Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search
Subscribe

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Free Shipping on Vitamix

The Vitamix is my favorite kitchen tool for blending perfectly smooth sauces and smoothies, making my own nut and seed butters, grinding fresh gluten-free flours, and more. Interested in purchasing one? Check out the great deals on reconditioned Vitamix machines, or investigate new Vitamix machine packages. Payment plans are available!

Receive FREE SHIPPING to the US and Canada when you order a Vitamix with my affiliate code 06-004943. 

Save at iherb.com

Save $5 on your first order from iHerb.com with coupon code QAB040.  Visit iHerb.com now to browse natural products and supplements. 

Love it here?

                                

« Crispy Flaxseed Crackers (raw, vegan, gluten free) | Main | Herbed Turkey Meatballs (gluten free, egg free) »
Tuesday
Feb102009

Kale, Sunflower Sprout, and Black Olive Salad (gluten free, vegan)


This salad is quick and really tasty and uses many of my absolutely favorite ingredients.  I'll put a photo up later today.  How can you go wrong with kale as a base?  And I love using sunflower sprouts.  Although I'm quite an experienced sprouter, I've never tried sprouting sunflower seeds; instead, I buy trays of live sunflower sprouts from my local co-op.  The sprouts are long and crunchy and wonderful, and make great additions to salads and wraps.  This salad also uses black olives; my favorite ones are from France, packed in oil and salt and flavored with lots of thyme.  They are wrinkly and dark and saltly and oh-so-delicious.  If you can't have vinegar, make sure to find olives that are packed in water, salt, or oil - many black olives are usually safe, whereas kalamatas and green olives are often packed in vinegar.  Many nicer grocery stores and food co-ops have bulk olive selections or pack their own; you are likely to find something that is free of vinegar!  Choose to make the vinagrette for this salad, or just sprinkle with a bit of salt and pepper.  


KALE, SUNFLOWER SPROUT, AND BLACK OLIVE SALAD (gluten free, vegan)
serves 2
Salad:
1/2 bunch kale
1 tray sunflower sprouts
1/4 c black olives, pitted
Dressing:
pinch thyme
1-2 T sunflower, flax, or olive oil
1-2 tsp ume vinegar* or lemon juice
fresh cracked pepper
Optional: 
raw or toasted sunflower seeds
  1. Wash kale well.  Cut out the rib from each leaf, then coarsely chop leaves.  Place chopped kale in pot of boiling water, and blanch until leaves are soft and bright green.  Dump kale and water through strainer, and let kale drain completely and cool to room temperature.
  2. Cut sunflower sprouts from tray and wash.  If they are long, cut sprouts in half.
  3. If desired, slice olives.
  4. In small bowl, whisk together oil, ume vinegar/lemon juice, and thyme until well mixed.
  5. Arrange kale, sprouts, and olives in 1 large serving bowl or in 2 smaller bowls.  Drizzle dressing over salad, and sprinkle on fresh cracked pepper.  Garnish with sunflower seeds, if desired.
Enjoy!  Great served alongside a hearty bean soup or a nice piece of fresh fish.
*Ume vinegar is made from the leftover juice from the pickling process of ume plums; it is not a true vinegar, but really a brine.  It is used a lot in macrobiotic cooking and makes a great seasoning.  Because it isn't really a vinegar, and is said to have an alkalizing effect, a lot of things I've read say that it is well tolerated by people dealing with Candida or by those who have sensitivities to yeasts.  So, give it a shot!  Eden Foods makes an ume vinegar that is easy to find at natural foods stores.

 

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo