Super Foods!

The Great Husband and I just returned from a fabulous child-free vacation in Michigan in Chicago. Tennis, beach, biking, eating, drinking, and lots of sleep. It really could not have been more wonderful. I return feeling rested, revived, and renewed. Just what the doctor ordered.
When we returned I had to hit the grocery. Our new family goals are to eat out only once a week and to eat meat-free 5-6 nights a week. It forced me to change the way I shopped.
I was standing in the produce section handling some Kale when a man walks right up to me and puts his face quite close to mine,
“You know what to do with that stuff?”
Before I could utter a sound he went on to say, “Toss it with some julienned beets, some sunflower seeds, hemp oil, and a little lemon. It is the best meal ever.”
I could see the wild excitement in his eyes as he gripped on to his bag of 8 bunches of Kale.
“If you eat a bunch of this each day your brain will do amazing things. You will be able to SEE THROUGH people!”
And then he abruptly walked away.
Did I think he may be a little wacky?
Was I inspired?
The thought of raw kale and beet salad did not scare me one bit. I decided to make my own version…and yes, I can now see what color underwear people are wearing.
Kale and Beet Salad
serves 4
1 bunch Lacinato Kale, chopped
1 large red beet, julienned
1/2 c shredded carrots
1/4 c walnuts, chopped
1/2 c mung sprouts
4 Tb Sesame Oil
2 Tb Low Sodium Soy Sauce
2 Tb Rice Wine Vinegar
2 tsp sesame seeds
1/2 tsp salt
Toss first 5 ingredients in a large bowl. In a small bowl, pour in soy sauce, vinegar, sesame seeds, and salt. Beat liquids with a fork while streaming in sesame oil. Pour dressing over salad and toss.

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