Kale and Peach Salad

Happy 2016!

As someone who likes to go to bed earlier than most (let's say the elderly), I'd like to give myself a pat on the back for making it to midnight (plus a few hours past) without falling asleep standing up. How about a round of applause, or maybe a small golf clap?

I would like to thank caffeine and sugar for this "achievement".

So to start the year off on the right foot I've got a tasty kale and peach salad for you today.

This post is sponsored by the California Cling Peach Board.

I've already shared a number of salads on the site because I love them so much.

To recap, here's my remake of Whole Foods Detox Salad, Lemony Quinoa Salad, Quinoa with Roasted Squash, Dried Cranberries & Pepitas, Millet with Butternut Squash & Kale, Pear and Squash Salad with Clean Balsamic Vinaigrette, and Quinoa Veggie Salad with Roasted Chickpeas

That's a lot of salads. But, when it comes to lunch, light dinners, and side dishes you really can't beat them.

Now considering how gaga I am for peaches, looking back I cannot believe I don't have any salads that feature them! So I'm about to remedy that with these canned California cling peaches. The peaches are smooth, juicy and bursting with delicious ripe peach flavour.

My goal was to make a refreshing salad that is satisfying and fresh, full of nutrition, and perfect for the winter months when your body is craving some sunshine ripened fruit. Hello Vitamin A and C! This is an every-day-of-the-week type of salad.

Fresh fruit often makes the most sense in terms of taste, texture and nutritional value. But if it's off-season and you're craving peaches, there's nothing to lose by eating them canned. What many people don't know is that canned fruit often retains more nutrients than fresh because it's picked fully ripe and then packaged right away. Fresh fruit, on the other hand, has to travel long-distances in the winter month from farm to your kitchen table.

Most canned peaches in Canada are actually California cling peaches. They are picked and packed in their own juices, usually within 24 hours to ensure they retain their appearance, texture, flavour and nutritional content.

This recipe is simple. It starts by giving the kale a nice little massage with a drizzle of olive oil and some lemon juice. Simply squeeze the kale with your fingertips and release it, and repeat this for about 2 minutes. Massaging the leaves before assembling the salad makes them soft and tender, and reduces the bitter taste that kale is so popular for.

After the kale is ready to go, it gets tossed with a tasty dressing made from honey, olive oil, lemon juice, and freshly ground black pepper.

Then it all gets finished off with those juicy canned peaches and some toasted pepitas to add some crunch and round out all the flavours. Pepitas also add good fibre and healthy fats. Perfect for a quick and easy lunch or dinner. You could also add some leftover chicken and goat cheese. I highly recommend the goats cheese!

Kale and Peach Salad 

(Serves 5-6)Print This Recipe

Ingredients

1 bunch kale, stalks removed and discarded, leaves torn small

1 large lemon, juiced (about 4 tablespoons)

1/4 cup extra-virgin olive oil, plus extra for drizzling

pinch of sea salt

2 teaspoons honey

Freshly ground black pepper

1 1/2 cups (340g) California canned cling peaches in fruit juice, drained and chopped

1 small English cucumber (about 285g), sliced thinly

1/4 cup (50g) toasted pepitas (pumpkin seeeds)

Directions

In a large bowl, add the kale, half the lemon juice (about 2 tablespoons), a drizzle of oil, and a pinch of sea salt. Massage the kale, squeezing with your hands, until it starts to wilt and soften a bit, about 2 minutes. Set aside, and make the dressing.

In a small bowl or liquid measuring cup, whisk remaining lemon juice with the honey and fresh ground black pepper to taste. Pouring in a slow stream, add the ¼ cup of olive oil while whisking until dressing forms.

Pour the dressing over the kale, and add the peaches and cucumber. Toss gently and top with toasted pepitas. Serve and enjoy!

Nutritional Information

Serving size: 1/5 of recipe     Calories: 201     Fat: 13.8g     Saturated fat: 2.3g     Carbohydrates: 15.7g     Sugar: 10.9g     Sodium: 121g     Fibre: 2.2g     Protein: 5g

Happy Friday!

Today’s post is sponsored by the California Cling Peach Board. Product opinions are always my own. If I didn’t love it, you wouldn’t be hearing about it. Thank you for supporting the occasional sponsored post that helps fund all the deliciousness I share here.

Gluten Free Peach-Blueberry Cobbler

This recipe has been in my head for awhile now. I've been very curious about gluten free flours and baking with them. Although I'm not allergic gluten myself, I like to make gluten free recipes for family and friends who are. Of course, I enjoy them too.

I turned to Gluten Free Girl to help me learn more about the types of flours there are (some of which I already know) so I could attempt making my own gluten free flour mix. Gluten free baking is not so simple as one might imagine and can get quite scientific. Trying to find the perfect gluten-free flour blend is like trying to find Waldo. Sure you can take the guess work out of it all and buy the pre-made flour mixes at the store, but I enjoy the challenge and trial + error that goes with experimenting (playing) in the kitchen.

There is a wide variety of gluten free flours, and starches that can be used in combination to create high-quality baked goods. For a list of gluten free flours that are available to you check out the Gluten Free Girl's guide to making your own all purpose flour like I did and don't be afraid to experiment. She suggests using a 40/60 ratio of whole grain to white flours/starches. She explains that wheat flour is part protein and part starches. That is why you want to mix the high protein whole grain flours like millet, buckwheat, teff etc. with starches like sweet rice flour, arrowroot flour and potato starch. The starches are what help to hold the flour together and give you that high-quality baked good. 

I decided to try sorghum and millet flours for the 40% whole grains; sweet rice flour and arrowroot flour for 60% starches. I really liked the smell and taste of these all mingled together once they were baked. 

The texture of sorghum flour is a lot like whole wheat pastry flour and is very high in protein. The millet flour nice and light, perfect for making quick breads or biscuits with a nice crumb.

Peaches are one of my favourite stone fruits and are in season right now.

I used wild blueberries, but regular are fine too. The flavour of wild when compared to cultivated blueberries in out of this world.

Now where's the vanilla ice cream?

Peach-Blueberry Cobbler gluten-free (serves 6)

Print or email this recipe

Ingredients:

For the All Purpose gluten free flour mix:

• 200 grams sorghum flour
• 200 grams millet flour
• 300 grams sweet rice flour
• 300 grams arrowroot flour

For the Cobbler: 

• 4 cups fresh peaches, peeled, pitted, and sliced
• 1 tbsp lemon juice
• 1/2 cups + 2 tbsp brown sugar, divided
• 1 1/2 cups all purpose gluten free flour mix
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3/4 tsp cinnamon 
• 3/4 tsp nutmeg
• 1/2 cup butter, softened
• 1 cup 2% milk
• 1/2 cup blueberries

Directions:

Make the All Purpose Gluten Free Flour Mix:

First we want to make our flour mixture. It will make 1000 grams of flour. Combine the sorghum, millet, sweet rice, and arrowroot flours together in a large bowl and whisk very well. The mix will end up being all one colour. Now you're ready to make the cobbler!

1. Heat oven to 375º.
2. Bring 2 tbsp of sugar, peach slices, and lemon juice to a low boil over medium heat, stirring occasionally for 10 minutes until peaches are partially softened.
3. Arrange peach mixture in an 8x8 baking dish.
4. Combine 2 cups of flour mix, 1/2 cup sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl, stirring well with a whisk. Stir in the butter until incorporated. Slowly, pour in the milk, a little at a time, stirring just until combined. Stir in blueberries.
5. Spread batter evenly over peach mixture. Set the dish on a baking sheet lined with parchement paper.
6. Bake at 375º for 30-45 minutes or until the topping is golden brown and filling is bubbly around the sides.
7. Serve warm.

Note: Store your leftover flour in a sealed container or flour bag for any recipe you want to create in the future.