Subscribe
Previous Post
Photo: Jo-anne Mcarthur
Remember Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant? He made his Blisstree debut last month sharing his original recipe for carrot and parsnip “fettuccine”. And two weeks ago it was peppercorn-crusted tempeh steaks. Doug also teaches food workshops and gives cooking demos. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug (how we wish we could!), so he’s kindly offered to come to us. Every other week, expect a surprisingly delish raw or vegan recipe from him. (Doug is into “cruelty-free” food – and we are into him.) Enjoy his third course for Blisstree.
Massaged Kale Salad
(Chef Doug says this is a great, simple cleansing recipe perfect for warmer weather – with lots of trace minerals, antioxidants, calcium, iron, and good fats.)
1 head black lacinato kale, chiffonade
1/2 avocado, cubed
1 red pepper, large dice
3 Tbsp arame, soaked (a type of kelp)
3 Tbsp hemp oil
2-3 Tbsp lemon juice
1/2 Tbsp sea salt
1 tsp freshly ground black pepper
1. Cut kale in chiffonade method and place in bowl with hemp oil and toss to coat. Add the salt, lemon juice, and pepper. Marinate for at least ten minutes to allow the greens to soften.
2. Add the soaked arame, avocado, and red pepper. Toss together and taste for seasoning.
Serves two.
