During my maternity leave I tried to think of creative ways to incorporate more nutrient dense foods into my diet, such as kale. I always thought of kale salad as being very fibrous and hard to digest. I stumbled upon baby kale leaves in the produce section and they have quickly become a new favorite. Here is my recipe for kale salad with goat cheese, strawberries, roasted pecans, and a delicious Dijon dressing. For those moms nursing, kale is an excellent food to support you milk supply:
-2 handfuls baby kale
-4 large organic strawberries, sliced
-crumbled goat’s feta cheese, to taste
-1/4 to 1/2 cup cooked grains, such as quinoa
4 tablespoons each maple syrup and olive oil combined with 1 tsp Dijon mustard
I have tried several variations of this most recently substituting organic red grapes for strawberries.
Cathryn Coe, ND