Home Recipes Middle Beach Kale Salad

Middle Beach Kale Salad

5095
0
SHARE
Middle Beach Kale Salad
Middle Beach Kale Salad

Just this Easter weekend, stayed with family at incredible Middle Beach Lodge, overlooking Pacific, just a few beaches from Tofino…secluded Middle Beach, and Tonquin Beach! Incidentally, this time there to my great positive surprise, the Village of Tofino, always thinking trails, and bike lanes, have cut through from the village by extending the Tonquin Beach trail through to Middle Beach. They will probably circuit this back to the village via the Bike Lane parallel to the Highway. What it does is present a great secluded hike from the Lodge…and great for dogs!…one way for coffee at Dwaine’s about 35 minutes! Middle Beach Lodge, primarily for their guests…they make exceptions… a culinary, healthy cuisine…at a price that really undercuts anywhere else, but providing a fantastic carefree bargain. Primarily seafood…crab, halibut, but always an alternative and conscious for kid pallets. Head chef Dominic Maltais, following training of sister, Maija Maltais, now in command and a hit with her French Canadian accent! Love the Middle Beach Kale Salad.

Nutrient rich Kale, often one several salads, example of what is an excellent, healthy Middle Beach Kale Salad.

Kale is one of the planet’s most nutrient dense foods, rich in minerals and antioxidants…and if prepared right, really appetizing. The calcium, which it and sesame contain, is a natural way for taking that mineral that is so vital for our bones. But the secret is balance between osteoblast and osteoclasts. Well read up on this WEB site…but those walks on the beach, surfing, some weight bearing in Middle Beach gym, and natural vitamin D from Tofino sun, all help!

Combine: 1 kale, stems off, and torn into pieces, with 1/2 cup sesame butter…or use tahini. Add 1/2 cup water; 1/4 cup red wine vinegar; 1/4 cup of premium grade maple syrup…or better, unpasteurized organic honey; 1/2 teaspoon Himalayan sea salt; 1 freshly grated lemon; 1/2 teaspoon dried dill; 1 crushed garlic clove. Whisk the sesame butter or tahin with the water until turning white. Stir in the vinegar, maple syrup or honey, salt, lemon, and dill. When the dressing is smooth, massage the kale, until the dressing completely covers the leaves. Before serving let sit for two to five hours, at room temperature: the kale will now taste tender, and flavourful. Middle Beach Kale Salad!