Looking for a delicious and super nutritious dish that’s easy to prepare and won’t leave you feeling hungry? My kale and garbanzo salad with portabellini mushrooms and grape tomatoes will surely please the palate and satisfy the stomach.
- 1 (15 oz.) can garbanzo beans, drained
- 3 large portabellini mushrooms, roughly chopped
- 8-10 grape tomatoes
- 4-5 cups kale (chopped fresh)
- ½ cup dry white wine
- 1 lemon, zested and juiced
- 1 onion, diced
- 2 garlic cloves, dices
- ½ cup chopped basil leaves
- ½ tsp. paprika
- Olive oil to saute
- Salt & pepper to taste
- In a large skillet, sauté onion & garlic in olive oil over medium heat for five minutes or until onions soften.
- Add kale, mushrooms, and garbanzo beans along with paprika, salt and pepper, and sauté for an additional five minutes.
- Add grape tomatoes, white wine and lemon juice and deglaze the pan, allowing ingredients to simmer and liquid to be fully absorbed.
- Scatter chopped basil leaves, lemon zest, and adjust salt & pepper if necessary.
- Enjoy warm.
The creamy protein and fibre rich garbanzo beans work well with hearty, meat-like chunks of portabellini mushrooms to provide a satisfying bite. Add a few leaves of the world’s most nutrient-dense food on earth (read more about this here) with a few grape tomatoes for colour and taste and you’ve got a killer combo. The finishing touch of lemon juice and zest brightens the dish, increasing the intensity of flavours, and add a necessary tang to round out all the goodness colliding in this one salad. Your body and taste buds will thank you for it.
A few months ago I published a post on my experience at Toss and Roll, one of Kingston’s hottest and most recently opened salad bars. Since then I’ve received a number of great reviews from friends and colleagues who have eaten there, but the main concern was the location; it didn’t offer much seating capacity, and the limited al fresco set-up meant it only allowed for casual lunch meet ups. But that’s all about to change.
As was expected, things kicked off and the demand for more space, longer opening hours, and a more central location became pertinent. Just under nine months in, Toss and Roll will be relocating to 75 Hope Road (beside the recently opened Opa! Greek Restaurant) and will extend their hours to 7:00 a.m. to 6:00 p.m. Mondays through Saturdays. The redesigned menu will feature a variety of new dishes including a breakfast fare, assorted teas and smoothies, along with long-standing crowd favourites.
Of course, fitness junkies and owners Keisha and Jermaine Bailey have managed to keep the menu quite clean and lean with fresh fruits and veggies, whole wheat offerings, and lean meats.
Come and check out their grand opening tomorrow Saturday, January 25 and enjoy discounts and free smoothies.
Eat right, live better.
- 2 full-sized east-indian mangoes (or your favourite kind), peeled, pitted and cut into 1 in. cubes
- 1 lb. cucumbers
- 1 tbsp. red wine vinegar
- 2 tbsps. HoneyKist® Habenero-flavoured honey
- 1 tbsp. smoked black sesame seeds
- 1 tbsp. sliced almonds
- Peel cucumber in alternating stripes lengthwise. Cut in half lengthwise and slice into ¼ pieces.
- In a salad bowl combine cucumbers and mango.
- In a small bowl, whisk honey and red wine vinegar to form a light vinaigrette. Drizzle over mango and cucumbers.
- Top with almond slices and sesame seeds.
This medley of bold Caribbean flavours and contrasting textures will surely leave your tastebuds in awe. Sun-ripened, naturally sweet east indian mangoes paired with refreshing, half moons of crisp cucumber slices drizzled with a light vinaigrette of tangy red wine vinegar and sweet and spicy habanero-infused honey really wakes up the tongue. For even more flavour and texture contrasts, this salad is finished to perfection with crunchy almond slices and smoked black sesame seeds. A-MAZE-BALLS!
Give it a try and let me know what you think.