I wrote the other day about my approach to diets and healthy eating;
Forget diets and eat a generous portion of (raw) vegetables with every meal whenever you can.
So far it seems to be working – I always keep a bag of carrots in the fridge – perfect for cutting batons to nibble before or during a meal, as well as a large bag of kale.
Kale is one of my favourite vegetables, delicious, versatile and packed with nutrients. Enjoy in smoothies, salads or steamed as a side dish. Eat raw, cooked or as dehydrated “chips”. I add often a generous handful to pasta during its last 30 seconds of cooking. Being quite robust it has the added advantage that it keeps for longer and is less likely to go slimy and be thrown away.
I will be the first to agree that raw kale is quite hard core, and if you are not used to it does require a little working up to, but once you are used to it, it becomes almost additive and you can feel yourself glowing with health with every mouthful; so if you are a kale beginner start off with a mixture of 2:1 spinach to kale and work up from there.
I used the Maille Dijon mustard with honey – the sweetness cuts through the sharpness beautifully and complements the bitterness of the kale. (Incidentally Maille have just opened a boutique in central London – stocking a massive range of flavours it is a must visit for all mustard lovers). Maille’s honey mustard has become a fridge staple – used in all manner of sauces and marinades as well as dressings.
To make this dressing vegan simply use regular Dijon mustard and sweeten with some maple syrup.
- 1 heaped tsp Smooth Dijon mustard with honey
- 1 dsp Balsamic vinegar
- Juice half a lemon
- Salt & Pepper to taste
Whisk the ingredients together and serve with a leafy green kale – or otherwise salad.