I have something super cool for you beauties today.
Let Them Eat Kale! has been birthed!! But wait. So you know how kale doesn’t really taste that good? I mean it doesn’t taste bad, but it’s not like you’d choose to chow down on some kale leaves when you’re hangry pants. That’s why you totally need a cookbook with a bajillion ways to eat kale, right? Let’s back up and talk about kale for a hot minute. Did you know it’s healthy?! Kale is one SUPER nutrient dense superfood. I mean just one cup of chopped kale earns you 684% of your daily value of Vitamin K, 206% of Vitamin A, and 134% of Vitamin C. WOAH–alllll the vitamins! Kale has an uncanny ability to help keep your immune system strong and help prevent chronic disease. Impressive. You already know my love Julia of The Roasted Root. I gave away her first book, Delicious Probiotic Drinks, when it came out in February and the doll even guest posted while I was away in Europe! Remember those Roasted Vegetable Tacos with Cumin Cashew Crema? Ummmm duh! Like how could you forget? And not only is she a fab cookbook author, fancy food photographer and famous blogger, but she’s also a magician. She takes roots and tubers and taters and turns them into melt-in-your-mouth goodness. Her blog is a drool fest and you should skip on over there STAT.
Julia not only provided me with a copy of Let Them Eat Kale! in order to share a yumtastic recipe with you all, but she’s also giving away a copy to one of you fabulous foodies so you can kale it up in your own kitch. This beautiful book offers a bounty of info about the health benefits of kale, different methods for preparing kale and incorporating it into your cooking, some great gardening tips, and 75 recipes (breakfast, appetizers, side dishes, and snacks, salads, soup, stews, and chilis, main dishes, sauces, salsas, and spreads) that include the leafy green that we all so very much adore. Though it’s not an exclusively vegetarian cookbook, it does have tons and tons of vegetarian and vegan recipes. Did I mention that all of the recipes are gluten-free? There are drool marks on pretty much every page of the cookbook, but I’m especially looking forward to making her…
–Massaged Kale Salad with Creamy Blueberry Vinaigrette (is this real life?)
–Indian Chickpea Soup with Kale (duh.)
–Green Quinoa Salad with Asparagus, Avocado, and Kale Pesto (healthy pants.)
–Southwest Baby Kale Salad with Cumin-Ginger Sage Dressing (foodgasm central!)
–Crockpot Moroccan Lentil Stew (is it fall yet?)
–Kale and Chickpea Salad with Ginger-Tahini Dressing (easy peasy lemon squeezy!)
I chose this cauli rice recipe because a) everyone and their brother is all about turning veggies into rice and noodles and b) I love Spanish anythang. But I’m not gonna lie….grating cauli is low on my list of favorite things to do, somewhere between making my bed and licking blue cheese off the floor. Next time I’ll probably whizz it up in the food processor and save my bicep workout for Body Pump. In all seriousness, this turned out to be one sexy side dish. I don’t really think cauliflower rice tastes or feels anything like real rice, but I love it for what it is–cauliflower! This has a fabulous flavor profile, especially with a bit of zesty lime juice on top. I paired it with black beans, salsa and avocado to make it a complete meal.
Now let’s chat giveaway! I’m giving away a copy of Let Them Eat Kale! to one kalemazing reader. To enter, simply leave a comment on this post telling me your favorite way to prepare kale! The giveaway is open to US residents only and will end next Thursday, August 14th at at midnight Eastern time.
Best of luck, my krazy kale lovers!
A delicious cauliflower dish loaded with veggies that secretly doubles as a low-carb version of rice!
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 1 head cauliflower, grated (stems removed)
- 6 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 2 cups tightly packed green kale leaves
- 1–14.5oz can diced tomatoes (unsalted)
- 1 tsp salt, or to taste
- 1 tbsp chili powder
- Remove the green stems from the cauliflower and chop the head in half. Using a box grater (or food processor), grate the whole head of cauliflower (one half at a time).
- In a large skillet, heat the oil to medium-high and saute the onion until fragrant and slightly softened, about 3 minutes. Add the grated cauliflower, garlic, and jalapeño to the skillet and stir consistently until the cauliflower begins to cook down and turn brown, about 5 -8 minutes.
- Reduce the heat to medium, add the kale leaves and stir them into the cauliflower rice. Cover skillet, allowing the kale leaves to soften about 2 minutes.
- Add the diced tomatoes, salt, and chili powder, and stir them into the “rice.” Continue cooking another 2-3 minutes to allow some of the moisture to burn off, stirring consistently.
- Serve alongside your favorite meal.