Kale Salad: The Crowd Pleaser

July 5, 2011



No one doesn't like this savory salad. It's the one recipe we've spread around the most...and it's a life changer.

1. Wash the kale (any kind will do).
2. Debone (or not) and chop/rip up.
3. Add Braggs Aminos to taste and coat with olive oil. The more you stir and massage, the softer the kale.
4. Top with nutritional yeast.

Keep a head or two of washed kale in your fridge in a salad spinner and you'll be set for days. Or make a huge batch and marinate overnight.

Other great toppings: red onion or garlic, a dollop of hummus, lemon juice, sea salt, avocado, dried cranberries and sliced almonds, spirulina powder.

Kitchen Staples: Unrefined Salt

July 3, 2011


Pink Himalayan Salt, unrefined.

Don’t believe the negative hype about salt! Good salt is essential.

There are books written on the benefits of unrefined salts, but here are 3 tidbits you need to know:

Table salt =  sodium chloride.
The table salt that most people eat daily—is the same ingredient shipped for use in industrial products like chlorine, laundry detergents, explosives, and plastics. Your average table salt has been heated, iodized, bleached, and filled with additives and anti-caking agents, making it unrecognizable to the body and creating havoc instead of balance in your fluids and cells. We came to use this “pretty,” white, smooth substance instead of the real deal simply for aesthetic and economic reasons —many grocers dislike the good salt because when it (naturally) clumps together, they consider it “unsellable.”

Unrefined salts contain crucial minerals and trace elements.
High-quality salts like Celtic or Himalayan sea salts, naturally contain 80-100+ minerals and trace elements that every system in your body uses to function properly—to think and move (nerve impulses), digest, regulate blood pressure, maintain an electrolyte balance, etc. •Healthy human blood and lymph fluids actually mirror the mineral and trace element balance of ocean water, making unrefined sea salt a healing, “balancing food” in nearly everyone’s diet.

•Trickery is standard.
Look for “unrefined” salts—they're usually off-white, greyish, or pink. Unless the package clearly states “unrefined” or something similar, brands labeled "sea salt" are most likely just refined sodium chloride. Those rascally salt hustlers! Well, they’ve got nothing on you now.

Kitchen Staples: Quinoa

June 29, 2011



Quinoa (say keen-wah) is an ancient South American seed prepared like rice.

Light and fluffy, it is one of the quickest, easiest, most versatile foods. Quinoa contains all nine essential amino acids, making it a complete protein and a good source of grounding energy, iron, and B vitamins...and it’s gluten free.

1. Rinse quinoa really well in a fine, mesh strainer (you must wash away any remaining bitter resin from harvest or you''ll taste it).
2. Bring 1:2 quinoa-to-water to a boil then simmer, covered, for about 15-20 min until the water is absorbed. The center of each grain will become kinds of translucent while the outside curlicue will remain opaque.
3. From here you can go savory or sweet—toss with veggies or sliced almonds, raisins, and rice milk.

Our go-to quick meal: dress the quinoa with raw olive oil and Braggs and top with chopped greens (kale, mint, parsley, green onions, etc.) and a little fresh garlic or red onion.

 

Pages