YOUR HEALTHY PLATE: Two Kale Salads

This past Monday we had bookclub at my house, and it was really nice. We read Homegoing, by Yaa Gyasi, and ate a whole bunch of delicious things, including a fantastic sweet potato soup (from Amy Chaplin’s Whole Food Cooking Every Day), rainbow carrots and baba ganoush from the West Side market, and Lynne’s fantastic kale salad, which she throws together with tahini dressing and a homemade mix of spiced almonds, sunflower seeds, and pumpkin seeds. One of these days I’ll have to get the recipe, but I can already see her laughing and tossing back her head as she says, oh I don’t know, I just toss it all together! So, at least for now, your guess is as good as mine.
Then there’s this other kale salad, whose source I honestly cannot remember. It is very easy, and quite delicious. The dressing is unusual in that it contains the juice of a whole tomato. And lately there is plenty of kale to go around, so here is something you can do with it:
1. Chop up 1 pound of well-washed and drained kale into small pieces with a knife or a pair of scissors. Place in a medium-large serving bowl. Mix with your hands for a minute or two until the kale leaves begin to soften and turn darker green.
2. Add one-quarter cup raisins, 1/4 cup diced carrots, and 1/4 cup diced red onion to the bowl.
3. Into a high-speed blender, add the juice of 1 lime, 1/4 cup tahini, 1 large tomato, and a few leaves of fresh mint. Blend until liquid, and then pour over the kale mixture. Prior to serving, you can sprinkle a few pumpkin seeds on top, if you’d like.

Enjoy this salad for lunch, or take it to bookclub. It is really yummy.


YOUR HEALTHY PLATE: Bob’s Red Mill Quinoa Salad

You may or may not have heard, but last month, on February 10th, Bob Moore, a founder of Bob’s Red Mill Natural Foods, passed away at the age of 94. And I felt the need to write a post about this man who made such a remarkable difference in our food supply. Continue reading


A Greens Perspective on Nutrition

Have you ever noticed that a great many different cuisines incorporate dishes that pair some type of green leafy ingredient with some type of fat-rich ingredient? In the Mediterrean it might be simply green leafy lettuce and olive oil, parsley salad with tahini dressing, or sauteed greens + pignola (pine) nuts, not to mention pesto itself (basil + pignolas, traditionally). In Northern or Eastern Europe you might find cabbage and mayonnaise (cole slaw), or spinach with bacon dressing. In the far East it might be deep-sea fatty fish and seaweed (sushi). If you take the time to look, you will find green leaves combined with fats over and over again in cuisines the world over. 

This cannot be a coincidence. I am going to predict that someday we will discover that eating greens with fat increases the availability, perhaps by gut absorption, of certain nutrients in the greens. Or maybe the fats. Or maybe both. Continue reading



YOUR HEALTHY PLATE: Pickled Cabbage Salad (Curtido)

When I was a little girl, I used to “help” my Grandma Rosie pickle cucumbers, green tomatoes, and even garlic, which sometimes developed an interesting blue color as it fermented in the pickling juice. We loved her homemade pickles, and we still do. This post is also a shoutout to longstanding and devoted YHIOYP reader Joe G, who absolutely loves Grandma Rosie’s pickles and has made them on many occasions since I first wrote about them.

Continue reading


YOUR HEALTHY PLATE: Two Israeli Fennel Salads

By the time you read this I’ll be in Israel visiting my son and daughter-in-law, and celebrating the first birthday of my beautiful grandson. The next few weeks will be inspired by the delicious meals and celebrations for which Israelis are famous! First up are a couple of salads using the vegetable fennel.  

Fennel is a very special bulb of a vegetable, with the faintest sweet taste of…what?…licorice(!)…but very faint, so don’t be put off. To me it tastes more like the bergamot that gives Earl Grey tea its characteristic flavor and aroma. If you’ve never eaten fennel before, these recipes are a perfect introduction. Continue reading


YOUR HEALTHY PLATE: Luscious Lentil Salad To Go

Here’s a wonderful recipe for you to try! Especially after weekends of the kinds of food extravaganzas that the coming weeks are sure to bring, this salad will be a great choice for helping your digestive system to get back on track. Lentils are a very special food. Not only are they a fantastic source of protein, but they are also rich in fiber. There are only a few categories of foods that can make that claim. Not just that, but they are delicious, especially as prepared in this recipe. Continue reading


Commercial Salad Dressings Are Not What You Think

Many, if not most, commercial salad dressings drown your fresh, delicious, nourishing vegetables in water and corn syrup. These products are not food, and they do not nourish you. Instead, they waste your money, and they markedly reduce the nutritional value of your salad. A while back I decided to stop at the supermarket to check the ingredient lists on four popular salad dressing brands. I think you will be very interested in what I discovered. Continue reading


Salads To Go

Today we are making a trip to visit our family on the East Coast, a trip we’ve made so many times over the decades. But this time it’s for such an extra-special wonderfully-wonderful reason. By the time you read this we’ll be getting dressed for our niece’s wedding! In point of fact the festivities will have begun on Friday night, and that’s why we headed out on on Friday morning.

I used to go over to the Wellness store at work and buy a bunch of snacks for the road. But I didn’t have time yesterday, and anyway those snacks are starting to get a little less inspiring to me than they used to be. I was going to say they’re getting a little stale, but not in the “sell by” sort of way. So i thought I’d try something new — I packed up two salads in Ball jars early this morning, and when we get hungry we’ll empty them out into a couple of bowls, stir, and dig in! Continue reading


YOUR HEALTHY PLATE: Cucumber Gazpacho

This is the time of year for gazpacho, so get ready! I’m going to post some of my favorite traditional tomato gazpacho recipes in the coming weeks, but we’re starting with something a little different — cucumber gazpacho. Salad in a soup. I made a slightly different version of this gazpacho last night, and the avocado gave it a super creamy texture. Such a great way to get your veggies, to start your day with leftover gazpacho for a slightly unorthodox breakfast, and to fill your waiting belly with a pile of phytonutrients! Continue reading