Abundantly Happy Kale, Grains and Seeds Salad
I’ve been enjoying my time as a co-host for the #21dayfodmapchallenge, created by Julie of CalmBellyKitchen.com and also co-hosted by Anna of FODMAP Journey, who has guest blogged for FODMAPLife several times (check out this awesome post of Anna’s).
If you haven’t joined in yet there’s still time! Learn more by visiting my Instagram profile here.
Yesterday’s theme for the#21dayfodmapchallenge was Great Grains so I decided to finish a recipe I’ve been working on, and I hope you enjoy it!
This salad is a low-FODMAP phytonutrient and vitamin powerhouse and it’s also colorful, crunchy and easy to make. Vegetarians and vegans will love the mix of veggies, seeds, grains and nuts. If you’re a meat-eater (and you just need to have your meat) you can always add a piece of grilled fish or lean meat to this salad, however I think it’s perfectly filling as is. Make ahead of time and have for lunch the next day or bring to a gathering.
- 9 leaves curly kale
- 1/2 teaspoon sea salt
- 3 tablespoons extra virgin olive oil, divided
- juice of one lemon
- 1 teaspoon turmeric
- 1 teaspoon curry powder (purchase one without FODMAPs)
- 1/2 tablespoon ginger, freshly grated
- 1 celery stalk, diced
- 1 yellow bell pepper, diced
- 1 medium carrot, cut into matchsticks, then into thirds
- 1 tablespoon pumpkin seeds
- 2 radishes, sliced very thin
- 1 cup brown rice, cooked
- 1 cup quinoa, cooked
- 1 cup buckwheat, cooked
- 1 tablespoon slivered almonds
- Cut away ribs and stems from kale, wash thoroughly, drain in colander. Chop kale leaves into long, thin shreds. Add to a large-sized bowl and sprinkle salt and 2 tablespoons oil on top. Massage leaves with hands until leaves begin to darken and soften.
- Add remaining oil to bowl, squeeze in lemon juice, discarding any pits. Add in turmeric, curry powder, ginger, celery, yellow bell pepper, carrot, pumpkin seeds, radishes, brown rice, quinoa and buckwheat. Toss to combine. Add more lemon juice or olive oil if desired. Divide onto plates and top with slivered almonds. Keep covered in refrigerator for up to three days.
*Tip – If brown rice, quinoa and buckwheat have been made ahead of time (a smart idea!) and are cold, I like to combine all into a skillet with 1 tablespoon unrefined coconut oil to warm up before adding to the other salad ingredients. Preparing such low-FODMAP staples such as these ahead of time makes it much easier to follow the low-FODMAP diet. During your busy week, add them to salads, soups, stir-fry, sandwiches and more.
Hope you enjoy! Have a great rest of your day/evening, where ever in the world you are!
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