Ingredients: 4 cups shredded green papaya (can substitute carrot, cut with a peeler into long strips)
2-4 cloves garlic, to taste
1 to 3 hot Thai chili peppers, to taste
1 to 2 tbsp. fish sauce, to taste
1/2 tbsp. shrimp paste (optional)
1/2 tbsp. crab paste (optional)
1 tbsp. sugar (optional)
Juice and pulp of one lime
5 or more cherry tomatoes
3 cups of shredded cabbage
Remove the papery skin from the garlic cloves, and the stem-ends of the chili peppers; place in a large mortar.
With a pestle, grind together until mushy. Combine all ingredients except the tomatoes and cabbage, turning roughly with a spoon or the hands until all the flavors are mixed, but the papaya strips or carrot still retain their shape.
Cut the cherry tomatoes into quarters, and mix into the salad.
Put 1/2 cup of cabbage on each of six individual plates, and top with papaya or carrot salad mixture.
Source: Recipe courtesy of Cooking from the Heart: The Hmong Kitchen in Americaby Sheng Yang and Sami Scripter (University of Minnesota Press, 2009).
2 cups quinoa 1 ripe mango diced 1 can of black beans 1 teaspoon minced fresh ginger 1 fresh squeezed lime 2 tablespoons rice vinegar 2 teaspoons toasted sesame oil 2 tsp – 1 tbsp cumin (depending on your tastes) 1/2 cup chopped cilantro Sea salt (to taste)
Open the black beans and cook in a pot until thoroughly heated. Pour into a colander but DO NOT RINSE-the leftover sauce adds nice flavor. Set aside.
Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
Pour it into a strainer (not a colander) and do not rinse! Hot food absorbs flavors faster. Once most of the water is gone, put in a bowl.
Meanwhile, whisk cilantro, vinegar, oil, ginger, salt and cumin in a medium bowl. Add mango, bell pepper, and beans; toss to coat.
Now’s the time to throw in the salt (about 1 tsp to start) and the 2 tsp of cumin. Toss. TASTE. If you want it smokier, add more cumin.
Add the lime juice 1 tsp at a time. The quinoa shouldn’t be extra limey. Just enough to taste bright and fresh.
Last night’s dinner was kale & quinoa patties, and since we had so much leftover steamed kale I was looking for recipes for a quick steamed kale salad.
Here’s a great one I found, from my book called “Going Raw” by Judita Wignall!
SIMPLY SPLENDID KALE SALAD Prep Time: 20 minutes
-2 small bunches flat or curly steamed kale, stems removed
-2 tbsp. lemon juice
-1/2 teaspoon sea salt
-1 cup (180g) tomatoes sliced into wedges
-1/2 cup (70g) pine nuts
-1/2 cup (60g) dried cranberries or raisins
-1 tbsp. olive oil
-1 tbsp. flax oil
-Freshly ground black pepper (optional)
1. Chiffonade the kale and place it in a mixing bowl with the lemon juice and sea salt. Massage well with your hands, working the lemon juice and salt into the greens until softened.
2. Add the tomatoes, pine nuts, cranberries, olive oil, and flax oil and toss gently. Season to taste with pepper.
The salad will keep for 3 days in the refrigerator.
Hey you, thanks for visiting!
I'm Liz, a NASM certified personal trainer, nutrition student, artist and graphic/web designer. My passion is helping people eat better, live better and enhance their self-awareness.