Kale Ribs with Blueberry, Feta and Hazelnut Salsa

For the dressing

3 Tbs Hemp Oil juice of 1 lime

2 tbs pure maple syrup or coconut nectar black pepper

For the Blueberry Salsa

1 1/4 cups Bluberries

1 1/2 cups hazelnuts, toasted and chopped

3/4 cup crumbled feta large bunch of mint, finely chopped large bunch of cilantro, finely chopped

For the Kale Ribs

25 Kale stalks (or asparagus spears)

2 tbs lard (or coconut oil) pinch of Himalayan Sea Salt black pepper

4 Tbs black olive paste

To make the dressing, whisk all the ingredients together and set aside.

In a separate bowl, toss the blueberries with the hazelnuts, crumbled feta, mint and cilantro. Pour half the dressing over and set aside. Place the stalks (ribs) in a hot frying pan with the oil and a sprinkling of salt and pepper.

Toss over high heat until browned and blistered. Remove from the heat.

To assemble, place a tablespoon of black olive paste in the center of the plate, place 5-7 ribs in the center, spoon the blueberry mixture over the ribs then drizzle the remaining dressing all over and serve immediately.

Never one to throw food away, Kimberly Parsons has always been intrigued by what she could do with the stalks or ribs of kale when only using the leafy greens. This dish is so easy to prepare with such a flavor hit.

“I live in Surrey, in the United Kingdom where my children and I spend as much time as possible in our garden and the natural world around us. Each year, together we forage for berries and elderflower, we grow our own fruits, vegetables and herbs, making plenty of conserves and sauces from our abundance. I continue to treat and educate my patients on hormonal health and awareness and feel deeply passionate about educating young women about their menstrual cycles and about the foods, exercise and lifestyle choices they can utilise to honour their most sacred bodily cycle, making their hormones work for them.” www.kimberly-parsons.com