Fresh Fruit on Steamed Kale

A side salad to go with a bit of salmon. Very nice!


Microwave with steamer top for 2 minutes
1+ cup of Kale, ripped to bite size pieces

Place on top of the bed of steamed kale
1 peach, cut up
2 kiwi fruits, peeled and cut up

Dust the top with
1/2 tsp sesame seeds
1 tsp unsweetened coconut, shredded (Bob's Red Mill)

Serve and enjoy!

 Rated a 4.5 on the Kale Scale

Kale Peared with Apricot and Coconut Dust

Using the purple apricot, which looks normal on the inside, but I'm hoping there are nutrition bonus points for it being purple skin. Also, using Bob's Red Mill unsweetened shredded coconut. This salad was a side to a fresh filet of rock fish.

Layer, toss, or however, put these ingredients together to make a salad:

1+ cup of Kale, ripped to bite size pieces
1 red pear, cored, and chopped
1 purple skin apricot, chopped
2 tsp coconut dust
2 Tbsp Fig and Balsamic Vinegar Dressing (Cindy's Kitchen for Whole Foods)


Rated a 4.4 on the Kale Scale.

Spiced Coconut Kale

I looked on internet for spices used for coconut dishes and found this spice mix. The spices and coconut milk in my recipe, with a sauce reduction to intensify flavors, made this seem like a ‘real’ recipe. But, actually, all of the ingredients I had on hand and tossed together. Here is a pix of the mix before adding the liquid.

1/8 tsp ground coriander
1/8 tsp cuminc
1/8 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp ground cardamom
1/8 tsp freshly ground black pepper
1/8 tsp chili powder
1/8 tsp turmeric
Dash of salt
Mix all of these spices together in a small ramekin, set aside.

¼ tsp coconut oil
3 T. onion, chopped.
2 cloves garlic, minced
1-2 tsp ginger, shredded fresh or from a jar of shredded ginger
¼ C red cabbage, chopped
1 large radish, sliced
¼ C celery, chopped
½ C canned garbanzo beans
18 black grapes, halved
6 grape tomatoes, halved
½ C coconut milk, lite. The can of coconut milk I opened yesterday, used today and another ½ C for a recipe tomorrow. It solidifies a bit in the refrigerator, like really soft ice cream.
1½ T white wine
1½ C stuffed with Kale leaves ripped up to bite size.

Heat oil and sauté onion, garlic and ginger; when limp or lightly browned:

Add and continue sauté, cabbage, celery, and radish for 1-2 mins.

Add and continue sauté, garbanzo beans, grapes and tomatoes, for 1-2 mins.

Add spices and white wine and stir up.

Add coconut milk and turn down to simmer with lid off, stirring.

Allow to simmer sauce down to reduce a bit. 5-7 mins seemed to work. You still need it to be a bit liquid to steam the kale.

Top with kale, cover and simmer until kale is wilted to your desire.

Serve and enjoy.

Rated a 4.5 on Kale Scale.