The Best Shredded Kale Salad *My Version*

photo courtesy of Yelp

There’s a restaurant in Denver, CO called True Food Kitchen. It’s exactly what the name suggests, they serve real food, from sustainable ingredients. They are a non- GMO facility and their food is mostly local and based on season. Needless to say, it’s a real gem in the Cherry Creek community! 

They have a salad on their menu, a shredded kale salad, that is really, really, tasty. It is mostly ordered as a side salad, or before the entree salad, but I believe you can order a meal portion as well. The salad is made with shredded kale, and is tossed with parmesan cheese and a lemon vinaigrette. Seriously, amazing. One of the best kale salads I’ve had in a restaurant hands down. The zest from the lemon hits your tongue almost instantly and the crunch of the kale and saltiness from the cheese leave you wanting more and more. Yum. I’ve seen copycat versions of this salad on the internet and they actually come pretty close to the real deal. But I have my own I’d like to share with you. It’s not exactly like the masterpiece at True Food Kitchen, but let’s just say it’s inspired by it! 

inside True Food Kitchen-photo courtesy of a Yelp

First, we need our kale. I say this because there’s so many kinds of kale out there, that picking which one to use for a shredded kale salad is important. Lacinato Kale aka dinosaur kale is my fave for this salad. It gives you the perfect shred. Depending on the size of  salad you’re making, you will need anywhere from 2 to 4 bunches of kale. The nice thing about this salad is that your cuts don’t have t be perfect. Shredding your kale can be messy, neat, long ways or short ways, whatever suits you. No one will know! 


For contrast, I usually will had some chopped romaine lettuce or baby spinach, to help create a fuller salad, and of course get more greens into it! 

After you shred your kale, make your dressing.  I use about a tablespoon of olive oil to balance out my balsamic vinegar, a squeeze of agave nectar and juice from 1-2 oranges. Don’t you just love my exact measurements!!?? The amount of dressing you make will depend on the size of salad you have, so the amount is really up to you.


 I know True Food Kitchen uses a lemon vinaigrette for their salad, and yes it is yummy, but I find that orange goes better with balsamic vinegar and lemon goes better with rice or apple cider vinegar. Just my taste. 

Toss the kale with the dressing and massage it for a good 2 minutes. The acidity from the balsamic vinegar will actually help break down the kale and make it softer to chew. 



After massaging the kale, cover and refrigerate for up to 3 hours, but no longer. You want soft kale, not soggy kale! 

Now here comes the exciting part to the salad, the cheese/nut crumble. The salad at True Food Kitchen uses parmesean cheese; we are going to make a vegan nut crumble that will mimic the taste of cheese. And we will do that with 3 lovely ingredients: nuts (pecans work best, but walnuts would work well too), nutritional yeast and a touch of olive oil to help bind the two. 


Blend them up in your food processor until fine. I got the idea from this kale salad recipe. It’s really simple and adds amazing flavor to the salad. 

We are almost done! When ready to serve the salad, top the kale with the cheese/nut crumble and dried craisins, or raisins work really well too. I almost like them better than the craisins myself. 




This salad is a good option for a potluck, dinner parties or Tuesday salad night. Hope you like it! 

Shredded Kale Salad with Citrus Vinigarette 

Ingredients:

  • 2-4 bunches of lacinato kale 
  • 1/2 cup craisins or raisins

Cheese Nut Crumble:

  • 1 cup of pecans
  • 1 TBS olive oil
  • 2-3 TBS nutritional yeast 

Citrus Vinigarette 

  • 1 TBS olive oil
  • 1/4 cup balsamic vinegar 
  • Juice from 2 oranges
  • Squeeze of agaves nectar, or other liquid sweetener

Make it! 

  1. Shred your kale
  2. Make your dressing and toss kale, massaging the kale for 2 minutes to soften it up. Cover and refrigerate for up to 3 hours.
  3. Make your nut crumble by placing all ingredients into a food processor and grind 15 to 30 seconds. You want the nuts somewhat fine, but still have some texture.
  4. When ready to serve the salad, top kale with nut crumble and craisins. Enjoy! 

NOTE: add dimension that your salad by adding a couple heads of romaine or baby spinach. Do not, however, add the extra greens until ready to serve the salad, as they will get too soggy sitting in the dressing for 3 hours. 

Until next time….

Bon Appetit! 

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Plant Based Pie Crust

Do you have any sugar free, gluten free or paleo dieters that you have to plan for in your life? Are dessert ideas sometimes hard to come by? Now, some people would argue that dessert is an unnecessary meal; that it just adds an unearthly amount of calories to the end of our meal and should be omitted for the sake of our own health and figures. Ya, I would not trust those people..😝 My mom had a magnet on our fridge growing up that said, “skinny cooks can’t be trusted”. Ya she may have been on to something there…

Now, I love all kinds of dessert, I normally won’t turn any down. But, doing dessert a plant based way, can be tricky. Usually, the go-to plant based dessert is a bowl of berries with a dollop of delicious sweet cashew cream on top of it or just by itself. Nothing wrong with that! As I drool typing this post…but what about….pie? Yes, pie. Can pie be created plant based? Well, the crust can! I’ve been making this crust for a couple of years now, and it is the simplest recipe I have in my recipe vault. It only has 2 ingredients! That’s it! Unless you want to add stuff to it, then, that’s your call. 

So come on…Let’s do this! 

Start with 1 cup of nuts and 12-15 dates. It’s best to soak your dates for up to 10 minutes to help soften them up. It helps them blend easier! 

Next, blend the nuts and dates until a ball begins to form. 


Place ball in to a 9 inch pie tin, and spread evenly. Fill it with you favorite pie! 

Variations: this pie crust is very versatile, and can be transformed in many ways to make your pie better! I like to add orange peel to it when making chocolate pie, because orange and chocolate go together beautifully! 

Add vanilla or almond extract to your fruit pies, or cinnamon and nutmeg to your pumpkin pie. Sky’s the limit. I hope you enjoy this recipe! 

Plant Based Pie Crust-Vegan, Gluten and Sugar Free 

Ingredients:

  • 1 cup nut of choice (pecans or walnuts work best for this recipe)
  • 12-15 dates, soaked for up to 10 minutes (mandatory if you don’t have a a decent, high power food processor

Make it! 

  • Add dates and nut of choice to your food processor. Blend until a ball of “dough” forms. 
  • Place ball in a 9 in pie tin, spread evenly. 
  • Place in fridge for about 30 minutes or so to set.
  • Add your filling and enjoy! 

Until Next Time…

Bon Appetit! 

The Importance of Sharing a Meal Together

Summertime Entertaining
Good morning to you! And Happy Wednesday! The post I have been working on for this week is not quite ready. I could post it, and have pretend tomatoes thrown at me, and you never read my blog again! Or, I can do this: post a link to my other blog, Beautifully Organic, for a blog post I wrote last year, on the importance of sharing a meal together (link is below pictures). If you have read my page A Blogger’s Heart, you know a little bit about how much I enjoy having people over to share a meal in my home. So, please take the time to read this post and, who knows, maybe it will move you to invite someone over for dinner this week 😉 

Speaking of entertaining! We just got our dining and kitchen tables we’ve been waiting on! We had them custom made by someone in our church. The two join together to make a 14 foot long table! Now, everyone I love can be eating at the same table, sharing a meal together! Makes my heart ❤️ swell. 

kitchen table
dining room table

The Importance of Sharing a Meal Together

Until Next Time….

Bon Appetit!