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.
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.
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| Celeste Wilson, RN, BSN |
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…
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| 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.
