Category Archives: Salads

Salads, salads, salads!

1st Semester of Law School Finished!

Our first big Syracuse snow!

Our first big Syracuse snow!

It has been a busy and exciting few months! I finished my first semester of law school, Rich started his Ph.D. program, we opened our B&B (I’ll write more about that in a later post), and have enjoyed living in our new house.

 

Law school has certainly surpassed my expectations. I’m impressed by how much I’ve learned in just a few months, I’ve met some wonderful new people, and have really enjoyed challenging myself in new ways. The study of law is both intellectual and practical. I love pushing myself to learn new things while knowing that these are ideas that have practical uses and implications.

 

Studying with a big kale salad and a kombucha!

Studying with a big kale salad and a kombucha!

I went back and forth for the last three years about whether going to law school was a good choice for me. I was worried about the decrease in jobs for lawyers and the amount of debt most law students get into. I’m so happy I finally decided to go, but I’m also happy I waited as long as I did. After working for a few years, I am not putting myself into debt and I feel confident about my career prospects because I am doing a joint MPA/JD.

 

I also like being an older student. I am much less stressed than I would have been a few years ago. I am able to put things in perspective and enjoy the experience to an extent I wouldn’t have been able to after undergrad.

 

I have made some yummy creations in the past few months. I would take pictures with every intention to blog, but realized I should re-read an assignment for class or work on my paper instead. I will try to spend a bit more time posting this semester, even if the posts are short.

This really captures how much snow we got.

This really captures how much snow we got.

 

January is the month I do a strict vegan detox. While I am usually a flexitarian (occasionally eating meat or dairy), after the holidays I find that an entire month without any meat or dairy makes me feel revitalized.

 

We have made some pretty spectacular dishes for vegan month so far. Yesterday I made baked kale falafels. The kale made them a nice green color and when I baked them they became slightly browned on the outside. Because they were not fried, they were much healthier than regular falafel. The kale made them taste earthy and the cumin and chili powder “kicked it up a notch” as Rich likes to say. He made a fabulous baganoush to go with them and we ate it all over a big kale salad. I couldn’t believe how filling it was!

Kale Falafel

Kale Falafel

Falafel and Kale salad

This recipe was adapted from Mark Bittman’s baked falafel recipe

Baked Kale Falafel
Yields 13
A healthier take on falafels.
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Prep Time
15 min
Cook Time
27 min
Total Time
42 min
Prep Time
15 min
Cook Time
27 min
Total Time
42 min
126 calories
13 g
0 g
7 g
5 g
1 g
67 g
218 g
0 g
0 g
5 g
Nutrition Facts
Serving Size
67g
Yields
13
Amount Per Serving
Calories 126
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 218mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
4%
Sugars 0g
Protein 5g
Vitamin A
17%
Vitamin C
11%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 15 ounce cans of chickpeas
  2. 1 cup finely chopped kale
  3. 1 small onion finely chopped
  4. 1/2 cup tahini
  5. 1 teaspoon olive oil
  6. 1 tablespoon cumin
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon corse salt
Instructions
  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Finely chop the kale and onion.
  3. Add all of the ingredients to the food processor until everything is well blended.
  4. Place a sheet of parchment paper on a cookie sheet.
  5. Take about 1 1/2 tablespoons of the mixture and make it into a ball. Then place it on the cookie sheet and flatten a little by pressing down with your palm.
  6. Repeat until all of the falafels are formed.
  7. Bake for 15 minutes at 375 degrees fahrenheit, then take them out and gently flip the falafels. Bake them for another 12 minutes.
  8. Let them cool for about 5 minutes and then serve anyway you like!
Notes
  1. Falafels are great on salads, in wraps, or alone with some dip!
Adapted from Mark Bittman
beta
calories
126
fat
7g
protein
5g
carbs
13g
more
Adapted from Mark Bittman
Bed Stuy Foodie http://bedstuyfoodie.com/

Hearty Kale Almond Salad

Almond Kale Salad

Almond Kale Salad

Today is the start of vegan month! I am technically a flexitarian, which for me means I mostly eat vegan but occasionally eat organic meat and cheese. Every January I do a cleanse – no animal products and no alcohol. It feels really good after all of the holiday treats I consume in December. It also reminds me that eating mainly plants, whole grains, and nuts gives me energy and keeps me really healthy.

I was looking for heartier salads to fill me up during vegan month. I found a great recipe from one of my favorite food blogs Oh She Glows and combined it with a kale salad I have been making.

massage kale

Massaging kale!

Kale Almond Salad
Serves 4
A hearty kale salad full of flavor!
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Print
Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
329 calories
36 g
0 g
19 g
13 g
2 g
170 g
98 g
14 g
0 g
17 g
Nutrition Facts
Serving Size
170g
Servings
4
Amount Per Serving
Calories 329
Calories from Fat 162
% Daily Value *
Total Fat 19g
30%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 0mg
0%
Sodium 98mg
4%
Total Carbohydrates 36g
12%
Dietary Fiber 10g
40%
Sugars 14g
Protein 13g
Vitamin A
2%
Vitamin C
75%
Calcium
14%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad
  1. 2 bunches kale
  2. 4 lemons
  3. 1/2 cup dried cranberries
  4. 2 stalks of celery
  5. balsamic glaze
  6. 1 slice of whole wheat bread (for croutons)
Topping
  1. 1 cup of whole almonds (not peeled)
  2. 3 tablespoons nutritional yeast
  3. 1/16 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 1/8 teaspoon cumin
Instructions
  1. 1. Pre-heat the oven to 400 degrees.
  2. 2. Place the almonds on one baking dish and bake for about 8 minutes.
  3. 3. Place the bread on a baking dish and place on broil for about 4 minutes (depending on the intensity of your oven).
  4. 4. Rinse and finely chop two head of kale and place in a large bowl. Be sure to cut around the stems, you can save them for soup!
  5. 5. Squeeze the juice of 4 lemons into a separate dish. Remove the seeds from the juice.
  6. Pour the juice of the lemons onto the kale.
  7. 6. Massage the kale by squeezing it in your hands and mixing it in the lemon juice for about 3 minutes.
  8. 7. Let the kale sit for about 10 minutes.
  9. 8. Place the almonds, nutritional yeast, salt, pepper, and cumin into a food processor and pulse a few times until the almonds are ground.
  10. 9. Place the salad onto 4 plates.
  11. 10. Place a little more than 1/4 cup of the almond mixture onto each salad.
  12. 11. Add cranberries, croutons, and celery to the top and drizzle with balsamic glaze.
Notes
  1. The kale with significantly decrease in size after you massage it.
Adapted from Oh She Glows
beta
calories
329
fat
19g
protein
13g
carbs
36g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
IMG_2457

The salad before the massage.

 

IMG_2461

The salad after the massage.

 

 
Healthy Dinner with Fresh Squeezed Grapefruit Juice

Healthy Dinner with Fresh Squeezed Grapefruit Juice

Raw Brussels Sprout and Kale Salad

IMG_1485
This time of the year I like to practice some Thanksgiving meals so I can decide what to make on the big day. I found a great recipe that will add some raw veggies to our Thanksgiving meal. Actually, I really wanted to find a way to sneak kale into Thanksgiving this year. My family was not going to go for an undisguised kale dish, like a plain kale salad or kale chips. Brussels sprouts are festive and so I think this dish will help get my kale in the door!

I made this dish last night and was surprised by how fresh it tasted. The dressing is tangy and it helps to break down the kale and brussels sprouts. The toasted almonds add a little crunch and a nutty flavor. The shallot adds a little sweetness to the mix.

I have never had raw brussels sprouts before. It was a little time consuming grating each of the brussels sprouts, but worth it. Next time I make this dish I will try to buy larger brussels sprouts so that they will be easier to grate.

Inspired by: Bon Appetit

Yield: About 6 medium sized salads or 4 large salads.
Time: About 40 minutes
Ingredients:
1 cup sliced almonds
About 15 medium sized brussels sprouts or 2 cups
1 large head of kale
1 teaspoon of olive oil
salt to taste

Dressing
1 shallot
2 cloves of garlic
1 teaspoon dijon mustard
1/4 teaspoon black pepper
3/4 cup lemon juice (about 5-6 lemons)
2/3 cup olive oil
1/3 cup water

Method:
1. Place one teaspoon of olive oil in a pan and bring the head to medium.
2. Once the olive oil is hot, add the almonds and cook until brown. This will take about 20 minutes. Just be careful to turn them frequently.
3. Finely chop one shallot and place it in a small bowl.
4. Mince two cloves of garlic and add it to the small bowl.
5. Add the remaining dressing ingredients and whisk until well-comined. Set aside.
6. Rinse the kale and brussels sprouts. Then chop the kale into short, thin pieces and place it in a large bowl.
7. Grate the brussels sprouts and place them the large bowl.
8. Salt the browned almonds to taste and then add them to the large bowl.
9. Whisk the dressing again and pour it over the ingredients in the large bowl.
10. You can serve this immediately or dressing sit and serve up to 24 hours later.

After the salad sat in the dressing all night and morning, it was even better for lunch. I am definitely going to make this dish again, even before Thanksgiving!

Spring Vegan Salad

 

Spring is here and I am ready to put away the butternut squash and sweet potatoes in exchange for radishes, spinach, and snow peas. Actually, the radishes I got this week were amazing! They tasted so earthy and fresh. I wanted to make a completely green salad, but ended up adding them in because they were so good. I combined kale, arugula, and romaine for the base. Then I basically added every green veggie I could find. Finally, I topped it off with some stuffed grape leaves and radishes. This salad was crunchy, filling, and most importantly, it tasted like spring!

Ingredients
1 cup of kale
1 cup of arugula
1 cup of romaine lettuce
1/4 cup chopped dill
4 small radishes
1 cucumber
1/2 cup of celery
1/2 cup chopped brocoli
1/2 cup snow peas
4 Stuffed grape leaves

Method
1. Chop kale, arugula, and lettuce and combine.
2. Chop dill, radishes, cucumber, celery, and brocoli. Add these to the salad.
3. Add the snow peas and grape leaves.
4. Enjoy with your favorite dressing!

Yield
2 large salads or 4 small salads