It is very important to marinate this rainbow salad, to help break down the kale to make it digestible. This salad is a powerhouse of nutrients with kale definitely being a superstar. Kale is loaded with calcium, iron, and vitamins A,C, and vitamin K. It has 10 times more lutein and zeaxanthin (eye protective carotenoids) than broccoli. Topping it with yellow beets provides you with folate and betaine as well as potassium to protect your heart.
¼ c. dried cranberries (sweetened with fruit juice)
2 T. raw pumpkin seeds
2 T. olive oil
2 T. lemon juice
1 clove garlic, minced
½ t. oregano
pinch cayenne pepper
½ t. salt
pepper to taste
1 t. dijon mustard
½ t. raw honey
Instructions
Cook beets in a little water and bake at 350 for 45 minutes or until soft, remove from oven and cool.
Take chopped kale and put in large plastic bag.
Dice beets and tomatoes and set aside.
Mix olive oil, lemon juice garlic, oregano, cayenne pepper, salt, pepper, mustard and honey together. Use an emulsion blender if available.
Add dressing to bag of kale. Massage the bag with the kale and dressing. This helps break down the kale. Refrigerate for a minimum of 1 hour or overbite.
Just before serving, add the tomatoes, cranberries, beets and raw pumpkin seeds.
Treat yourself to a ridiculously good smoothie. I purchase organic frozen cherries at Costco, but cherries can be found at most grocery stores in the frozen section. This smoothie provides protein for detoxification, omega-3 fatty acids from flax oil, fiber for healthy digestion and elimination, and antioxidants and phytonutrients from fruit. It is considered a “super fruit” because it contains beta carotene, vitamin C, potassium, magnesium, iron, folate, and fiber. Anthocyanins are the antioxidants which give it the red color and have anti-inflammatory properties. Smoothies like this help can also help balance your blood sugar, and control your appetite throughout the day. Try other nuts such as macadamia or pecans and feel free to use any milk such as coconut, almond, or a combo between the two.
½ c. plain unsweetened milk (almond, coconut, hazelnut)
½ c. water
¼ c.walnuts
1 T. flax seed oil
2 T. flax seeds, ground or whole*
½ c. cherries, frozen
½ t. vanilla
2-3 ice cubes
Instructions
Instructions:
Add water and milk to blender.
Combine all other ingredients and place in blender.
*Note: All nuts and seeds should be soaked prior to using them for easier digestion. Fill bowl with enough water to cover the seeds or nuts and soak for at least 2 hours, preferably overnight.
Love my little helper! Crispy fermented dill pickles are so easy to make. I love buying the cucumbers at the farmers’ market, but be sure to look for the pickling rather than the slicing variety. I like to make my pickles whole so they don’t become mushy. Pickles taste great on their own, in salads, or on a burger. Fermented pickles are rich in natural probiotics which introduce beneficial bacteria into your digestive system and improving your immune system. Eating fermented foods will help your body absorb more nutrients from the foods you eat.
Basically, all you need is a sharp knife, wide mouth quart mason jar with two part lid, 1 tablespoon measuring spoon, cutting board, and your ingredients.
Wash cucumbers well, cut and place in jar. Cucumbers should fit tightly. It may be helpful to put the jar on its side to pack the cucumbers.
Combine remaining ingredients into measuring cup and mix. Pour over cucumbers. Add more water if necessary to cover the cucumbers.
The top of the liquid should be 1 inch below the top of the jar and it should cover all of the cucumbers. Tighten the lid.
Cover loosely with a towel in case there is overflow and allow to sit at room temperature, undisturbed for at least 3-4 days. Check to see if the vegetables are “done” by pressing down the center of the lid. When the lid is tight, the process is finished.
Place in the refrigerator. Pickles can be stored for 6-8 months.
This is a wonderful summer salad and can be made with or without cheese. Although the best tasting mozzarella cheese is from buffalo not cow. This cheese has a softer texture, is sweet and delicate and packed in water. In Italy it is called a caprese insalata. The salad is fresh, colorful, rich in antioxidants and vitamins C and A. This is one of a handful of recipes with dairy.
This is a great way to use the abundance of your garden cucumbers. It’s spicy, has a kick and is so tasty! If you want to use tamari sauce instead of coconut aminos, it will add some punch. Tamari is gluten free, but not soy free. Toasted sesame seed oil also adds more robust flavor.
