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Almond Lime Kale Salad

During the past several years, kale has become a favorite “superfood” vegetable around the world. Despite its meteoric rise to prominence, kale has always been a favorite food of farmers because it grows fast, resists frost, and requires very little fertilizer.1 Kale is a winter vegetable, so now is a great time to start including it in your meals.

Nutritionally speaking, kale is a rock star, boasting high amounts of beta-carotene, vitamin C, and vitamin K. It’s also a rich source of phytonutrients, including the flavonoid kaempferol. Epidemiological studies associate kaempferol consumption with reduced rates of several degenerative diseases and numerous preclinical studies have shown kaempferol to have a wide range of pharmacological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, cardioprotective, and neuroprotective.2

In this recipe, we’re pairing kale with almonds. Like all seeds, almonds contain phytic acid, a chelating “” with a propensity for binding with calcium, magnesium, iron, and zinc, thereby inhibiting the absorption of these critical minerals.3 You can reduce the phytic acid by soaking the almonds in water for at least eight hours or, preferably, 24. From a culinary perspective, this also improves the taste and texture of the almonds.

Helpful hint: Soak one or two cups of almonds, then discard the soaking water, pat-dry the almonds with a kitchen towel, and store them in your refrigerator for 5 – 7 days. Not only will you always have some handy for a recipe, but also for a quick, nutritious snack.

INGREDIENTS

Serves 1

  • 3 – 4 kale leaves
  • 1 tbsp coconut oil
  • 1 clove garlic, pressed
  • ½-inch piece of ginger, finely chopped
  • ½ cup almonds, soaked at least 8 hours
  • ½ lime, juiced
  • 2 tbsp olive oil

DIRECTIONS

kale-and-almonds4
Remove and discard the stems from the kale leaves. Chop leaves into bite-sized pieces.
4 item(s) « 1 of 4 »
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Christopher James Clark, B.B.A.


Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, .

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references

1. Straight, K. (July 20, 2014). Rub of the Greens. ABC News. Retrieved from //www.abc.net.au/landline/content/2014/s4049600.htm

2. Calderón-Montaño, JM, et al. (April 2011). A review on the dietary flavonoid kaempferol. Mini Reviews in Medical Chemistry, 11(4). Retrieved from //www.ncbi.nlm.nih.gov/pubmed/21428901

3. Torre, M, et al. (1991). Effects of dietary fiber and phytic acid on mineral availability. Critical Reviews in Food Science and Nutrition, 30(1). Retrieved from //www.ncbi.nlm.nih.gov/pubmed/1657026

Persian-Inspired Dried Lime Chicken

If there’s one culinary treasure that continually amazes me, it’s dried limes. Their subtle complexity and delectable tanginess are always impressive, but what surprises me most is their relative obscurity; few people in the West seem to know they exist. While this is unfortunate, at least you can wow your friends and guests with our Persian-Inspired Dried Lime Chicken.

Persian-Chix-9I’ve had the pleasure of experiencing and learning about Persian cuisine through two lifelong friends, both of whom have Persian/Iranian origins. Although this isn’t an authentic Persian recipe, it was inspired by the tastes my friends (and especially their mothers) introduced me to, particularly those of slow-cooked herbs and dried limes.

Though prominent in Persian cooking, dried limes were actually invented in Oman. To make them, fresh limes are briefly boiled in salty water, then left to dry under the hot desert sun. After several weeks, they become brown and seemingly weightless. You can purchase dried limes from specialty Middle Eastern markets or online vendors, but we recommend making your own.

To make salt-free dried limes, you’ll need a dehydrator or a friend who has one. In the case of the latter, offer to prepare our delicious recipe in exchange for one day with the dehydrator. Instead of drying the limes whole, make slices roughly ¼ inch thick. Arrange them as a single layer and dehydrate according to the machine’s directions.

A less ideal, though still viable option is the oven. Arrange the lime slices on a rack that allows for air circulation. Select the lowest possible temperature (between 150 and 200°F) and “bake” six hours or until the limes lose most of their moisture.

INGREDIENTS

Serves 4

  • 2 pounds bone-in chicken pieces
  • Slices of 2 dried limes
  • ¾ cup fresh herbs (mix of parsley, cilantro, and mint)
  • 1 onion, finely diced
  • 1 bell pepper, diced
  • 3 cloves garlic, pressed
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons coriander (powder)
  • 2 teaspoons mild paprika
  • 1 lemon, juiced (about 3 tablespoons)
  • Freshly milled black pepper
  • Olive oil, for drizzling

Directions

Persian-Chix-8
Break the dried limes into pieces and transfer to a bowl.
8 item(s) « 1 of 8 »

Christopher James Clark, B.B.A.


Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is a writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed book, .

 
 
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