Week 36 and the baby is now almost 19 inches long. I went to the farmer’s market this morning and saw how long that actually is and imagined how uncomfortable Jane must be getting. I love kale in certain preparations-massaged in a garlicky kale salad with shaved parmesan is one of my favorites. You leave it in the fridge for a few hours to settle into all the nooks and crannies.
For the salad:
2 bunches of curly or dino kale
2 Tablespoons olive oil
For lemon tahini dressing:
1/2 cup tahini
¾ cup fresh lemon juice
3 Tablespoons water
2 Tablespoons soy sauce
1 tsp apple cider vinegar
3 garlic cloves
Shaved parmesan on top
Prepare your kale:
Wash and dry your kale. Cut or tear away from the stem into bite-sized pieces.
Add your kale to a large bowl and drizzle two tablespoons of olive oil. Using clean hands, massage the kale with olive oil for 2 minutes, to help make it more tender.
Make the dressing:
Blend tahini, water, lemon juice, liquid aminos, apple cider vinegar, and nutritional yeast in a high-speed blender or with a hand blender until smooth. If it appears too thick, slowly add more water until it reaches your desired consistency. If it appears too thin, add tahini by the tablespoon.
Pour the dressing over the kale and toss the salad so all pieces are covered. Place the kale in the fridge and let it sit for at least one hour.
