Massaged Kale Salad with Toasted Walnuts and Cranberries

I love kale salad. But I realize that not everyone feels the same way. But this kale salad recipe has the magical power of persuasion to convert anyone into a kale-loving freak!  Guaranteed. Earlier this year, I participated in the Partners-in-the-Parks study tour with the National Honors Society which was absolutely awesome! On the trip, our chaperones gave us the freedom to choose and cook our meals. Not only did we have an insane amount of fun cooking together but everyone chose their favorite recipes so every meal was incredibly delicious!! Guess what one of the items on my menu was? 

Gosh, how'd you know? 

This recipe was the star of the show. Literally, every person hailed praises to this simple green salad. Even the most hesitant skeptics savory every crunch with delight. The Chaperone said "I have never, in my 62 years, ever tasted kale prepared in such a delicious way"! So, you ready to join the party? I figured so. Let's do this!

Choosing the right quality ingredients are important. The ultimate trick, however, to creating is an awesome kale salad is about two techniques: 1) Finely chopping the kale and 2) Massaging the salted kale.  Read on and learn...

INGREDIENTS

Salad

• 2 bunches of Kale
• 1/2 cup Walnuts
• !/4 - 1/3 cup dried Cranberries

Dressing

• 1/4 cup Olive Oil
• 1/4 cup Lemon Juice
• 1/4 cup Honey

DirecTIONS

1.  Heat a cast iron skillet on medium heat. Toast the walnuts for 10-15 minutes or even longer. The toastiness is up to you. Once the walnuts are done. Remove the walnuts from the pan and set aside to cool.
2. Remove the middle ribs (stalks) from the kale. Then chop the kale finely. I chop the kale horizontally then rotate it 90 degrees and chop in that direction again. 
3. Add all the chopped kale to a large bowl, sprinkle with salt, and begin the massage the kale. The massaging is a gentle rubbing, not a pounding motion because you don't want to beat out the juices. The color of the kale will change from an average green to a deep vibrant green hue. 
4. By this time the toasted walnuts should have cooled down. Roughly chop them into smaller pieces. Add the walnuts along with the cranberries to the kale in the bowl.
5. In a small bowl, whisk together the olive oil, lemon juice, and honey to make a dressing and pour all over the salad. Toss the salad thoroughly to ensure that every shred is coated with the dressing. Refrigerate for 2-4 hours. Serve and enjoy!

Did you try this recipe?

If you try this recipe, please let me know how you liked it! Leave a comment below and share a picture on Instagram with my hashtag #frugalcurlytop!

Vegan Caramelized Nuts Recipe

This is a recipe for scrumptious vegan caramelized nuts! In our traditional Jamaican family, caramelized or candied nuts are not commonly eaten. So when my mom decided to make these, I was rather indifferent. After tasting one crunch of these, I instantly understood all the talk I had heard about caramelized/candied nuts being so delicious! 

You'll probably want to make at least two recipes of these treats because they will not last for long!

What I especially like about this recipe is the absence of butter! Instead these are gently coated with a light coating of extra virgin coconut oil which is so healthy for you!



Ingredients

• 1 Tablespoon Extra Virgin Coconut Oil
• 1/4  cup Brown Sugar
• 1 1/2 cup Whole Pecans 
• Dash of Cinnamon
• Dash of Allspice
• Dash of Salt

Directions

1. Heat a large cast iron skillet over medium high heat.
2. Add the coconut oil to the warm skillet.
3. Once the coconut oil is fully melted stir in the sugar and allow that to melt for about 4-5 minutes
4. When the sugar is melted and browned, throw in the nuts, salt, and seasoning. Continue to stir the nuts until the sugar begin to harden when the spoon is lifted from the pan.
5. Pour the nuts out onto and pan lined with parchment paper. If you want the individual nuts, gently separate them immediately after pour onto the parchment. If you want clusters of nuts, leave them together.
6. After the nuts have cooled, enjoy!
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Vegan Tuna Salad Recipe

Ingredients:

1 12 oz.               Roll of Cedar Lake Veggie Tuna

1  cup                  Vegan Mayonnaise

3/4 cup              Celery, finely diced

3/4 cup              Cucumber, finely diced

2/3 cup              Green Pepper, finely diced

1 Tbsp.               Lemon Juice

Pinched of         Dill, finely chopped

Pinch of             Parsley, finely chopped    

Kitchen Supplies:

- Medium sized mixing bowl (or I make it in the container that I will store it in to save on time and less dishes!)

- Chopping Board

- Chopping Knife

- Mixing Spoon or Spatula

- Kitchen Shears

- Measuring Cup set

1. Cut off the end of the Veggie tuna roll with your kitchen shears, and squeeze it out into your large mixing bowl. The veggie tuna comes flaked and ready to go!

2. Chop up all your veggies and add them to the veggie tuna.

3. Stir it all together...

4.Add your mayo, and mix it up...

4. At this point your Tuna Salad is complete. If you would like, you may place it in the fridge for a few hours or overnight for the flavors to blend together! Enjoy!! 

I love tuna salad sandwiches with cucumbers and tomatoes :)

Jamaican Fried Dunplings Recipe

Here is a recipe for an essential element to a classic Jamaican breakfast. Fried dumplings are the Jamaican equivalent of biscuits, although they are not eaten as frequently as the American biscuit. Jamaicans love to eat fried dumplings for a traditional Sunday morning breakfast, holiday breakfasts, or community socials. This recipe makes a large batch, approximately 16-18 Jamaican Fried Dumplings.

Ingredients

4 cups All Purpose Flour (King Arthur is great!)

2 teaspoons Salt

2 Tablespoons Baking Powder

1 cup Water, plus 4-6 additional Tablespoons as needed

Expeller pressed Safflower oil

Directions

1. Combine all dry ingredients in a large sturdy bowl and make a well in the center.
2. Pour the water into the well and slowly stir the mixture into a dough. add more water if necessary but try to maintain a thick, dense, solid, and smooth dough.
3. Preheat 1/4 inch of Expeller pressed Safflower oil on low heat.
4. Break off egg sized pieces of dough and shape them into flat discs.
5. Fry on a large low flame. Dumplings are finished when they are a deep golden brown hue. Firmly tap the dumplings and listen for a hollow sound. This also indicates completeness. They take approximately 7-10 minutes on each side.
6. Place the dumplings on a plate layered with paper towel to absorb the excess oil.
7. Serve these with Ackee and Vegetables or Jamaican style cooked down cabbage. Enjoy, Ya mon!