Supermom

Mumma J's Green Goddess Salad

So, my cute little Mumma (who is also an Advanced Plan eater and patient at our office), brought me dinner tonight at work.  A delicious Maximized salad creation!  So simple, but SO good. I told her I was going to blog about it and that she needed to give me the recipe, and this is what she told me (like mother, like daughter - exact measurements are not our strength):

Ingredients

• Napa cabbage
• 2 large handfuls arugula
• 2 large handfuls bean sprouts
• 2 large handfuls zucchini, chopped into matchsticks 
• 1 large granny smith apple, cored and thinly sliced
• Chopped cilantro, to your liking
• Chopped green onions, to your liking
• 1/2 cup peanut butter (organic and unsweetened)
• 1/4 cup tamari
• 1/2 olive oil
• A few tbsp. sesame oil
• Salt and pepper
• A handful of peanuts

Method

• Combine all green ingredients in large bowl.
• In a mason jar, combine all dressing ingredients, and shake until thoroughly mixed (very high tech)!
• Pour dressing over greens and top with peanuts.
• Tell your Mom you love her.

xo.

Hail To the Kale!

Hail To The Kale Salad

I stumbled across this yummy little salad while wandering the aisles of Planet Organic on my lunch break.  They make it in their deli, and I couldn't resist trying it.  Ever since, it has been a favourite.  Kale has a delicious earthy flavor and more nutritional value for fewer calories than almost any other food around - and it provides a significantly larger amount of calcium per calorie than any dairy product.  All nutrition facts aside, this salad is crunchy and satisfying!  Enjoy.

Ingredients

• 1 bunch kale, chopped
• 3 cups carrots, grated
• 1/2 head red cabbage, thinly sliced 
• 1/2 cup tamari pumpkin seeds (see method below) 
• 1/2 cup tamari sunflower seeds (see method below) 
• 1/2 cup flax or hemp oil
• 1/3 cup Bragg Liquid Aminos
• 5 tbsp balsamic vinegar
• 1 tsp oregano, dried 

Method

• Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.
• In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they’re toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.
• In a large bowl combine chopped kale, carrots, cabbage and seeds. Set aside.
• In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.

Serves 8-10.

http://www.planetorganic.ca/