KALE RASPBERRY GRAIN SALAD

SERVES 4 PORTIONS

2 cups (475 ml) water

1 cup (190 g) white quinoa

1/8 tsp. salt

1 1/2 cups (240 g) fresh raspberries, divided

1/4 cup (60 ml) olive oil

2 tbsp. (30 ml) balsamic vinegar

1 tbsp. (15 ml) agave nectar

1 tbsp. (15 ml) lemon juice

1/4 tsp. poppy seeds

1 bunch Lacinato kale, chopped with stems removed

1 tbsp. (3 g) minced fresh mint

1/2 cup (70 g) sunflower seeds

NUTRITIONAL VALUES

Calories: 378kcal
Fat: 18.3g (2.4g S.Fat)
Carbs: 47.5g
Protein: 8.6g
Sugar: 11.5g
Sodium: 88mg

METHOD

In a large saucepan, combine the water, quinoa, and salt. Bring to a boil over medium heat, covered with a lid. Reduce the heat to medium-low and cook the quinoa for 15 to 18 minutes, then leave it uncovered for 3 minutes. To fluff, toss with a spoon or fork. Remove from heat and set aside to cool.

In a blender, combine 3/4 cup (120 g) raspberries, olive oil, balsamic vinegar, agave nectar, lemon juice, and poppy seeds while the quinoa is cooking. Purée until completely smooth.

When the quinoa, kale, and mint have cooled, fold them together until well combined. Divide the dressing among four 24-oz. (710 ml) jars, then layer with the remaining raspberries, sunflower seeds, and quinoa mixture. Put a tight-fitting lid on each jar. When you're ready to serve, give the jar a gentle shake to coat everything. Divide the quinoa mixture among four bowls if serving in a bowl, then top with the dressing, raspberries, and sunflower seeds.

Salads can be stored in the refrigerator for up to 5 days.

KALE, QUINOA, & SWEETCORN SALAD

SERVES 1 PORTION

1/3 cup (50 g) quinoa

1/2 cup (100ml) vegetable stock

1 onion

4 tbsp. extra virgin olive oil

3 cups (200 g) chopped kale

1–2 green onions, green parts only

2 tbsp. (20 g) blanched almonds

2 tsp. sesame seeds

1/2 cup (100 g) frozen sweetcorn

3 tbsp. lemon juice

1 tsp. herb or white wine vinegar

3 tbsp. sesame oil

1 tbsp. agave syrup

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 1419kcal
Fat: 109.7g (15.4g S.Fat)
Carbs: 96.3g
Protein: 21.5g
Sugar: 8.5g
Sodium: 154mg

METHOD

Rinse the quinoa in a strainer until the water runs clear, then simmer in the stock according to the package directions (usually about 15 minutes). Peel and finely chop the onion.

In a sauté pan, heat 1 tablespoon olive oil over high heat and sauté the onion for 1 minute. Continue to sauté the kale for 5 minutes. Remove any remaining liquid from the pan and set it aside to cool.

Drain the cooked quinoa into a strainer, rinse with cold water, and set aside to drain. Cut the green onions into rings. Chop the almonds roughly. Toast the sesame seeds in a dry pan until golden brown. Using a strainer, drain the sweetcorn. To make the dressing, whisk together the lemon juice, vinegar, sesame oil, remaining 3 tablespoons olive oil, and agave syrup in a mixing bowl. Season with salt and pepper to taste.

In a mixing bowl, combine the kale and onion mixture with the quinoa, green onions, almonds, sesame seeds, and sweetcorn. Stir in the dressing and taste for seasoning.

BBQ KALE CHIPS

SERVES 4 SMALL PORTIONS

3 tbsp.(50 g) tomato paste

1 tbsp. (15 ml) olive oil

1 tbsp. (15 ml) maple syrup

1 tbsp. (5 g) nutritional yeast

2 tsp. (5 g) onion powder

1 tsp. smoked paprika

1 tsp. salt

1/2 tsp. garlic powder

1/8 tsp. cayenne pepper

1/2 lb. (230 g) curly kale, stems removed

NUTRITIONAL VALUES

Calories: 82kcal
Fat: 3.7g (0.5g S.Fat)
Carbs: 11.3g
Protein: 2.2g
Sugar: 6.6g
Sodium: 599mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line two baking sheets with parchment paper.

Whisk together the tomato paste, olive oil, maple syrup, nutritional yeast, onion powder, smoked paprika, salt, garlic powder, and cayenne pepper in a large mixing bowl until combined. Add the curly kale to the bowl, tearing it into bite-sized pieces.

Massage the marinade into the kale with your hands until evenly coated, then spread the kale pieces in a single layer on the parchment paper. Because the pieces will shrink when baked, there isn't much space between them.

Bake for 7 minutes, then rotate the baking sheets and bake for another 7 minutes, or until the chips begin to brown and are no longer damp. Allow the chips to cool for 20 to 30 minutes before transferring them to a jar or bag with a moisture-absorbing packet.

RECIPE NOTES

I prefer curly kale for kale chips because the extra folds add to the crunch factor, but you can use whatever kale you have on hand!

SPICY KALE CHIPS

SERVES 1 TO 2 SNACK PORTIONS

2 1/2 cups (175 g) curly kale, chopped

1 tbsp. sesame oil

1/2 tsp. soy sauce

pinch of chili powder

pinch of yeast flakes

NUTRITIONAL VALUES

Calories: 162kcal
Fat: 7.6g (1.1g S.Fat)
Carbs: 14.4g
Protein: 11.9g
Sugar: 2g
Sodium: 145mg

METHOD

Preheat the oven to 170°C/340°F. Line a baking sheet with parchment paper. Wash and thoroughly dry the kale before removing and discarding any coarse stalks. Leaves should be shredded into large pieces. In a small bowl, combine the oil and soy sauce. Brush both sides of the kale leaves with the oil mixture and place them on the baking sheet. Because the leaves should not overlap, bake in batches if necessary.

In a separate small bowl, combine the chilli powder and yeast flakes and sprinkle over the kale leaves. Bake for about 15 minutes, depending on their thickness, in the centre of the oven, until crisp. Remove from the oven and set aside to cool completely.