Pomegranate Kale Salad

I whipped this up one day when trying to figure something out for vegetables. I had the kale, which I shredded. There was pomegranate in the fridge which I though would add some nice color and sweet tartness to the mix. A loose carrot "peeled" into the salad gave additional color and flavor. Considering kale was on the nuttier bitter side, I thought a sweeter salad with the pomegranate and carrot would be nice. Then I added the seeds and nuts for protein.

Pomegranate seeds
Baby kale leaves
Carrot shreds
Chia seeds
Hemp hearts
Pine nuts

Dressing :
Tahini
Garlic
Cider vinegar
Maple syrup
Grainy mustard

It was the second time I tried using tahini to make a dressing. The first time failed because I tried to thin it with oil...but it caused the mixture to break up and get really goopy. This time, it's thinned with vinegar or water, which worked out really well. Overall, I really enjoyed this combo for a tahini dressing...will be definitely repeated!

And Ta-da....a nice bright'n colorful'n tasty side.

And with that, here's to a happy and healthy New Year in 2014!! Keep cooking, experimenting and creating. God bless!

Christmas Steak

And just like that, Christmas is upon us! This isn't Christmas dinner, but it's close.

Boneless rib steak:
Montreal Steak Spice
Chopped cilantro
Olive Oil

Mushrooms:
Garlic
Paprika
Cumin
S&P

Salad:
Baby Kale
Chick Peas
Pomegranate
Avocado

Dressing:
Tahini
Grainy Mustard
Maple Syrup
Lime juice

Everything was delicious. The steak was eaten with a wedge of lime for a nice citrus note. And, the vitamin C from the lime helps your body absorb the iron better from the red meat. Just FYI.

Wishing you all a wonderful Christmas with your loved ones. 

The Love, Joy and Peace of Christ be upon your household. 

And may every good and perfect gift find its way to you in the New Year!