The holidays are known for meats, sweets and starches, but PLEASE don’t ignore your vegetables. They make you feel much for satisfied, curb your urge for dessert and help prevent the classic post-binge bloat. Here are a couple recipes I’m doing this year:
This salad is amazing and adds a fresh, unique note to the meal that your friends and family will love. And please know that I’m not one for recipes, so adjust according to your taste buds!
- 1 bunch kale…preferably local and organic 🙂
- 8 oz cashews, raw or roasted unsalted
- If raw, soak at room temp for 12 hours (covered) with lots of filtered water and a splash of raw apple cider vinegar or lemon juice. Rinse before using.
- If you’re on a budget, use sunflower seeds or a ripe avocado instead
- 1-2 cloves garlic
- 2 tablespoons light miso made from non-GMO soy or garbanzo beans
- Juice from ½ lemon (more or less depending on preference)
- 3-4 tablespoons extra virgin olive oil
- Celtic sea salt and freshly ground black pepper to taste
- Filtered water
If you have umeboshi paste, it can add a very pleasing “cheesy” flavor. Add approx. 1 teaspoon and subtract 1 tablespoon miso.
Combine ingredients in a food processor or blender. Add filtered water until a dressing-like consistency is achieved. Adjust flavor. If you don’t have the equipment, use a ripe avocado and smash with a fork.
Wash your hands and the kale. Tear into bite-size pieces. Massage the dressing into the kale. Save the left over dressing for another time!
If you dislike raw kale, simply roast the kale (covered) in a 300 degree oven until tender. You may need to add additional oil and stock to the bottom of the pan so the kale cooks more quickly without drying out.
GINGER, CARROT and FENNEL SOUP
Start your feast with soups. It’s delicious, easy and a wonderful digestive aid.
- 1 medium onion, sliced
- 1 tablespoon oil – coconut oil, butter, ghee or extra virgin olive oil
- 3 medium-sized carrots, roughly chopped
- 1 fennel bulb, sliced
- Kale stems from the above recipe, roughly chopped (optional)
- 1 teaspoon ground fresh ginger (or ½ teaspoon dried), use less if you dislike spicy
- Celtic sea salt
- Other seasonings if you’d like, such as thyme, garlic, mild paprika and/or black pepper
- Stock or filtered water
Sauté onions over medium heat for 5-10 minutes with oil and plenty of Celtic sea salt. Add remaining ingredients and seasoning. Cover. Cook until carrots are tender (approx. 30 minutes).
Mix ingredients in a blender with stock or filtered water until a smooth, soup-like consistency is achieved.
Garnish with scallions, chives or paprika (optional).
HAPPY HOLIDAYS, EVERYONE!!