Sheryl Jesin


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Kale salad with tahini dressing

It has been a while since I last posted!

Things I have been busy with – LIFE!  Things I have not been busy with – my blog.

I really want to blog more.  If you want me to blog more, please comment below or like this post.  It really gives me the motivation to be consistent with my writing, and lets me know that there are people out there interested in what I write.  Thanks readers for following me, and sticking with me, even when my posts are inconsistent.

Today I have for you a recipe.  It is quick, easy, healthy and delicious!

Here it goes:

RECIPE – KALE SALAD WITH TAHINI DRESSING – vegan, gluten free

Ingredients:

Salad:

1 head of organic kale

1 green apple

1 orange pepper

2 green onions

Dressing:

1/2 cup lemon juice

1/3 cup olive oil

2 tbsp tahini

2 tbsp tamari sauce

1-2 cloves of garlic

2 tbsp raw honey, or maple syrup if you want to be completely vegan

Directions:

1.  Wash and dry kale, remove middle rib.  Stack 5 kale leaves together, roll into a tight cylinder.  Slice into thin strips.  Repeat with the remaining kale, and transfer to a large bowl.  Sprinkle with a bit of sea salt (approx 1/4 tsp).    Massage kale and sea salt together until kale leaves are softened.

2.  Blend all ingredients for salad dressing together in a blender.

3.  Pour dressing over kale mixture, mix well.  Let it sit in the fridge for an hour or two before serving so that flavours have a chance to develop.

4.  Enjoy!

Kale Salad


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Mixing up salad

Good food isn’t cheap and cheap food isn’t good.

–   Vegan chef Doug McNish

Do you ever get tired of the same old salad greens? I know that I do. It is convenient to buy those large containers of organic baby spinach from supermarket. They are fast and easy. They’re also versatile. A handful in a smoothie, a handful in a stirfry, a quick salad that can be made in a couple of minutes.

Spinach can get boring after a while. Lately, when I’m in the mood for some fresh, delicious, and different salad greens, I head over to our local farmers market at the Evergreen Brick Works. The vendors there never disappoint me. I’ve been having a love affair lately with the outstanding produce grown by Cookstown Greens. Today I threw together a small salad for lunch in about two minutes using their greens. A handful of their baby greens, topped with their sunflower sprouts and a few pine nuts I found in my fridge was an easy way to get some veggies in at lunch time.

Their baby greens are not only delicious, but they are also so beautiful to the eye, with gorgeous edible flowers in the mix. I spent about $15 on their greens this week. Yes, they are more expensive than lettuce you will find in the supermarket, but it is well worth it. I find when I buy produce at the farmers market it is remarkably fresh. This means it lasts longer in my fridge, and I throw less out.

Here’s what they put in their baby greens mix: Hand-picked lettuces, mustard, cresses, gold and crimson chards, spinach, arugula, seedlings and petals.

And here is a picture of my simple lunchtime salad.

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