Tahini Dressing over Barley and Sauteed Kale and Carrots

Tahini over Barley Kale and Carrots

Confession: after taking this picture I loaded on more tahini dressing. It’s just too good. Pair this with a simple bean soup and you have a balanced and incredibly nutritious meal.

For this recipe I used the tahini dressing from Alicia Silverstone’s book The Kind Diet, a book filled with well-researched information and delicious recipes. This tahini dressing is used in her barley casserole, an awesome dish. In the interest of copyright protection, I’ll just tell you that you should get the book. In the meantime, it’s an oil-free dressing and in my opinion what makes it extra-special is the addition of shoyu.

Now to the barley–if you can find hulled barley, choose that over pearl barley and choose EVERYTHING over quick-cook barley. Hulled barley is an actual whole grain, whereas pearl barley has been polished to remove the outer bran layer. Here’s some more info from the Whole Grains Council: Types of Barley. Now that that’s settled, simple cooking instructions–soak overnight, drain water and add more; I did 3 cups water to 1 cup barley, and had a little to strain off at the end. Boil for 45 minutes to an hour (will be closer to an hour for hulled barley).

Shred the kale and slice the carrots into matchsticks. Heat a little bit of olive oil in a skillet at low-medium heat. When heated, add the kale and carrots and cook only until the kale is bright green. I like to stop there so that the kale and carrots still have a little bit of crunch.

To assemble put down a layer of barley, then kale & carrots, and drizzle with tahini dressing. Slow down and really chew this dish, so you can get all of the nutrients. Yum.


Kale, Red Onions and Almonds in Coconut Oil

Kale Red Onion Coconut Oil

There is nothing quite like the smell of cooking red onions in coconut oil. This side dish is super nutritious and satisfying…though I was expecting to have leftovers for another snack or two, I just sat there and ate the entire thing.

Serves: 3
Time: 10 minutes

1 tbsp coconut oil
1/3 red onion
4-6 leaves of kale
slivered almonds to taste
salt to taste


1. Heat the coconut oil in a skillet over low-medium heat.

2. Julienne the red onion, and when the oil is heated add it to the pan. Cook until it begins to get translucent, about 5 minutes.

3. Remove the thick stems from the kale and cut into bite-size pieces. Add to the pan, mix in so that the kale is coated in coconut oil and then cover the pan. Cook for 3-4 minutes.

4. When the kale has cooked down a bit and is bright green, remove from heat and add salt and almonds. Mix and serve.