sliced or shredded
• 1/2 cup celery, in thinly sliced discs
• 1/3 cup red onion, thinly sliced
• 1/4 cup sundried black olives, roughly chopped
• Instead of the sundried olives, I used about half a can of black olives
• I also added about 1/2 a cup of chopped sundried tomatoes, they added a nice texture and savory sweetness to the salad
• 1/3 cup dulse leaves, tightly packed and torn into pieces
• Instead of the dulse leaves, I used a heaping tablespoon of dried dulse and kelp flakes
• 1 cup flat Italian parsley, rough chopped and loosely packed

Marinade/Dressing:

• 3 tablespoons fresh rosemary, roughly chopped
• Instead of the fresh rosemary, I used two tablespoons of dry Italian seasonings, I think I would use 1 tablespoon next time
• 1/4 cup freshly squeezed lemon juice
• 2 1/2 tablespoons raw tahini
• 1 teaspoon extra virgin olive oil
• I used a generous splash of olive oil
• 2 tablespoons filtered water
• 1/4 teaspoon Celtic sea salt
• 2 cloves fresh garlic, minced

1. Make the marinade/dressing by combining the ingredients and whisking together until creamy and smooth
2. In a separate bowl, combine the first six ingredients, pour marinade over and massage the kale with your hands until it begins to wilt and break down.

This salad will last two days in the fridge.

The marinade/dressing is great to have in your back pocket for any occasion.  Try it on salad, as a dip  - you name it - it's amazing!

We purchased a bunch of potatoes and celery at the farmer's market this morning and I was craving pot pie so this seemed like a nice wheat free compromise.  The photo is NOT an original - but it sure looks good!

Shepherd's Pie

About 4 pounds of potatoes (if you use yellow skin potatoes - like the buttery and delicious yukon golds - they have a more "even" look when mashed) 1 tablespoon salt 1/2 cup olive oil 1 cup vegetable stock (I use "Superior Touch Better Than Boullion Vegetable Base") 1 big sweet onion, chopped 1 cup frozen corn kernels 2 carrots, sliced 1 celery stalk, sliced 1/2 pound (about 2 cups) mushrooms, sliced 1 15-ounce can chopped tomatoes 1/2 teaspoon Frontier Organics Fiesta Chili Powder

Boil the potatoes in water with the salt until tender.  Drain.  Mash, adding enough olive oil to make them smooth and spreadable.  Set aside.

In a large pot, heat the vegetable stock and cook the onions briefly. Add the carrots, corn and celery and cook while you slice the mushrooms. Turn the heat off and add the tomatoes and mushrooms, then cover the pan and let the flavors meld while you clean up the kitchen.

Preheat the oven to 350° F.

Put the vegetables into a 9” x 13” baking dish and spread the mashed potatoes evenly over the top. Sprinkle with the Fiesta Chili Powder. Bake for 25 minutes, until hot and bubbly.

As we enter into the colder months in the northern lattitudes this recipe will come in handy.  Hearty, warming, filling and convincing!  We've been mixing a scoop of RAW chili with some heated vegan chili for a 50% RAW meal on cold days - it's been great!

I've adapted this recipe from Alissa Cohen's Living On Live Food.

ENJOY!

• 4 cups sprouted barley
• 1 teaspoon curry (or to taste)
• 2 tablespoons liquid aminos
• 1 medium green bell pepper, diced
• 1/4 cup small red onion, diced
• 2 cups corn
• 1/2 cup chili powder
• 1 tablespoon Italian Seasoning
• 1/2 teaspoon cayenne
• 4 cloves garlic (or to taste) minced
• 1-2 cups of water
• 1/2 cup olive oil
• 2 oranges, juiced
• 10 medium to large tomatoes, diced small
• 1 medium onion
• 1 cup dates, pitted and soaked
• 1 cup of sundried tomatoes, soaked

In a very large bowl mix together the barley, curry, liquid aminos, green bell pepper, red onion and corn.  Then add in chili powder, Italian seasoning, cayenne, garlic, water, olive oil, orange juice and fresh tomatoes.  In a food processor, blend the dates, onion and sundried tomatoes into a thick paste.  Add this paste to the bowl and mix with the rest of the ingredients.

The flavors meld beautifully if given a chance to sit for a while.  This dish also freezes well in small containers.

This is a recipe that is fun and easy to improvise with.  Try adding fresh coconut meat, more or less carob or coco powder.  It also tends to be great in all types of weather!  The other day we spread pudding over a sprouted grain tortilla with almond butter for a fabulous "nutella" type treat.  Great snack or sweet meal - lots of iron in the dried fruit, calcium in the carob, essential fatty acids in the avocado.  Dip strawberries into it!!

• 3 avocados
• 15-25 pitted medjool dates
• 1 cup raw carob powder
• vanilla
  

Blend the ingredients until smooth.