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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Massaged Kale Salad with Apples and Gorgonzola

Bastyr adjunct faculty member Jennifer Adler M.S., C.N. contributed this recipe. I love to watch Jennifer work with food because she loves to use her hands. She touches and loves food into magnificent flavor and tenderness. Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.

1 LARGE bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (or Sweet Glazed Nuts)
1/4 cup diced red onion
1/3 cup currants
3/4 cup diced apple, (� apple)
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled

Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed. By large, I mean 16-20 leaves that are at least 12" long.
De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry.
Stack leaves, rollup and cut into thin ribbons (chiffonade).
Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.
To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
Put kale in a fresh bowl and discard any leftover liquid.
Stir onion, currants, apple and toasted seeds into kale.
Dress with oil and vinegar and toss. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.

Preparation time 15 minutes
Makes 6 servings

CLICK HERE

49 Comments:

Wendy Wallace
Cynthia, I just made this (w/o cheese) and it's great! I used a bunch of kale from the farmers' market (which was small and more flat-leafed?) and wonder if it matters what kind of kale to use? This kale really smushed down a lot during the 'massage' portion.
May 31, 2009, 7:12 pm

Wendy Wallace
Oh, and my husband, a real meat&potatoes guy, LOVES it! that is huge!
May 31, 2009, 8:30 pm

Cynthia Lair
hmmm. That doesn't sound like kale I'm familiar with. Most kale has curly edges or bumps - not flat leafed. I like to use curly-leafed kale or lacinato kale.
June 1, 2009, 2:06 pm

Fran Post
I live in a Co-Housing Community & my husband prepared this for our weekly community meal yesterday. There were NO leftovers, just raves AND a round of applause by all in appreciation. We picked the kale from our community garden the day before making the recipe. There wasn't any liquid in the bowl after massaging it & I wondered if that was due to its' freshness? BTW there is another wonderful recipe for kale on epicurious.com - Lacinato Kale and Ricotta Salata Salad; read the reviews there for additional ways to turn it into a one-meal dish - yum
June 2, 2009, 10:37 am

Wendy Wallace
O! I wonder what we ate! It was fresh, fresh something....
June 2, 2009, 6:47 pm

Gillian Clark
The day I'd stopped at a roadside farm stand to pick some some kale, from the kale sale this recipe came across my desk. I just made it and my hubby and I chowed it down--yum. Next time I will use less salt, as I think it was a little too salty this time. Fran, there was no liquid left in my bowl either and my kale spent 5 days in the fridge.
June 2, 2009, 9:48 pm

Si Sam
This was delicious!!! Do you think you'd be able to make it with Swiss Chard as well? I used Dinosaur Kale and I had plenty of green frothy liquids come out, but I have some fresh swiss chard in my fridge and would like to try it if you think it would work. Thanks! :)
June 3, 2009, 1:51 pm

Cynthia Lair
Since chard is a more tender leaf, you might try less massaging time and a little less salt.
June 3, 2009, 4:37 pm

Wendy Wallace
Cynthia, I asked at the farmer's market today and it was white and red russian kale I had gotten. Never heard of that! But I ate it and it was good.
June 13, 2009, 7:30 pm

Kristin
Wow. This salad is amazingly delicious! It is crazy that massaging the kale with salt will eliminate the bitterness like that. Thank you for this!!!!
July 7, 2009, 1:31 pm

Charis
Phenomenal. I can not say enough good things about this dish. Just served it with slow cooked Black-eyed peas. Going back for left overs right now!
July 10, 2009, 10:14 am

plexy
This salad is spectacular! Who would've thought to massage the salt into the greens? I usually blanche kale. I love this recipe and I love the site and especially the good humour that goes along with it! Feels like my house! Can you cut down on the amount of salt a little and perhaps massage a couple more minutes??
July 18, 2009, 6:57 pm

Kate
Best. Salad. Ever.
September 9, 2009, 6:53 pm

Kate
Made it with fresh-killed kale and chard from my garden, and it was phenomenal.
September 9, 2009, 6:54 pm

Rachel
I make this salad with red peppers from my garden in place of the apples and feta in place of the gorgonzola. My new weekday lunch!
October 7, 2009, 10:06 am

Treena
This was beyond good! Thanks for the great idea. I NEVER would've thought of this!
October 13, 2009, 12:36 pm

Tammy Gifford
I will have to try this! It sounds quite good and would be a neat way to reintroduce kale. We have tried the Kale chips and no one liked them.
November 18, 2009, 3:05 pm

Rebecca
Love love love this salad! I had never had kale before, but after making this and also the braised kale, it's my new favorite green. Also, I have a question for Cynthia. I've heard some things about how kale is a superfood, is this true and how so?
December 1, 2009, 10:03 pm

Cynthia Lair
Kale is a nutrient-rich food - meaning that it has a lot of nutrients packed into a low calorie food. Kale is particularly strong in anti-oxidants like vitamins A, C, and K (cancer-fighting). It also has appreciable amounts of calcium, magnesium and folic acid. That's why it is considered a super-food!
December 8, 2009, 7:51 am

Shannon Brousseau
Thank you for this fabulous recipe. All three of my kids absolutely love it and I couldn't be happier to hear them ask for seconds (or thirds!) of kale salad. We make this a few times a week in our household now.
January 7, 2010, 10:45 am

Ellie Downing
Best kale salad ever!! It's a hit every single time. Thank you for sharing.
January 9, 2010, 10:18 am

Pat Sargent
Our daughter introduced us to your site and this salad. It is an out an out winner. Served it at a dinner party and it was a big success especially with the men which surprised me. One guy asked for seconds and cleaned out the bowl.
January 16, 2010, 10:34 pm

Cyndi Wood
I will absolutely try this recipe. I love your blog and videos!!
January 18, 2010, 5:53 pm

Margaret Pesicka
Delicious! We press it onto the salad plate using my venerable Tupperware patty maker then top the salad with a poached egg and garnish with thinly sliced apple wedges and chopped nuts. Guests think we really knocked ourselves out.
January 22, 2010, 3:07 pm

Stephanie Lemmer
I'm very excited to try this recipe. I will be making it for a potluck, and am wondering if I would double the recipe, would I need to double the salt? I am worried that 2 tsp of salt may be overkill? Thank you.
February 18, 2010, 11:20 am

Cynthia Lair
Stephanie, Start with 1.5 teaspoons. Once massaged, give the leaves a taste and you'll know if you need more.
February 18, 2010, 11:46 am

Stephanie Lemmer
So speedy! Thank you, Cynthia. I just checked on my apple cider vinegar (raw). I cannot recall when I used it last (over a year?) and it was in the cupboard. Is that supposed to be in the fridge after opening? I tasted it, and am waiting to see about the food poison.;) Anyway, seeing as I am feeding other people, if that is risky, do you have another suggestion for dressing? Could I sub toasted sesame oil and brown rice vinegar? It is cool communicating with you...Your book, Feeding the Whole Family, has been a favorite of ours. The sesame noodles always disappear instantly (even when it is just me eating;). TIA!
February 18, 2010, 12:08 pm

Penny Brewer
No one believed me when I told them you could massage kale! As a massage therapist, I love using my hands and this is one therapeutic recipe I LOVE to make!! And it is even better the next day, that is of course if you have leftovers!! I always double the recipe so I can have breakfast, err, I mean, lunch, the next day! (I admit, I eat this for breakfast!) Thanks Cynthia!
March 19, 2010, 2:14 am

April
I made this with green onions in place of red and ditched the cheese. After dinner I had a little leftover short grain brown rice and tossed it in the salad and wow, what a transformation. The rice really added body and balanced out the slightly over salted flavor. It was delicious!
May 7, 2010, 3:07 pm

Jamil Evans
A friend of ours recommended this recipe. I had high expectations. They were exceeded! I made it without cheese, and used raisins instead of currants, and it tasted great. Thanks!
May 17, 2010, 7:50 pm

Jeff Blumenkrantz
Hi Cynthia- I've served this salad twice now, and it is an unqualified hit! What a great recipe - thanks!
May 23, 2010, 10:26 pm

Julie
We love this recipe! It has become a weekly staple, and our favorite way to eat kale. Our girls, 8 & 6, love it too!
June 12, 2010, 10:45 am

Craig Wood
WOW! Made this for 4th of July gathering and they couldn't get enough; had to give several people the link so they could make it at home. A HUGE hit!!!
July 4, 2010, 3:11 pm

Anne Ramberg
I love this salad! I love that it is healthy and tastes fantastic and that I can substitute different ingredients, depending on what is on-hand in the kitchen. I learned about your website via KUOW. My husband and I are now using your cookbook to teach us how to feed our baby, who so far, says yum (and can I have some cash).
January 24, 2011, 9:37 pm

Jeannie Gaughan
Was wondering if I can make this the night before, will it be just as good. I recently ate this kale salad and got the recipe. Jeannie
January 28, 2011, 7:03 am

Cynthia Lair
Jeannie, This salad holds up very well for a day or two.
January 28, 2011, 9:04 am

Nick Simons
I'm excited to go make this right now. How is it that nobody commented on the curious guys who walked into the picture, stood around, and first asked for cashews and the second who stood there much longer until he was handed a big wad of money?
March 10, 2011, 8:24 am

Peter Gillespie
Hey, we've been massaging kale here for a while and have never used salt, which I never heard of before and which I think would be way too salty. We massage and then rinse, spin and then start adding other stuff. It's always great! Even the dog eats it.
April 21, 2011, 7:08 pm

Anne Welsbacher
sooo.... just what was she paying him for, hmmm?
September 15, 2011, 8:25 am

lynnita ellis
would feta work as a sub for gorgonzola?
September 15, 2011, 2:33 pm

Cynthia Lair
Yes Lynnita, I have made this salad several times with feta. Very good.
September 15, 2011, 7:42 pm

wendy allred
SQUEEZE the kale as you move it to the second bowl!
October 22, 2011, 6:39 am

Elizabeth Brammer
This is easily one of my most popular dishes, and probably the one I give the recipe out on the most. People adore it. I can't believe how delicious and healthy it is. Kudos!
January 6, 2012, 1:24 pm

Half Assed Kitchen
This video is SO adorable. Just shared it on my Half Assed Kitchen Facebook page.
January 19, 2012, 6:32 pm

derek gluten
All I know is that I was in lots of pain. Stomach cramps, pains all over, bad headaches, and exhausted! I was so sick and tired that it became hard to get out of bed in the morning.
May 5, 2012, 12:39 pm

Beverly Baumgartner
This salad is world-changing. I don't know how many dozens of people I've shared the recipe with. Thank you!
August 22, 2012, 1:30 pm

Gary
Cynthia, if I stood behind you in the kitchen and watched you cook, would you pay me to leave to..?
September 4, 2012, 4:58 pm

Patty MH
Love this super food that has never disappointed no matter how many ways I tweak it (type of vinegar, cheese, nut, seed or fruit substitutions)! I frequently get requests for the recipe.
September 4, 2012, 5:01 pm

David Willis
Just had my first helping of this delectable salad alongside slices of heirloom tomato and an ear of white corn. Heaven on a plate!
September 5, 2012, 9:51 pm