Today is the official release day for Hallie Klecker’s (author of the blog Daily Bites and of two amazing books, The Pure Kitchen and Super Healthy Cookies) newest creation – the Crazy For Kale e-book! This e-book contains 40 recipes using kale in everything from salads to main dishes to snacks, and yes, even sweet treats.
It’s really no secret that I adore kale. I use it in my green juice. I make salads with it. I even have some growing in my garden. But for those of you who are new to kale, or even seasoned kale veterans looking for some new kale inspiration, this e-book is definitely handy to have in your arsenal.
This book, which will have 40 recipes (33 are Paleo/grain-free, 31 are vegan or have vegan alternatives) includes recipes such as:
Orange Greensicle Smoothie
Tropical Asian Fusion Salad
Kale in Almond Cream Sauce
Burgers with Avocado Kale Slaw
Green Goddess Tart
And much more! This e-book goes for only $5.99, so purchase your copy today!
Of course, in honor of this release, I’m sharing a kale recipe that’s fast and easy to make – Lemony Kale Salad with Candied Black Walnuts. This is something you could throw together to serve alongside any meal. It would pair perfectly with a soup for a light lunch, or could accompany a simple seared fillet of salmon, and everything in between. I couldn’t get enough of it, personally!Print Recipe
Lemony Kale Salad with Candied Black Walnuts (gluten-free, vegan, refined sugar-free)
5 oz of baby kale (I used Earthbound Organic’s Mixed Baby Kales, but you could substitute 1 bunch of any variety of kale and tear the leaves from the stem into bite-sized pieces)
juice of 1/2 lemon
1 T extra virgin olive oil
salt to taste
1/4 c black walnut pieces
2 T coconut palm sugar
1 t water
Place the kale in a large bowl and drizzle over the lemon juice and olive oil. Sprinkle with a bit of salt. Gently massage the leaves, tossing, until the lemon juice and olive oil coat them all. Massaging the leaves will make them more tender. Set aside.
In a small nonstick skillet, add the black walnut pieces and heat to medium heat. Stir the walnuts and allow to toast for a minute, and then add the coconut palm sugar and water. Keep stirring until the sugar melts and clings to the nuts. Remove from heat and allow the nuts to cool and for the sugar to crisp up. Break into smaller pieces if needed.
Add the candied nuts to the salad, toss, and serve immediately. Serves 3-4 as a side salad.
To purchase your copy of Crazy For Kale, visit here!
This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.