Walking down the hospital halls after neurology, every twitch, twist of the neck or odd posture appears a nail to my hammer. Neuro lectures are captivating yet depressing, largely because right now, we can treat the symptoms but not the underlying cause of several diseases. However, everything we can treat is breathtaking, and soon we will develop cures for more diseases—hopefully.
In the land of food, it seems that fall in upstate New York is an excuse for spice-themed binge eating: s’mores to “reward” hiking, cider doughnuts to “reward” apple picking, apple and pumpkin desserts, etc. In between all this sugary indulgence, it’s nice to have a few items that are hearty and comforting, but healthy! Last weekend I made a kitchen-sink vegetable soup; this week I went the raw route.
“Massaged” Kale Salad
I don’t believe in pampering vegetables, but the brief effort here pays off. This recipe takes all of two minutes!)
- 1/2 bunch dino kale, stems removed, sliced crosswise into ribbons, and washed
- 1/2 or 1 avocado, cubed
- handful of cherry tomatoes, washed and sliced in half
- small handful of almonds, toasted and chopped
- balsamic vinegar
- olive oil
- pinch of salt (this helps to soften the kale)
In a large bowl, dress the kale with oil, vinegar and salt. Wash your hands and then massage the kale, grabbing handfuls at a time and rubbing them together between your fingers or palms. (Surprisingly therapeutic!) After a minute or two, the kale will be noticeably softer. Toss in your other ingredients. The buttery, nutty avocado makes this quite comforting despite the lack of cheese or bread.
The Med School Cookbook offers a weekly account of the challenges and wonders of med school as seen through the eyes of a student. Each post includes a healthy and easy recipe designed for busy people on a budget. Read the daily blog here.