It’s almost Canada Day! For those of you in the land of Mounties, the maple leaf and May Wests, I hope you’re enjoying a fantastic long weekend. Weather here has been ideal, and the HH, the Girls and I have been wandering around local parks:
For those of you in the U.S., I hope you’ve got some great plans for the upcoming July 4th celebration.
Whether your fireworks will go off above or below the world’s longest undefended border this week, one thing we’ll likely all be sharing is good food.
As I mentioned last week, I had the great pleasure to chat live (via Google+ hangouts on air) with Allyson Kramer, blogger extraordinaire and author of the Great Gluten Free Vegan Eats series. Her latest, Great Gluten Free Vegan Eats from Around the World, was published just last month.
Along with Kramer’s habitually stunning photos and creative, more than 100 delectable vegan and gluten-free recipes, the book also offers a full chapter on “Around-the-World-Ingredients” with explanations of the typical foods that are used in the various cuisines. The recipe chapters range from African to North American cuisines, with other continental fare (European, South and Central American, Asian and Oceanic) in between, plus a full index.
I managed to whip up three dishes the week before our chat: Kale and Swiss Chard Salad with Toasted Pepitas, flavorful and tangy with citrus, coconut and pumpkin seeds; Lemon Rice Soup, a classic of Greek Cuisine with its tart lemon undertones in a thick veggie broth with rice; and Bambara Peanut Butter Rice Pudding (I subbed almond butter), a rich, thick, and easy to prepare pudding-cum-porridge that I could barely stop eating! I still have my eye on the Bulgogi-Style Tofu, Mini Potato Skins, Baked Poutine, Fiery Gingered Yam Salad, Sweet Coconut Orange Cookies, Caribbean Black Bean Soup and a few dozen more.
Since the HH and I were so crazy about the kale and chard salad, I asked Allyson if I could share the recipe here, and she graciously agreed. You’ll find it reprinted below the video.
But first, if you’re interested in learning more about Allyson’s journey to gluten-free cooking and baking, how she creates her recipes, the process of writing a cookbook and more, click on the video below.
Then skip down to see the recipe for Kale and Swiss Chard Salad. It’s a breeze to throw together–and I bet it will fit in perfectly at your summer holiday table this weekend or next, too.
Have a great July 1st/4th, everyone!
Last Year at this Time: Patriotic Eats for Canada Day and Independence Day Celebrations (gluten free; ACD various stages)
Three Years Ago: Sweet or Savory (SOS) Rhubarb Roundup (linky list of rhubarb-related recipes)
Four Years Ago: blog break
Five Years Ago: Butter Tarts, Glorious and Free (of Eggs and Dairy) (not gluten free; ACD Maintenance)
Kale and Swiss Chard Salad with Toasted Pepitas
Reprinted with Permission from Great Gluten Free Vegan Eats from Around the World by Allyson Kramer (published by Fair Winds Press).
This bright and zesty salad features some of Africa’s most prominent foods, sucah as coconut, lemon, ginger, and dark leafy greens. The combination of ingredients makes for a tangytasty side inspired by the brilliant offerings of this continent’s cuisine.
5 leaves kale, any variety
5 leaves Swiss Chard, any variety
1 Tbsp (15 ml) lemon juice
1/2 tsp (2.5 ml) fine sea salt
1 handful baby spinach
1 carrot, shredded
1/2 cup (40 g) shredded coconut
2 Tbsp (30 ml) orange juice
1 tsp (5 ml) agave, brown rice syrup or sugar [I used 5 drops stevia liquid]
1/2 tsp grated ginger
1/2 cup (70 g) toasted pepitas (pumpkin seeds)
Rinse the kale and chard leaves well and then pat dry with a clean kitchen towel. Remove the stems from the leaves and stack the leaves snugly on top of one another and then roll into a cigar shape. Slice across with short cuts to chiffonade the greens. Toss the greens into a bowl along with the lemon juice and sea salt and massage using clean hands until softened, about 5 minutes. Gently toss the massaged kale with the spinach, carrot and coconut to mix throughout.
In a small bowl, stir together the orange juice, agave, and ginger. Drizzle the dressing onto the greens and toss to coat. Top with the pepitas before serving. Makes 2 large or 4 small servings. Best eaten immediately.
NOTE: For ACD Stage 1, omit orange juice and replace with more lemon juice; use stevia as the sweetener.
Suitable for: ACD All Stages; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, vegan, low glycemic.
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This post is shared with Slightly Indulgent Tuesdays.
© Ricki Heller