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Welcome to my recipe blog! I document my adventures in the kitchen, my love for food, and my journey back to health through healthy cooking. Hope you have a nice stay!

Fall Sweet Potato & Kale Salad + Paleo Dijon Vinaigrette

Fall Sweet Potato & Kale Salad + Paleo Dijon Vinaigrette

Ingredients for Salad:

  • 2-3 sweet potatoes (I use purple sweet potatoes because they’re pretty and they tend to be lower on the glycemic index, but any sweet potatoes will work!)

  • 8-10 big leaves of dark green kale

  • Handful of homemade paleo candied pecans (recipe below)

  • 1/4 cup of high quality sheep’s milk feta or goat cheese

  • Homemade paleo dijon vinaigrette (recipe below)

Ingredients for Candied Pecans:

  • 2 cups raw unsalted pecans

  • 3 tbsp high quality maple syrup

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp salt

  • 1 tbsp coconut sugar (if you’re not pale, you can do 1 tbsp regular sugar)

Ingredients for Dijon Vinaigrette:

  • 3/4 cup of extra virgin olive oil

  • 3 tbsp dijon mustard

  • 2 tbsp lemon juice

  • 1 garlic clove grated

  • 1/2 tsp salt

  • 1/4 tsp black pepper

Instructions to make Candied Pecans:

  1. Preheat oven to 325 degrees F

  2. Mix all ingredients and pecans in a mixing bowl well

  3. Lay on a lined baking sheet

  4. Bake for 10-15 minutes in oven until crispy!

Instructions to make Dijon Vinaigrette:

  1. Combine all ingredients into a mixing bowl

  2. Whisk thoroughly until fully combined

  3. Taste and adjust seasonings to your liking

  4. Store in an air tight jar

  5. Shake well before serving

Instructions to make Salad:

  1. Chop kale into 1/2 inch pieces

  2. Place in a large mixing bowl and massage 1/4 cup olive oil into leaves using your hands so they become less tough.

  3. Leave in mixing bowl for 1-2 hours.

  4. Meanwhile, pre-heat oven to 400 degrees F.

  5. Wash and dry sweet potatoes (skin on).

  6. Place on a lined baking sheet and bake in oven for 45 minutes or until cooked through.

  7. Remove from oven and let cool.

  8. Peel skin from sweet potatoes once cooled. You can make a small incision in the skin using your knife and peel from there.

  9. Chop sweet potatoes into 1/2 inch round discs.

  10. After kale has sat for a couple of hours and feels softer, place in a serving bowl.

  11. Add in sweet potatoes, candied pecans, crumbled feta.

  12. Pour dijon vinaigrette over it (amount of dressing should be based on how much you like!) and toss well.

  13. Serve and enjoy!

Paleo Tamarind Date Chutney (Sweet Indian Chutney)

Paleo Tamarind Date Chutney (Sweet Indian Chutney)

Cream of Sweet Potato, Kale, & Spicy Sausage Soup

Cream of Sweet Potato, Kale, & Spicy Sausage Soup