I’ve been meaning to post this recipe for the last few days but my family’s summer has gotten off to a super busy start, and it just didn’t happen.

Plus it’s ridiculously hot here this week, and my house doesn’t have much air conditioning, so it’s kind of hard for me to get much done. But enough with the whining…

raw kale salad

This Raw Kale Salad, the third and final recipe I’m featuring in honor of my Lucid Food Giveaway, is the perfect thing to eat when the temperature soars.

The kale I used in this salad is the Red Russian variety, and I grew it in my garden.


I also grow Lacinato (“dinosaur”) kale, another great choice in uncooked kale salad recipes like this one.

You might be thinking that a salad based on raw kale sounds incredibly unappetizing, but I assure you this one’s really tasty. My husband is not a kale lover, and he really enjoyed it. The key is to use your (very clean!) hands to massage the salt and olive oil into the chopped kale, tenderizing it and making it more digestible.

kale salad

The recipe in Lucid Food calls for toasted almonds and toasted nori, but I didn’t have either on hand, so I substituted pine nuts and dulse flakes. Dulse is a type of seaweed and it’s very high in minerals. It has a salty taste, so be sure to taste for salt before adding too much.

Recipe for Kale Salad with Avocado and Apple


*1 bunch of kale, thick stems removed and coarsely chopped
*1 ripe avocado, diced
*sea salt and freshly ground pepper
*1 small garlic clove, peeled and minced
*3 tablespoons olive oil
*1 carrot, peeled and sliced into thin half moons
*1 small, green apple, sliced thin
*1 scallion, green part only, thinly sliced
*1 large handful of raw or toasted pine nuts (or toasted almonds)
*1 handful of dulse flakes- optional
*1 handful fresh mint, chopped- optional


1. Place kale in a large bowl with the avocado. Add salt, garlic, and olive oil. Mix very well, "massaging" the greens for about 3 minutes.

2. Reserve a small handful of the carrot and apple slices for garnish, then gently fold the rest into the kale mixture with the scallion, pine nuts, dulse flakes, and mint. Taste and season with additional sea salt, if necessary (the dulse is salty, so it be careful you don't add too much).

kale salad with apples

I’m extending the deadline to enter the giveaway until midnight on Thursday, July 8, 2010. If you’d like to enter to win a signed copy of the beautiful Lucid Food cookbook by Louisa Shafia (and you haven’t already left a comment on one of the last 2 posts), please leave a comment below and you’ll be entered. US residents only, please. Thanks and good luck!

This recipe for Watermelon Gazpacho comes from the book Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia. This is a fantastic soup: healthy, delicious, and absolutely perfect for a hot summer day.

watermelon gazpacho

Plus it couldn’t be easier to make, as your blender does most of the work. My husband and I loved this so much that we devoured the entire batch without even pausing to offer any to our children.

Louisa says this is one of the signature dishes of her catering company (which is also called Lucid Food). She serves it to guests in shot glasses, occasionally topped off with a little vodka(!)…might be a fun idea for the 4th of July, don’t you think?

You can make this Watermelon Gazpacho a day ahead, if you like…if you don’t, make sure to chill it for at least an hour before serving.

Recipe for Watermelon Gazpacho

Yield: Serves 4


*6 cups coursely chopped seeded (or seedless) watermelon
*5 ripe tomatoes, cored and quartered
*1 rounded tablespoon sweet smoked paprika
*1 clove garlic, smashed
*1/2 cup whole toasted almonds
*3 tablespoons balsamic vinegar
*1 teaspoon chipotle sauce
*sea salt
*1/2 sweet white or red onion, finely diced
*1 cucumber, seeded and diced


1. Blend 2 cups of watermelon in a blender until liquid. Add the rest of the watermelon, the tomatoes, paprika, garlic, almonds, balsamic vinegar, and chipotle sauce and blend until smooth. Taste and season with salt. Chill for at least 1 hour.

2. Spoon into serving bowls and garnish with the onion and cucumber dice.


Louisa Shafia is a talented and inspired cook. I’ve been excited about the brilliant recipes in her first book, Lucid Food: Cooking for an Eco-Conscious Life ever since I first held a copy in my hands a few months back. I identify strongly with Louisa’s healthy, green, and super seasonal approach to cooking, and I really love this book.

lucid-foodNamed after her environmentally friendly catering company, Lucid Food contains 80 recipes (with 40 full-color photos) and was nominated for an IACP (International Association of Culinary Professionals) Cookbook Award this year in the Health and Special Diet category.

Some of the recipes I’ve personally bookmarked include the Lemony Gold Beet Barley Risotto (p. 93), the Stinging Nettle Pesto with Seared Scallops (p.115), the Fava Beans and Seared Zucchini with Garlicky Croutons (p. 123), the Miso-Glazed Striped Bass with Shiso Cucumber Salad (p.135), and the Grilled Apricots with Goat Cheese and Balsamic Vinegar (p. 151). I could go on and on, actually, because every single recipe is tremendously appealing to me!

When I connected with Louisa on twitter, she was incredibly sweet and agreed to send me a signed copy of the book to give away on my blog. Yay!

So just like with cookbook giveaways in the past, this week I’ll be featuring some recipes from the book, and I’ll be giving my readers a chance to win a signed copy.

The first recipe I’d like to share makes a wonderful breakfast or dessert and features a lovely spiced rhubarb sauce over rich Greek-style yogurt with pistachios…an awesome combination!

thick yogurt with rhubarb sauce

According to Louisa, you should “use a light-colored honey that won’t dull the rhubarb’s bright hue, and if you are using regular yogurt, start this recipe the night before so that it can strain overnight”. I could have used a lighter honey because my rhubarb sauce did come out a little darker than the photo in the book (this is the cover recipe), but I think it’s still beautiful.

Rhubarb and Pistachios over Thick Yogurt
Serves 4


*4 stalks rhubarb, ends and leaves trimmed
*1/2 teaspoon cardamom
*1/4 teaspoon ground nutmeg
*Pinch of salt
*1/2 cup light-colored honey
*1 teaspoon vanilla extract
*1 teaspoon rose water
*2 cups Greek-style yogurt, or 4 cups regular yogurt, drained overnight (see Note)
*1/2 cup pistachios, coarsely chopped


1. Cut the rhubarb into 1-inch pieces and place in a small saucepan with 1/4 cup water. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamom, nutmeg, and salt. Break up any large pieces of rhubarb with a wooden spoon. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more. Remove from the heat and stir in the honey and vanilla extract. Let cool.

2. Just before serving, stir the rose water into the rhubarb. Place 1/2 cup of yogurt in each bowl and top with a few tablespoons of the rhubarb. Scatter a few tablespoons of pistachios over the top.

Note: If you’re draining yogurt, you’ll need to start the night before you serve it. To convert 1 cup of regular yogurt to 1/2 cup of thick Greek-style yogurt, set a a strainer over a bowl and line it with a clean, lint-free dish towel or a coffee filter and pour in 1 cup of yogurt. Place the bowl in the refrigerator overnight. The next day, discard the liquid that has accumulated in the bottom of the bowl. Scrape the thickened yogurt from the strainer into a serving bowl(s).


If you like the sound of this book (and why wouldn’t you?), here’s how you enter the giveaway:

1. Leave a comment on this post (or on the other related post(s)) from now until Wednesday July 6th at midnight.

2. For an extra entry, follow me on twitter and then leave me a comment telling me you did so. If you already follow me on twitter, let me know in the comments section.

3. For a third entry, you can “like” Healthy Green Kitchen on facebook. If you already do, just leave a comment letting me know.

So that’s it. Up to three entries for each person and I’ll choose a winner at random next Friday morning. US readers only, please. Good luck!