I’ve been de-cluttering a bit lately.
Being a clutter-phobe to begin with, there’s really never a mess in my pad to sort through and toss. But every few months, little pools and piles materialize, and I gleefully start the purge.
Tonight, I decided to clear out the fridge so that I can give it a good old scrub. My dinner, therefore, evolved from the bits and pieces heaped onto the kitchen counter.
And this is what I conjured up.
Entree: Massaged Kale Salad a la Everything
Ingredients
1 big bunch lacinato kale, stems removed
Juice of 1/2 lemon
Himalayan sea salt, hefty pinch
1/2 avocado, cubed
large handful bean sprouts, chopped
5 cremini mushrooms, chopped
1/2 small red onion, chopped
handful grape tomatoes, halved
Large handful of alfalfa sprouts
1 heaping tablespoon spirulina/chorella powder mix
generous sprinkle of nutritional yeast
Directions
Tear kale into bite-sized pieces; toss into large bowl. Add lemon juice and sea salt. Using hands, gently massage lemon juice and salt into leaves until leaves become soft. Add avocado; massage into leaves until ‘dressing’ coats the kale. Add remaining ingredients and toss with tongs until all ingredients are well-dressed.
Yummers.
Side: Spicy Yam Bites
Ingredients
1 small yam, cut into bite-sized chunks
1 tbsp. virgin coconut oil, melted
generous sprinkle of turmeric spice
1 tbsp. mild curry powder
generous pinch of Himalayan sea salt
Directions
Preheat oven to 350 degrees. Toss yam chunks in bowl with coconut oil. Add spices and sea salt; toss to coat. Spread onto baking sheet; bake for 35 – 45 minutes, or until fork tender.
Happy belly!
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