Creamy Kale Dip. Vegan.

My daughter doesn’t like leafy green vegetables, except cabbage.

To make her eat them, I need to hide them in different dishes. I hide spinach in omlettes and quiches, kale in chillies, soups and shakes.

Sometimes it works, sometimes not, but the older she becomes, the more she understands, so the only way to keep her healthy and fill her up with all the vitamins is to be creative and cook something new all the time.

Last week I made Creamy Kale Dip. I have used cashews instead of the regular dairy products before and it worked great, so this time I decided to use it with kale too.

Every time when I make something new, I let Sophia try it first and then decide if she likes it or not. She isn’t very happy with trying new things, but sometimes I am a little pushy so she has no choice.

When she tried Kale Dip this time her reaction was:

S: “Mommy, I like it.”

Me: “It’s good, isn’t it?”

S: ” Mommy it isn’t good. It’s DELICIOUS!!!” ( these words melt my heart)

She ate it as a side dish, but you can use it as a dip also.

Creamy Kale Dip. Vegan



5-6 cups of kale ( de-ribbed and  chopped)

1 garlic glove ( minced)

1 shallot (diced)

1/2 tsp coconut oil

1/4 tsp nutmeg

salt and pepper to taste

Cashew cream sauce:

1 cup raw cashews( soaked in the water for a few hours)

1 tbsp red wine vinegar

salt to taste

a little water

In a deep skillet, melt the coconut butter over medium heat. Add the shallots and cook a bit til fragrant and minsed garlic. Add the kale and toss around to fully coat it with the butter. Cook until tender. Turn the heat down to low and add the 1 cup of cashew cream sauce. Cook long enough for the cashew cream to warm up just a bit and get fully incorporated with the kale.

Cashew cream sauce:

Put all the ingredients in the food processor and puree for a good long while, until everything begins to smooth and turns into a cream.

Enjoy as a dip or a side dish.


Kale Salad with Lemon Vinaigrette.

Because it’s winter now, one of the seasonal greens you can find at the store is KALE.

I like Kale cooked, but I am not a big fan of the raw one. I tried some kale salads before, but never made them by myself. Raw kale always tastes too sour or to hard to chew on it, that’s why I avoided to put it in the salads before.

Because I am thinking we don’t eat enough greens recently, I forced myself to make a kale salad. I can call it a little success in my kitchen., because this salad was delicious, kale was soft and juicy and not sour at all.

The secret is to massage the cut kale before putting all the ingredients together, and let the salad stay for 10 minutes before serving.

Kale Salad with Lemon Vinaigrette.



4 cups chopped kale
1 avocado, diced
1/2 cup cooked quinoa
1/2 cup chopped pecans

1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon maple syrup


To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and maple syrup in a small bowl; set aside.
To assemble the salad, cut kale in a large bowl and massage it for 1-2 minutes to make it more soft; top with avocado, quinoa, pecans. Pour the dressing on top of the salad and gently toss to combine.
Let it stay for 10 minutes before serving.