The ingredients in this salad are all about cleansing and strengthening the body. There is an abundance of calcium from two of its best food sources- kale and sesame seeds (ground up in the tahini), as well as from the more moderate sources of chickpeas and lemon. Calcium is a mineral, and out of all the minerals to be found in our bodies, it is the most abundant. It is closely tied to the development and maintenance of healthy bones and teeth, regulating muscular contractions (including heart beats), and balanced functioning of the hormonal and nervous systems. Calcium supplements are an option but the absorption and use of the mineral is closely tied to adequate vitamin D and magnesium (also a mineral) levels and is hindered with too much fat, protein and oxalic acid. Therefore, I prefer to look first to natural, fresh and wholesome foods that are abundant in several nutrients that all support each other to work their best for us.
This salad also has many sulfuric compounds in the garlic, onion, chickpeas and kale which are essential for the production of collagen and keratin (both lead to healthy and lustrous skin and hair) and for supporting the liver, our body’s main organ of detoxification. The yams, kale and chickpeas are all high in fiber which helps keeps things moving in the digestive system- essential for regularity, efficient detoxification, and creating a strong and well nourished body… However, this many not be the best meal to eat before a date.
- 4 cups kale, de-stemmed and chopped into thin shreds
- 4 cups yams, chopped into 1" squares
- 1 15 oz can chickpeas, thoroughly drained and rinsed (around 2 cups)
- ¼ cup red onion
- 2 tablespoons cold-pressed olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- ¼ teaspoon sea salt
- Optional: ¼ - ½ cup feta cheese, crumbled
- Dressing
- 3 tablespoons fresh lemon juice (around 1 medium lemon)
- 2 tablespoons tahini
- 2 tablespoons cold-pressed olive oil
- 2 tablespoons water
- 1 tablespoon maple syrup
- 1 garlic clove
- 1 pinch sea salt
- Preheat oven to 400°. Combine the yams, olive oil, cumin, paprika and sea salt on a parchment lined baking sheet and stir until evenly coated. Bake for 25 minutes. Add the chickpeas to the mixture, stir around gently and bake for 15 more minutes. Remove from oven and set aside to cool for 5 minutes.
- Blend together all the dressing ingredients and stir well with the kale and onion. Gently fold in the yams and chickpeas (and feta if using) and serve as is or cold.
