Dani’s Egg Salad

8 03 2010

My friend Daniella ‘the pastry chef’ and Super Mom in Arizona (whose pastries you might have heard me boast about) gave me an Egg Salad recipe years ago. It’s been awhile since I made it, but we are going to Mexico and I wanted to use up the eggs in the fridge and a few other things, de-licious.

Dani’s Egg Salad:
6 hard boiled eggs, diced

1 small onion, diced and sautéed in a bit of olive oil. Cool off and mix with the rest of the ingredients

3 Tbsp Mayo

Salt and Pepper

Mix and mash all the ingredients together.

What I added/changed looking in the fridge:

2 Tbsp Mayo instead of 3 (I use this organic ‘real mayo’ that doesn’t have much zip and can seem eggy)

1/2 Tbsp Prepared mustard (bit of a kick to compensate for the eggy organic mayo)

I used scallions instead of onion (left over from Wagamama night, see earlier post), sautéed them

1/2 Tbsp of chopped cilantro also left from Wagamama night

Mix and mash the ingredients all together, serve on toasted grainy bread with sliced tomatoes on the side. Lunch is served!

Thanks Dani 🙂

Eat well,

Nat

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Just Eat It: Kale Chips

14 02 2010

My good friend Dana owns the Yoga Shala in Calgary. In her monthly newsletter there will be a section dedicated to good food, it’s called ‘Just Eat It’. This month we published Kale chips. I adapted this recipe from a raw food class I took. I really enjoyed the raw food class, some of it was basics I had known and other things I had just not bothered to try. I have been experimenting with raw food recipes for awhile now. I don’t eat all raw, there is something so nourishing about a good bowl of soup in the winter that I have a hard time giving up. I’d say raw is more prevalent in the summer months for me. But I have replaced my ‘fruit+hemp powder morning shake’ with a ‘green smoothie’ (fruit+lots of spinach or kale or any leafy green+water). I feel a big loss if I miss out in it in the morning. It is simply the easiest way to get 1-2 servings of fruit and 2-4 servings of veggies and all before lunch! Keep increasing the ratio of greens to fruit, it helps maintain blood sugar levels. Sip throughout the morning.

Kale chips seem to be a popular raw food snack. It is so easy and so good for you. Kale is a leafy green and is high in vitamins K, A and C, fibre and an antioxidant. This veggie packs a healthful punch and even Dana liked them (maybe because they are disguised like chips).

1 bunch organic curly leafed kale, washed and dried

1/8 cup walnut oil

1 Tbl lemon juice

1/2 tsp sea salt

Pinch garlic powder or 1 clove minced garlic (optional for sattvic yogis)

Tear kale off the thick stem into bite size pieces, place in bowl. Add the rest of the ingredients. ‘Massage’ the oil mixture into the kale, so it is evenly coated. Place in single layer on sheets in dehydrator for 2.5 hours. Or, preheat oven to lowest setting (150F-175F), turn oven off. Place kale in single layer on baking sheets, put in oven. If you have an oven thermometer, check the temperature every 30 minutes and warm oven again when it drops below 90F. Your finished when kale is dry and crisp, about 2 hours. I have an oven that heats to 150F, I just leave it on, flipping and moving the kale around every 30 min. If you are a raw food purest, this would be inappropriate, but drying kale in the oven is still more beneficial than eating potato chips! If you love them, double or triple the recipe. Eat it.

Eat well, Natalie