Biodynamic autumn veggies
When I promised myself the other day to get out of my comfort zone and drive my way to a biodynamic farm to get the ingredients for my kale salad, I must admit, I was a bit resistant and my mind came up with all kinds of excuses to keep me in that zone of zones. Why not go to a whole foods market just around the corner of my house. Hmm it might start raining in a minute and also I have lots of things on my to do list, is it wise to spend all this time for a few groceries? Regardless of this murmuring, I just kept my promise and headed over to this wonderful farm about 24km from my house. When I got there, saw the farmersshop, touched the produce, stroke the animals and spoke to the farmer, my only regret was that I didn’t take the bike instead of the car. Quality always pays off and just like that I gathered beautiful autumn veggies for lunch and once back home, I made myself a nourishing kale salad with heirloom tomatoes, yucon, red onion, yellow beet, kalamata olives and a beautiful creamy tahini dressing and spent the afternoon with my husband watching movies, snuggling and ignoring the rest of my to do list.
Green and purple kale
Tomatoes (preferably mixed varieties)
Juice of half a lemon
2 tbsp Tahini
2 tbsp Lemon juice
2 tbsp water
- Chop kale and massage with lemon juice and seasalt (and if desired some olive oil) for a couple of minutes until the leaves become tender.
- Add tomato, beet, onion and olives.
- Mix the dressing ingredients and add to the salad.
- Serve with sesame seeds sprinkled on top.
With love from the Happy Earth Kitchen