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Glorious Greens!

March 19, 2013

kale salad web

st'sa webBasket of kale web

Thank you thank you to Kris Wolcott and Mary Anderson for teaching the Nutrition class on Monday. The topic was Glorious Green and boy, did they whip up a storm! I was at a birth earlier in the morning, so when I got home to the class around 1pm, the kitchen was buzzing with smoothies, kale chips, kale salads, toasted sesame seeds. Ever inch of counter space was in use. I will post all the recipes over the next few days. For now, read about the Kale salad below.

kitchen web

Here’s a little about our presenters:

Kris and Mary web

Kris and Mary at work!

Moms at class web

Kris Wolcott:  Kris has spent over 20 years in the field of education.  She holds a M.A. in education with multiple certifications in educational support. Passionate about holistic health and nutrition, especially for the developing child, she is a registered yoga teacher and is currently enrolled in the Institute for Integrative Nutrition and will graduate this summer as a Certified Holistic Heath Counselor.  A mother of two, when not tending to the home fires, she can be found teaching yoga, working with incarcerated girls or teaching cooking in nutrition classes in under served communities.
Mary Anderson:  Mary has spent many years working to support families here in San Francisco.  She holds a M.S.W. and has spent her time in settings that range from San Francisco General Hospital to her own children’s classrooms.  She is a certified birth doula and is currently enrolled in the Institute of Integrative Nutrition working toward certification as a Holistic Health Counselor this summer.  She brings with her a wealth of knowledge gained from her experiences not only as a social worker and doula, but most of all from her years spent as a mother of two.
 Ariane webDivia web

Raw Kale Salad Recipe

Combine one bunch of kale (thick stems removed and chopped) with several tablespoons of good quality olive oil. Add a dash of salt and massage the leaves for 2-3 minutes. This helps to tenderize the kale. Add a generous squeeze of lemon and let sit. Add avocado, carrot, apple, nuts, anything you like, just before serving. This salad will keep for a day in the fridge.

Easy Lemon Dressing

Kris is not partial to giving measured amounts. Instead she cooks by ratio. The basic ratio for salad dressing is 1 part acid to 3 parts oil. For the Kale salad, in a small bowl or jar, squeeze a lemon, add salt and pepper (pink Himalayan salt is good), whisk in good olive oil. That’s all!

Easy Asian Dressing

Here’s a general idea of measurements for the dressing: 1/4 cup olive oil, 1/4 cup rice wine vinegar , 1 tbsp toasted sesame oil, 1/2 tbsp honey or other sweetener (maybe more or less?), 2 tbsp toasted sesame seeds,  1/2 tsp soy/tamari sauce. A little fresh grated ginger is also good.  The honey is optional but at the demo, this dressing was my favorite. I’ll have to try it out without the sweetener and see how it tastes! Seasoned rice vinegar is sweet, so that may be enough. Use raw, unfiltered honey for the most nutrient value. Use tamari if you need the dressing to be gluten free.

Group 2 web

Green lunch!

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