Kale Apple and Chive Flower Salad
I love kale—I may be turning eccentric in my old age, but seriously: I have it for breakfast! It's packed full of nutrients vital for health and beauty, including calcium, magnesium and vitamin K—vital for bone health—vitamin C, iron, chlorophyll and phytonutrients. Most people never venture beyond simply steaming or boiling their veggies, and I'm hoping you'll venture with me into new territory and discover just how versatile these humble jewels of the earth are.
- Umeboshi vinegar is a salty vinegar made from Japanese pickled plums, which is one of my favorite seasonings. It can be found in most health food stores, and I promise that it's worth seeking out. If you can't find it, you can substitute soy sauce in the salad, or even a couple of large pinches of sea salt, and add a little more lime juice.
- When using raw leafy veggies in a salad, it's a good idea to soak them first in a basin of water to which you add about 1/4 cup of apple cider vinegar. This will get rid of any critters that may be lurking in your veggies.
- You can use lemon juice in place of the lime.
- Agave syrup is a sweetener made from the agave cactus and is very low on the glycemic index so it's safe for people with diabetes. You can substitute honey if you can't find it locally.
- If you can't find chive flowers you can use other edible flowers, such as nasturtiums, which have a lovely peppery flavor and vibrant color—or you can omit the flowers.
- Other veggies besides kale can be used, such as collard greens or bok choy, fennel, celery, red cabbage, corn kernels—be creative with what you have available.
- To make the tamari-roasted pumpkin seeds, simply dry roast the seeds on a pan over a medium to low heat until they start to brown and pop. Drizzle with a little tamari (soy sauce) and turn off the heat. You could use sunflower seeds or chopped almonds in place of the pumpkin seeds.