Kale massage therapist

As a massage therapist, I had clients ranging from horses and dogs to babies and elders. I had to pass some detailed tests, to procure a license. I had to buy some specialized equipment, like my massage table.


I never ever thought I'd be massaging vegetables. For a different table.


Today, it was Kale. Kissed by winter frosts, it is sweet and tender all by itself. I munched enough for a lunch while picking through several varieties in the nearby community garden. Not that I don't have several varieties in my own garden. It's just fun to graze a different garden now and then.

What I brought home turned into a lovely bowl of ....

MASSAGED KALE SALAD

Wash and chop several generous handfuls of Kale.

Pour about 2 T. of olive oil over the kale, sprinkle with a bit of sea salt, and start massaging (did you wash your hands first?). As you work with the kale, think green, loving thoughts. Make sure all the kale bits are well coated with the oil, and it is "wilted".

Now, throw in about 1/2 of an avocado. Continue to smush and massage, working the avo thoroughly into the kale. This is also known as Kale-Avocado therapy, very specialized.

Sprinkle on fresh lemon juice. The amount is up to you. I like a lot.

Throw in any veggies that hold up their hand (frond?). Grated carrots and chopped tomatoes volunteered for duty.

Do a taste test. It's perfectly lovely at this point, ready to grace your table.

But I decided to gild the lily, as I am wont to do from time to time. A quick search in the cupboard - aha! A sprinkle of kelp, a pinch of dulse, and a healthy dash of Braggs. Hmmm.

Ok, some nutritional yeast. Sorta cheesey.

Now THAT'S a KALE SALAD! Slice the rest of the avocado, and top the salad. Just because you can.

Having just taught two raw food classes titled "Health Guardians: Winter Veggies", I am totally tuned into Kale right now. I am thrilled to have such grand plants in my garden all winter. As spring approaches, the tender new leaves are going to be tasty additions to many meals.

If you haven't grown kale - this is your year to get in touch with your inner green-ness, and make room for some kale in your garden or flower beds. Delicious and nutritious!

30 DAYS RAW: PAD THAI

A delightful recipe from "Raw on less than $10 a Day". A super raw site ( http://rawon10.blogspot.com/ ) , with a weekly menu and wonderful recipes to play with - try it, you'll like it!


If you don't have a spiralizer, just slice very thinly, or use peeler to make thin strips.


PAD THAI
In wide shallow bowl, combine:
2 med. zuchinni, spiralized
1 carrot, long thin slices with peeler
1 bunch green onions, sliced
1/2 red bell pepper, long thin slices
large handful fresh raw mung bean sprouts

SAUCE
Mix in small bowl:
1/4 c. raw almond butter
1/2 inch fresh ginger, minced
1 T. Braggs, or soy sauce of choice
1 clove garlic, minced
1 T. agave
1/4 - 1/2 tsp. cayenne (or to your personal heat index!)
dash sea salt, to your taste

Mix sauce and veggies lightly.
To serve, top with a bit of cilantro, and 2 T. coarse chopped raw cashews

The sauce is sweetly heated, nutty, delicious!

This makes a gi-normous serving for a really hungry guy, or several smaller servings for us daintier eaters. Whatever size your serving, you'll be back for seconds!

I would highly recommend this one as a dinner offering to non-rawbies, a tasty introduction to the delights of fresh raw eating - especially if they already enjoy Thai flavors!

30 DAYS RAW: Roquette Soup

If you happen to be a gardener, you probably know that "Roquette" (pronounced "rocket"!) is another label for Arugula. A somewhat spicy, warm-flavored green, that gets hotter as it matures. The baby leaves are a delight in salad or soup.

ROQUETTE SOUP (2 SERVINGS)

1 c. water

2 c. arugula (roquette)

2/3 to 1 c. fresh basil

1 avocado

3 med. or large tomatoes, orange or yellow (less acidic)

Blend all ingredients except for tomatoes. Add the tomatoes last and blend just enough to leave tomato chunks.

Taste for flavor, add pinch of sea salt if needed, or blend in 2-3 stalks celery before tomatoes.

A velvety texture, warm flavor, filling and most of all, TASTY!

I'm so glad I plunked a basil plant into a pot and brought it indoors about 2 days before our first frost. It looks a little leggy, but it gets trimmed up regularly for recipes. Wonderful to have it FRESH as the rain and hail pelts down outside the dining room window!

Even the flowers get used, as garnish or in blended soups and smoothies. Magic herb: Basil!

30 Days Raw: Unlikely Pals

OK, the apple and orange. Check. The ginger. Check. Carrot...well, OK. Beet? Hmmmmm. GARLIC??!! WHAAA....?

Come, my little chickadees, let me lead you to paradise. When you cast this lot into the magic of the VITAMIX, you have....

SPICY SUNRISE SKIES
1 orange, peeled, cut into chunks
1 apple, quartered
1 medium carrot
1 medium beet, unpeeled, trim off root and top (about 2 - 3", use the greens too, if you want - I did)
1-2" fresh ginger, peeled (more if you LOVE ginger like I do!)
1 clove medium to large clove garlic (if you love garlic, go for it!)
1 heaping tablespoon fresh ground flax seed
1 cup ice, or more as needed
Using the plunger to press the goodies into the blades, blend smooth. Add some agave if you really feel the need, but I found the concoction to be delightful as is.

Icey, spicy!

Food of the gods, folks, food of the gods. The garlic is an unexpected flavor note, but boy does it WORK!

30 DAYS RAW: Rocky Road Ice Cream

A bit of sweet treat goes a long way with a raw lifestyle. This super easy recipe is courtesy of "Rapid Raw", my little go-to recipe book when I need something FAST and EASY!

ROCKY ROAD ICE CREAM

In VITAMIX blender:

2 frozen bananas, cut in pieces

1 tsp. raw cacao

1 tsp. raw carob

24 raw almonds

2-3 T. water

The water helps things get going. The VITAMIX plunger is necessary to push the mixture around until it starts to blend. Blend as smooth or chunky as you like.

Serve in a fun dessert glass. Presentation is part of the eating experience - make it special and enjoy every spoonful, S - L - O - W - L - Y.

Treating yourself well is soooo important. Remember, "important" begins with "I"!! I AM WORTH TAKING CARE OF MY HEALTH!

30 Days Raw: Creamy Cauliflower Soup

Tweaking recipes to fit what you have on hand is an art. Something to practice regularly!
A dental excursion this morning called for liquidy fare today. I had to forego my beloved chewy midday salad, and improvised this soup from a Rapid Raw recipe (I do so love that little book!)


CREAMY CAULIFLOWER SOUP

Having a variety of veggies and seasonings on hand is crucial to a successful 30 days.

Ingredients for the soup:

2 c. cauliflower

2-3 celery stalks

1/3 c. raw macadamia nuts

3 T. olive oil

2 garlic cloves

2 T. tamari

2 T. fresh lemon juice

1 tsp. curry powder

1 c. hot water

Blitz smooth in the VITAMIX, running long enough to warm thoroughly. Add more water for thinner soup. Adjust seasonings to taste.

A note on celery: it is one of the most heavily chemicalized veggies - ALWAYS GET ORGANICALLY GROWN CELERY.

30 Days Raw: Day 2 and the Kitchen Sink Salad

This salad is soooo satisfying! I'm loving it for my midday meal!


I think I'm going to call it the KITCHEN SINK SALAD.


First I tear up about half a bowl of baby arugula. Then I chop up 4-5 leaves of kale into about 1/2 " pieces, and add to the bowl. A quick check in the frigerator - out comes chopped red and yellow sweet peppers, scallions, parsley, sesame seeds, soaked sunflower seeds, some diced cucumber, a bit of tomato. Into the bowl they go.

Here's the magic that pulls it all together: Mellow Miso Dressing.

1/2 c. olive oil
1/2 lemon, juiced
1 tsp. apple cider vinegar
2 T. mellow white miso
1 T. grated fresh ginger
1 T. turmeric grated or 1/2 tsp. powder
2 cloves garlic, crushed
sea salt to taste
Smash and whisk together with a fork.

OK, here's my version: peel and chop the ginger and garlic. Use whatever miso you have on hand (I had Shiro - light, but not white). Throw all ingredients in the VITAMIX and blitz smooth.
You may have noticed, I'm all for simplicity and fast results ;-)

Anyway, it's a scrumptious dressing for anything with kale. The oil helps "wilt" the kale making it easier to chew.

Turmeric is a spice we need to find more ways to include in our diet. It's anti-inflammatory properties alone would be good reason. But here's a link to more info on turmeric, worth a browse:

http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html

(Copy and paste the link into your address bar if it doesn't work from this site)