Kale is remarkably good for you – it’s a great source of vitamin A, vitamin C, and manganese, among others. You can learn more about it at World’s Healthiest Foods. According to the entry:
Like broccoli, cauliflower and collards, kale is a descendant of the wild cabbage, a plant thought to have originated in Asia Minor and to have been brought to Europe around 600 B.C. by groups of Celtic wanderers.
Celtic wanderers? Who knew? You might not be wandering that much, but this salad is just as good sitting down. It’s also an excuse to use those great pan-roasted seeds we talked about last month. Enjoy! – Tara
- A bowl full of mixed organic salad greens
- 1 bunch kale
- 1 bunch of beets
- 1/2 cup goat milk feta
- 1/2 cup seasoned, pan-roasted seeds
- Cut the kale thin and sautee in sesame oil, crushed garlic, and salt to taste. Let cool.
- Cook beets in boiling water, cool and dice
- Build salad in layers as above in a large, swallow bowl
- Dizzle with any organic sesame and ginger dressing – Amy’s Goddess Dressing is very tasty.
Makes enough for a meal for one, or side salads for 2-4.
PS – Thai massage is very different from traditional massage. It’s often called “lazy person’s yoga”, and is done fully clothed, which some people prefer. You can reach Juliette in Creemore at (705) 466-5793. – T.