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Celebrate Summer with Kale and Chard Salad with Toasted Pepitas–and Hanging Out with Allyson Kramer

It’s almost Canada Day! For those of you in the land of Mounties, the maple leaf and May Wests, I hope you’re enjoying a fantastic long weekend. Weather here has been ideal, and the HH, the Girls and I have been wandering around local parks:

The Girls on rickiheller.com

For those of you in the U.S., I hope you’ve got some great plans for the upcoming July 4th celebration. 

Whether your fireworks will go off above or below the world’s longest undefended border this week, one thing we’ll likely all be sharing is good food.

Lemon Rice Soup from Great Gluten Free Vegan Eats from Around the World

Lemon Rice Soup from Great Gluten Free Vegan Eats from Around the World.

As I mentioned last week, I had the great pleasure to chat live (via Google+ hangouts on air) with Allyson Kramer, blogger extraordinaire and author of the Great Gluten Free Vegan Eats series. Her latest, Great Gluten Free Vegan Eats from Around the World, was published just last month.

Along with Kramer’s habitually stunning photos and creative, more than 100 delectable vegan and gluten-free recipes, the book also offers a full chapter on “Around-the-World-Ingredients” with explanations of the typical foods that are used in the various cuisines. The recipe chapters range from African to North American cuisines, with other continental fare (European, South and Central American, Asian and Oceanic) in between, plus a full index.

I managed to whip up three dishes the week before our chat: Kale and Swiss Chard Salad with Toasted Pepitas, flavorful and tangy with citrus, coconut and pumpkin seeds; Lemon Rice Soup, a classic of Greek Cuisine with its tart lemon undertones in a thick veggie broth with rice; and Bambara Peanut Butter Rice Pudding (I subbed almond  butter), a rich, thick, and easy to prepare pudding-cum-porridge that I could barely stop eating! I still have my eye on the Bulgogi-Style Tofu, Mini Potato Skins, Baked Poutine, Fiery Gingered Yam Salad, Sweet Coconut Orange Cookies, Caribbean Black Bean Soup and a few dozen more.

Almond Butter Rice Pudding on rickiheller.com

Bambara Peanut Butter Rice Pudding (made with Almond Butter) from Great Gluten Free Vegan Eats from Around the World.

Since the HH and I were so crazy about the kale and chard salad, I asked Allyson if I could share the recipe here, and she graciously agreed. You’ll find it reprinted below the video.

But first, if you’re interested in learning more about Allyson’s journey to gluten-free cooking and baking, how she creates her recipes, the process of writing a cookbook and more, click on the video below.

Then skip down to see the recipe for Kale and Swiss Chard Salad. It’s a breeze to throw together–and I bet it will fit in perfectly at your summer holiday table this weekend or next, too. 🙂

Have a great July 1st/4th, everyone!


Last Year at this Time: Patriotic Eats for Canada Day and Independence Day Celebrations  (gluten free; ACD  various stages)

Two Years Ago: Cinnamon Crumb Coffee Cake (Panera’s Knockoff) (gluten free; ACD Stage 3 and beyond)

Three Years Ago: Sweet or Savory (SOS) Rhubarb Roundup (linky list of rhubarb-related recipes)

Four Years Ago: blog break

Five Years Ago: Butter Tarts, Glorious and Free (of Eggs and Dairy) (not gluten free; ACD  Maintenance)

Kale and Swiss Chard Salad with Toasted Pepitas on Diet, Dessert and Dogs

Image courtesy Allyson Kramer. Used with permission.

This post is shared with Slightly Indulgent Tuesdays.

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© Ricki Heller, Diet, Dessert and Dogs



7 comments to Celebrate Summer with Kale and Chard Salad with Toasted Pepitas–and Hanging Out with Allyson Kramer

  • I’ve heard of massaging kale before, but never done it – is it really worth 5 minutes of icky, sticky fingers and hands???? I adore kale, it’s one of my favourite vegetables, and I grow it every year. I steam it, boil it, add it to fruit smoothies, but massage it? never have – I’d love to know why it’s worthwhile – pretty please:)


    Ricki Reply:

    Hi Christine,
    The massaging breaks down the fibers of the kale and makes it much for easily digestible (and less chewy). It’s used only with raw kale, not if you put it in smoothies or cook it (I believe the blending does the same thing). I adore kale, too, and I do massage it every time I have raw kale salad. However, I doubt I do it for a full 5 minutes (only until it becomes a bit softer and shinier). Also, if you do it with just lemon juice and/or salt, it’s not sticky–just a bit wet once you’re done. 😉 I find it kind of therapeutic, to be honest!


    christine Reply:

    thanks for that explanation – I shall have to try it – it’s always good to discover new tricks, and making it more easily digestible is probably a good thing:)


    Ricki Reply:

    Let me know what you think if you do give it a try! 🙂


  • sorry to miss the chat, but this certainly sounds delicious and a summer staple!!


    Ricki Reply:

    It’s perfect for summer, Shannon! The lemon/orange are so fresh and tart. . . loved it. 🙂


  • […] Mondays event, these Confetti Cupcakes from Jeanine, Dreena’s Raw Strawberry Pie, and Kale and Swiss Chard Salad with Pepitas over at Ricki’s. Special days always mean special eats, […]

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