My sister's getting married in September(!), and she's planning a pretty amazing wedding, with lots of DIY awesomeness. It's going to be sooo beautiful, and I can't wait to celebrate. There will be a barn, gourmet vegan pizza (for the plant-based folks), and LOTS of dancing! Cool, right?
In preparation for the big day, a few of us Baltimore-based bridesmaids are having weekly meet-ups to get things organized. Our first (planning) session was last week, and I wanted to bring along something delicious for us all to eat.
So I turned to Meghan Telpner. This woman has finally gotten me SERIOUSLY into the kitchen! Her awesome book UnDiet is a bestseller - and rightly so! It's not so much a cookbook as a lifestyle book, and it's completely aligned with my own beliefs about food and life. Her own healing journey with food is much like my own - except that hers was with Crohn's. And mine was asthma and IBS. Sorry, friends, if that's TMI, but we gotta keep it real up in here. Point is: I love her.
I love her so much, in fact, that I've signed up to become a Certified Culinary Nutrition Expert, through her pretty friggin' amazing online program. It starts this fall, but I've been doing a lot of prep work to get ready. It's boosting my kitchen confidence and creating a whole new source of information for my coaching clients.
Meghan is the inspiration for and source of so many of my delicious meals lately. And while I can't really give away her recipes here on my blog (that wouldn't exactly be legal - or nice), I am urging you to get her book. Its a keeper! For reals.
All this to say, one of the ingredients I bought to make Meghan's Curry Chickpea Burger was kale - which was great, because I love kale, and I'd been missing it. (Hadn't had it in a while.) Kale is full of health-supporting goodness, and it tastes great!
Especially when coated in garlic. My absolute favorite recipe for kale is Garlicky Kale. I get it at my local Whole Foods whenever possible. And, since I had to buy a GINORMOUS quantity of it just to get the small amount I needed for the Curry Chickpea Burgers, I had a ton left over. What to do? Obvio: Make a ton of Garlicky Kale. There are a few recipes out there for Garlicky Kale. Mine is just about the same as this one I found on epicurious, which claims to be the same as the Whole Foods version - and I'd say it pretty much hit the nail on the head. Here's how you do it:
- Rinse and shake dry your kale leaves.
- Break off bite-size pieces of kale (discard woody stems - or save for juicing!).
- Place kale in medium bowl.
- In a blender or food processor, puree 2 tbsp tahini, 2 tbsp apple cider vinegar, 2 tbsp lemon juice, 2 tbsp tamari, 4 tbsp nutritional yeast, and 3-4 cloves minced garlic. (I had to add 1-2 tbsp of water to fully puree mine.)
- Pour half of dressing on top of kale and massage into kale. Taste. Add remainder of dressing to-taste, massaging into kale.
- Serve and enjoy!
Stay cool out there people. (Eating your greens will help with that!) And if you're not signed up for my monthly newsletter already, please do! Lots of healthy summer advice coming your way later today! This month I've rounded up a bunch of healthy tips for loving your body, beating the heat, and making potentially life-changing choices this summer. (Don't miss a special summer savings offer only available to my subscribers!)