And just like that, I’m 1/125 of the way done with code school! 8/1,000 hours done! AND I AM STILL ALIVE! Clearly. Also, smiling! Happy! Not wanting to die! I mention those in case you thought I might be frowning/unhappy/dead after the first day.
I won’t get too nerdy for you here, but suffice it to say: I spent eight intense hours typing code (with a partner) into a computer yesterday, and I didn’t hate it. It stretched my brain, fo sho. I realized I’m not as lazy as I thought (I was the one that ALWAYS wanted to be standing, not sitting, at the desk). I also managed to wake up before my 6:30am alarm clock, on my own! But we’ll credit that one to nerves and my 9:30 bedtime (I also woke up at 3:30 ready to go, so … calm the heck down, Mary!). Also, eating breakfast at 7 am makes for a very hungry noon! I’m used to eating a 10 am breakfast and a 2pm (or 3pm!) lunch… but I was STARVING by noon yesterday! Another thing to get used to.
In a meteorological twist of events, Portland was a total sheet of ice yesterday morning, which meant my nerves about biking to school (and just flat out being in school) were completely replaced by the logistics of simply getting to school. I ended up ice-skating to the bus-stop (which is conveniently in front of one of my favorite coffee shops…), and riding the bus/sauna (seriously, why so hot and steamy!?) downtown. All in all, not a bad way to do it. I did it again this morning, since it’s still not great bike-riding weather! Tomorrow though: I’ll be pedaling.
Let’s talk about this SALAD! Because it is a good one. Like, a really REALLY good one. My favorite one these days.
This salad is based off of a salad that they serve at Garden Bar, a tasty tasty salad restaurant here in Portland. They call it The Northwest, and I really had no idea what else to call it. “Kale salad with beets, carrots, dried cherries, hazelnuts, goat cheese, magical unicorn tears, and 100% straight up awesome” ? Too much. Way too much. But really, those are the ingredients (and by magical unicorn tears I really mean hemp hearts and a simple lemon dressing).
If I can give you ONE PIECE OF ADVICE about this salad it is this: MASSAGE YOUR KALE. This is not optional, so it really isn’t advice. This salad will flat out suck if you don’t massage your kale. Raw, un-massaged kale? Ew. It’s so tough! And rough! And kinda like eating leafy green cardboard. Do yourself a favor and massage it! Google it if you don’t know how (or read the instructions below…). Also, when I say “raw beet” I mean: RAW BEET. You do not need to cook the beet first. Please DON’T cook the beet first.
To be totally honest, I was out of hemp hearts when I made and photographed this version. I used a different blend of little crunchy things (buckwheat, chia, etc.). USUALLY I use hemp hearts. You can use (or not use, I won’t get mad about this one) whatever you want. Sesame seeds! Hemp hearts! Chia! Nada! Follow your nose/stomach.
Thank you guys again for being patient with me while I post less/learn more! I’ll be back one day WITH A VENGEANCE! Until then, let’s all eat this kale salad and feel like we’re healthier than can be in the new year. xoxo
- ⅔ cup hazelnuts, halved
- 1 large bunch of kale (6-8 cups torn leaves, stems removed)
- ⅓ cup olive oil
- 1 large (fist-sized) beet, uncooked
- 2 large carrots
- ⅓ cup hemp hearts
- ⅔ cup dried sour cherries
- 1 Tbsp plain yogurt
- 2 Tbsp apple cider vinegar
- 2 Tbsp fresh lemon juice
- 4 oz chevre, crumbled
- Preheat the oven to 350 F. Spread the hazelnuts in a single layer and bake for 7-9 minutes, or until fragrant. Don't burn them! Remove from the oven, and set aside.
- Cut the kale into small pieces (smaller than dimes). In a large bowl, combine the kale with 1 tsp of the olive oil. Using both hands, reach into the bowl and squeeze/massage the kale. Work with it for about 2 minutes, or until it has noticeably softened in your hands.
- Grate the beet and both carrots with the large setting on a box grater. Toss, along with the hemp hearts and cherries, into the kale.
- Combine the remaining olive oil with the yogurt, apple cider vinegar, and lemon juice. Toss with the salad, then top the salad with the hazelnuts and goat cheese.
- This salad can be made a few hours head of time, and stored in the fridge.