This lovely big ‘ol salad was my way of getting in my daily trough of kale & also giving myself a lil sweet treat.
I’m not one for sweets, but I’m finding myself craving fruit more and more towards the end of this pregnancy. Usually I’m all about salty/spicy/crunchy things. One of the many ways pregnancy has ‘changed’ me. My taste buds feel like they aren’t mine. It’ll be interesting to see if my tastes gradually shift back to ‘normal’ once she’s born. There are certain foods I no longer can eat: canned lentils, mock meats, pre-made pasta sauces. I’m getting goosebumps just thinking of these foods.
For anyone out there who is pregnant or has a pregnant partner did you notice this too? Did your taste ‘normalize’ post birth? Or am I doomed to a future of finicky eating?
I’ve also lost my ability to eat certain textures. Chewy, gooey, or gelatinous just doesn’t work for me anymore. I used to adore, for example, potato noodles….now every time I eat them I feel like I’m consuming worms and I have to stop. I’ve also started needing protein a lot more than ever before. Pre pregnancy Hayley Ann would live on fruit, starchy foods, and vegetables all day everyday. Pregnant Hayley Ann craves anything high in protein, no starch, lots of greens, and fruit.
Enough of my rambling – I have a lovely kale salad for you to try out. This salad is great as it’ll give you a boost of protein, fiber, iron, and vitamin C. All the ingredients are great foods to eat together. Not to mention that you’ll get a lil sweet treat from the dried fruit I’ve added in. The only *note I’d mention here is to make sure your onions marinade enough. Otherwise their bite may be a lil sharp for most people to enjoy. I love soaking onions in lemon juice and salt before mixing them with the rest of the ingredients. The lemon juice ‘cooks’ the onions and makes them taste a lil softer than they normally would.
Kale for Days Salad
~1/4 large onion, diced
~1 lemon, juiced
~2 teaspoons apple cider vinegar
~1 handful dates, chopped
~1 handful raisins
~1 cup dry buckwheat, cooked according to package
~2 cans white beans, drained & rinsed
~Leaves from 1 head of kale, chopped
~Olive oil to taste
1) Place onions, lemon juice, vinegar, and a hearty pinch of salt into a large salad bowl. Mix everything together well and allow them to sit while you prepare the rest of your ingredients.
2) Add the dates, raisins, and a tiny pinch of salt to the salad bowl. Mix everything together well.
3) Rinse the white beans and allow them to sit in a colander while you prepare the rest of the ingredients. Add the chopped kale to the beans, rinsing again, and allow them to drain. You can leave them in the colander in your sink for the time being.
4) Now prepare the buckwheat groats according to the package they are in. Once the buckwheat is fully cooked fluff it with a fork.
5) Add your beans and kale to the salad bowl, spoon out the hot buckwheat groats on top. Allow the hot buckwheat to remain on top of the beans/kale/salad for about 5-10 minutes to lightly cook the kale and make it easier to eat. Once the kale has wilted mix everything together. Add a couple pinches of salt. Taste. Add more salt if desired and mix again.
6) If you have time allow the salad to sit for 20-60 minutes before serving – this is great to make the day before so it can sit overnight. Mix the salad occasionally to be sure the vinegar/onion/lemon juice etc has time to soak into the groats & beans evenly. When you are ready to serve simply scoop out salad into a bowl, drizzle with olive oil, a tiny pinch of salt, and enjoy! If you have leftovers jazz them up by adding a dollop of veganaise or yogurt instead of olive oil. Finish off with a sprinkle of salt, pepper, and chili flakes on top for a delicious combo.
As always feel free to reach out to me via the CONTACT tab above or scroll all the way down and press on the Instagram logo to follow me there. I’ve been a lil MIA lately but I have a lotta yummy goodness in the works – stay tuned!