Kale Azuki Power Bowl With Tahini Almond Dressing

Kale Power Bowl-9969.jpg

Kale has long been hailed as a superfood and with its health halo its been trendy for quite some time now. I took a break from kale when I arrived in France in 2005. It was hard to be found if it was even offered at all.

By now, fall 2018, it has popped up in a bunch of health food stores all over Paris. I just noticed this season I am even starting to find some in my AMAP basket.

Inconvenient to find at times, I’ve been disappointed when preparing this salad while starting off with all the other ingredients and then discovering that I have to go out and search for my kale only to come back with replacement chicories. Replacement chicories are fine too, don’t get me wrong—but it’s just that when you have your heart set on something…

It has gained popularity here and no wonder since it’s packed with vitamins A, C, K and is rich in antioxidants. And if you want twice the amount of antioxidants go for the red kale !

This cruciferous vegetable has a hearty leaf and will soften up when coated in a dressing. You can prepare this ahead of time since the leaves won’t wilt straight away.

I love it on a bed of mixed brown rice and quinoa for a full meal accompanied with some beetroot hummus and avocado. This power bowl will keep you plowing through the day.

Kale Azuki Power Bowl with Tahini Almond Dressing


• 250 grams fresh kale leaves, chopped finely
• 50 grams azuki beans, dried (black beans work nicely too. Use tinned beans if pressed for time)
• 1 eggplant, roasted
• 2 zucchinis, grilled
• 1 beetroot, steamed and diced


• 1 1/2 tablespoons tahini
• 1 1/2 tablespoons almond butter (Purée Amande Complete en français)
• 1 tablespoon tamari or soy sauce
• 1 lemon, juiced
• 1 clove garlic
• 1 tablespoon sesame oil
• 100 ml water


For the dressing combine the first six ingredients in a blender ( a mini blender is convenient for dressings like these) with half the water (50ml) and whizz it up. Gradually add the rest of the water to get loosen the dressing up.


Put the chopped kale leaves in a large mixing bowl and add the dressing. Be sure to coat the kale all over.

Use your hands to massage the dressing into the kale if need be.

I like to let the kale marinate for 15 minutes if I’ve got the time.

Then toss in the beans and the rest of the vegetables: eggplant, zucchinis, beetroot.

Ready to serve!

Red Kale Aubergine Zucchini Salad


Oh Kale, you are nutritiously dense,

you are a super food.

Our bodies keep healthy after devouring you

finding ourselves in a good mood.

It only makes sense

you are immense in variety and vitamins.

Loaded with antioxidants and a good source of Vitamin K,

a natural coagulant— blood clotting's great way.

The story is

you are an anti-inflammatory,

fighting against arthritis and autoimmune diseases. 

Detox with you,

and we'll be walking like peacocks spreading its plumes.

 You are in bloom,

It's your day and we will have it your way.

Happy National Kale Day.


Red Kale Aubergine Zucchini Salad

INGREDIENTS//Serves 3 (as a main plate)

• 1 bunch Redbor kale, shredded
• 1 eggplant, sliced and grilled
• 2 zucchinis, sliced and grilled
• 1 red pepper, diced
• 120 grams feta cheese, crumbled


• 3 tablespoons tahini
• 100 ml water
• 1 clove garlic, minced
• 1 lemon, juiced
• 1 tablespoon sesame oil
• 1 teaspoon tamarind paste
• Salt, adjust accordingly


Prepare the dressing first.  Combine all the ingredients and mix well.

In a large mixing bowl combine the kale and the dressing.   The kale is tough so you'll want to massage the dressing into the kale.  Let it marinate for an hour if possible so that it softens up.

I use a grill pan to grill my vegetables.    For the eggplant, salt them first and put them in a colander for it to drain for 30 minutes.  Then rinse it off with water and pat it dry with a tea towel.

Brush olive oil on both sides of your eggplant.

Turn on the heat to medium-high.  Place the eggplant on the grill and cook until brown and until the flesh has softened up.

To grill the zucchinis, just brush both sides with olive oil and place it on the grill pan for 3-4 minutes on each side.

In a large serving bowl, combine your dressed kale, pepper, and feta cheese.  Then lay the grilled vegetables over the salad and serve.

Presto Pesto with Kale

Pasta with kale pesto, roasted carrots and zucchinis.

Pasta with kale pesto, roasted carrots and zucchinis.

Presto pesto!  This is one of those things you can whip up in a jiffy and keep for a week in your fridge.   A jar of this green pesto superfood goes quick.  It's great for pasta, pizza, and as a dip.

Kale pesto

Kale pesto

Kale Pesto

INGREDIENTS//Yields one 500 ml mason jar

• 100 grams kale leaves
• 1 clove garlic
• 80 grams raw almonds or pine nuts
• 90 grams parmesan cheese
• 1 lemon, juiced
• 125 ml olive oil


Add the first four ingredients in a food processor and whiz it all up

Drizzle in the olive oil with the rest of the ingredients.

Once you have a smooth consistency transfer it to a mason jar.


This stores in the fridge for up to a week. Just add extra olive oil to cover the surface, cover it, and keep it in the refigerator.

Chard and Kale Chips

This is not something I would normally make but given its popularity over the past few years and then seeing the cost of a 35 gram bag (6 euros!—Well ok, 5.99 euros but still... ) at the Veggie World trade fair recently, I thought I would give it a go and make it myself.

I'm not quite convinced on these chard and kale chips but I suppose it's a great option for those looking for something healthier than regular potato chips.  Though there's no comparison since potatoes, kale, and chard don't taste the same anyways.  If you are going for the crunch factor then I suppose these offer a healthier crunch.

It seems like the more I eat them, the more I enjoy them or perhaps I am subconsciously telling myself that since I am the only person in the family eating them.  To be fair, my husband hasn't tasted them yet and my eldest is away on a class trip.  So that just leaves my youngest and me.  Viktor was more amused by the fact that he was eating a feuille, a leaf that is.  He is entertained in thinking he has eaten a leaf from a tree.

It's on my list to make in the future and to place it along side with other dips and tidbits during apéro with friendsthen I will know if it is well-received or notKeep ya posted!

Chard and Kale Chips


• 1 cup or 50 grams kale
• 2 leaves swiss chard


• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon mustard
• 1/2 teaspoon of tamarind paste
• 1 teaspoon lemon juice
• 5 grams roasted buckwheat
• coarse sea salt (according to taste)


• 1/2 teaspoon olive oil
• 5 grams fried onions
• coarse sea salt (according to taste)



Wash your chard and kale leaves, then make sure they are completely dried off.

For flavoring the kale:

In a medium size mixing bowl, combine all the ingredients except for the buckwheat and and salt for flavoring the kale.

Add the kale and rub in the flavored sauce making sure to coat it well.

Then add in the buckwheat and the salt and toss it around.

On a baking tray with parchment paper, lay out each leaf of kale making sure it has its own space.

Place it in the oven at 135° Celsius for 30 minutes with a convection setting if you have one.

Take it out of the oven and let it cool before serving.

For flavoring the chard:

Add all the ingredients in a medium size mixing bowl.

Add your cut up chard leaves and rub in the flavored sauce making sure to coat the leaves well.

Be sure your chard leaves are big enough so that they lay flat and that thefried onions and salt can sit on it.

Line your baking tray with parchment paper and lay out each leaf side by side.

Place it in the oven at 135° Celsius for 30 minutes with a convection setting if you have one.

Take it out of the oven and let it cool before serving.



I don't have a food dehydrator, so baking these chard and kale leaves in the oven in low heat and over a long duration of time is another way to dehydrate food.