{"id":5862,"date":"2016-02-07T13:15:27","date_gmt":"2016-02-07T12:15:27","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5862"},"modified":"2016-02-07T13:21:36","modified_gmt":"2016-02-07T12:21:36","slug":"kale-sweet-potato-hazelnut-salad-gruenkohl-suesskartoffel-haselnuss-salat","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5862","title":{"rendered":"kale, sweet potato & hazelnut salad \/\/ gr\u00fcnkohl, s\u00fc\u00dfkartoffel & haselnuss salat"},"content":{"rendered":"

\"kale,<\/a><\/p>\n

dear friends, this is an enlightenment! as you already know, i am a great fan of eating uncooked kale. while the kale has to be chopped very finely for the kale salad<\/a><\/em> i have posted you do not have to work that hard for this one. the secret to get the curly kale softer, so that you can eat larger pieces, is massage in some coconut oil. massaged kale sounds crazy to you? maybe it is, but it’s so good!<\/p>\n

the massaged kale is\u00a0combined with baked sweet potato (maybe i will finally try to grow them by myself this summer), quinoa, avocado, hazelnut and goji berries. everything together it\u00a0creates\u00a0a great combination of different textures, which is important to give vegetarian dishes the perfect twist.<\/p>\n

i discovered the recipe via pinterest on the following blog:\u00a0cntraveler<\/em><\/a>.\u00a0i adopted the recipe a bit, also because a dish never could have enough avocado.<\/p>\n

so enjoy the winter and treat\u00a0yourself well!<\/p>\n

two handsful of roughly chopped kale
\n1 cup mixed colors quinoa
\n2 sweet potatos
\none small handful hazelnut
\none small handful goji berries
\n40 g coconut oil
\n1 avocado
\n1 tbsp maple syrup
\n2 tbsp red wine vinegar
\n4 tbsp olive oil
\n2 tbsp walnut or hazelnut oil
\nsalt and pepper<\/p>\n

preheat the oven to 190\u00b0C.<\/p>\n

peel the sweet potatoes and cut them into 3 cm cubes. toss the sweet potatoes with about 1 tbsp coconut oil, salt and pepper and roast for about 15 minutes or until soft.<\/p>\n

pour one cup quinoa, two cups water and a pinch of salt in a pan. bring to a boil and reduce heat. simmer the quinoa for about 15 minutes.<\/p>\n

combine the chopped kale with one tablespoon of the coconut oil and massage the kale until soft. roast the hazelnuts. cut the avocado into 3 cm cubes and add\u00a0some lemon juice to avoid ugly discoloring.<\/p>\n

to prepare the dressing, combine maple syrup, red wine vinegar, olive oil and the nut oil, salt and pepper. combine the chopped kale, sweet potato, avocado, quinoa and the dressing in a large mixing bowl.<\/p>\n

top the salad with roasted hazelnuts and goji berries.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

2 h\u00e4nde voll grob gehackter gr\u00fcnkohl
\n1 tasse quinoa (rotes und wei\u00dfes gemischt)
\n2 s\u00fc\u00dfkartoffeln
\n1 kleine handvoll haseln\u00fcsse
\n1 kleine handvoll goji beeren
\n40 g kokos\u00f6l
\n1 avocado
\n1 el ahornsirup
\n2 el rotweinessig
\n4 el oliven\u00f6l
\n2 el haselnuss- oder walnuss\u00f6l
\nsalz und pfeffer<\/p>\n

den ofen auf 190\u00b0C vorheizen.<\/p>\n

die s\u00fcsskartoffeln sch\u00e4len und in 3 cm gro\u00dfe w\u00fcrfel schneiden. die s\u00fcsskartoffelw\u00fcrfel mit einem essl\u00f6ffel kokos\u00f6l einreiben, salzen, pfeffern und 15 minuten im ofen backen.<\/p>\n

eine tasse quinoa mit zwei tassen wasser und einer prise salz zum kochen bringen. dann die hitze reduzieren und etwa 15 minuten k\u00f6cheln lassen bis sie weich sind.<\/p>\n

den gehackten gr\u00fcnkohl mit einem essl\u00f6ffel kokos\u00f6l mischen und einmassieren bis der gr\u00fcnkohl weicher wird. die haseln\u00fcsse r\u00f6sten. die avocado in 3 cm gro\u00dfe w\u00fcrfel schneiden und mit zitronensaft mischen, damit die avocado nicht braun wird.<\/p>\n

f\u00fcr das dressing ahornsirup, rotweinessig, oliven\u00f6l und nuss\u00f6l mit salz und pfeffer mischen. den gr\u00fcnkohl, s\u00fcsskartoffeln, avocado, quinioa und das dressing in einer grossen sch\u00fcssel mischen.<\/p>\n

den salat mit den ger\u00f6steten haseln\u00fcssen und den gojibeeren servieren.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

dear friends, this is an enlightenment! as you already know, i am a great fan of eating uncooked kale. while the kale has to be chopped very finely for the kale salad i have posted you do not have to … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,9,13],"tags":[25,103],"class_list":["post-5862","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-seasons","category-winter","tag-kale","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5862"}],"version-history":[{"count":16,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5862\/revisions"}],"predecessor-version":[{"id":5880,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5862\/revisions\/5880"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5862"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}