Happy New Year! I hope you all had a great Christmas and enjoyed some good times with your loved ones. We had a lovely Christmas and I’m just a little bit sad that my girl has gone back to school today 🙁 The house is strangely quiet! I really don’t like it. Anyway, everyone is back at school or work, and I’m back to my blog. Yay!! And I have a lovely kale and quinoa salad for you.
Now I know a lot of you may have started your “New Year, New You” cleanses, detoxes or diets and I wish you good luck with that, but, if you are here looking for a detox or cleanse I’m sorry to disappoint you. Cos here’s the thing, I don’t do cleanses, detox plans or diets! Living on juices for a week is my idea of hell, and yes I do make my own green juice and green smoothies for breakfast some days, but there is no way I would live on juice alone. I do think that as part of a balanced diet, juices and green smoothies are great. But to live just on juices or smoothies, no thanks! Why not? Well I don’t believe that living on juice for a week (or heavens forbid, any longer) is actually any good for anyone. Now I know they may work for some people and yes I’ve seen all the health and wellness movies where lives where dramatically changed by juice. I just don’t think that you can live your whole life like that, and I am all about healthy eating, but to be successful in changing your diet it has to be all about lasting lifelong change.
So, on the other hand, if you have come here looking for healthy, easy to make, seasonal recipes, then bingo, you have come to the right place 😉 Changing to a healthier way of eating can be hard, but it will see you through for your whole life, not just for January. The best way to do this is by setting small achievable goals, adding new healthier options into your diet, making small changes over time that will stay with you for life. Building new habits slowly into your life will have more of an impact on your health in the long term.
Eating in season is one of those changes you should think about adopting, choosing food that is in season is not just better for you but it’s also cheaper, and kinder on the environment, especially if you are buying local as well. So with that in mind here is a list of all the foods in season right now and below that a recipe using in season vegetables. Kale is at it’s best right now so this recipe is great for using up lots of kale 😉 This recipe is also great for that bring to work packed lunch too, just keep the dressing separate and add when you are ready to eat. The kale in this recipe is massaged to make it easier to digest, however you could also steam it if you like.
In Season (January – UK)
|Vegetables:||Beetroot, Kale, Wild mushrooms, Brussels Sprouts, Kohlrabi, Pak Choy, Cauliflower, Leeks, Cabbage, Celeriac, Parsnips, Spring Onions, Celery, Potatoes, Beetroot, Chicory, Salsify, Carrots, Sweede, Horseradish, Truffles, Jerusalem Artichoke, Onions, Purple sprouting brocoli, Turnips|
|Fruit:||Pomegranate, Apples, Satsumas, Clementines, Tangerines, Lemons, Grapefruit, Oranges, Banana, Passion Fruit, Pears, Pineapple|
|Nuts:||almonds, brazil nuts, chestnuts , hazelnuts, walnuts.|
|Meat:||beef, duck, pork, goose, grouse, guinea fowl, hare, mallard, partridge, turkey, venison|
|Seafood:||clams, cockles, cod, dab, dover sole, gurnard, haddock, halibut, hake, langoustine, lemon sole, lobster, mackeral, monkfish, mussels, oysters, red mullet, scallops, sea bream, skate, turbot, winkles, whiting.|
Kale and Quinoa Salad
- 200 g sweet potatoes , peeled and cut into small cubes
- 1 beetroot (200g) peeled and cut into small cubes
- 100 g kale , washed & shredded
- 1/2 small red onion (50g), finely chopped
- 100 g mixed quinoa (or plain)
- 80 g feta (optional)
- Juice of 1 lemon
- 1 tbs olive oil
- 1 tbs extra virgin olive oil
- 1/2 tsp sea salt
- Some freshly ground black pepper
- For the dressing:
- 2 tbs lemon juice
- 1 tsp wholegrain mustard
- 6 tbs extra virgin olive oil
- Pinch of sea salt
- A little freshly ground black pepper
Add the kale to a large bowl, add the juice of half a lemon, half a teaspoon of sea salt and 1 tablespoon of extra virgin olive oil. Rub the lemon juice oil mixture into the kale leaves for about 2 minutes then set aside for 3o minutes.
Place the beetroot and sweet potato on a baking tray, add 1 tablespoon of olive oil, a pinch of sea salt and a little freshly ground black pepper give the tray a shake and place in a pre heated oven for about 25 minutes or until the vegetables are cooked.
Cook your quinoa and make the dressing. To make the dressing add the lemon juice and mustard to a small bowl and mix, then slowly add the extra virgin olive oil, whisking all the time. Season with sea salt and freshly ground black pepper.
When the quinoa is cooked, allow it to cool a little then add it to a large serving bowl with the kale. Add the sweet potato, beetroot and chopped onion, mix gently then serve with some crumbled feta if using and the mustard dressing.
Notes: You may have a little dressing left over, this will keep on the fridge for a few days, just give it a shake before using.
Other kale recipes you may like:
Kale, Apple & Blue Cheese Salad
Kale & Walnut Pesto with Spaghetti
Roast Butternut Squash with Quinoa, Kale & Feta
For info on seasonal produce in the U.S: www.eattheseasons.com