You Don't Have to Braise the Braising Mix!

First of all, my sincere thanks for all the caring comments on my previous post. That wasn't an easy topic to write about, but I have some hope that talking about those kinds of issues might be helpful to someone out there. One thing I might clarify on the subject of "pills" is that I'm so grateful to work with holistically minded practitioners, and that we're using "elementals" rather than pharmaceuticals. If things deteriorate, pharmaceuticals are an option, or, more accurately, a threat--so let's see how well we can avoid that.

I am grateful to have had my first few opportunities to give homemade goodies to people. I don't consider myself good at presentation, but I've tried a few different ways. This one is four layers of different goodies, with a chocolate-coated pomegranate heart on top. Each layer is separated from the other with a little note about the ingredients/what it is.

 ...And there's quite the array of possibilities to go in the box--these are just a few!

But as the post title suggests, today's recipe is actually about greens. It's good to show dessert first, I guess.

In my box from Full Circle this week, as well as some gorgeous pomegranates, a purple cabbage and some beets, I got a bag of braising mix--beautiful baby kale leaves: dino kale, red and green curly kale; some chard. And I didn't braise any of it, delicious though braised greens and balsamic vinegar can be.

Instead, those leaves (augmented with the spinach in the box) were the basis for two delicious salads: a massaged balsamic salad, and a massaged salad with a creamy dressing.

The principle is very similar to the by now so popular "massaged kale salad:" you shred up the greens, massage them with oil and vinegar/lemon juice and maybe some salt, or massage them with a dressing, let them sit and soak and soak; then add tomatoes, avocado, what you will, and enjoy the delicious meld of tastes.

For the balsamic salad, I also put mushrooms in at the "sit post-massage" stage, so that they would marinade too.

Balsamic not-braised salad
3 cups mixed greens, torn
4 medium cremini mushrooms, thinly sliced
6-8 grape tomatoes, sliced
1/2 an avocado, sliced (or more, or less)
2 tablespoons balsamic vinegar
1 tablespoon olive oil

Simply massage the oil and vinegar into the greens, then add in the mushrooms, and let all sit for 2-3 hours. When ready to serve, stir in the sliced tomatoes and avocado.
I happen to think that raw mushrooms, especially marinaded, go particularly well with tomatoes, (and avocado, of course), and that flavor combo was definitely a good feature here.

The creamy salad featured pomegranate kernels.

Creamy not-Braised Salad
3 cups mixed greens, torn
6-8 grape tomatoes, sliced
1/2 an avocado, sliced (or more, or less)
1/2 cup pomegranate kernels
fresh chopped parsley

Lemon-Black Pepper Dressing:
1/4 cup lemon juice
zest of one lemon
2 tablespoons flax meal
2 tablespoons macadamia nut butter
1 tablespoon maple syrup (or a date, or stevia to taste)
1/4 cup water
2 tablespoons apple cider vinegar
1 clove garlic
1 teaspoon miso
1 teaspoon black pepper
Blend all the dressing ingredients together and pour over the torn greens; massage in by hand.

When ready to serve, stir in tomatoes, avocado, pomegranate kernels, and sprinkle with roughly chopped parsley.

I'm so grateful for all these zesty, fresh and hearty flavors. And of course, these recipes are "raw" and power-packed, hearty and light all at the same time.

Happy Hanukkah, everyone, and Happy Solstice! Are you looking forward to the light returning?