Changing for the better, one bite and (deep) breath at a time.

Tuesday, March 25, 2014

All Hail Kale Salad

We are back!  I just finished my first of two lactation educator course on my road to becoming an IBCLC (International Board Certified Lactation Consultant - basically a breastfeeding expert).  I don't think I have been so busy in my life!  Balancing teaching online for ASU, teaching Karve classes and prenatal nutrition classes, seeing clients, and making Milk Miracles cookies plus at least 12 hours of course work per week - on top of being a "stay at home mom" - makes me grateful that I survived the last few months!

Intern Kelsey is almost no longer a student intern.  Soon she will be a dietetic intern and will be on her on road toward being a registered dietitian.  I am so proud of her!  We find out what program she matches to in a few weeks, and I am confident that she will find the perfect spot for her!



From Kelsey:

I am very excited to be sharing with you this recipe I found online from one of my favorite restaurants, Veggie Grill.  Veggie Grill was a new discovery by my family and me a few years ago when we were shopping at The Grove in Los Angeles, California.  Sadly, there are no locations in Arizona yet, but we are hoping that this will change soon!  This past December I was able to go to San Diego and my family and I ate there three out of the four nights.  The restaurant is completed vegan and, like this salad, is appealing to almost everyone.

Another reason I LOVE this salad is because it contains one of my most favorite super foods, which is kale.  Let me give you a little background on how good kale is for you.  It is low in calorie, high in fiber and has zero fat.  Kale is high in iron, Vitamin K, Vitamin C and calcium.  In addition, it is a great anti-inflammatory food, containing 10% of the RDA of omega-3 fatty acids.  Omega-3 fatty acids can help fight arthritis, asthma and autoimmune disorders.  If that isn’t enough to make you want to try some kale, let me just tell you that this salad contains the most amazing caramelized walnuts.  Yep, I thought that might do the trick!  Hope you all enjoy this nutritiously astounding salad from The Detoxinista’s blog page

All Hail Kale Salad

Maple Glazed Walnuts


2 cups walnuts
1/3 cup pure maple syrup
1/8 teaspoon fine sea salt


In a large skillet over medium heat, combine the walnuts, maple syrup and salt.

Stir often, until the walnuts are toasted and the maple syrup is caramelized, about 3-5 minutes.

Papaya Ginger Dressing


½ cup papaya chunks
¼ cup fresh lime juice
2 Tablespoons apple cider vinegar
2 Tablespoons extra virgin olive oil
¼ cup honey
¼ teaspoon fine sea salt
¼ cup water, or more to thin


In a high-speed blender, combine all of the ingredients and blend until completely smooth and silky.



1 bunch curly green kale
Mango Pineapple Salsa, from Trader Joe’s (or any salsa of choice)
Papaya Ginger Dressing
Shredded cabbage
Maple Glazed Walnuts


In a medium bowl, toss the shredded cabbage in a bit of the Papaya Ginger dressing, and coat well. Set aside.

Scoop some of the Mango Pineapple Salsa or any salsa of your choice onto the salad.

Top the kale leaves with a bit of the Ginger Papaya dressing, then use your hands to massage the dressing well into the leaves. The kale will soften and wilt as you go!

Transfer the massaged kale onto a serving plate; top with marinated cabbage, salsa and the Maple Glazed Walnuts.  Mmmmmmmmmmmm.