I'm in the process of getting certified to teach hot yoga. Hot yoga is amazing, and you should all try it. Seriously. If you're in Nashville, you should definitely go to Hot Yoga Nashville. Fantastic studio. (Plus, I hope to be teaching there soon so you can come visit one of my classes!) If you're ever in Vail, you should go to this studio. You're probably thinking that if you're on vacation, the last thing you want to do is hot yoga. Go anyway. It's that good, and I promise you won't be disappointed.
The reason I know it's that good is because the owner of Hot Yoga Vail Valley, Ame Onofrey, came to our teacher training and spent a weekend teaching us anatomy. She is an absolute wealth of knowledge, and if I could afford to take a month, or six, off of work, and life, I would move to Vail and sit under her training every day.
What is my point, you ask? Well, not only is Ame a wealth of knowledge when it comes to anatomy and yoga, but she gave me the recipe for this kale salad. A.maz.ing. I made a big ol' bowl and ate it for about four meals straight. And didn't get tired of it. In fact, I wanted to make another big ol' bowl. I'm pretty sure you'll have the same experience. And then you'll realize that if I'm right about how good this kale salad is, I'm probably right about hot yoga.
1/2 head of kale, despined and cut very fine
1/2 red onion
1/2 cup chopped raw almonds
2 tablespoons maple syrup or honey
2 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon paprika
1/8 to 1/4 teaspoon cayenne
Note 1: Ame originally gave me the recipe without amounts. As I've mentioned before, however, I'm a follows-the-recipe kind of a girl. So I've listed the amounts of each ingredient that I used, but you can definitely adjust it to your own taste.
Note 2: A friend of mine made this salad and added goat cheese. Yummy. I also think it would be good with chicken on top if you want to give it a little more substance.
Chop kale and put into large bowl. Cut apple into matchstick size pieces and add.
Mince red onion and add.
Toast almonds and add. Mix together and toss with dressing.