Kitchen Inspiration Found at TheTrueSpoon.com

 Today we want to share with you a blog we recently stumbled upon and just can’t get enough of: The True Spoon

Written by a “nutrient food lover” and registered nurse in Los Angeles, The True Spoon is a true beauty, just like it’s founder Celeste Wilson.

Celeste Wilson, RN, BSN

The blog is dedicated to Celeste’s original, vibrant, and 100% plant-based recipes that’ll keep you in the kitchen cooking (and eating) all fall long.

The goal of The True Spoon is simple—to inspire you to make fun food with trusted ingredients. We like what we’ve seen so far on The True Spoon, and we like the site’s catchphrase  “PLANT STRONG”! (For our vegetarians out there, you’ll love that all of her recipes are completely free from animal products!)

We couldn’t wait to share the first recipe we tried from The True Spoon with you, so read on below for a yummy recipe, and some mid-week kitchen inspiration. We see a new favorite dinner recipes in our future…

Rubbed Kale Harvest Salad

As The True Spoon writes, “bring on the squash, pumpkins, sweet potatoes pomegranates, and apples baby.” Fall produce is in full effect! This lovely recipe utilizes some of the best fall veggies out there to make up a sweet and savory rubbed kale dish.

Rubbed Kale Harvest Salad

from www.TheTrueSpoon.com

Ingredients:

2 large white onions

1 tablespoon extra virgin olive oil

Coconut oil spray

1 acorn squash

2 bunches kale

1/2 cup cinnamon sugar-coated pumpkin seeds (seasonal trader joes)

1 bar dark chocolate (mast brothers cocoa nibs)

1 lemon

1/4 cup vinegar

1 teaspoon salt

1 teaspoon pepper

Pinch of smoked paprika

Recipe:

Slice onions 1/2 inch thick

Put a large skillet on low heat and add olive oil

Place onions into the skillet, reduce heat to lowest setting and cover

Stir onions occasionally and let them caramelize for a million years (2 hours) 

Preheat oven to 200

Cut acorn squash in half and scoop out seeds

Slice squash (skin included) into super thin slices

Place squash slices on to a cookie sheet lined with parchment paper and sprayed with coconut oil spray

Arrange squash slices on to parchment and spray the tops with coconut oil

Place cookie sheet into the oven and cook for 10 minutes then flip the slices and cook for another 10 minutes

Turn oven to broil and cook for another 2 minutes until crispy

Remove slices from oven and set aside to cool

De vein kale, rip into bite sized pieces, add kale to large bowl

Place caramelize onions, vinegar, lemon, salt, and pepper into food processor

Pulse until onion is finely chopped and contents are well combined

Pour caramelize onion vinaigrette onto kale, massage kale until it’s fully coated with dressing

Add pumpkin seeds to bowl

Plate salad

Grate chocolate over salad

Garnish with smoked paprika

Enjoy!

Please contact The True Spoon with any comments, questions, concerns or exciting ideas about plant-based food, and tell her that Pilates Platinum sent you!  Celeste is available for freelance recipe development, food writing, styling and photography.

Reach The True Spoon at: celeste@thetruespoon.com.