• Julie Ann Fae

Fairy Foodie Feature: Italian Kale Salad

Updated: Dec 22, 2019


If you aren't following me on Instagram yet head on over to instagram.com/julieannfae and follow me @julieannfae ! I post my Fairy Food Features regularly on there, and will be slowly bringing them over to here (and maybe in a recipe book in the making wink wink).

This one's for the kale.

I have found there are kale people and there are spinach people and there are arugula people. Truly. For me spinach and arugula just do not excite me as much as kale. With kale I can toss it into a soup, eat it raw, partially melted (as in this recipe), or steamed. I just never tire of it, and I love how long lasting it is in my fridge (cough cough can't say the same about you....spinach...lol)

It doesn't hurt that it is super Anthony Williams approved for healing the thyroid. I am super obsessed with Anthony Williams and he has changed my life in so many beautiful ways (much more blogging to come on that topic!)

This recipe is such a cinch to make, and I kid you not I was SO into it I literally made it for lunch every day in a row for several days straight. This is a plant based, vegan, gluten free lunch recipe and other than the tomatoes being a high histamine food (just sharing for all my fellow histamine sensitives out there), there is literally nothing to feel guilty about with this savory lunch or linner.

Recipe:

2-3 robust stalks of kale, trimmed off of stem with a knife

1/4 cup cherry tomatoes (organic preferably)

1/4 cup diced yellow onion

1 tsp honey mustard

3-4 tbsp olive oil

Toss the kale in a bowl ( a big beautiful one certainly helps awaken the palette!) with 1-2 tbsp olive oil*.

Separately, saute the cherry tomatoes and onion in a saucepan, heated and drizzled with olive oil. Use a spatula to gently stir and enliven the tomato onion mixture until these ingredients are softened (the tomatoes will appear softened and steamed and the onions will be browned in places).

Add the mixture (hot) to the kale salad bowl, and toss with a metal fork and knife or heat appropriate spatula.

Lastly, squirt some organic honey mustard on top of the mixture and toss once more.

Prep time is approximately 10-15 minutes

Consumption time is unquantifiable time of bliss ;-)

Enjoy!!!

*This can likely be made with coconut oil to saute instead. It will still be vegan and I am sure just as tasty. Have not tried this yet but will update when I do!


Julie Ann is a passionate Fairy Foodie who supports plant based eating and greater compassion to the environment. Catch her catching all things card, astro, and energy on her Insta @juieannfae, Facebook @julieannfaehealing and YouTube here.


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