I, too, have New Year resolutions just like most of you. Some are emotional. Some are tangible; in this case, I want to post more drool worthy & healthy dishes on my blog. (here is why, and you are allowed to roll your eyes when you hear it.) I want to practice styling & photographing healthy food. By the end of 2015, I want my healthy dish photos to stimulate your occipital lobe in your brain the same way as your favourite fattening foods photos would do. That is one of my goals in 2015. The goal might not be notable, but I think if I can do that, more people might want to eat healthy, and that is notable, right?
Therefore, I am starting my journey with this post, Romanesco rice & carrot salad with kale pesto. This ‘salad’ is so festive for a party. Serve kale pesto on the side for your guests, and they can go mingle while eating salad. How fun is that!! Admit it, this ain’t bad, and you want one 🙂
Romanesco rice & carrot salad with kale pesto
Kale Pesto (about 1 cup)
- 2 oz. “wagon wheel” from Cowgirl creamery OR cheddar cheese, grated
- 1 clove garlic, peeled
- 1 tbs. sunflower seed
- 1 lemon for fresh squeezed lemon juice
- 1 big handful of baby kale
- 1 tbs. grated parmesan cheese
- 1 cup olive oil
- salt & pepper, to taste
- 1 tsp. Agave nectar, or as needed
In a food processor, combine wagon wheel, garlic, sunflower seed, parmesan, kale, lemon juice and salt & pepper, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow; steady stream, and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasonings if needed. Set aside.
How to make “Romanesco rice” (But instead of cooking it in a skillet, I spread romanesco cauliflower rice out on one or more baking sheets into a single layer and baked them in 400F preheated oven for 10-15 minutes each tray.) You will need 1 big romanesco cauliflower. Set aside.
- 500g. carrots, peeled
- 1tbs. olive oil
- salt & pepper
Preheat oven to 400F. Place the carrots on a large baking tray with the oil, salt & pepper, and toss to combine. Roast for 20-30 minutes or until tender. Set aside.
Serve romanesco rice and roasted carrots together with kale pesto on the side. Mix well just before eating.
A bonus photos of roasted kalette salad: A hybrid of kale & Brussels Sprouts, a new kind of superfood that just came out this Fall. I really need to make a post out of this thing. 🙂
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