Yum, Tearty, Kale with Ume-Tahini Dressing!

Hi Tearty!

 

I downloaded a great little nutrition guide called "How Vegetarians Get Calcium, Iron, Protein, A, B12, and D".

 

In it, I learned that kale is very high in calcium and beta carotene. Likewise, tahini is very high in calcium and iron. That's why I chose today's recipe.

 

If you'd like a complimentary copy of this vegetarian nutrition guide, visit:

http://www.veghealth.com/vegetarian2.php

 

There's also a version of the guide for vegans. It's here:

http://www.veghealth.com/vegan2.php

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Kale with Ume-Tahini Dressing

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This week's recipe comes from Meredith McCarty at http://www.healingcuisine.com

Since kale is a little bitter, the key is to prepare it with a delicious dressing. And this one definitely qualifies. It's a salty tangy dressing that'll delight your taste buds, and it doesn't require a blender.

 

Makes 2 to 3 servings

 

1/2 pound kale, sliced and boiled 5 minutes (or steamed)

 

Ume-Tahini Dressing:

 

Makes ¼ cup

 

¼ teaspoon ume vinegar

 

2 tablespoons sesame tahini

 

Water to texture desired, up to ¼ cup

 

To prepare dressing, whisk ume vinegar with sesame tahini, then whisk in water gradually to texture desired.

 

Meredith explains that umeboshi (pickled salted plum) is known as "the king of alkaline foods" in Japan. It adds a pleasing taste to dressings that is both salty and fermented. You can use the bright red plum, its paste, or the vinegar that is created as the plums ferment.

 

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