Warm Kale Salad

Have you heard about the Paleo Autoimmune Protocol ? ( AIP) If not, I highly recommend you read this post by Sarah Ballantyne.

Basically, it is a modified Paleo diet for people who have an autoimmune disease ( I am the typical case ... having so many autoimmune disorders going on) .




This modified Paleo diet excludes:
- eggs
- dairy
- nuts and seeds
- nightshades
- potential gluten cross-reactive foods
- alcohol
- NSAIDS

This colorful recipe suits those who are on the AIP.

It contains a good portion of greens (kale) , 2 varieties of carrots ( purple carrots, orange carrots) and the delicious butternut squash.

It also contains a few spices, which are considered to be safe on the AIP.

On top of that, we need some healthy cooking oil and another one to make the dressing.

Ingredients (Serves 4) 
- 1 big bunch of kale, washed and roughly cut
- 4 purple carrots, peeled and sliced
- 2 carrots, peeled and sliced
- 1 cup of butternut pumpkin, peeled and cut into cubes
- 2 cloves of garlic, peeled and crushed
- 1/4 teaspoon of ground cinnamon
-  2 desert spoons of coconut oil OR guee OR duck fat

Optional: 
- Sea Salt / Himalayan Salt
- 1/4 teaspoon of ground nutmeg

Dressing
- Apple Cider Vinegar
- Cold Pressed Olive oil

Instructions

• Steam the sliced carrots first, then add the pumpkin cubes into the same basket. Both must stay firm. 
• Steam the kale, don't overcook it. It should not be raw though. 
• Heat some coconut oil (low heat) into a pan and put the garlic. 
• At medium-heat, toss the veggies into the pan. Put a lid on. Stir well every 2 minutes, for 10 minutes. 
• Add some salt and spices to your liking (cinnamon, nutmeg) . Stir well. Put the lid on for 5 minutes. 
• Finally, bring on the kale, stir and put the lid on for 1 more minute. 

In a bowl, prepare a vinaigrette with 1/3 apple cider vinegar and 2/3 olive oil.

Suggestions
This warm salad goes really well with some grilled fish (wild salmon, maquerel or sardines for example)

Bon Appétit !