I recently became that woman who looks like an idiot walking in high heels. The one I usually roll my eyes at while muttering under my breath about how people really should learn to walk in heels, or alter their footwear choices.
But I used to wear towering shoes of every description, so how ever did this happen?! Well it turns out that walking in heels is not at all like riding a bike. Huh.
You see, back in my corporate days, heels were a regular part of my wardrobe. There is, even after years of opp-shop donations, half a bookcase of said stilt-esque masterpieces still languishing in our second bedroom that I simply can’t part with. Because who knows when one may require blood red wedges or black patent Mary Jane stilettos or animal print kitten heels? Who knows?!
And so it was, when heading out to a lunchtime book launch in Bondi recently, I figured it was the perfect opportunity to pull out those aforementioned red beauties with the towering wooden wedge. And it was indeed perfect — until I had to walk across a street to get from the car to the restaurant.
It was in those fifty feet that I realised I can no longer wear heels that are not part of a boot or do not have an ankle strap to affix them to my feet. Shit.
It seems that once one spends nearly every day in supportive flat shoes (these days sneakers and sandals are my default) one’s hips forget entirely how to sway in a way that keeps an unsecured heel in place.
Instead I discovered that I clump — terribly awkwardly from one location to another, even at a pace half that of my usual speed — until I can simply stand and look once more like a put together adult instead of a teenager after a day at the races.
It’s a good thing I don’t need to dress up much these days (and just quietly, that those patent Mary Jane’s have an ankle strap). At least my lunch is fashionable…
Macadamia, Kale & Blueberry Salad with Almond Dressing
Fresh and crunchy with a fruity hit from fresh berries and a rich nut-butter dressing — it will go so quickly that you just may want to make double in the first place!
Serves 2 generously or 4 as a side
- 4 large stalks kale, leaves strips from centre stalk
- ¼ purple cabbage
- ½ cup macadamia nuts
- ½ cup fresh blueberries
For the dressing
- 2 Tbsp almond butter (or macadamia butter)
- 1 Tbsp olive oil
- 2 Tbsp lemon juice or apple cider vinegar
- generous pinch sea salt
- 1 tsp maple syrup, optional
- warm water, if needed
Roughly chop kale leaves (or finely slice, depending on your preference). Discard the stalks if you haven’t already and place leaves into a large serving bowl. Finely slice the purple cabbage and coarsely chop the macadamia nuts, keep seperate from the kale for the time being.
Whisk together dressing ingredients, except water, until smooth. Yes, it will all come together — be patient. Whisk in water a teaspoon or so at at time until the dressing is pourable (but not too runny). Adjust salt/sour/sweet to taste if necessary.
Pour half the dressing over kale and massage for a minute to soften leaves. Add cabbage, half the nuts and half the berries to the kale and toss to combine. Top with remaining nuts and berries, drizzle with remaining dressing.
- To bulk up the salad you can top it with roasted sweet potato or pumpkin, grilled protein, or toasted pepitas.
- The amount of water you need for the dressing will depend on the consistency of your nut butter. Make sure to whisk in each addition before adding more.
vegan // vegetarian // dairy-free // gluten-free // sugar-free