Tuesday, August 20, 2013

Posh Living! Fresh Raw Kale Salad Recipe

So I am still working on my healthier approach to living well.  One can always do better.  The big change for me came when Funkidivagirl dragged me kicking and screaming (post Paris) to the Paleo lifestyle. After taking a few more looks at her gorgeous complexion...I relented. Kismet.

I purposely used the word 'lifestyle' vs 'diet' because I HATE DIETS.  Post my Whole 30, I settled on a version of the lifestyle that I call Paleo-esque. It works well for me (not extreme) and complements my busy lifestyle--every day is not a cooking day.  It just isn't.

Minor tweaks here and there even make it easy when I travel too.  I also allow myself a few non-Paleo items every now and again--I mean life without fish tacos at one of my favorite restaurants is just not worth living ;).  But I digress....

I also love that with the freedom of not counting calories how simplified life & food becomes.  Equally as important, I am now understanding the reality of the food, mind and body connection when you are making truly healthy choices.  Sadly that meant no more Morning Star Farms Buffalo Soy "chicken" nuggets...ummm yum.  Oh well...I replaced it with something better (see below) and got a clearer complexion and looser fitting clothing to boot.

I've quickly learned variety is the spice of life and necessary in order to stay on track.   Here is one of my favorite new salad recipes.  I love this salad as a fresh complement to fish, scallops or shrimp.


Freshly prepared "Summer Raw Kale Salad"


Summer Raw Kale Salad (time 10 minutes)

Ingredients:
  • 3 cups raw kale (washed)
  • 1-2 large peach (sliced into chunks)
  • 1/4 cup organic dried cranberries 
  • 1/8 (or handful--whatever) cup of almond slivers 
  • 1/2 lemon
  • Balsamic vinegar (to taste)
  • Olive oil (drizzle as you would salad dressing)
  • salt and pepper to taste
Recipe:

In a large bowl, combine kale, peaches and cranberries.  Once mixed,  drizzle the Balsamic vinegar and olive oil over the mixture as you would salad dressing.  I suggest going light on the oil to help the Kale remain crunchy.  Add salt, pepper and squeeze fresh lemon to taste.  Mix again (the heavier peaches will naturalyfall to the bottom-so you may need to help them to the top when serving).  Finally, add almond slivers as a crunchy garnish.  Eat immediately or let sit for about 30 minutes to let the Balsamic vinegar work its magic~ Enjoy!


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