SPRING INTO SUMMER BROCCOLI SALAD

SPRING INTO SUMMER BROCCOLI SALAD

Ingredients:

2-3 heads of broccoli, cut into bite size pieces and slightly steamed
6 stems of scallions, finely sliced
2 stalks of celery, finely sliced and slightly steamed
¾ cup of seedless grapes cut in half
½ cup of slivered almonds, soaked and lightly toasted
½ cup of sunflower seeds, soaked and lightly toasted

Dressing:

2 Tbsp of fresh lemon juice
1 tsp of tamari
1 Tbsp of dark sesame oil
Pinch of sea salt

Preparation:
Mix the slightly steamed broccoli and celery, with scallions, grapes, almonds, and sunflower seeds. Combine the dressing ingredients and stir with a whisk or a fork. Merge the dressing together with the dry ingredients and let marinate for ½ hour. Serve at room temperature.

Dinosaur Kale with toasted Garlic and Lemon Juice Dressing

Serves 4

Vegan / gluten free

1 bunch of Dinosaur Kale, washed and cut into bit size pieces 

1 Tbsp chopped Garlic

1.5 tsp Extra Virgin Olive oil

2 tsp of Lemon juice

1 tsp of Tamari soy sauce

Garnished with fresh sprig of Parsley

1. Place a steamer basket in a large skillet. Add water to come up to the bottom of basket and bring to a boil over high heat.
2. Add chopped kale; cover and simmer for 3 minutes. Lift basket from skillet; drain water from skillet.
3. Add olive oil and garlic to skillet; add kale and toss over medium heat 1 minute or until fragrant.
4. Pour lemon juice and tamari soy sauce over the vegetables.  Mix and let steep for a minute. 
5. Garnish with a sprig of parsley and serve as a side dish

Green Vegetables anyone?

GREEN VEGETABLES
Green leafy vegetable are the foods most missing in modern diets. Learning to cook and eat greens is essential to creating health. When you nourish yourself with greens, you will naturally crowd out the foods that make you sick. Greens help build your internal rain forest and strengthen the blood and respiratory systems. They are especially good for city people who rarely see fields of green in open countryside. Green is associated with spring, the time of renewal, refreshment and vital energy. In Asian medicine, green is related to the liver, emotional stability and creativity.

Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K. They are crammed with fiber, folic acid, chlorophyll and many other micro nutrients and phyto-chemicals.