I find it easier to just shred it all quite small.Ģ Place in a large bowl with the olive oil and a good pinch of salt and black pepper. Chop the leaves into small bite-size pieces. Method 1 Wash the kale and remove the tough centre stems. Serves 2-4 Ingredients 100g kale 2 tbsp olive oil Sea salt Black pepper 2 tbsp finely chopped mint 2 tbsp roughly chopped parsley 1 tbsp roughly chopped fennel 1 ruby red grapefruit 80g feta cheese If kale is too strong for you, then use a mixture of peppery rocket and finely shaved fennel, the flavours are just perfect with the grapefruit. Feel free to add even more herbs if you have access to them.ĭon’t be afraid of using too much mint as the kale can withstand its flavour and it brings a great freshness and light. This salad makes the most of the herbs that are growing in abundance with this beautiful weather in between rain showers. It can take heavy or thick dressings and will sit in the fridge with the dressing for a day or two. Kale benefits from being massaged with a little olive oil and salt at least 10 minutes before serving to break down the tough fibres and make them more digestible. Simply store it as is in the fridge or chop it finely and dress it the day you plan on eating it. I usually wash it well and remove the tough inner stalk. Kale is a fantastic base ingredient for salads, and perfect for buying once a week as it will last all week long. Now one of my favourite breakfasts is half an organic grapefruit cold from the fridge. I was also quite brainwashed by Lilt’s advertising campaign, convinced that the syrupy soft drink of grapefruit and pineapple flavours was indeed the epitome of “totally tropical taste”. Tinned grapefruit was often on the breakfast menu but I always associated them as being quite a grown-up, sophisticated choice. It’s not just the fact that they are difficult to grow here in Ireland, but having been brought up in 1980s rural Ireland the sight of an actual fresh grapefruit was quite rare. This has become a passion for me.There’s something very tropical about grapefruit. I love to make food that is not only good for you, but actually tastes good. While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. Friends and family now ask for my recipes, even those who are not on restricted diets! With much trial and many errors, I developed a gluten free repertoire that tastes delicious. I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. Would I be able to do this well enough to convince my husband to come home for dinner? Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. When the last box was unpacked, I realized I was going to be a restless stay at home mom. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. What was I doing, I wondered? I felt like a fish out of water. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. The seeds of were planted in 1993 when I formed my first business ecosav, an environmental consulting firm, specializing in recycling. Elana's Pantry: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
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