I usually feel awkward in situations that involve meeting new people but somehow my nonchalant attitude about most things allows my awkwardness to go unnoticed (at least that’s what I’d like to believe but the reality is
probably definitely very different). Sometimes my “ambivert-ness” is off balance and my supposedly controlled-awkwardness quickly turns into distress when I can’t find at least one familiar face in a crowd of 2+ people or exit signs near-by.
That’s pretty much the same feeling I had when I started changing my eating habits and didn’t recognize any of the ingredients in most healthy vegan recipes. Kale, nutritional yeast, tempeh, tahini, hummus, raw cacao, greens, greens and more greens… what!? So when I would find a recipe with familiar and “normal” ingredients I’d let out a sigh of relief and convince myself to try it. If you’re wanting to add more greens and nutritious foods to your life and feel overwhelmed please know that I totally understand and I want to help change that (that’s part of the reason this website exists).
So while you decide whether you’ll be making this delicious Toasted Almond Kale salad I hope you consider the Fuji apple the familiar face you need to remind you that you can master the art of eating healthy. Apples can help control blood sugar levels and protect against diabetes and when combined with other nutrient packed foods like kale and almonds you can be sure munching through your reservations about meeting new foods will be worth it.
- 1 bunch curly kale (or red curly kale)
- 3 Tablespoons olive oil
- 2 Fuji apples, chopped
- 1 cup almonds
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 2 lemons
- 1 garlic, minced
- Combine chopped kale with juice of 1 lemon, 1 teaspoon sea salt, 1 tablespoon olive oil and massage. Set aside.
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- In small bowl combine 1 tablespoon maple syrup, ¼ teaspoon, cayenne pepper, 1 teaspoon cinnamon, pinch of salt and whisk. Add almonds to mixture and mix.
- Lay almonds on parchment paper and bake for 10 minutes.
- Make dressing. In a small bowl combine 2 tablespoons olive oil, minced garlic, 1 tablespoon maple syrup, 2 tablespoons, apple cider vinegar, juice of 1 lemon and whisk.
- To assemble salad place chopped apples and almonds on kale and mix in the dressing.
- NOTE: Can be made the night before! Store almonds, apples and dressings separately. OPTIONAL: Add 3 tablespoons hemp seeds for an extra protein punch.
Let me know if you plan to try this salad, I’m pretty sure you’ll love the maple syrup toasted almonds! And which healthy foods are you most scared to try?