Saturday, December 20, 2014

Guest Blogger: Jacqueline Jenkins


I truly believe in tuning in to your body and “feeling” what it needs for nourishment.  It’s called conscious eating in some healthy circles.  This means, for example, that if you indulge intoo much good eating and alcohol on one day then you eat less and lighter for several days after.  If you are having stomach troubles and constipation from digesting too much animal protein, then you should focus on lighter proteins or plant-based proteins like fish or nuts for several days after to balance things out.  When I discovered almost ten years ago that my yummy, beloved dairy products like ice cream, cheese, and cream-based sauces were causing me to have gas, stay bloated, and making it hard for me to lose weight in my belly, I had to cut them almost completely out of my diet. It was a sad day for me, but what it forced me to do was turn to many vegetarian and vegan dishes that are flavorful and do not use dairy products.  

Thanksgiving!
So, as someone who now does not eat much dairy and tries to balance my intake of animal proteins, one of my favorite things to eat is kale salad.  Kale has a tough, meaty texture that is extremely filling.  Eating tons of raw greens daily is one way to keep your body feeling light and alkaline (as opposed to acidic) on a daily basis and to de-bloat you.  Add in raw lemon juice and garlic and you have the perfect detoxifying combination.  There are many variations of kale salad, but here is one of my favorites.  The bonus is that my 14-year-old loves the flavors in this salad, too, so it is a perfect way to get raw veggies in him! I make it all of the time.

Raw Catalonian Kale Salad
Quoted directly from “The Two-Week Wellness Solution” by Tess Challis(one of my favorite vegan nutrition plans that will slim you down in 2 weeks when needed)

The secret to tenderizing kale for use in raw dishes is to cut it finely and “massage” it with a marinade. However, this only takes minutes, and you’ll be very pleased with the fresh, delectable, uber-nourishing results!

Makes 3 Servings


6 cups of kale (lightly packed), washed well and drained

2 tablespoons of fresh lemon juice

1 tablespoon each: extra-virgin olive oil and agave nectar

3-5 medium garlic cloves, pressed or finely minced

¼ cup raisins

Kalamata olives, pitted and quartered (or chopped)

¼ teaspoon sea salt

1.

Remove the stems from the kale and chop the kale leaves into thin ribbons (or just finely chop if you prefer). Place in a large bowl.
2.

Add the lemon juice, olive oil and agave nectar to the kale. Next, roll up your sleeves—this is about to get interesting. Using your hands, toss well to combine. Continue to work the liquids into the kale with your hands—you are “massaging” the marinade into the kale. Once the kale turns a darker shade of green and is softened, it’s ready for action.
3.

Add the remaining ingredients to the kale mixture and stir well, using a spoon (or still using your hands if you’re having too much fun). Once the mixture is thoroughlycombined, it’s good to go! This can be either served immediately or refrigerated in an airtight container for several days.
This photo doesn't do the salad justice!

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