Kale & Roasted Sweet Potato Salad with Maple Vinegarette

So the votes are in on Facebook and apparently you all wanted a kale salad recipe this week instead of a lemon loaf recipe. I’m actually a little shocked, although the votes were close, to see you go for the salad. I know that for myself I am always trying to find new ways to get my daily dose of kale.  I’m guessing you feel the same?

Kale & Roasted Sweet Potato Salad with Maple Vinegarette This stuff is packed full of nutrition (especially for women); full of fiber, high in iron, anti-inflammatory (with 10% of your omega 3s for the day) and low in calories. Here are a few ways for you to add this dark leafy green to your repertoire:

1. Breakfast: lightly sauté kale in oil, sprinkle with salt and top with poached eggs. Easy. Or: this Kale Smoothie.

2. Snack: these Kale Chips.

3. Lunch or Dinner: Kale Salad with Dijon Lemon Dressing – one of the most popular recipes on this blog. If you haven’t made it yet, do so!

Kale & Roasted Sweet Potato Salad with Maple Vinegarette

This salad is one more way to add kale to your weekly meals. The vinegarette – super easy (thanks Kristan!) and works well on this salad, or paired with arugula or even as a marinade for meat. Make sure to drink plenty of water through the day in order to get the fiber working for you as fiber can’t break down without it. Kale is a hearty leaf and this will keep for about 2 – 3 days in the fridge with the dressing on it with little to no wilting. I really enjoyed this salad with a chicken breasts & a side of avocado! Mmmmm, yum, I’m salivating just thinking of it!

Now it’s your turn to share – what is your favourite way of getting kale (or any dark leafy green for that matter) into your daily routine?

Kale & Roasted Sweet Potato Salad with Maple Vinegarette
 
Ingredients
  • 1 large sweet potato, cleaned & cubed
  • 1 tbsp olive oil
  • ¼ tsp sea salt
  • sprinkle pepper
  • 1 bunch kale, washed, remove stem, torn into bite sized pieces
  • 2 tbsp high quality extra virgin olive oil
  • ¼ tsp sea salt or more to taste
  • 1 or 2 tbsp unsalted pumpkin seeds
  • 1 or 2 tbsp unsalted sunflower seeds
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • juice from half a lemon
Instructions
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. Cube cleaned sweet potatoes and lightly coat in olive oil, salt and pepper and place on baking sheet. Roast in oven until soft (about 25mins).
  3. While sweet potatoes are roasting, in a large salad bowl massage 2 tbsp high quality oil into kale until the kale softens up. Sprinkle with ¼ tsp sea salt (or more to taste) and massage again until salt is well blended. Set aside.
  4. Make dressing (easy!) in a small bowl by whisking together balsamic vinegar, maple syrup and lemon juice until combined.
  5. Once sweet potatoes are cooked, you can either let them cool completely or serve them warm on top of the kale. Both are delicious! Sprinkle pumpkin seeds, sunflower seeds and dressing on top of salad, toss and serve immediately. Left overs can be stored in fridge for 2-3 days.

Kale &

Immune Boosting Sweet Potato & Turmeric Soup

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Get out of your comfort zone. Open yourself up to new things. And dive into life before it gets away from you. When we were trying to find ways to reduce inflammation in our bodies this is exactly what we needed to do. We needed to put aside the way we were used to looking at our health (more specifically our eating) and allow ourselves to try new things. But why do I care so much about reducing inflammation? Quite simply, inflammation in the body causes pain and disease. So, as one way to prevent this we introduced turmeric into our diet.

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Turmeric is a spice (usually from India) used in many ways such as cooking, dying of clothes (it stains really well folks, my counter tops can tell you) and in the treatment of disease. You can read more about turmeric here. It has a very earthy flavour to it and can seem overpowering at first. As I’ve discovered, you can use it in both savory and sweet dishes. We have found it to reduce our joint pain significantly which is helpful every day, when we are feeling a cold coming on or even before/after a workout to reduce muscle ache. It can take a bit to get used to but I’ve noticed the benefits in my body (especially in the reduction of aches) so it is worth it. I look forward to sharing more of my recipes that feature this spice very soon. They are yummy so trust me, get out of your comfort zone and try them! You might just be surprised at yourself. Liking new things and all ;)

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This soup is a nice alternative to my Butternut Squash & Fennel Soup. I love soups with this texture because they stick to your ribs but are smooth going down. Boy, I hope that didn’t come out the wrong way. Anyways, this is perfect for the cold winter we’ve had and takes about 30mins to make – perfect and easy for a quick homemade lunch.  Remember, you can always freeze any leftovers so you have good food ready and convenient at your finger tips!

Immune Boosting Sweet Potato & Turmeric Soup
 
Ingredients
  • 2 large sweet potatoes, peeled & cubed
  • 1 medium onion, cubed
  • 1 medium apple, peeled & cubed
  • 2 tbsp olive oil
  • 6-8 large cloves of garlic (about half a head), peeled
  • 1 tsp turmeric
  • ¼ tsp nutmeg
  • ⅛ tsp cumin
  • 4 cups high quality broth
  • 8-10 cups of water
  • sea salt & pepper to taste
Instructions
  1. In a large soup pot on medium high heat, place olive oil, apples & onions in. Allow the apples an onions to caramelize, about 5 mins.
  2. Add sweet potatoes and cook until softened.
  3. Add remaining ingredients except the sea salt and pepper and allow veggies to simmer in the hot water for about 15mins.
  4. Remove from heat. Carefully purée the soup by using a hand blender or a high-powered blender. Be careful not to burn yourself if transferring to a blender, working in batches if necessary. Add sea salt and pepper to taste and serve hot.