Not a salad person? Stop reading… (Sorry, but maybe this recipe isn’t for you)
Trust me, you won’t be disappointed – the secret is to “marinate” the kale overnight in the dressing. It soaks up the flavour so wonderfully, and the taste just ends up being more intense the longer you let it sit.
(Don’t leave it for TOO long though, a few days max.)
What you’ll need.
(i.e. Ingredient List)
Mix together;
Kale Leaves
Beet Leaves (optional)
Shredded Red Cabbage
Shredded Carrot
Diced Avocado
Dressing
EVOO
Apple Cider Vinegar
Sesame Oil (optional)
Finely diced blood orange
Zest from blood orange
Salt
Pepper
Almond Milk (to thin it out a bit)
Coat the salad mix with the dressing. Let it marinate! This is KEY!
When you’re ready to eat – sprinkle with nutritional yeast (it adds a yummy flavour)
Top with Tofu Strips sauteed in coconut oil, and chickpeas grilled with Garam Masala Indian Spice.
I know, this recipe is all over the place – but that’s how I cook!
Canada is still behind on the trend of banning food dyes. Food dyes are synthetic and completely unnecessary in many of the products they are found in. The only reason that they are often added is for visual appeal, since processed foods have often lost their natural colour.
My thoughts?
Having a food dye a couple of times per year isn’t going to kill you – but make a conscious effort to avoid them. All of them.
Check your fridge for products that may contain these dyes;
Tartrazine, Quinoline Yellow, Sunset Yellow, Carmoisine, Ponceau 4R and Allura Red.
One place to check for this Tartrazine; in your Kraft Italian Salad Dressing. Who knew? All the better reason to simply make your own using EVOO, Balsamic, and some dried spices of your choice.
Shredded red cabbage, shredded broccoli, shredded carrots.
Add in raisins/dried cranberries, and chopped almonds.
Coat with a homemade dressing (tahini, olive oil, mustard, apple cider vinegar, s&p, maple syrup, almond milk)
Top with sesame seeds.
Eat!
*Note. It tastes better after ‘marinating’ for a day or two in the fridge. The veggies also start to soften up a little bit.
While I was on the go this weekend, I was keeping fueled with these Vega Bars.
They came especially handy when I was running late for my Spin class, and didn’t have time to fuel up on a meal at home.
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Did You See This on TedTalks?
This guy (Ron Finley) got fed up with the food options offered in his neighborhood of South Los Angeles, so he decided to plant a garden. He’s ready to help people re-establish their connections to food by putting in the word needed to grow it yourself.
“South Los Angeles is home of the drive-thru, and the drive-by… And guess which one is killing more? The drive-thru”. Love this ! So good to hear someone else knock down the drive-thru !
“Growing your own food is like printing your own money!”…
“If kids grow kale, kids eat kale,” he declares. “If they grow tomatoes, they eat tomatoes. If they’re not shown how food affects the mind and body, they blindly eat whatever’s put in front of them.”
Have a great week everyone !
Feel free to leave me a comment below, I’d love to hear from you.
Here’s a simple and nutritiousQuinoa Salad that you can make.
Why do I eat so much Quinoa? Here’s a few reasons…
It cooks in under 20 minutes – great for when you’re crunched for time!
It’s a *complete protein – containing all of your essential amino acids *This is great news for Vegans/Vegetarians!
It takes on almost any flavour (spices, sauces, herbs)
It’s filling! You can eat a meal that contains Quinoa, and be satisfied for hours.
It doesn’t sit too heavy, so you can eat it before working out
My latest concoction.
Recipe. (I kept it fairly vague so that you could throw together your own combination!!)
Step 1: Pick your GRAIN (preferably a whole-grain) – Today I chose QUINOA because it’s the super food of the year!
Step 2: Choose your veggies, chop them up – or grate them if you prefer! I chose Rapini (Leafy Green), a Yellow Bell Pepper, and Whole Carrots
Step 3: Choose your spices! I sprinkled on some Garam Masala (an Indian blend of ground spices), Paprikaand Tumeric(because it’s anti-inflammatory)
Step 4: Choose your “Add-Ins”. I chose to chop up some almonds and pumpkin seeds (for some essential fats and protein), chickpeas and white kidney beans (again, both protein sources), and some fresh cilantro because it’s my favourite (and it chelates heavy metals in your body – literally pulls them through your system, detoxifying your body).
drive-thrus are for lazy people. 
