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Kale Salad with Tahini Dressing

This is modeled after an amazing salad I had the other night at DA/BA in Hudson, N.Y. The dressing was so creamy and delicious it actually had me lusting after a bowlful of raw kale.  And if you know my history with vegetables, you know that’s a minor miracle.

What made this salad particularly great was the chefs at DA/BA allowed the kale and dressing proper time to mix and mingle.  Kale in the raw can be tough, coarse, and not the easiest thing to get down the hatch.  My favorite way to make use of it is baking it into kale chips or blending it with ginger and a carrot into a big glass of green juice.  As I moaned my way through DA/BA’s succulent salad the other night, I knew there was a pretty good chance I could replicate the dressing at home.  I’ve made tahini dressing before but this one had a slight, heat-infused aftertaste so I dug out a tube of Harissa (Middle Eastern chili paste) from the cupboard and got busy. The Harissa gave the dressing a slightly red glow.  DA/BA’s dressing was snow white so how it got the heat remains a mystery….all I know is, I came close.  I’m going to sit down to a big kale salad today and finish it with abandon.

Tahini is a paste made of ground sesame seeds.  It’s similar in theory to peanut butter, only more liquidy. All the ingredients in the dressing I devised to something positive for your health and digestion…while tasting good.  I LOVE these kinds of recipes. If you don’t have any,  you’ll need to invest in a bottle of Bragg’s Liquid Aminos, a flavor enhancer that looks and tastes like soy sauce, only it’s loaded with amino acids that help digestion. Ditto for the apple cider vinegar. Because of all the sour and astringent ingredients in the dressing, I counter-balanced it a bit by adding my all-time favorite secret weapon – vanilla.  Sounds odd but it works and gives it a mellower undertone. Tahini is pretty common nowadays and most supermarkets carry it.  If you have a Middle Eastern grocer in your neighborhood, you’ll easily find good Tahini and Harissa.  If not, use whatever chili paste or powder you can find.

Bon Appetit!

 

 

Kale Salad with Tahini Dressing (makes about a cup of dressing)

 

1 large bunch of kale

1/2 cup Tahini

About 1/4 cup extra virgin olive oil

1 TBS. Bragg’s Liquid Aminos

1 TBS. Apple Cider Vinegar (preferably raw and unfiltered)

Juice of 1 lemon, plus the zest

1 tsp. vanilla

1 tsp. Harissa (a little more if you enjoy serious heat)

Small amount of hot water (half a cup or less) for mixing purposes

 

Tear kale leaves off the stalks into bite-sized pieces and place in large rectangular baking dish or a similar shaped plastic container.

Add the first six dressing ingredients into a small glass mixing bowl and mix vigorously with a wire wisk.  The acids from the aminos, vinegar, and lemon will cause the Tahini to bind up and become very thick – this is normal – just mix as thoroughly as you can. To thin the dressing out to a creamy liquid, add hot water, a few tablespoons at a time until proper consistency is achieved.

Drizzle dressing over kale leaves and mix thoroughly so each leaf is coated. Marinate at least overnight or for 24 hours before eating so the leaves will soften.  It’s important to lay the salad in a flat container for even dressing distribution. If it’s piled into a bowl, the dressing will sift to the bottom.

 

Optional:  Sprinkle with pumpkin seeds, slivered almonds, sliced dates, or any combination thereof 

 

Tahini Dressing Ingredients - And Every One of 'Em Enhances Health!

Tahini Dressing Ingredients – And Every One of ‘Em Enhances Health!

 

A Gorgeous Way to Bathe Fresh Kale Leaves!

A Gorgeous Way to Bathe Fresh Kale Leaves

 

Perfect Pairing = Happy Kale!

Perfect Pairing = Happy Kale!

 

 

 

 

Power Pudding

I can’t seem to get enough of Chia Seed Pudding and evolving variations thereof.  The discovery of it stems from a sugar-cleanse I undertook about a month ago at the request of my nutritionist, Nancy Guberti.  I’d put a few pounds back on, thanks in large part to a bevy of gluten-free cupcakes, cookies, brownies…you get the picture.  As the jeans got tighter, and I had to admit that making desserts a daily, rather than occasional, ocurrance was not working in my favor.

So I regrouped:  In place of white sugar were sweeteners such as Stevia, Coconut Palm Sugar, and Agave.  Stevia has the lowest glycemic index of the three by far and the other two I use sparingly.  Also gone are flour-based desserts (you know my policy on never again:  it backfires. So let’s just say I’ll be eating gluten-free cupcakes and cookies sparingly from here on out). In the picture are cakes and cookies made from black or pinto beans. Sometimes I’ll have a dessert now just for the fun of tasting it.  There’s absolutely nothing wrong with eating for pleasure.  But  I’m more apt to choose something sweet and tasty that also does something for me.   Case in point:  The Chia Seed Pudding recipe I posted a few weeks ago.  I’m so crazy about it:  taste, texture, low calorie count, high nutrient count – everything – that I began tinkering with the recipe to include other healthy ingredients.  Recent favorites include ground flax seed, ground chia seeds, shredded coconut, coconut flakes, various forms of protein powder, and hemp hearts.

I first discovered hemp hearts on a visit to California two years ago.  They didn’t look overly appetizing but after trying some in a smoothie, I was astonished to discover they quelled my hunger for hours afterward. And they have a mild, nutty flavor.  Three tablespoons is all you need and here’s what you get:  170 calories, 10 g. of polyunsaturated fat, 10 g of protein, iron, riboflavin, phosphorus, magnesium, zinc, and 110 percent daily value of manganese.  Like I said, you won’t be hungry for hours after downing some.  I hear hemp seeds are good in yogurt (the only kind I eat now is goat or sheep milk yogurt or yogurt made from coconut or almond milk) and on salads, but this is my favorite way to  enjoy them so far.  There was a time when they were so new to the world, hemp hearts could only be bought online – now most health food stores carry them.  The bag I found at Uncle Sam’s is made by Manitoba Harvest.

This recipe requires no cooking, only overnight in the refrigerator to thicken.  I eat a cup at a time, either in the morning or post-workout.  If I’m wanting more sustenance, I add a scoop of egg white or hemp-based protein powder.  And if I’m in the mood for more of a hot cereal, I add ground flax and heat a cup on the stove.

 

Power Pudding

3 cups unsweetened almond milk (regular or vanilla)

6 TBS. hemp hearts

6 TBS. Chia seeds

1/2 cup unsweetened coconut flakes (I like Bob’s Red Mill)

3 packets Stevia

1 TBS. vanilla

 

In a large glass jar or tupperware container, blend all ingredients and mix thoroughly with a spoon or whisk.  This is necessary to do for 2-3 minutes so the Chia seeds don’t clump together. Refrigerate overnight.  Serve chilled, at room temperature, or heated. For a variation, add a scoop of protein powder or 2 TBS. ground flax seeds to a one-cup serving.

 

 

Chia.Hemp.Pudding

 

 

 

After an overnight chill in the refrigerator - the pudding is ready to power me up for the morning!

After an overnight chill in the refrigerator – the pudding is ready to power me up for the morning!

The Art of Healing

…yes, this might sound trite, but it starts at home.   With You.  And as Mr. Rogers loved to say, just the way you Are.

Until I embraced this un-missable step, I wasn’t going anywhere. Some of my most meaningful, interesting, and stimulating years on this planet were those I spent loving my 330-pound self, healing her wounds, listening to her pain, wiping her tears.

I had a lot of tears to mop up, and what I needed to do before the weight was going anywhere was lavish myself with unconditional empathy.  This is not to be confused with self-pity.  The difference is vast.  Empathy for me meant admitting I was hurt, identifying the root of it, and uncovering feelings towards myself and any third or fourth parties involved. In my younger, very impressionable years, I became well-versed in hating myself…to the point where I elevated it to an art form.

We’re all blank slates as children. The day I stepped onto my school bus was the moment I became aware of causeless hostility. I was doing what every other kid on that bus was doing:  fulfilling my obligation of attending public school and getting an education. In the weeks of preparation my family had excitedly given me, no one mentioned it would involve being scrutinized and insulted by a sneering, sullen boy, four years my senior, who lived down the road from me. To this day I’ll never understand what caused the hateful disgust in his eyes when he looked my way, but  he decided that I was his daily bullseye to give his bitter attitude a landing strip. Looking back I realize that bully-boy chose me because I was the only girl on the bus without an older sibling to look out for her. But I’m sure by now you have the picture:  being insulted and degraded on a daily basis became the norm for me.   I was bigger and taller than other girls my age, so he ran with that difference and shouted names at me that suggested I was a whale, that my presence on the bus would tip it over and deflate the tires, that I broke chairs every time I sat down.  The daily emotional abuse decimated any self-worth that had a shot of being formed, as well as my perspective on the outside world – I got the message loud and clear that it was a mean and unfriendly place.  I began eating to comfort myself and to escape, and eventually, bully-boy’s description of me became reality.

Can you see now that the last thing I needed was a diet?  Oh believe me I tried.  I took society’s directive to eat less and move more.  I tried so many ways…bumping up against brick walls everytime.  Not because I was weak or a screw-up, but because THAT WASN’T WHAT I NEEDED.  Trying to tame and hog-tie my overeating through calorie-counting, cutting out carbs, eating vats of cabbage soup, or other trickery was leaving the root of the overeating thoroughly unaddressed.

For many years I was obsessed with the ‘why’ of my fate on the bus with bully-boy. Why did he do it?  What was wrong with him?  If I saw him now and confronted him would he feel remorse? I waded through that and other past wounds and resentments in individual and group therapy, 12-step meetings, and via many heart-to-heart talks with close friends who were kind enough to listen without judging. And somewhere along the way I realized it was time for bully-boy and I to go our separate ways.  He and his memory had been shadowing me for far too long all these years.  It was over.  And it wasn’t my job to hold him accountable – that’s what Karma is for – and may I say, what a relief.  The task I was faced with was simple:  face my wounds so I could heal them.  And go back to the beginning and re-do the missing step, erase my slate’s nasty, hateful inscriptions from bully-boy and write my own text.  Wouldn’t I rather have words on my slate that were loving, kind, and uplifting?  Truly, I was worn out and beaten down by the negative mantras….and they didn’t make sense to me anyway.  I realized the major flaw in bully-boy’s agenda:  he was seeking to elevate his own anemic self-image through puffing himself up and lording it over me.  And we all know what a hollow game that is.

My path back to loving myself and seeing who I AM as whole, perfect (in that human, imperfect way), and beautiful was an amazing adventure that continues to this day. It’s never really over, but once I cleared out the major debris, disinfected the festering wounds, and stopped resenting those who hurt me, my life began to blossom and freedom became the operative verb (and noun) in my life:  physical, financial, and emotional…it’s all tied together. A big, big Thank You to so many who helped put my Humpty Dumpty of a psyche back together again: John Bradshaw, Louise Hay, Overeaters Anonymous meetings, the Oprah Winfrey Show, the teachings of Huna, Buddha, Jesus, and Anette Carlstrom, the International Women’s Writing Guild, and of course, DDPYOGA, Team DDPYOGA, and the amazing mentorship of Diamond Dallas Page and Terri “Athena” Lange!

So if you’re at any point in your journey where you feel that being mired in excess weight is your most pressing problem, relieve yourself of that illusion. Doesn’t it feel better already? Loosen your grip on the stringent policing of food and exercise intake.  Those are important, but I’ll bet they’ve been front-burnered and are taking up the lion’s share of your energy.  Give your time and attention to yourself for a while.  You.  That part of you that is incorporeal.  That has no form, or fat, or poundage to focus on.  It’s all a reflection of the inner anyway.

I promise, if you focus on Loving yourself fully and completely, ‘flaws’ and all, the weight eventually goes. Just don’t try and run the show and tell it when.

 

StaceyMorrisMarch.09

 

Loved me then…

 

StaceyGreen

…Love me now!