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in Recipes

SHAVED KALE WITH ROASTED CHERRY VINAIGRETTE

By: Susan Irby

Antioxidants are the “good-guy” molecules that inhibit the oxidation of other molecules in the body, which can result in premature aging, disease and even cancer. Antioxidant cell protectors are vital to a youthful glow and good health. Powerful to our body’s ability to recover and rejuvenate from life’s natural stresses, antioxidants are essential to a healthy lifestyle. The best sources of antioxidants come from foods rich in vitamins and minerals such as the following:

*Vitamin-A rich foods of carrots, squash, broccoli, sweet potatoes, swiss chard, mustard greens and kale and vibrantly colored fruits such as mango, grapefruit, peaches, apricots and cherries.

*Foods rich in vitamin C are also powerful antioxidants, so grab tangy oranges, limes, lemons and strawberries, but don’t stop there. Vegetables have vitamin C, too. So dice a few green or red bell peppers, tomatoes, Brussels sprouts and fresh spinach leaves and toss into simple dishes like steamed rice and whole wheat pasta.

*Nuts, seeds and grains contain the super antioxidant vitamin E, as do green leafy vegetables. Some popular vitamin E friendly foods: almonds, sunflower seeds, collard greens and asparagus.

*Don’t forget about antioxidant-rich minerals like selenium, which is found in salmon, scallops, tuna, shrimp, eggs, chicken, turkey, lamb and other foods like crimini mushrooms, barley, Brazil nuts as well as spices such as garlic and mustard seeds.

Antioxidant powerhouses are abundant. Look for richly colored fruits and vegetables and that includes fresh juices such as cranberry, pomegranate and purple grape juice. Keep the juices fresh and avoid sugar-laden store brands for your healthiest options.

Shaved Kale with Roasted Cherry Vinaigrette (Serves 4)

INGREDIENTS

1 pound fresh cherries, stemmed and pitted
1 tablespoon raw sugar
1 teaspoon sea salt
1½ teaspoons freshly ground black
pepper
¼ cup Chambord liqueur
2 large shallots, diced
Fine zest of ½ lemon
Juice of 1 lemon
2 tablespoons apple cider vinegar
Pinch of ground dry mustard
2 tablespoons extra virgin olive oil
2-3 large heads of fresh kale

DIRECTIONS

Preheat oven to 450 degrees. Place pitted cherries in an oven-proof sauté pan and sprinkle with sugar, ½ teaspoon of the sea salt, and 1 teaspoon of the ground black pepper. Roast about 10 minutes. Remove from oven and pour the Chambord over the cherries. Return to oven and roast an additional 5 to 7 minutes. Remove from oven and set aside to cool.
In a small mixing bowl, whisk together shallots, lemon zest, lemon juice, cider vinegar, ground dry mustard, olive oil and remaining salt and pepper until well combined. Stir into the cherry mixture.
Using a chef knife, shave kale leaves off the stem and finely chop. Place chopped kale in a medium to large mixing bowl, top with the cherry mixture and toss to combine. MS&F

Susan Irby, the Bikini Chef, is a radio host for Bikini Lifestyles on 790 KABC, an author and specialist in healthy “bikini” cuisine. Follow her at twitter.com/thebikinichef or visit her website at thebikinichef.com.