When it comes to eating with the seasons, I typically advise my clients against eating too many raw, cold foods during the winter. Foods like salads and smoothies are generally best left to the warmer months. This is because, you may not realize but, much of the work of keeping your body warm comes from the inside out. So its for good reason that soups, stews, slow cooker meals and other hearty items are popular in the fall and winter.
But don’t despair, this winter I’ve got a tip to help you have your salad and eat it too. According to the traditional healing practice of Ayurveda, warming spices and ingredients can be added to cold foods to heat their properties. For example, adding a generous spoonful of cinnamon or ginger to your smoothie will help stoke your internal fire and counteract the effects of the cold drink.
In the same vein, including liberal amounts of healthy fats to your food will keep you warm and give your body energy and sustenance during the winter months. That’s where this beautiful salad comes in. With a creamy hummus dressing, a dash of warming cumin, wintery massaged kale and tons of other goodies, this power bowl is a total power house. It’s for good reason it’s one of the Slim Down Detox program participants favourite meals.
Massaged Kale Hummus Power Bowl
Makes 3 servings
1 small bunch of curly kale
1.5 tablespoons extra virgin olive oil
1/2 tablespoon apple cider vinegar
Generous pinch of sea salt
1 medium red bell pepper, de-seeded and diced
3/4 cup kalamata olives, sliced (optional)
1 small red onion, diced or thinly sliced
3/4 cup toasted nuts or seeds
3/4 cup cooked quinoa (about 1/4 cup uncooked)
1 tablespoon coconut oil
1 small sweet potato, chopped and roasted
1/2 teaspoon cumin
1 teaspoon cinnamon
Pinch of sea salt
1/4 teaspoon cayenne (optional for spiciness)
1 cup creamy hummus dressing
Creamy Hummus Dressing
Makes about 1 cup
150g hummus (I like to use half a container of Sunflower Kitchen, 300g)
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 small garlic clove, minced
1/2 tablespoon tahini paste
1/2 teaspoon ground cumin
- Preheat oven to 400F. Peel and chop sweet potato and place in medium bowl.
- Sprinkle sweet potato with cumin, cinnamon, sea salt and cayenne (if using) and pour melted coconut oil into bowl. Toss until sweet potatoes are evenly coated.
- Bake potatoes at 400F for about 20min, flipping halfway, until tender.
- Meanwhile, cook quinoa to yield about 3/4 cups.
- Wash and tear kale into bite-size pieces, removing stalks. Place kale in a large bowl and toss with olive oil, apple cider vinegar and pinch of salt. Massage kale with hands until soft and silky. Colour should become dark, shiny green.
- Prepare veggies: dice bell peppers, slice olives and onion. Lightly toast nuts or seeds in a pan on medium heat.
- Make creamy hummus dressing by whisking together all the ingredients until smooth. Adjust acidity, saltiness, thickness to your liking.
- To create power bowl, layer kale on the bottom. Then in a circle arrange quinoa, onions, peppers, olives, sweet potato, and mixed nuts. Place a dollop of creamy hummus dressing in the centre. Enjoy!