There has been a lot of eating in my world lately. Between testing for the cookbook, my anniversary with my sweetheart, and a general love of the beautiful combo of dark chocolate and peanut butter, I am a little burnt out on rich foods. Naturally, I find myself craving big, bursting bowls of greens, and when that happens kale salad is usually the first thing I want.
I love kale salad. It’s hearty and fresh testing, and I feel like massaging the dressing into it infuses the whole thing with just a little more love. Problem is, raw kale salads can be hell on my IBS-laden guts. My answer to this? Steam the kale. Just a little bit, so most of the nutrients are in tact. This gives me the ability to chow through a whole bunch of kale, gut pain free. I lose a bit of vitamin and mineral content in the process, but hey. It’s worth it to me.
I also always make sure to pair my kale salads with a good dose of healthy fats. For whatever reason, when raw fruit and veggies have a little fat cushion, they are about ten times easier to digest. Weird, but true.
|Simple Kale Salad|| |
- 1 large bunch dino kale, chopped (approximately 5 cups)
- 1 Tablespoon oil (Vega Antioxidant Oil, olive oil, hemp oil, and flax oil are good choices)
- 2 Tablespoons lemon juice
- 1 small avocado
- salt and pepper to taste
- optional toppings: sunflower seeds, chopped carrots, chopped bell peppers, nutritional yeast, pumpkin seeds
- Steam kale until just bright green, about 3 minutes
- Take kale off of stove and run under cold water to cool down and stop cooking process
- Ring kale out, so that the entire amount fits in two cupped hands
- In a blender, puree oil, lemon juice and avocado
- Massage dressing into kale, making sure it is in every nook and cranny of the leaves. Add salt and pepper to taste
This is the size of my kale, pre-steam.
I have interest in infusing all of my food with protein powder. I don’t know why, exactly, but I seem to do well when I am eating a whole lot of protein (Oh wait, maybe it’s the weightlifting). This is a super simple recipe that infuses my two favorite things (Vega products and nut butter) It’s great for dipping apples into, throwing in smoothies, and making sandwiches out of. DO IT. You know you want to.
|Protein Almond Butter|| |
- 3 cups sprouted raw almonds or roasted and salted almonds, depending on your preference for salt.
- 1 single serving packet or scoop of Vega One (I used French Vanilla Flavor, but I imagine any of the flavors would be great)
- You definitely do not need to add sweetener here, but if you enjoy a maple flavor, 1 Tablespoon of maple syrup is great.
- Place all ingredients in a food processor with an S-blade, and whiz away
- Frequently stop to scrape down the sides of the processor
- Let blend until completely smooth and drippy. This may take 10-15 minutes
Lately, my life has been moving very quickly. Between seeing clients, making meal plans, recipe testing, writing, keeping myself healthy with awesome food and exercise and blogging, I feel like days are gone in the blink of an eye. I’m definitely not complaining- things are actually straight up amazing- but I am making an effort to slow myself down. Inspired by the weekly love lists on Bonzai Aphrodite, I have started bringing my camera out a bit more, stopping a little more often to try to smell the proverbial (and literal) roses around me.
Like Ferris Bueller says: “life moves pretty fast. If you don’t stop and look around once in awhile, you could miss it.”
I have been vegan for most of the past sixteen years, but it wasn’t until I listened to Rich Roll podcast #93 with Sharon Palmer, RD that I actually decided that maybe it was time to get a B-12 supplement. Feel free to message me if you wonder why I think it is important.
I baked a cake, it tasted like heaven and included vegetables.
Prepping for that post workout life, courtesy of Vega Sport in chocolate. Peanut butter, because duh.
Meal plan recipe testing! Plantain flap jacks, roasted red pepper soup, roasted garlic and coconut quinoa, kale salad with toasted almonds and shaved cashew parmesan, creamy olive oil mashed cauliflower, and miso glazed eggplant.Until next time!