Massaged Kale Salad

Why bother massaging kale?

Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too.

Massaged Kale Salad

Massaged Kale Salad


Makes 4 servings. 

1 bunch kale, any kind
1 teaspoon salt
½ tablespoon apple cider vinegar

3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
¼ teaspoon salt
½ teaspoon fresh ground black pepper

½ cup radishes, thinly sliced
¼ cup carrots, thinly sliced
½ cup apples, chopped into ¼” pieces

  • Wash and dry each kale leaf.
  • Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand.
  • Reserve the stems for another meal or make Steam Sautéed Kale Stems.
  • Place all the kale leaves into a large mixing bowl. Add the salt and vinegar.
  • Now you’re going to massage the kale for five minutes. Massage just as you would someone’s shoulders, making sure to break down each piece.
  • Once all the leaves are tender, drizzle in the salad dressing a tablespoon at a time. Taste after each drizzle to get the dressing to your liking.
  • Toss in the salad add-ins.
  • Enjoy!

Massaged Kale Salad

Corn Pudding (Dairy free & Gluten free!)

Corn Pudding (Dairy free & Gluten free)
Makes 6 servings.

3 cups fresh corn kernels (canned or frozen works too)
2 cups canned full-fat coconut milk
6 tablespoons yellow cornmeal
½ cup cassava flour
2 ½ teaspoons baking powder
1 teaspoon salt
3 large eggs
¼ cup honey
1 teaspoon fresh thyme – finely chopped

Preheat oven to 350°F.

Grease a 9”x9” glass baking dish. Set aside.

In a large bowl, mix together the cornmeal, flour, baking powder and salt. Beat in the eggs and add the coconut milk, honey and corn. Stir in the thyme at the end.

Pour into the prepared pan and smooth out the top.

Bake for 30 minutes, or until golden and the middle is set.


Corn Pudding (Dairy free & Gluten free!)

Apple-Beet Chutney

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!

Apple-Beet Chutney
Make 4 servings.

1 cup beets – roasted, peeled and chopped
1 ½ cups apple – chopped
1 cup fresh squeezed orange juice – about 2 oranges 
1 tablespoon orange zest
1 teaspoon cinnamon
1 teaspoon cloves
1 whole star anise
1 whole dried chili pepper 
1 teaspoon maple syrup

To roast the beets, heat the oven to 400°F. Trim the ends from the whole beets and make a foil packet for them. Place the beets inside, fully cover with foil and roast for 45 minutes to 1 hour.

Place the whole star anise and dried pepper in a spice bag. You can easily make one with cheesecloth, or simply tie the two together with cotton string.

Heat the orange juice over medium heat in a small pot. Add the apples, orange zest, cinnamon, cloves, spice bag and maple syrup. Stir together and simmer for 3 minutes.

Remove the skin from the beets and dice into small pieces. Add to the pot and give it a quick stir.

Remove from heat and use an immersion blender to smash up the apples and beets. Or you can leave it as is and have a more chunky chutney.


Apple-Beet ChutneyApple-Beet Chutney