Friday, September 19, 2014

Gluten Free/Paleo Friday: Kale Avocado Salad (A brunch and providential produce, too)



Happy Friday!

It's beautiful here today, and as much as I dread the coming cold, it is nice to have a bit of a break from the humidity. Feels like you can breathe again. My fall wreath is now hung on the front door, which usually doesn't happen until October, and I'm mentally planning a future weekend outing for apple picking.  This yearly tradition always sneaks up on me.

We probably won't get around to it tomorrow, because Kayla will be off on a field trip to Salem to tour the Custom House (she recently trudged through that prologue to The Scarlet Letter), see the homes of Nathaniel Bowditch AND Nathaniel Hawthorne, follow a walking tour of Salem, visit the Witch House, and possibly end the day walking around historic Rockport.  I've been to the House of Seven Gables before, but I'm jealous of all the other things she'll get to do tomorrow with homeschool friends.

I'm excited, though, for how I'll be spending my day tomorrow.  It will involve shopping for groceries, cooking, baking, and setting up for a brunch at church on Sunday.  I spent time planning the menu and decor yesterday with some help from Pinterest, and maybe I'll take pictures and tell you about it next week.  Our church always does a "Back to School" or "Fall" cookout after the 11:15am service on one of the first Sundays of the school year, but the 9:15am service folks always miss out on this event.  This year, Robert wanted the early service people to have their own special lunch ~ or brunch, in this case, so he asked if I'd be willing to take it on.

I actually love doing things like this.  Oh, there's never really time for it (homeschooling, housekeeping, seminary, small groups, coffee dates...), and I do get tired of cooking (my family wants a meal EVERY SINGLE night!), but I also love creating something special for a church event ~ or houseguests or birthdays, etc. It makes me happy to create a meal and space where people feel comfortable and indulged in something beyond the usual fare.

Okay ~ well, maybe I'll tell you more next week when it's all over. For now you could pray that people WILL be blessed by the meals provided on Sunday and delight in the grace of sweet fellowship.  Good weather would be wonderful, too ~ as the later cookout/picnic is always held outside.

Here's a recipe that I've made several times since the spring. It was originally inspired by a salad I get at Whole Foods on occasion and also influenced by one in the Elana's Pantry cookbook I've mentioned before.  It does require a tolerance for kale ~ even raw,  "massaged" kale ~ but it's a really tasty way to get this super-food into your diet.  I think it's so strange that the grocery store which is almost literally next door to my house (I've walked there at least twice this week) carries kale all the way from Texas.  We are surrounded ~ again, literally ~ by local organic farms that have an abundance of kale.  The farmer's market is brimming with several different varieties.

The "Go Texan" twist-tie on my Massachusetts kale is interpreted by me as a little "wink" from God, which you may think is reading way too much into a twist-tie, but that's okay. I don't mind being thought silly for believing that God is capable of revealing His love for me and my plight of being an alien in a foreign land through my leafy greens.  He has the hairs of my head all numbered, so there's no doubt He can guide the produce buyer's hand at Big Y on my behalf. ;-)

Here's the Texas/Massachusetts recipe:

Kale Avocado Salad

1 med. bunch kale, washed, de-veined, torn in small pieces
1 ripe avocado
1/2 - 1 red bell pepper
1 Tbsp olive oil
2 Tbsp orange juice (fresh or from a carton)
2 tsp honey (Optional ~ the orange juice sweetens it quite a bit!)
salt and pepper to taste

Place washed and torn kale into a medium sized bowl. Pour olive oil and orange juice over the kale and massage it with your clean hands until the kale is thoroughly coated and softened a bit.  Let sit for 10-20 minutes while prepping the rest of the ingredients.

Depending on how much you desire, cut red bell pepper into medium diced pieces. Add to kale mixture and massage a bit more.

Peel and chop the avocado.  Add the pieces to the kale and massage until the chunks of avocado are mashed up and coating all of the salad.  Leaving some of the avocado chunks intact is okay, too!

Add salt, pepper and honey and toss to coat.

Enjoy and have a great weekend!  I'll be making another version of this salad for the brunch that involves chicken, wild rice, apples, and cranberries.  Can't wait to try it!

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