Classic Coastal Kale Salad

This to me scrams "California Classic". I believe there was a time in my life where this salad was my go-to on a daily basis. Since I made this salad so often, it changed based on ingredients around the house or out in the garden. I hope you enjoy this as a foundation and continue to explore the many variations that massaged kale can be paired with!

Massaged Coastal Kale Salad

Ingredients:

1 bunch of kale, chopped (I use lacinato)

small red cabbage, chopped

2 large carrots, shredded

1 medium apple, chopped

1 medium avocado, diced

3 Tbsp raw hemp seeds OR sesame seeds

Vinaigrette Ingredients:

Juice of 1 lemon

¼ cup Julia’s Good Medicine Lemon Olive Oil

¼ cup Bragg’s liquid aminos (OR low sodium soy OR tamari sauce)

1 tsp Dijon mustard

1 tsp honey (optional)

¼ tsp sea salt

Instructions:

1      Place kale in a large bowl, squeeze lemon juice over kale and add olive oil

2      Massage kale until it turns a shiny, dark green color.

3      Combine all other vinaigrette ingredients in a small bowl and whisk together until well mixed.

4      Place red cabbage, carrots, and apple in the bowl with the kale. Pour vinaigrette over salad contents and use your hands or utensils to mix until well combined.

5      Top with diced avocado and seeds.

6      Enjoy!

Nettle, Potato, Leek... OH MY!

As spring unfurls, so do our lovely nettles. And they are just in time for our early spring harvest of leeks and our potatoes from winter storage! Cooking with nettle is one of my favorite ways to spend time with the stinging spinster. Not only does she remind you to be mindful in the kitchen, she also flavors our food with sweet nourishment.

Nettle Potato Leek Soup

Ingredients:

2 Tbsp unsalted butter

1 small yellow onion, finely chopped (optional)

4 medium leeks, finely chopped

1 lb. russet potatoes

8 cups Chicken Broth

1 bunch (about 8 ounces) stinging nettle

1 cup heavy whipping cream

Julia’s Good Medicine Balkan Herbal Sea Salt &/or

Julia’s Good Medicine Coriander Onion Pepper Grinder

Directions:

1      Melt the butter in a heavy stockpot over medium heat.

2      When it froths, stir in leeks and onion and fry until they both soften (you might smell a nice fragrance).

3      Add the potatoes and broth.

4      Cover and simmer until the potatoes soften and fall apart when pierced with a fork (this may take about 30 minutes).

5      While the potatoes are cooking in the broth, fetch a pair of gloves to pluck the nettle leaves from the stem (discard the stems).

6      Once the potatoes soften, add the nettles to the pot, cover once more, and cook for another 8-10 minutes (making sure that the nettle leaves wilt and darken in color).

7      Turn off heat and puree the soup, adding whipping cream and the herbal salt and pepper.

8      Serve hot and enjoy!

Photos by Rachael Witt

Royal Root Bake & Squash Seeds

Ingredients:

1 large winter squash (carnival, 3-4 delicata, acorn, or curry), cut, seeded and cubed

1 medium yellow onion, coarsely chopped

3 cloves of garlic, finely chopped

4 beets, cubed and beet greens, coarsely chopped

3 carrots, sliced into half moons

1 lb. potatoes, cubed

3 Tbsp Julia’s Good Medicine Rosemary Olive Oil

1-2 tsp fresh or dry thyme leaves

1 tsp fresh or dry rosemary

2 tsp Julia’s Good Medicine Native Detox Herbal Sea Salt

1 tsp Julia’s Good Medicine Coriander Onion Pepper

1/3 cup Julia’s Good Medicine Fennel Fig Balsamic Vinegar

1/3 cup vegetable broth

½ cup feta cheese (optional)

Directions:

1      Preheat oven to 400F.

2      Scrub potatoes, carrot and beets before cutting into cubes.

3      Take beet greens and wash them to serve on top of root bake.

4      Remove the seeds from the squash and set in bowl with salt water to be roasted later.

5      Toss roots and squash in a bowl with herbs, salt, pepper, oil, vinegar, and broth. Add more oil if not moist enough.

6      Put the mixture into a 12 x 15 inch roasting pan and roast until tender when pierced with a fork (about 40-50 minutes). Stir occasionally while in oven.

7      Let cool and add feta cheese crumbles and washed beet greens if desired.

**While oven is still hot: Strain squash seeds from salt water. Add Julia’s Good Medicine Herbal Sea Salt and Juniper Elder Pepper Grinder, 2 Tbsp of olive oil. Bake for about 30 minutes, stirring occasionally. Eat as a snack or on top of salad.