By: Alison Marras
May 24, 2016
(updated April 21, 2021)
Simple salads and grilling is how I like to enjoy my summer meals. And though the last month’s of spring weather has been gloomy, I’m hoping by acting like its summer will send some message to the universe to give us a gorgeous summer over here!!
I have spoken about my obsession for massaged kale before and basically it’s the only way other than sautéed I eat it. Having it totally raw without breaking it down a bit is tough to chew and also to digest for some. If you haven’t tried it, all you need is a bowl, knife/scissors and some delicious extra virgin olive oil. I take the kale, strip off the leafy parts (tossing the stems out) and roll up the leaves tightly. Then either using a chef’s knife or scissors, I cut up the pieces almost into ribbons. The smaller, the better for chewing. Throw that in a bowl, add a bit of olive oil (you can start with a little at first and always increase… No exact science here) and then roll up your sleeves, wash your hands, and start massaging that kale like it had a hard day!! I do this for maybe 3-5 mins until I see the leaves are coated well in the oil and it’s much softer. Give a piece a taste and see if you like it, if not keep going until you do. Voila! This stores perfectly for lunches by the way, I usually do a big bunch on Sunday’s to have on hand for the week and keep it in my fridge. Just add some lemon juice or vinegar of choice and you’ve got a salad.
In this case, I also added thinly sliced red cabbage, sea salt and lemon juice. Let it marinate for a few minutes because it just gets better and better!
Okay. Now that I’ve rambled about my kale adventures. HALLOUMI. If you eat cheese- do not skip this. Halloumi is a Cyprian cheese that is thick, salty and holds up amazingly when grilled. It’s the ultimate “grilled cheese”, people. I normally could only find it at European/Mediterranean markets but it’s becoming more popular and mainstream now. So go find some!
Toppings shown: Hemp Pistachio Granola
Granola Directions: combine 2 tsp olive oil, 1/2 cup hemp seeds, 1/4 cup raw medium ground pistachios in a food processor and pulse lightly until medium ground. Add extra lemon zest in a bowl with hemp mixture and combine with a spatula until well mixed. Spread granola onto a parchment lined baking sheet and bake at 350f degrees for approx. 10 minutes until lightly toasted (watch carefully so you don’t burn!)
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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