Hi, my name is Elaina and I’m from Berkeley, California and I’m a food chef and today, I’m going to show you how to make kale salad. The reason I got into raw foods is because I love the way it taste, it has amazing flavor and I love making food. I love making people feel good by eating healthy foods.
Today, I’m going to show you a really easy, healthy recipe that your whole family will love and that you will also find—you will fill yourself with calcium and alkaline foods and things that just make you feel amazing. Now the kale that I’m using is called curly kale and there’s about five or six different kinds of kale on the market, there’s dinosaur kale which looks a little bit like dinosaur scales, there’s red kale, there’s flat leaf kale, there’s Russian kale, so really any kind of kale work for this.
Pour a couple of lemon juice, I’m going to pour that right over the top and about a half a cup of—I use olive oil, I use extra virgin unfiltered olive oil, half a teaspoon of salt crystals and so now I’ve got my salt, my lemon juice and my olive oil on the kale and I’m gong to go ahead and start massaging it so that I can marinate it. And what that does is you couldn’t just like toss it and not squeeze it, so that will take a lot longer to get soft and if you ever eaten a raw piece of kale, you would know that it’s very fibrous so what I want to do because we’re not going to cook this kale today, is I want to massage this down to get it tenderized. So what happens is that as I squeeze it, the lemon and the salts are to penetrate into the leaves and you’ll start to notice as I squeeze it, it will actually get darker in color and I know when I’m done when it starts to get like more of a dark look to it.
The first thing I’m going to do is I’m going to take a red bell pepper and now I really like to emphasize the importance of using organic foods and there’s plenty of reasons for that one is that they don’t use any pesticides, herbicides, fungicides on it and because they do that, the food actually taste better because you’re getting the minerals from the soil and they mineralize it naturally. So it actually makes the food taste much better and yes, you do pay a little more for organic but I feel it’s worth it because you’re eating healthy foods for your health care plan.
So what I’m doing here is what’s called the Julian cut and I’m keeping my knife tipped down and keeping my fingers back out of the way and I’m making thin strips of peppers. I like to make it a little bit smaller because I want the texture to be nice in the mouth. I don’t want to have some big piece of pepper in my mouth when I bite down and I’m just going to scoop that out and put that in my bowl and then I’m going to take a red onion and the reason I like to choose red onion versus yellow or brown onion is because it’s a little bit sweeter. So really, we only need about a quarter of an onion for this so I cut one in half, took the skin off and then I’m just going to take the other half and cut.
Now you want to cut really thin strips, so as you can see I have got my knife tipped down and I’m just doing back and forth and doing a real thin strip. You can also use a mandolin for any of these things for cutting things really thinly. And the onions are really important for the flavor in this recipe, they make a big difference in the flavor. And the last thing I’m going to add is an avocado and the avocado, I’m just going to show you how you want to cut an avocado. There’s a little stem there, you want to just take that stem out and then just cut right around that with your knife, cut around the pit and you can just pick your avocado up and you twist it and then it will come right open and then to get that pit out, you always want to set it down on your board to be safe, give it a whack with your knife and twist and the pit will come right out and then I’m going to score it and the way you score it is if you have a sharp knife, be careful and do it lightly but i just want to make marks in my avocado one way and then the other way.
So I’m making little cubes in there and that’s just the easiest way to do it because then I can just scoop it out and I don’t have to try and peel it or figure out somehow how to get that out and get it cut nicely. And this is the easiest way to do it and then you could just use like a regular tablespoon and in this case, I have a nice big soup spoon and you just want to scoop that up and I’m going to move salad bowl back over here and put that in your salad. And so we’ve got all of your ingredients in there and now we have a head of kale, we’ve got our marinate in there and then we’ve got avocado, onion and red bell pepper and you’re just going to stir that up and you’ve got a beautiful kale salad.
This is quinoa and this is a quinoa before it’s been cooked and as you can see it looks like a grain but it’s actually a seed. This is what it looks like after it’s been cooked and the recipe for cooking quinoa is about one cup of dry quinoa to one and a quarter cups water. You don’t want to double it like you would with rice but what I’m going to do is I’m going to take this quinoa now and I’m going to add some to my kale salad and then you could take some tamari or some soy sauce. I like tamari because it doesn’t have weed in it and just sprinkle some of that over the top of your quinoa.
Wow, that’s a healthy meal.
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