Category Archives: Kale

Romancing the Sea Vegetable Part Deux – a Cauliflower Soup

Dulse magic!
Dulse is a luscious maroon coloured, fabulously versatile seaweed that is bound to steal your heart.

On top of the health and nutritional benefits mentioned previously, dulse is exceptionally high in iodine and manganese, and has been used as a remedy for sea sickness, herpes and scurvy – what more could you ask for?! It’s salty flavour makes it a great salt substitute, but you may like to start slowly and build up as your body adjusts to the flavour which can be overpowering if you overdo it!

You can buy dulse as larger pieces, or in flakes as pictured. The flakes really are next level awesome as you can add them to almost anything (I haven’t tried with sweet things, but why not throw some into a carrot cake mix?). They are a vitamin and mineral injection to any meal you add them to, and because they are so conveniently flaky you can feel free to sprinkle into soups, stews, pasta sauces, meat dishes, salads, onto vegetables, you name it – you dulse it!

The larger dulse pieces can be used as spinach or other leafy veg, or sauteed and eaten as a snack or a side. I crisped some up on a really low heat in the oven to eat – they are intense this way, but would be a fun and healthful addition to your normal array condiments!

Today I have used the flakes in this week’s Food Matters Project recipe – Roasted Asparagus and White Bean Soup, chosen and hosted by Adrienne. Asparagus is not in season here at the moment, so I have made a different version of the soup using cauliflower and kale, loosely inspired by Heidi Swanson’s Cauliflower Soup. I have kept the recipe dairy free, but it would …

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Kale Pesto

When I found out about the the Food Matters Project I put my hand up straight away to be involved. The subject, Mark Bittman’s The Food Matters Cookbook. The mission, to cook our way through the book with a new recipe each week, each participant putting their own spin on the recipe. The concept of the cookbook is to eat more wholefoods and less processed foods – simple but sound advice. This week was Roasted Red Pepper (Capsicum) and Walnut “Pesto”. I love pesto. I love roasted capsicums, but alas my local had no capsicums today. I did however have half a bunch of kale, and so it was decided – kale pesto!

Kale is an absolute POWERHOUSE! Just look at it! Packed full of chlorophyll, it is an ancient member of the cabbage family that has been traditionally used to ease lung congestion and benefit the stomach. It also contains a wonderful amount of antioxidants, calcium, iron, vitamin C, manganese and vitamin K1.

Making pesto from Kale is a fabulous way to reap it’s benefits as you are eating it raw and together with other nourishing ingredients to increase the absorption of the nutrients. Nifty eh! And oh so easy!! 

You will need:
2 1/2 cups (tightly packed) kale, washed and torn from the stem
1/3 cup of cashews
1 large clove of garlic, chopped
130-150ml olive oil
1 teaspoon miso paste
2 tablespoons (or more) of parmesan (optional)

Combine all ingredients and 1/2 the oil. Whiz it all up in a food processor or in a bowl with a stick blender, gradually adding the rest of the oil.

That’s it! Makes about 1 1/4 cups.

This is a really gutsy pesto that packs a punch. I have used this over pasta, bean mixes, dolloped onto

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Meg Thompson

Naturopath & Nutritionist
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