Adaptive Cooking: Kale Apple Salad

Wednesday, June 26, 2013

Kale Apple Salad

Kale and Apple Salad

1 bunch kale, stems removed and sliced very thin

2 large carrots, grated

1 apple, cut into eighths and thinly sliced

¼ cup pumpkin seeds

4 green onions – sliced 1/8” width including tops

Dressing:

¼ cup each toasted sesame seed oil and honey

Blend dressing ingredients and pour over salad ingredients. Toss gently until all ingredients are coated. Salt and pepper to taste.

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I have been managing my many food allergies / intolerances with special recipes for over 20 years. I avoid wheat, barley, oats and all related grains. I avoid dairy products from cows, although I am able to use sheep or goat products sparingly. My worst symptoms occur with legumes; soy, peanuts, green beans, dried beans, lentils, and peas of all kinds. Even vanilla, which is a bean - causes me problems. I avoid all plants in the gourd family; zucchini, cucumber, squash, pumpkin, melons. I do not eat fruit with pits; cherries, peaches, apricots, plums. Lately, I am finding grapes, grapeseed oil and wine are not my friends.

This list is fairly restrictive, yet over the years, I have learned to adapt favorite recipes with alternative ingredients. I have learned what products work for me, and when I entertain, I find my guests never miss the common ingredients I must avoid. I am frequently asked for recipes and I've decided it is time for me to share my recipes with the world. This idea has been with me for many years, but it was not until my daughter, Meshell Alyse agreed to help me with the photography that I felt I could manage the overwhelming task of introducing my special way of cooking to the world. Enjoy!