I might have said “This is the best kale salad EVER!” something like 3 times while eating this.
1 bunch curly kale
juice of 1 lemon
4 castelvetrano olives
your favorite hot pepper (as much as you want)
small handful of fresh dill
sea salt, to taste
Remove stems from kale, chop leaves into bite sized pieces and place in a bowl. Massage kale leaves with lemon juice and half of the avocado. Add remaining ingredients, including the other half of the avocado, chopped. Season to taste and devour.
I love fresh, raw corn and I’m dreading the end of Summer when the juicy, organic version disappears. In the meantime I’m taking advantage of the overabundance and accompanying sales and using it in everything. This hummus is on the sweet side but I balanced it out with the savory nori sheets I used to wrap my gooey, hummus-y kale salad in.
3 cups raw corn kernels
1/3 cup raw tahini
2 cloves garlic
handful fresh basil
salt and pepper to taste
Blend to desired consistency.
The simplest kale salad of all time. For an even easier version, use pre-made guacamole instead of avocado.
1 head of kale
2 ripe avocados
1 ear of raw corn, kernels removed
1 cup of your favorite organic salsa
Remove kale stems and chop leaves into bite sized pieces. Massage kale leaves with avocado until wilted. Top with salsa and optional corn and toss until coated thoroughly.
Before I begin…look what came in the mail this week!!! I. am. drooling. Natalia and Doris’s Fresh Energy Cookbook is a MUST buy, I highly recommend it and I can’t wait to dig in myself!
So here’s what today’s looked like:
“Warm Pumpkin Pie” Carrot Juice- recipe to come!
A big cup of Celestial Seasoning’s Cinnamon Apple Spice tea with stevia.
I made a batch of this Thick and Creamy Avocado Lemon Tarragon Dressing (with stevia instead of agave) and ate half of it as a soup for lunch. Later in the afternoon I also ate a huge honeycrisp apple.
I haven’t had dinner yet but I’m planning on a big kale salad with the remainder of the avocado dressing and some steamed broccoli.
I’ve been on a huge baking kick and made several batches of macaroons the other day. I suspect I will be dipping into the stash for dessert AND sharing a new recipe tomorrow 🙂
Turning a vegetable into dessert has to be one of my favorite things in the world. I actually ate half of this as a fresh salad and baked the others into crispy treats.
1 large bunch kale
2 tbsp coconut oil
1 cup shredded coconut
NuNaturals vanilla stevia and sea salt to taste
Preheat oven to 275. Remove kale leaves from stems, massage remaining ingredients into kale leaves and place in a single layer on baking trays. bake for 20-30 minutes until crispy.
This week I bought a pound of organic kale…for a dollar. I’ve struck leafy green gold at a dollar store near my hotel! I hop in every morning to see what sort of organic selections they have to offer me. Lately it’s been packs of romaine for juicing and today I was thrilled to snatch up their last box of organic cherry tomatoes!
Britney and I have been working our way through this box the last couple of days- yesterday I threw together a kale salad dressed with creamy avocado, fresh garlic, a bit of plain tomato sauce, and a scoop of dijon mustard. The tomato/dijon combo was surprisingly amazing as a sauce!
Adorable Banana Babies
I’ve also been melting over these cute-as-heck baby bananas- they are so dense and cake-like. I’ve fallen in love. Speaking of fruit, I thought I’d mention some tweaks I’ve made since doing The Rose Cleanse last January. I happily juiced-til-dinner for the majority of February and still do on most days now. As long as it feels good, that’s what I do. I did however, find myself feeling a little lackluster once in a while and thought I’d tentatively experiment with some fruit. I used to get really bloated and sleepy eating fruit and doing a sugars cleanse felt really right. The first time I had some fruit post-cleanse though (and I’ve been eating similarly for a lot longer than just this year) I felt incredible! It was so filling and light at the same time and while I don’t indulge every day I’m able to feel out which days it’s really going to feel awesome and which days I’m happy with my veggie juices. I’ve tried out coffee and tea and amazingly (which was never the case before) the fruit feels better. I’ve gone the coffee route a few times in a frantic work pinch but it’s definitely not the norm.
A few other changes I’ve made: I like to eat some nuts and seeds with my dinner sometimes (tahini dressings make the top of the list), early veggie snacks before dinner tend to happen on long work days, and I’ve been toying with raw-honey sweetened desserts. I try not to take in any more sugar than my usual dark chocolate bar feeds me and sometimes a raw honey/cacao treat really hits the spot! That’s about all the changes I can think of. How are all of you post-Rose Cleansers doing?
Filed under Salad, Travel
Thank you to everyone to entered the first Vegus Juice Giveaway! There will be THREE more chances to win this month and feel free to enter every time, until then I’d like to present our winner of the week…
Sharon Felton! Sharon, you can e-mail me at email@example.com so I can get your info and have these lovely juices sent out to you!
So I realize that the food photos while at the hotel are less than appealing…I promise the recipes are still delicious though!
I often get teased for my “salads in a bag” when I’m away. While my juicer makes the packing cut, my tupperware does not. I do my best to fit most of my groceries into my backpack and tote bag but when excess kale requires a plastic bag it does not go unused: it becomes my new salad bowl for a day! Not perfectly sanitary I’m sure but I’m not much of a germ freak (all the germ freaks are making notes to themselves never to be near me without hand-sanitizer. I’m not that bad, I promise 😉 ).
Cheesy-Lime Kale Salad in a Bag…bag optional.
1 bunch kale
4 oz raw goat cheddar
1 clove garlic
NuNaturals stevia, salt, and pepper, (I actually just used stevia)
Remove kale leaves from stems (save stems for juicing). Tear the leaves into bite sized chunks. Shred cheese, juice limes, and mince garlic (or, if your at a hotel room like me, hack at it with your plastic butter knife). Add to salad and season to taste. Feel free to use a bowl.
Last month I wrote an article for Modern Hippie Mag called Staying Healthy on the Road. Coincidentally, it happens to have been posted right in the middle of “Travel Month” which was completely unplanned, I didn’t even know I’d be traveling when I wrote it! Check it out, I’d love to hear what you think 🙂