Kale Salad Recipe

Not a fan of kale? You might be once you try this recipe. There is no need to massage the kale if you remove it from the stem and cut it into fine pieces. Sitting in the dressing for a while will soften it enough. You could also buy baby kale which is soft enough to use right away.

Step one: Prepare the kale. (wash, dry and cut)

Step two: Decide what you want to add to your salad. The dressing is so good you can eat it plain. I usually pour a touch of olive oil in a frying pan and lightly brown some pine nuts. This brings the pine nuts a whole new punch of flavor! Add them to the salad with a handful of dried cranberries.

Dressing Recipe:

2 tablespoons – Tahini (found near peanut butter in most stores) (Made from sesame seeds into a smooth paste)

2 tablespoons – Real maple syrup

1 tablespoon – Lemon juice

1 tablespoon – Olive Oil

2-3 pinches – Cayenne powder

Pinch of salt and pepper (optional)

Directions: I usually put this in a squeeze bottle and shake it up. You can use a jar with a lid or simply mix it in a bowl. Add just as much needed to coat the kale (with pine nuts and dried cranberries.) Toss well. Let sit in the refrigerator for a while if you want to soften the kale.

Roasted Peppers on the BBQ Recipe

I am going to be posting my salsa recipe soon, so I thought it best to show how to roast peppers on the BBQ first. This is what makes the salsa so delish!


Preheat your BBQ to medium high.

Take what ever kind of peppers you want. Mix and match.

Cut in half. Clean out inside and wash.

Pat dry.

Brush both sides of the pepper with olive oil.

Grill on BBQ until tender and slightly blackened.

Take from grill and remove the parts that are black.

Other things to do:

You can enjoy these on their own, store them in the refrigerator for a few days or preserve them.

I put some on a baking tray and put them in the freezer. Once frozen, take them out and put them in an airtight package. Throw them back in the freezer. They can freeze for up to two months.

Preserve them in a jar. Just do a web search for instructions.

I dehydrate them too. I keep them in an airtight container, then use a mortar and pestle when needed. There is no end to what you can throw them into or onto. I also run some through a grinder to make a powder. Great to add nutrition and flavour to meals and beverages!

Steak Spice Recipe

I have to give my ex credit for this one. He grew everything for this in his organic garden. Obviously not the salt and pepper. Great on steak and burgers. I love it on chicken. So good!

Home Made Steak Spice

750 g Coarse Salt

200 g Pepper Corns. He adds more because we love it.

100 g Coriander seed (From our garden)

3 Tablespoons of Dill seed. Because that is all we had. (From our garden)

1/8 cup of Mustard seed (We bought organic)

1/4 cup Dehydrated minced garlic (we make our own from our garden)

1/4 cup Dehydrated Cayenne Flakes. (From our garden)

125 g Dehydrated onion flakes

Just under 1/8 teaspoon Cumin. (Bought organic)


Mix all ingredients in a large bowl. Pour into air tight containers.

Pour what you need into a hand grinder to use.

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