Massaged Kale Salad

I have returned from my hiatus! I know its been way too long since I last posted a recipe, but times got a bit too crazy for me and this project had to take the back burner. However, I'm back and ready to stroke your palates with full force!

Spring is here and I am more than excited to begin working in the garden and watching the plants mature into delicious edibles. My local farmers market started a few weeks back which means the produce will be rolling in and new recipe ideas will be abound for all to try as spring progresses. I really wanted to start off this season with a simple yet delectable salad . It seemed like a perfect way to get myself and the readers back into the groove of The Flavor Effect.

For those of you who have never had the privilege to massage a head of kale, now is your chance! The massaging process makes the kale closely resemble a batch of braised greens. Since there isn't any heat applied, the raw foodies out there should especially love this recipe. There is a perfect combination of sourness from the lemon, sweetness from the strawberries and honey, bitterness from the arugula, spiciness from radishes and a slight crunch from the pecans. Yum indeed!

Massaged Kale Salad:
Serves 5

Ingredients:
1 large bunch of kale (I used the standard green curly leaf, but any variety will do)
1/2 pound loose arugula
8 large strawberries
1 small bunch radishes
1 1/2 cup pecans, toasted
1/4 cup crumbled feta
3 tablespoons olive oil
Juice from one lemon
1/2 teaspoon salt
1/2 teaspoon honey

Directions:

Begin by roughly chopping the pecans and placing them in a pan over a medium flame. Stir occasionally and toast until fragrant and slightly browned. Set aside and allow to cool.

Take the head of kale and remove the leaf from the spine. Rip the leaves into medium sized pieces, then pour on the lemon juice, olive oil and salt. Start massaging the kale by rubbing and squeezing the leaves together between your hands. After several minutes you will notice the volume decrease by about half and the kale will look as though it's been cooked. Drizzle on the honey and mix well. There should be liquid at the bottom of your bowl which will act as the dressing once the other ingredients are added.

Slice slice the strawberries and radishes and add them to the kale along with the arugula, crumbled feta and pecans. Toss together until the salad is fully coated with the dressing. Share and Enjoy!

Cilantro Pesto

Spring has sprung! I'm so happy to see flowers blooming all around and the local farmer's market in full swing. As the days grow longer and the weather warmer, we begin to see more and more fresh produce in our grocery stores and gardens alike.

In this post I will share with you my very own recipe for cilantro pesto, a favorite of mine this time of year. Cilantro is a very easy herb to grow, but if you don't have space for a garden at your home you shouldn't have a problem finding it for a reasonable price at your local health food store. 

Use this pesto as a salad dressing, a dip for veggies, on top of you eggs in the morning, over chicken, pasta or whatever you desire! It is absolutely scrumptious and adds great color to any meal. I combine plain yogurt and lemon juice for a creamy and tangy punch and little kick of garlic to spice things up a bit, creating the perfect compliment to the fresh cilantro.

Cilantro Pesto:
Yields about 2 cups

Ingredients
2 large bunches fresh cilantro (stems and all)
1/4 cup pumpkin seeds
1/2 cup plain, whole milk yogurt
2 tablespoons olive oil
1 large clove of garlic
Juice from 1/2 a lemon
1/2 teaspoon sea salt

Place all ingredients into a food processor and blend until smooth and creamy.

Use liberally on your favorite foods and enjoy! Refrigerate and use within one week.

Nice to Meet You! Have Some Soup.

It’s all about stayin’ fresh and keepin’ it real.  Healthy, seasonal, whole foods. No chemicals, hormones, antibiotics, unpronounceable additives, or heavy refining. Just good quality food as locally sourced and seasonal as you can manage.  

The fact of the matter is, whether you like it or not, the food you eat affects you inside and out. From obesity to mental health, many of the health problems humans face today are related to the diet they choose. If you eat great quality food everyday it will positively add to your overall well being. If you eat crappy, heavily processed food as your main source of sustenance,you are bound to run into problems down the road. 

The Flavor Effect is here not only to encourage you lovely readers to think differently about the choices you make when it comes to the food that you buy, but to also get into the kitchen and try out some new recipes that are sure to impress your taste buds. Whether it’s your New Years resolution to learn how to cook or you are an avid foodie who is constantly on the search for some new flare for your recipe repertoire, this blog is for you. I'll be sprinkling each post with some nutritional information and health benefits that I have acquired through my personal experiences and research. 

So, with that being said, let's kick off this blog with a lovely winter dish!

Creamy & Garlicky Parsnip Leek Soup w/ Lemon and Thyme:

It's winter time and a perfect season to hang out and warm yourself up in the kitchen. Although the bountiful autumn harvest is behind us, there is still plenty of delicious produce to choose from this time of year. One of my favorite root vegetables, the parsnip, is in full swing! I love parsnips because of their unique flavor- sweet, almost buttery, and a tad bit spicy. They are also a great source of dietary fiber and rich in potassium and vitamin C. Instead of going with the more common recipe for potato leek soup, I wanted a dish with a bit more of an edgy sensation and the parsnip definitely brings that to your palate. Leeks are also abundant this time of year, are high in fiber and rich in vitamin A. I'm not shy about using garlic in this soup, or for that matter, really any recipe that has garlic in it. Garlic is one flavor that takes your dish from boring to brilliant in just a few quick stokes of a knife. The lemon and thyme are lovely subtle additions that really make this soup sing. I use goat milk to create a creamy texture and flavor because it's a lot lower in lactose than cow dairy, but if you absolutely can't handle any dairy you could use coconut milk instead. It would change the flavor profile of the soup but would make for an excellent substitution. 

Prep and Cook time: 1 hour 15 minutes

Serves 6-8

Ingredients:

• 2 medium parsnips
• 2 medium leeks
• 8 cloves of garlic
• 1 quart chicken broth (or vegetable broth if you prefer)
• 2 cups goat milk
• 1 tablespoon olive oil
• Juice and zest from 1 lemon
• 1 tablespoon fresh thyme, minced + several sprigs for garnish
• 1 tablespoon salt (or more if desired)
• 1 teaspoon black pepper

Begin by cutting the parsnips into 1 to 2 inch cubes. Place in a medium pot and add about two inches of water to the bottom of the cubes. Cover and bring to a simmer over medium heat. Cook until thoroughly tender and almost fall apart when you stick a fork into them. 

While you are waiting for the parsnips, cut the leeks width-wise creating little rings using only the white end parts. *Do not discard the rest of the green stalks and leaves up top! Those can be sauteed and used for future meals. The white part is used in this recipe purely for aesthetic reasons since it will be blended up with the parsnips and will be similar in color.*

Using a medium saute pan, heat the olive oil over  a medium flame and add the leek rings. Cook until leeks become translucent. 

Once the parsnips are cooked, transfer to a food processor or blender and add 2 cups of the chicken broth, all 8 garlic cloves, and cooked leeks. Blend until thoroughly smooth.

Place mixture into a large soup pot and add remaining broth, the goat milk, thyme, lemon juice and zest, salt and pepper. 

Cook over medium heat for about 10 minutes then reduced to low heat and simmer for about 30 minutes. 

Garnish with thyme sprigs and enjoy!