As I was hurrying home tonight after a busy day, I was already bracing myself for the sight of an empty fridge (oh the horror!) because all the shops were closed by the time I got back. But something wonderful and satisfying emerged from its hollow depths after all! A hearty, warm kale and mushroom salad packed with beautifying enzymes and nutrients turned out to be the perfect match for the crispy sweet potato fries I had been fantasising over all day. So I'm delighted to be able to introduce you to my version of Kimberly Snyder's Warm Mushroom and Kale Beauty Salad.
- 1 large head of kale
- 2 cups red cabbage
- 1 leek
- 1 1/2 cup cremini mushrooms + a few dried mushrooms for extra flavour (I used cantharells)
- 1 tbsp virgin coconut oil
- high quality sea salt or rock salt
- a splash of Bragg's liquid aminos (or some vegetable broth or tamari)
- fresh thyme
Crispy Sweet Potato Fries
à la the fabulous My New Roots, who discovered how to make sweet potato fries as crispy as possible without deep frying!
- 2 large sweet potatoes
- 2 Tbsp. melted virgin coconut oil
- 3 Tbsp. cornmeal / polenta
- 1 tsp. sea salt (more to taste, if desired)
1. Pre-heat your oven to 400°F/200°C and soak the dried, wild mushrooms if you're using them.
2. Scrub the sweet potatoes well under running water. Slice them into long sticks 1cm thick. Place them in a bowl of water, swish around a few times, then drain (this step helps remove some of the starch from the potato). Place the fries on a clean tea towel and dry thoroughly. Once dry, place them on a baking tray lined with baking paper and use your hands to coat them with the coconut oil, salt and cornmeal. Spread them out evenly on the tray, making sure that they are not overlapping. Bake for 30-40 minutes until golden brown and crisp (in my experience, there was no need to flip them halfway through cooking). Meanwhile, get cracking on your salad!
3. Sauté the finely sliced leeks in coconut oil, add the sliced mushrooms and stir for a few minutes until both have gone soft. Add the fresh thyme leaves and the sliced kale, season with salt and/or the liquid aminos and keep stirring for a few minutes until the kale has wilted but not lost its bite or colour.
4. Take your pan off the heat and mix in the sliced red cabbage, which will warm up a little but still remain lovely and crunchy.
Have a lovely rest of the week!
Copyright © 2014 Eva Kristina Kupper. All Rights Reserved.