Wednesday, August 3, 2016

Scrumptious Kale Salad With Purple Onion And Chive Flowers

It's August, temperatures are in the 100s and kale is thriving in our vegetable garden like no other vegetable. No wonder, we have a daily dose of kale in many different ways. Only kale lovers would understand, but even those who are not particularly fond of this "miracle" greens  should give it a try. A very green smoothie is a nice way to start, but kale is also great in salads.

However, if you truly want to enjoy your kale salad, you have to prep the kale. This is important since, unlike lettuce, kale has very though veins and rather thick  leaves.


for the salad
  • 4-5 kale leaves
  • 2 Tbsp freshly pressed lemon juice
  • 2 Tbsp virgin olive oil
  • pinch Celtic sea salt
  • 1 medium large purple onion, chopped
  • 1/4 cup fresh chive flowers

for the dressing
  • juice of 1/2 lime
  • 1/4 cup virgin olive oil 
  • 2 Tbsp coconut water
  • 1 clove garlic, minced
  • freshly ground black 
  • pinch of Celtic sea salt, if needed

  • To prep kale, first wash and thoroughly dry the kale leaves. Place kale leaves on a cutting board and using a sharp pairing knife remove the center stems. You can also use you hands to simply pull the green leafy part of the stems. Now, cut the greens into small chunks or simply tear them apart with your hands. In a large bowl mix kale with lemon juice, olive oil and salt, and "massage" it well to break the rough veins.
  • Whisk a dressing using all dressing ingredients. Adjust the taste to your personal liking. 
  • Pour the dressing over the kale, toss in chopped onion and mix well. Add chive flowers and mix gently. 
  • Serve right away and enjoy in good company!

In radiant health - passionately raw - Dominique

Growing kale in the backyard - Roswell, NM

Dominique Allmon©2016


Sunday, July 24, 2016

How To Turn Ordinary Cucumber Into A Sophisticated Dish

I hear you! Why turn cucumber to anything at all, you may ask. As if cucumber wasn't sophisticated already... And! There is nothing ordinary about ordinary cucumber.

In the Traditional Chinese Medicine cucumbers are regarded as cooling vegetable. They are wonderful thirst quenchers loaded with vitamins and minerals, most notably vitamin K, C, B1 and biotin; and potassium, manganese, magnesium, molybdenum, copper and silica.

Cucumbers are incredibly versatile and can be used in many ways, sweet or savory, cooked or raw. Chopped, sliced, shredded, or blended, they make a perfect addition to many dishes. Spiralized, they make a dish on their own.

With temperatures rising above 100°F, cucumber is my food of choice, but having it the same way everyday isn't, so I try to create something different every time. This time it is an incredibly tasty Thai-inspired dish. Give it a try!

 ~ Spiralized Cucumber With Spicy Coconut Sauce ~


for the noodles 
  • 2-3 large cucumbers, peeled
 for the sauce
  • 1/2 cup cashew nuts (soaked in purified water for about 4 hours)
  • 1/2 ripe avocado (use more if you prefer)
  • 1/2 cup coconut water
  • 2 Tbsp Thai style coconut milk
  • 2 Tbsp melted coconut oil 
  • juice of 1 large lime
  • 1 Tbsp freshly grated ginger root
  • 3 large cloves garlic
  • 1 Tbsp chopped cilantro 
  • 1/2 tsp pink Himalaya salt
  • 1 bird's eye chili pepper, fresh or dried (remove seeds if you want to have it less spicy)
for the garnish
  • 1 bird's eye chili pepper fresh or dried, chopped
  • 1 green onion thinly sliced 
  • 1/2 tsp chopped cilantro

  • Place all the sauce ingredients in a blender and whiz until smooth and creamy. Add more nuts if your sauce turns out too liquid. Adjust the taste to your personal liking. Set aside. 
  • Using a spiralizer make cucumber noodles.
  • In a large bowl gently mix cucumber noodles with the spicy sauce. Portion out into individual bowls. Garnish with hot pepper, green onions and cilantro. Enjoy in good company!

Tip: Chill the cucumbers before spiralizing. Depending on the size use 1- 1/2 cucumbers per person. No spiaralizer? No problem! Use vegetable peeler and work your way to make cucumber ribbons. You can also use vegetable julienne peeler to make thin, angel hair resembling noodles. 

In radiant health - passionately raw - Dominique

Dominique Allmon©2016

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.

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