In Chinese Medicine, springtime is associated with the Liver / Gallbladder qi…it’s the stirring of creative energy up and out. Think about the sap rising in trees to nourish new growth in the leaves in order to absorb the life-giving sun. To nourish the Liver we can use bitter green leafy vegetables like kale. To prevent this upward reaching restless energy from moving to far, too fast, we use the sour flavor. Things that make you pucker–like lemons–serve to consolidate and focus that energy so that it can be used more effectively. A little sweetness in the form of apple and honey can moisten and harmonize the strength of the other ingredients, leaving a smile on your face.
Personal Chef, Nikki Stanger has shared with us a beautiful spring recipe that deliciously integrates these flavors. It’s easy to make, beautiful to look at and yummy to eat! Nikki works in and around Chatham County. She can cater a party or provide you with a freezer full of healthful food. Call her directly for more info.
Kale and Apple Salad:
7-8 curly kale leaves (de stemmed)
1 apple (diced)
Juice of 1 lemon
1/4 of a red onion minced
1/8 cup of almonds (toasted)
1tsp dijon mustard
2 tbs olive oil
Salt to taste
Thinly slice the kale leaves and add to the wet ingredients. “Massage” the kale leaves. This will help soften the kale as the lemon juice works it’s magic in “cooking” the kale. Add the rest of the ingredients and mix well.
This recipe is packed full of nutrients for your body. Kale known as “the queen of greens” “a nutrient powerhouse” add the antioxidents from the apples and you have quite the pair! Lemon works as an aid in digestion along with the onion for helping your body fight away illness, and helping give your skin that extra glow. Almonds one of the healthiest tree nuts may help prevent heart disease and help with weight gain! So many wonderful benefits of this easy quick salad! Hope you enjoy!
Nikki Stanger, Personal Chef Stanger.email@example.com 919/923/8090