Summer Salad

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Summers almost here! Lets get some yummy fresh fruits and veggies in us to keep cool during those hot days!

Summer Salad
Ingredients:
Spinach
Kale
Kiwi
Asparagus (raw)
Blueberries
Tomatoes
Quinoa

Dressing:
1/2 cup EVOO
1/4 cup apple cider vinegar (raw)
Tsp honey
Small clove garlic
1 tsp liquid aminos/soy sauce
Salt (pinch)
Pepper (pinch)
Dried oregano (pinch)

Blend dressing in magic bullet or blender and pour over salad! Enjoy!!!

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Quick and Easy Flavor Burst Kale

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Quick and East Flavor Burst Kale

Enjoy this amazing kale sauté packed with vitamin B-12 and protein for those of you looking for an alternative to soy or meat products! One serving of kale contains 5% of your daily fiber and 2 grams of protein!!! It is also anti-inflammatory, high in omega fatty acids, rich source of immune boosting carotenoids and flavonoid antioxidants including vitamins A and C, and high in calcium. Kale contains more calcium calorie per calorie than milk and kale is more sustainable then animal products. Try it and let me know what you think!

Yields 2 Servings:

Ingredients-
Yellow onion sliced in rings
1 package organic Curly Kale (trader joes)
1-2 tsp. Coconut oil
1-2 tsp Olive oil (optional)

Seasonings/toppings-
Garlic salt
Pepper
1 Tbsp Apple cider vinegar
2 Tbsp Nutritional yeast per serving
Italian seasoning (salt-free)
Cayenne pepper
Black and white sesame seeds

-Coconut oil in pan 1 tsp.
-Lay onion rings in pan for 3 minutes flip and add garlic salt and pepper to cooked side and cook for another 3-5 minutes or until golden brown
-add kale
-add 1-2tsp. olive oil to kale
-sauté until cooked
-add in apple cider vinegar evenly on kale
-put the sautéd veggies in a bowl and top with nutritional yeast, Italian seasoning, cayenne, and sesame seeds.

Serve and enjoy all the yummy flavors!

Best raw kale salad EVER!

20121116-192318.jpgI have to share one of my favorite salads that Kyle and I eat at least once a week! I’m kind of addicted! 😝

Ingredients: (I don’t really measure normally so these ingredients are subject to whatever you think is best!)
1/2 Cup Cashews
1 Bushel Kale
1/8-1/4 Cup Almond Milk
1 Tbsp Olive Oil
1/2 tsp Lemon Juice
1/2 tsp Dried Oregano
1/4 tsp Soy Sauce (tamari or Bragg’s amino acids. Add more if needed)
1 Medium Carrot- Shredded
2/3 Cup Purple Cabbage- shredded (optional)

Wash kale under warm/hot water and massage out and dirt for about a minute, the heat from the water will soften the kale. Strain water from kale and set kale aside in a large bowl with shredded carrot and cabbage.

Soak cashews in water for 5-10
minutes to soften.

In a food processor, (or blender if you don’t have a one) process cashews, almond milk, olive oil, lemon juice, oregano, and soy sauce. I like the cashew mixture a bit crunchy so less processing time, but some may like it smoother processing longer.

Mix cashew dressing in with kale salad. Add a little at a time and I like to mix it in with my hands since this is a thick dressing and spreads better massaged in.

 

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