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So if you’ve read this blog before, you’ll know that I’m not a raw food person. I live in a mostly cold climate that requires the consumption of soups, stews, curries, roasted veggies and, ahem, certain hot beverages involving whiskey. I love experimenting with living food recipes and eating at raw restaurants for sure, but as a lifestyle it’s not for me. I am, without a doubt, a dessert-for-breakfast kind of person though. Like, for sure.

Enter raw desserts. These treats are generally made from fruit and nuts (or raw cacao, irish moss, coconut meat etc). Oh, and they’re free of refined sugars, gluten and animal products. That’s breakfast material right there! Insanely delicious, filling and healthy breakfast material to be specific.

There is so much local fruit available right now: berries, peaches, plums, first apples and pears, all at the same time! It’s a miracle really. I make a simple crumble mix from dates and nuts to scatter on top and a vanilla almond cream to make it seem a bit more indulgent. An initial word on the almond cream: it’s amazing. Some vanilla bean makes it so lovely. I have a high speed blender so I can whip this cream up pretty easily, but I’ll add instructions for food processor usage as well. It might not be as smooth, but the flavour will still be outstanding.

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raw fruit crumbles
serves: 4-6 (a week’s worth of undeniably fabulous breakfast)
notes: If you are using a food processor for the almond cream, pulse the soaked almonds until they’re about one stop short of becoming almond butter, then add the other ingredients and put it to high until the cream is as smooth as possible. Also, I painstakingly peeled all of the almonds once they were done soaking. You don’t have to do this! It will taste just as good.

almond cream:
1 cup raw almonds, soaked overnight
1/2 cup water (plus extra, I needed another tbsp, but this could vary)
1 tbsp extra virgin coconut oil
1 tbsp agave nectar (or maple syrup, raw honey etc)
seeds from 1/2 a vanilla bean (or 1 tsp extract)
teeny pinch of salt

crumble:
1 cup nuts or seeds of your choice (I used a mix of pecans, walnuts, almonds and hemp seeds)
3/4 cup pitted medjool dates
1/2 tsp ground cinnamon
a smidgin of seeds from the vanilla bean (or 1/4 tsp vanilla extract)
pinch of sea salt

assembly:
1-2 cups of sliced/chopped fruit per person
maple syrup, agave nectar or honey
ground cinnamon

Make the almond cream: place the soaked almonds and water in a blender. Turn the blender onto a low-medium speed to break up the nuts and stop when the pieces are starting to form a puree with the water. Add the coconut oil, agave nectar, vanilla bean seeds, salt and more water if necessary. Turn the blender to high until the mixture is as creamy and smooth as possible. This took a couple minutes for me. Scrape almond cream into a container and chill thoroughly.

For the crumble: Place all of the ingredients in a food processor and pule until the nuts become large crumbs and the mix holds together when you pinch it. Set aside or keep in the refrigerator if you’re making it ahead. Also, if you press this mix into a pan it’s like homemade Larabars! Awesome.

To assemble: Place sliced/chopped fruit into a bowl and drizzle lightly with maple syrup/agave/what have you. Sprinkle a teeny bit of cinnamon (or cardamom!) if you’re into that. Spoon some crumble mix evenly on top of the fruit and put a fat dollop of almond cream on there.

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  • Dawn13/09/2011 - 4:52 pm

    This is absolute perfection. I am all about dessert-y recipes for breakfast as well. I can’t wait to try this out!ReplyCancel

  • Elise13/09/2011 - 11:27 pm

    I only made the almond cream but it was amaaazing! My first nut “cream”. So easy to make too :) It was just a little gritty but I’m sure if I soak the almonds a little longer or blend them a little longer it’ll be perfect.ReplyCancel

  • Kelsey (Happyolks)14/09/2011 - 12:52 am

    yes, yes, and yes. I need to put this on my must-make-before-all-the-fruit-is-gone list. lovely.ReplyCancel

  • greenthyme20/10/2011 - 6:46 am

    This looks delicious. I just came across your blog through foodista. You have some amazing recipes here.ReplyCancel

  • Bhakti29/12/2011 - 11:46 am

    Simply delightful…. hope I can get my husband to eat fruits for breakfast in this way.ReplyCancel

  • […] carrot cake pancakes with tangy lime cashew cream serves: 4 special equipment: a blender or food processor notes: Grate the carrots on the fine side of the grater for a more refined textured pancake. Oh, and if you don’t have cashews, you can always make almond cream! […]ReplyCancel

  • […] Raw Breakfast Crumble. When you hear “crumble” the first words you probably think are butter-laden, sugary and fattening. But this dish is quite the opposite. It comes from The First Mess and is not only raw, but also completely clean in terms of natural, healthy ingredients. Try this recipe in place of your typical bowl of cereal and you’ll be kissing your breakfast blues goodbye. […]ReplyCancel

  • marla07/06/2012 - 10:19 am

    Such a great idea for healthy crumbles!ReplyCancel

  • krystal29/07/2012 - 10:57 pm

    Instead of peeling the almonds, an easy way to remove the skin is to blanche them in hot/boiling water for about 30 seconds, then dunk them in cold water. The skins slip right off after that, and they are in the hot water such a short time that it is not supposed to kill the enzymes, so the almonds remain raw. Do this before soaking them :)ReplyCancel

  • […] got this idea from The First Mess blog. She does a raw date and nut crumble over a raw almond cream fruit topping. Doesn’t that […]ReplyCancel

  • Penny06/11/2012 - 5:26 pm

    I made this for breakfast today – Seriously divine! Thank you :-)ReplyCancel

  • […] you a great base for a black forest cupcake – I’d fill it with a vegan butter-cream or an almond cream like this one, and decorate with black cherries and grated dark chocolate.  […]ReplyCancel

  • Ashley07/04/2013 - 3:25 pm

    I just made the almond cream, and it is SO good. Just a little bit of sweetness that goes so perfectly with fruit! Love!!ReplyCancel

  • […] Breaking the fast… It might be because I have breakfast on the mind but I want to veganize these and eat them all right now–> Roasted Blueberry Coconut Quinoa Parfaits, Raspberry Maple-Pecan Granola, Roasted Strawberry Parfaits and Raw Breakfast Crumble. […]ReplyCancel

  • Jayme08/05/2013 - 10:34 am

    I found your site through thekitchn.com, when searching for “can I make my own protein powder”. I was thrilled to discover that I can. I like the sounds of your raw fruit crumble and almond cream. The almond cream sounds delightful, never would have thought of that. Beautiful website, thanks so much! ~JaymeReplyCancel

  • […] This dessert, which doubles as a breakfast food, is not only delicious, but also healthy because it is free of refined sugar, gluten, and of course animal products. Use whatever local fruit is available: berries, peaches, plums, apples and pears are all good. Then add a crumble made of dates and nuts and indulge your guests with a vanilla almond cream. You can find the recipe here. […]ReplyCancel

  • Anna03/08/2013 - 8:06 am

    I have loved your Càmping story (have you tried to sleep under the stars?), and the drink seems lovely to me! Regards from BarcelonaReplyCancel

  • Elizabeth Clarke17/10/2013 - 10:01 pm

    Great breakfast option. Love the idea of getting all your goodness in one bowl straight up.ReplyCancel

  • […] Was also quite tempted by this Raw Breakfast Crumble with homemade almond cream from The First […]ReplyCancel

  • […] first, is this raw breakfast crumble. It’s a mix of almonds, dates, cinnamon, honey, and fruit that we think would make the […]ReplyCancel

  • 23 Amazing Vegetarian Recipes26/01/2014 - 6:02 am

    […] Raw Breakfast Crumbles + Almond Cream – This dessert-for-breakfast style dish is a hit. You can even try it as a healthy snack, or for dessert too! […]ReplyCancel

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It’s chilly, tea-sipping, sweater-wearing, snuggle-all-the-time weather. No doubt we’ll get a little September heat flash soon, but right now I’m loving the coziness of these chilly days. The grey, heavy clouds and tall, swaying grasses looked so autumnal from my window on the weekend. I was ready for soup.

I had to make up some vegetable stock first, which was actually a bit exciting for me. I take huge pride in this task and have serious issues with people advising others to just throw scraps in the pot. Stock is essentially water flavoured with whatever you put into it, simmered down a bit and concentrated. Do you want your soup to taste like slightly concentrated water with the essence of… scraps? Mind you, some less-than-desirable bits are fine: onion skins, mushroom stems, something with decent flavour. But seriously, use some good stuff that you’d want to eat. Nice herbs, fresh root veggies, crisp celery, lovely alliums, you get the idea. If it’s worth doing in the first place (and it is), do it proper.

I will admit that soup-making was my nemesis for a while. I always made it too thick or too watery or too spicy and on and on. I kind of stopped working from recipes and they started turning out a lot better. I build on a general formula, work with what I have and taste as I go. I know cooking from intuition doesn’t exactly translate to… um, a recipe on a cooking blog. So! I’ve included a recipe that is full of options and really leans toward that recipe-as-a-guide thing. Hope you’ll give it a try and enjoy it with someone you like.

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tomato and white bean soup with quinoa or!
tomato and bean soup with whatever you like
serves: so many! it’s a big pot full
notes: I really take the time to cook out the tomato paste so that the raw, saltiness kind of dissipates. You should too! If you’re serving the soup right away, by all means add the finishing greens and herbs. When I freeze it or put some away for later, I usually add the greens and herbs as I’m heating up the portions to avoid icky, overcooked greens.

1 cup dry beans soaked for at least 2 hours and drained (I used navy beans)
2 tbsp grape seed oil
1 medium onion, diced (I added a small-diced shallot too)
1 rib celery, diced
1 bay leaf
2 cloves garlic, minced
3 sprigs thyme, leaves chopped fine
1 sprig rosemary, leaves chopped fine
1/4 cup tomato paste
2 cups halved grape tomatoes (or regular diced tomatoes or 1 can of diced tomatoes etc)
2 quarts vegetable stock
2 cups diced vegetables (I used zucchini and green beans)
1/2 cup quinoa, soaked (or rice or millet or small pasta etc etc)
1/2 bunch kale, leaves removed and chopped roughly
5 sprigs of parsley, leaves chopped fine
salt and pepper

Heat the oil in a big soup pot over medium. Add the onions and cook until they soften up just a bit, about 5 minutes. I kind of like to stew the onion in the oil for a while so that it gets really soft and blends right in with the soup. Add the celery and bay leaf and cook until the celery softens, another 5 minutes. Add the garlic, thyme and rosemary. Cook until fragrant, 1-2 minutes.

Add the tomato paste and stir continuously until paste is broken up and its flavour is cooked out, about 5-7 minutes. Add the beans and tomatoes and stir to coat in the tomato paste mixture. Add about 1/2 cup of the stock and scrape the bottom of the pot to get any browned bits up. Add the rest of the stock and bring to a boil. Simmer until the beans still have some bite, about 35 minutes.

Add the quinoa and stir. If you’re using rice, add it with the beans. If using pasta, add it after letting the beans cook for about 40 minutes since it doesn’t take as long as quinoa.

Add the vegetables and cook until tender, about 10 minutes. If using heartier vegetables like carrots or squash, add them sooner to allow adequate cooking time.

When the beans are a little soft (but still have some bite!), add the greens and parsley. Stir until greens are wilted a bit and serve.

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Another breakfast treat! Clearly I’m living the good life. I’ve been getting into autumnal baking mode lately and craving little sweets with tea. To avoid the dizzying sugar highs and general lethargy associated with constant cake-eating, I try to include at least some whole grain flour and the smallest amount of natural sweetener I can muster. I’ve always found banana bread comforting (with chocolate chips, no substitutes), but I’ve been known to enjoy spiced zucchini bread quite a bit as well.

So I combined the two! And with fantastic results. I just realized that we had about 3 Costco sized bags of quinoa in the pantry, so I figured I would make flour out of some of it (seriously, I don’t know anyone that could eat that much quinoa). The flavour of quinoa flour is quite strong, especially when you make it yourself. It works particularly well here with the banana, chocolate and toasted seeds muting its flavour out a touch. It also ramps up the protein content big time.

Whole spelt makes up the other half of the flour used, while maple syrup fills out the role of sweetener. A little extra virgin coconut oil along with the zucchini makes it moist. In review: fruit, vegetable, wholesome little seeds, natural sweetener and all whole grain flour. Oh and a bit of chocolate. This little loaf cake is health city! Breakfast treats for the win!

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banana zucchini bread
serves: 10-12
notes: Try your best to not over-mix the flour. Whole grain flour can make cakes really tough when it’s roughed around too much. Just be gentle :) Oh, and maybe you don’t want zucchini? Replace it with another cup of mashed banana.

1 cup mashed, ripe banana (about 2-3 bananas)
1/4 cup milk of your choice (I used the So Delicious coconut milk)
1/4 cup + 2 tbsp melted extra virgin coconut oil (or canola, grape seed etc) + extra for pan
1/2 cup maple syrup (or agave nectar)
1 tsp vanilla extract
1 cup quinoa flour
1 cup whole spelt flour
1.5 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp fine sea salt
1 cup finely grated zucchini (about 1 small)
1/2 cup toasted pumpkin seeds
1/2 cup chocolate chips (you could do any combination of nuts, seeds and what-have-you; up to a cup)

Preheat the oven to 350 degrees F. Grease an 8×2 loaf pan with some of the oil. Lay a sheet of parchment paper in with edges hanging over the sides of the pan. Grease the paper and lightly flour the pan, tapping out any excess.

Combine the mashed banana, milk, coconut oil, maple syrup and vanilla in a medium bowl. Whisk thoroughly, getting out as many banana lumps as you can. Set aside.

Whisk together the flours, baking powder, baking soda, cinnamon and salt in a large bowl. Add the banana mixture and shredded zucchini. Stir until everything is just combined. Fold in the pumpkin seeds and chocolate chips gently.

Scrape all of the batter into the prepared loaf pan and bake in the center of the oven for about 50 minutes or until a toothpick comes out clean. Cool pan on a wire rack completely.

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  • Marissa Lopez14/06/2012 - 8:41 am

    Hey!!! I love this recipe!! Just wondering.. do you think I could sub all of the different flours from a GF Bob’s Red Mill ORganic All Purpose Flour?

    Thanks :)ReplyCancel

    • Laura14/06/2012 - 9:17 am

      Hi Marissa,
      I think you could sub the GF blend, but I would add an extra teaspoon of baking powder to the mix.
      -LReplyCancel

  • Leah25/10/2012 - 9:20 am

    Love all the recipes on here! For this one, would it be ok to use almond milk or is that too thin?ReplyCancel

    • Laura25/10/2012 - 10:16 am

      Hi Leah,
      I think Almond would work just fine!
      -LReplyCancel

  • Claire Suellentrop09/02/2013 - 1:17 pm

    Hello! Just combing through old posts that I’d bookmarked to revisit later, and this loaf is calling my name. I happen to have some extra Greek yogurt I’m trying to use up–would that work as a sub for the milk (maybe if thinned with a little water)?ReplyCancel

    • Laura Wright09/02/2013 - 4:50 pm

      Hi Claire! I think you should be fine to sub the yogurt in with just a splash of water to thin it out, since there’s so little of it in the actual loaf. Let me know how it goes!
      -LReplyCancel

  • DanielleG14/04/2013 - 10:06 pm

    Hey just wanted to follow up after making this loaf twice now. First of all the recipe is awesome. I made it gluten free using Bobs Red Mill GF flour mix (and added an extra tsp of baking powder as recommended). I also used almond milk and subbed a bit of applesauce as a sweetener instead of using all maple syrup/agave. I’ve had great results with these adjustments (and I’m sure the recipe as it is is wonderful). Of course, as with most gluten free baking, the loaf was a bit dense, but that didn’t take away from the deliciousness. Oh, and adding walnuts really puts this bad boy over the top. Happy baking and happy eating :).ReplyCancel

    • Laura Wright15/04/2013 - 8:34 am

      Thanks for your feedback Danielle! Love your apple sauce modification too :)ReplyCancel

  • Mary21/04/2013 - 6:39 pm

    I made this today with whole wheat flour and almond meal. It was fantastic! I hid the last two pieces behind the ketchup in the fridge…..desperate times. Thanks!!ReplyCancel

  • Min08/11/2013 - 1:59 pm

    I just made this and it was delish!,had to bake it for 1 hr and 20 mins at 350, Thanks for the lovely recipe!ReplyCancel

  • 23 Amazing Vegetarian Recipes18/06/2014 - 1:59 pm

    […] Banana Zucchini Bread + Whole Grain Flour – This breakfast snack has everything you could ask for, with great flavor and healthy ingredients to boot! Don’t pass this one up! […]ReplyCancel

  • […] Adapted from The First Mess […]ReplyCancel

  • - Eat Well. Party Hard.24/01/2015 - 8:38 am

    […] gas station, I finally feel strong enough to swear them off permanently in favor of herbal tea and this infinitely more nourishing treat (drooooool—adapted recipe to follow soon). Baby steps, you […]ReplyCancel

  • […] Zucchini BreadAdapted from The First MessMakes 1 […]ReplyCancel

  • Carolyn24/07/2015 - 5:01 am

    Is there a way to make this all zucchini bread with no banana? Thanks!ReplyCancel

    • Laura28/07/2015 - 8:56 am

      Hi Carolyn, the banana functions like an egg in this recipe–holding everything together essentially. If you want to nix the banana aspect entirely, the only route I can suggest is subbing the quantity of banana with unsweetened apple sauce.
      -LReplyCancel

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I love scones. I actually love breakfast treats in general, but the scone is my absolute favourite one of them all. Croissants or pain au chocolat are a tad indulgent, muffins are fine, good danish or sticky buns are few and far between, but scones! They’re the perfect vehicle for some jam and a most lovely accompaniment to tea. There’s a bake shop near my family’s home that sells really fantastic ones dotted with seasonal fruit. Really delicious every time, but with the usual unhealthy trappings of white flour, white sugar, butter etc.

I’ve been making my own flour lately in the blender. It’s actually sort of fun. You throw the whole grains in, watch them grind up and swirl around. Then when they stop moving towards the blade, you’ve got flour essentially. The homemade stuff is a bit more coarse than what you would buy, but in some baked goods that’s just what I’m after. I wanted to work the creamy sweetness of barley into a scone with some juicy fruit and warming spice.

I roasted some lovely prune plums with maple syrup, cinnamon and a smidgin of cloves, chopped them up rough and folded all of that juiciness into a wholesome, lightly spiced batter. These are a bit heavier than traditional scones, but still a delight. My plums were a teeny bit sour and played off of the creamy, sweet batter just right.

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barley scones with roasted plums
adapted from the Babycakes NYC cookbook
serves: makes 6-8
notes:  So in the Babycakes cookbook introduction, it advises on measuring everything (including liquids) with dry measures. This is key. Pour that oil and agave into the dry measuring cups!

roasted plums:
3 prune plums (or any other type you fancy), pitted and cut into wedges
1 tsp melted coconut oil
1 tbsp maple syrup
1/4 tsp ground cinnamon
pinch ground cloves

scones:
1 cup barley flour
1 cup all purpose flour
1 tbsp baking powder
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/3 cup agave nectar (I used half agave, half maple syrup)
1/3 cup melted (liquid form) coconut oil
1 tbsp vanilla extract
1/4 cup hot water
3/4-1 cup diced, roasted plums (this will depend on the size of your plums!)

For the plums: preheat the oven to 400 degrees F. Toss the plum wedges with the coconut oil, maple syrup and spices. Lay them out on a small parchment lined baking sheet and roast until soft, about 10-15 minutes. Set aside to cool. Chop roughly once you can handle them.

For scones: Preheat the oven to 350 degrees F and line a baking sheet with parchment.

Whisk together the flours, baking powder, salt and spices. Add the agave nectar, coconut oil and vanilla. Stir until a dry batter forms. Add the hot water and stir just until all of the flour is absorbed. Gently fold in the chopped plums.

Place 1/3 cup measurements of batter onto the parchment, rounding the edges slightly with dampened fingers. Brush the tops with coconut oil if you like. Bake for about 20 minutes or until golden brown. Let the scones cool on the tray for 15 minutes before eating.

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  • Mallika02/09/2011 - 4:45 am

    Love that it’s vegan. Barley scones seem to be packed with flavor and loads of good health!ReplyCancel

  • heather02/09/2011 - 9:21 pm

    First of all, these look and sound so wonderful. You have my Registered Dietitian’s thumbs up. Second, flour in the blender you say? Do you have one of those crazy powerful blenders, like the Vitamix, or could I use my Plain Jane KitchenAid blender? I thought about asking for the KitchenAid Stand Mixer grain mill attachment as a wedding gift, but that price was too much to bear. The blender would save buko-bucks…

    Cheers,

    *Heather*ReplyCancel

    • Laura02/09/2011 - 11:05 pm

      Hi Heather,
      Yes I do have one of those crazy 2+HP Vitamix blenders! It seriously gets the most play in my kitchen for sure. It’s worth every penny. A regular blender would work just fine, but the flour may be a bit more coarse. If you try it out, let me know how it goes. Also loving your RD approval on the scones!ReplyCancel

  • […] Barley Scones and Roasted Plums from The First Mess Lemon Plum Sorbet from Taste of Home Sweet and Tangy Plum Chutney from Sreelu’s Tasty Travels Plum and Raspberry Gastrique from The Tomato Tart Christmas Pudding from Making Life Delicious {id:"post-4026",affiliate:"7139ccde5474573",size:"3"} ROUXBE COOKING SCHOOL & COOKING CLASSES Elizabeth September 7th, 2011 |  Print This Recipe […]ReplyCancel

  • […] I came up with something else as well. Something I never would have thought of in a million years: barley scones. As in scones made with barley flour. They turned out well. Dense, yes. But still moist and […]ReplyCancel

  • Malin26/03/2014 - 3:37 pm

    This recipe has my name written all over it!

    – Scones are my absolute favorite breakfast treat.
    – Plums are the best fruits.
    – Roasting is my favorite method – everything gets better after a visit in the oven! (Though, I´ve never roasted plums, but it must be heaven – it´s a given ;)

    And now I´m keen to blend my own flour, cause I like my scones a little coarse and rustic too! Plum season cannot come soon enough!ReplyCancel

  • […] Barley scones and roasted plums […]ReplyCancel

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We still have so many greens in the gardens! Chard, kale, spinach and lettuces, leaves of plenty. There’s a lot of vitamins and good, healthy things happening in these vegetables. I’ve been trying with all my might to work them into my daily eats somehow, but I’m getting tired of the usual cooked greens or green smoothies. I wanted a salad. With Kale. In my body giving off health glow vibes. Immediately.

But I wanted to enjoy it! I’m not one to eat some buzz food for the sake of being healthy. Not to say that kale is buzz food! It was definitely always cool in my books. Was I eating it before it was cool? Who cares. Anyway, there’s no point in suffering through a sub-par salad if it’s just going to make you crave something deep fried in the end. Thoughtful preparation and enjoyment of healthy things = healthy life.

That’s where this salad comes into play. We enjoyed it the other night with some leftover butternut squash and panzanella and it was the MVP for sure. Just a small addition of some salty parmesan really makes this salad special and it tastes so delicious with the juicy peaches. You kind of have to massage the dressing in to tenderize the tough kale leaves. It makes them a touch less bitter and a thousand times more enjoyable in raw form. Plus! Rigorously massaging kale = healthiest form of exercise possible?

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kale salad with peaches & walnuts
serves: 4-6
notes: Really massage that kale! It’s integral to the enjoyment of this salad. Other stone fruits could fill in for peaches easily. Also, you could use pecorino or any other hard, aged cheese of your choosing. Ontarians!: Monforte’s Toscano cheese would be perfect here.

1 bunch of kale (about 5-6 normal size stems), leaves removed and torn into small pieces
3 sprigs flat leaf parsley, leaves torn off
1/2 small red onion, cut into thin half moons (or 2 green onions sliced thin)
1/4 cup finely grated parmesan cheese + extra for garnish
juice of 1 lemon
3 tbsp extra virgin olive oil
salt and pepper to taste
2 ripe peaches, pitted and sliced
1/2 cup of walnuts, toasted and chopped roughly

Combine the kale, parsley leaves, red onion, parmesan, lemon juice, olive oil, salt and pepper in a large bowl. Massage all of the ingredients together until the kale leaves feel a bit softer and the leaves taste of lemon, parm, onion etc. Season with salt and pepper again if necessary.

Place the kale mixture onto a serving plate and garnish with the peaches and walnuts. Add another dusting of parmesan for garnish.

You can dress/massage the kale up to an hour before serving. Add garnishes right before.

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  • Kelsey30/08/2011 - 9:23 pm

    Is that kale in YOUR garden? Serious kale envy going on right now ;)ReplyCancel

    • Laura30/08/2011 - 9:35 pm

      Aaaw yeah it is! The actual amount is like what you see in those pictures times a billion. Luckiest (most vitamin A rich) girl in the world.ReplyCancel

  • Ashley30/08/2011 - 9:51 pm

    I always wondered how to take away some of the bitterness in kale. Do you think mangoes could work in lieu of the peaches?ReplyCancel

    • Laura30/08/2011 - 10:09 pm

      Oh for sure! When peaches aren’t available, I do a version with chopped mango, grated beets, and hemp seeds. I would leave the cheese out if you’re using mango though.ReplyCancel

  • incrediblecrunchyflavor04/09/2011 - 7:03 pm

    i’m always looking for more things to do with kale because i love it. never would have thought to mix with peaches, but i’m going to give it a try! thanks!ReplyCancel

  • Summer Salads | The Tina Times18/07/2014 - 1:38 pm

    […] Kale Salad with Peaches & Walnuts //The First Mess […]ReplyCancel

  • 76 must-try salad recipes05/10/2014 - 7:58 am

    […] Kale peach salad […]ReplyCancel

  • Rhode Izaguirre02/11/2014 - 3:14 pm

    Hello, looking to learn alot reading and also seeing all your beautiful photos.ReplyCancel