Hale to the Kale

Real Food Hack: Hail to the Kale

Too many are working on hacking food and trying to replace “meals” (like Soylent). That isn’t food folks. We need to hack real food: incredible meals made from real food in 30 minutes or less. Minimal processing. No additives or chemicals with names you can’t pronounce. Just. Whole. Real. Food.

Here is a great example of a Real Food Hack: a quick and easy meal and a great crowd pleaser at parties. You can eat this almost every day – it will fill you up, and is loaded with great nutrients and fiber.

Seems like everywhere you go today, there is Kale…so many varieties! I’m hooked on Kale and thought I might share my favorite Kale recipe for you folks out there that don’t have a whole lot of time for food preparation. There is so much incredible Kale out there in markets right now, so please experiment with your own mix. A friend of mine calls it “Barbed Wire Salad” because of the crunch high fiber content (I love him anyway).  You can call it whatever you like!

Because we often have limited time and patience to prep, my favorite fast food is Harvest Sensations Organic Kale Salad that I find at Whole Foods. It is pre-washed and has some red cabbage and carrots shredded up in the mix to provide added color and some extra flavor. The kale variety they use is exceptionally crunchy and delicious (I think it is a blue Tuscan Kale, but the label doesn’t say). Trader Joe’s now has a similar Kale mix as well. I have also used shredded Brussel sprouts. If you have the time, you can easily find these ingredients at your local farmers’ market or supermarket. 

Dump as much as you want or need into the salad bowl. The more the merrier I say.

Add handfuls of sunflower seeds, pumpkin seeds, almond slices, peanuts, cashews, etc. to your own taste. I follow my own squirrel instincts in this regard.

Mix it up with Annie’s Naturals Shiitake & Sesame Dressing. This dressing has no sugar added and is my all-time favorite. I LOVE this stuff! Add as much as you want, and no I don’t get paid by any of these companies to promote their products.

Want to really bump it up? Throw in some of my Roasted Pepper Cashew Cheese. Varoom!

Sally Sampson from ChopChop shared the recipe below, which I have tried (and enjoyed!) is a great alternative if you have the time and want to make this salad dressing from scratch.

Serve up in a humongous bowl and add some dollops of hummus on top. Make it Jalapeno hummus if you feel like walking on the wild side.

Smoked – peppered Salmon tastes great on this too.

So, this salad can work for any dietary tribe.

That took less than 5 minutes. Now CHOW DOWN!

Homemade Shiitake & Sesame Dressing From Sally Sampson at ChopChop

  • 1/2 cup plus 2 tablespoons vegetable oil (canola, soy and/or sunflower)
  • 2 tablespoons sesame seeds
  • 2 fresh shiitake mushrooms, finely chopped (about 1/2 cup)- (might be better with dried)
  • 6 1/2 tablespoons apple cider vinegar
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice (optional)
  • 1 tablespoon toasted sesame oil

Place a medium size skillet over medium low heat and when it is hot, add 2 tablespoons vegetable oil. Add the sesame seeds and cook, stirring from time to time, until golden, 3- 5 minutes. Add the shiitakes and cook, without letting the sesame seeds burn, about 3 minutes. Transfer to a bowl, add the remaining ingredients and whisk well. Cover and refrigerate at least overnight and up to two weeks.

Wolfram Alderson is Social Impact Advisor for EatRx and CEO for the Hypoglycemia Support Foundation. He had his DNA analyzed and discovered that an estimated 3.0% of his DNA is from Neanderthals, apparently higher than average. This fact hasn’t deterred him from cultivating a passionate interest in nutrition science. Despite his origins, he doesn’t eat “Paleo”; he just eats real food.

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