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Spring Kale Salad

Some months of the year are busier than others and I’ve found that the extra time I once had to prepare meals when my children were little has been replaced with taxiing them to practices, games, and events. I think the same is true for most modern families with two working parents; homework is necessary, sports and extra-curricular activities are important, and conversations about integrity and humility are increasingly critical to help children balance their emotions. All of this begins with the fundamental building blocks of proper nutrition, it is the cornerstone of where wellness begins, because if you feel good, you can focus on all of the above.

During our especially busy times, I find that planning in advance is the only way to make healthy eating happen. Otherwise we fall into that trap of coming home after a long day with empty bellies and little motivation to cook from scratch. A great meal doesn’t have to be complex. In this easy to prepare salad, a cold weather favorite, kale, takes center stage. Some ingredient combinations seem to bring out the best in each other, and this salad is one of them. I’ve been seeing variations of this pop up more and more lately as the conversation about the benefits of kale grows ever stronger, so I decided to share with you how easy it can be to make your own variation of kale salad at home.

Pack up this easy kale salad for a satisfying lunch or pull it out of the fridge when you don’t feel like cooking. Nutrient dense and packed with a host of vitamins and minerals including Vitamin A, K, and C, kale is also loaded with antioxidants and a compound known as sulforaphane which is believed to have protective benefits against cancer.

Speaking of kale, I will be presenting a FREE lecture and kale smoothie tasting at the Wyomissing Public Library on Monday, April 10, 2017 at 6:30 pm to celebrate the publication of my brand new children’s book, “The Plant Pledge.” The public is invited (you do not need to be a member of the library) so please stop by to sample a taste of my kale smoothie as well as hear a short talk on plant-based nutrition and be among the first to buy a copy of my full color, hardcover children’s book. Tune in to WEEU radio on Wednesday, April 5, 2017 between 3:30 pm and 4:00 pm to find out more.

Ingredients
1 bunch of kale, cleaned and chopped
1/2 cup dried cranberries
3 tbsp. crumbled goat cheese
1/4 cup chopped walnuts

Dressing
2 tbsp. fruit sweetened raspberry jam
2 tbsp. coconut oil
1/4 cup apple cider vinegar
1 tsp. dijon mustard
1 tbsp. maple syrup
salt and pepper to taste

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