Toasting pine nuts

There is no better way to practice being in the present moment than by toasting pine nuts. I suppose some spiritual teachers would disagree with me on the "no better way" part but I find it to be one of those mundane tasks that can serve a divinely important role in the midst of dinner cooking mayhem.

You see, if you try to do something else while you are toasting pine nuts, they will burn.

So in our house, when we make our favorite kale salad, the pine nut toasting has become mindfulness practice. Every time.

And for some reason today, I felt in needed to pass it along - the mindfulness and the recipe.

Here you are. Bon appetit!

Our favorite kale salad
Recipe from our friend Trudy Schafer of The Healing Hearth who fed our wedding guests and to whom I am so very grateful

Ingredients
1 bunch kale
1/2 cup pine nuts
6 sun-dried tomato halves, chopped
dressing:
1 lemon, juiced
1 tablespoon agave nectar
1/2 cup olive oil (or more if needed)
salt + pepper to taste

Wash kale thoroughly and pat or skin dry. Julienne into bite size pieces and place in a large bowl.

Toast pine nuts in a non-stick skillet until golden brown and set aside.

Chop sun-dried tomatoes and set aside.

Place lemon juice in a small bowl, add agave nectar, slowly whisk in olive oil and salt and pepper to taste.

Add dressing to chopped kale, toss together. Add sun-dried tomatoes and pine nuts to the top.

Serve!

A few of my added thoughts:
Kale is raw - not cooked or steamed! Just want to clarify!
Safeway carries sun-dried tomatoes already julienned - one step easier for busy moms.
I tend to use the juice of almost 2 lemons - guess it depends on the size of the lemon.
I LOVE the salad the next day - after the kale as been marinating in the dressing - so don't worry if you don't finish it all. I have even been known to eat it for breakfast!