Nutrition Stripped is your stripped-down guide to an unprocessed lifestyle with no expiration date. Here I share my passion for all things nutrition, wellness, and whole foods recipes. i hope through this blog you will get one step closer by learning the simple ways to nourish your body and live well!
Hail kale, yes more kale! Kale is my favorite hearty and nutrient dense dark leafy green that I’m always sneaking into everyone’s diet; it’s perfect to use in this Fuji Apple Kale Salad with Maple Spiced Hazelnuts with the beautiful balance of sweetness and zest. I adore apples especially this time of year in everything from variations of my Stripped Green Smoothie, soups, sandwiches, salads, and of course sweet desserts. This salad in particular is a great fall salad utilizing the fruit of the month, apple, and pairing it with delicious, fiber rich, antioxidant powerhouse, and nutrient dense kale.
I want to challenge all of you to increase the amounts of raw plant-based foods you have in your diet- this recipe is a perfect way to do this because it tastes delicious and embraces fall. Fuji Apple Kale Salad with Maple Spiced Hazelnuts is great for making a large batch on your batch cooking days as it keeps well throughout the week.
You all know I LOVE my salads, and especially the king green, kale! Today I wanted to share one of my favorite salads perfect for fall and utilizing the best ingredients of the season including butternut squash, kale, apples, dried apricots, pumpkin seeds, toasted walnuts, lemon, and cooked quinoa. Introducing the Fall Harvest Superfood Salad. This salad is hearty enough to be an entree with all of these great components such as healthy fats, fiber, protein, and carbohydrates; but also perfect as a side dish alongside a meal.
Why superfood? The word “superfood” has received attention the past five years or so with exotic and unfamiliar foods such as goji berries, raw cacao nibs, dragon fruit, noni juice and much more, hitting the mainstream. Also let’s not forget to mention listed in every major magazine with the title “must have foods to eat of 2013″ “get slim with these superfoods”, and so on. So what makes a food super? In my book ALL raw/fresh fruits and vegetables are super foods in their own way. That’s right, I don’t discriminate any fruit or vegetable as being less super than another as they all have amazing health benefits. Although…they’re some out there who should get an A+ in the nutrient density department. One of them being goji berries…and kale…and pumpkin seeds…and walnuts…and quinoa…and red onion… okay many ingredients in this recipe! Hence why I call this salad the Fall Harvest Superfood Salad.
You all (y’all) should know by now my love for salads in all forms and most recently I shared with you one of my favorite summer salads, the Cucumber Salad with Citrus Dill Dressing. Today I have another summer salad to share with you, it’s a gluten free, low carbohydrate, and high protein twist on a traditional tabbouleh dish. Kale Hemp Tabbouleh.
Do you remember how I said I really like saying the word baba ghanoush, well tabbouleh (tuh-boo-luh or sometimes pronounced tuh-bul-lay in the US) is another word that I add into my “fun to say word” book. What is tabbouleh? Traditional tabbouleh contains bulgar wheat (a gluten containing grain), onions, tomatoes, cucumbers, garlic, sea salt, pepper, lemon juice, olive oil, parsley, scallions, and mint. This dish is very popular among the Middle Eastern regions and of course, the dish and ingredients vary among regions/cultures. It’s served chilled or room temperature often in many ways (i.e. entree, side, “condiment”). A fun fact about tabbouleh: it holds a place in the Guinness Book of World Records!
Cucumber Salad was a classic summer salad we’d always have prepared in our home with cucumbers and tomatoes from the garden. It’s a perfect display of eating local and seasonally when eating from your own garden or from your neighbors (farmers, CSA’s, etc.). Both cucumbers and tomatoes are at their prime in the summer months generally starting around June. So let’s take full advantage of their flavor and more importantly their nutrient content at this time with one of my favorites!
When I was younger, we’d normally eat this Cucumber Salad with italian dressing either store bought or made with the dried seasoning packets and olive oil. I wanted to recreate this summer comfort food of mine with a healthier twist (sans processed/prepared salad dressings from the store). This Citrus Dill Dressing is a perfect counterpart to the crisp cool cucumbers, juicy sweet tomatoes, and zesty red onion. This dressing can also be used with regular salads, a potato salad (German style, vinegar and oil based), or as a dip for your favorite vegetables.
How’s that for some alliteration (which I love for whatever reason). Anyways, today I thought I’d share one of my current food phases in the salad world, Avocado Artichoke Arugula & Spinach Salad. I get into food phases, which by my definition is eating a certain meal or food daily until you’re bored with it and move on and revisit another time (ha). This salad has been in my food phase as of late and who can blame me? It’s a fantastic combination of flavors and textures and is super simple to make.
The peppery arugula, sweet spinach, creamy avocado, smooth and buttery artichoke hearts, crunchy red onion, refreshing cucumber, nutty and slightly salty from the hemp seeds, and bright citrus flavor from the Zesty Lemon Shallot Dressing- is a flavor explosion. I promise this will be a party in your mouth! As with all my recipes, keep it simple, if you don’t like an ingredient or simply don’t have it on hand IMPROVISE to your hearts (and taste buds) desire. This salad can be made as a large salad or you can share with others!