I finally did it, I recreated one of the best kale salads that I have ever tasted. And what is even better, it is even more delicious than I remember it. First time I had a proper massaged kale salad was at the Good Life Eatery in London. When my plate arrived I was at first almost frightened by the huge load of kale. I was used to adding it to my salads and smoothies but not as the main ingredient. What surprised me was that the salad still tasted like kale, duuh, but without the bitterness. This is how I figured out that you have to massage it to remove the bitterness and bring out the sweetness. While traveling over the past few months I haven't been able to buy or prepare any kale. But the idea of making something similar to the above mentioned (and pictured) salad have still lingered at the back of my head. Now when we're finally here in San Francisco there is, no surprise, an overload of kale in every store. And I have a proper kitchen. And I had my first blog reader request for a recipe featuring sweet potato and kale. Well, I had to get down to business.

Massaged kale, quinoa and roasted sweet potato with avocado dressing
Serves 2-3

1 bunch organic kale
1 sweet potato
4 tbsp coconut oil
1 tsp cinnamon
1/2 cup quinoa, I used tricolore

1 clove garlic, minced
1/2 an avocado
1 tbsp teriyaki sauce
pinch of sea salt
1 tbsp lemon juice
1 tbsp olive oil

nutritional yeast
shelled hemp seeds (optional)
pumpkin seeds (optional)

Preheat the oven to 180°C/360°F. Peel and chop the sweet potatoes into small chunks. Place on a baking tray, sprinkle with cinnamon and use your hands to toss the chunks in coconut oil until evenly covered. Be generous on the oil. Spread the chunks in a single layer. Place in the oven and roast for about 40 minutes until tender.

Grab the bottom of each kale stalk and pull upwards with the other hand. The whole leaf will come right off. Wash all the leaves in a big bowl. This is a trick that I learnt from the chefs at my previous job. Any dirt will sink to the bottom, and you can simply remove the top leaves after a few minutes. Squeeze out the excess water in the kale leaves before placing them in a bowl. Pour over some olive oil, lemon and salt and start to massage the greens for about 3-5 minutes.

Bring water to boil in a pan and add the quinoa. Simmer for 12-15 minutes.

Meanwhile prepare the dressing. Mince the garlic clove. Mash the avocado in the bowl and add garlic and teriyaki sauce. Try to find one with natural ingredients. If you cannot find one, substitute with a mix of tamari sauce, honey, ginger, vinegar and sesame oil. Taste check. Pour the dressing over the kale leaves and mix carefully with a spoon.

Drain the quinoa and fluff with a fork. Remove the sweet potatoes from the oven when golden and crisp. Let cool. Add the quinoa, sweet potatoes, nutritional yeast, hemp seeds and pumpkin seeds to the bowl. Carefully mix together. Ready to serve!

I also add some vinegar to the water to remove potential dirt or pesticide residues. 

Create a salad with decorative toppings, or mix it all around!

.. and since food is better enjoyed in good company - please let me know if you happen to turn around any kale critics with this recipe! That would be amazing!

Yesterday it was the National Kale Day! If you want, we can make it a national holiday. Wouldn't that be amazing. A day to celebrate the fight for better food and health. Sounds like a good idea, sign the petition here  http://chn.ge/1bsaCjp

Soba noodles with kale, carrots and tamari
Serves 1-2

85 g buckwheat soba noodles
2 organic carrots
two handfuls of organic kale
1/4 red onion
1 tsp grated ginger
1 small clove of garlic,
crushed 2 tbsp olive oil
4 tbsp tamari sauce
1 tsp lemon juice
a pinch of sea salt

Begin with the kale. Grab the bottom of each stalk and pull upwards with the other hand. The whole leaf will come right off. Wash all the leaves in a strainer and let dry before placing in a bowl. Add some salt and lemon juice and start to massage the greens for 3-5 minutes. This breaks down the cell walls and brings out a brighter green color.

Bring water to boil in a pot. In the meantime, peel and chop the carrots into small rounds.  Peel and slice the red onion.  When the water is boiling, add sea salt and the noodles to the pot and let simmer for 4 minutes. Drain with cold water.

Heat some olive oil in a pan and add the ginger and garlic. Fry for a minute before adding the red onion and carrots. Fry until softened and golden in color. Add the kale. Stir everything together for one minute. Now add the soba noodles and Tamari sauce. Turn gently in the pan. Transfer to a plate and enjoy!  The recipe is for one person but can easily be made for two or more by adding more noodles and veggies!

I love Mexican food. The creaminess of avocado, the crispy tortilla chips and the hint of spice but a fresh addition of herbs. The downside is that it tends to be quite heavy.

Foods that give you that very full feeling are best eaten occasionally. Thus I invented my own version of chilaquiles, but with a healthier touch. That is, without any sour cream, meat or beans.

Chilaquiles
To serve two, you will need

500 g tomato passata
2 handfuls tortilla chips
3 splashes tabasco
1 handful fresh coriander (leave some for decoration)
6 cherry tomatoes, chopped
3 eggs
1 avocado, sliced

Start with chopping the cherry tomatoes. Place a frying pan over medium heat. Add the passata and tabasco and simmer for a few minutes. Make sure to stir it occassionally so that it doesn't burn. Add the coriander and chopped tomatoes to the tomato sauce and then add one layer of tortilla chips. Gently push the chips down in the pan and create three holes where you crack the eggs, one by one. Cover with a lid and let cook for 3-4 minutes. Meanwhile slice the avocado. When the eggs are cooked to your desired consistency, remove from heat and decorate with the avocado slices and some extra coriander.

Serve immediately! Goes well with a green juice or some lemon infused water.