May 12, 2016

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Kale, Coconut and Grace in a Salad


It looked like the makings of dinner at a yoga retreat. There was a sheet pan filled with cherry tomatoes, glistening with olive oil, dusted in lime zest, showered in salt and pepper. Beside it, another pan: a soy-drizzled mound of ripped kale and dried shaved coconut. There were the ingredients for a dressing as well: miso paste from Japan; tahini from the Levant; local honey; a knob of ginger; a bright red pepper. All of this was very beautiful. But I didn’t see how it was going to come together. read more →