Organic Kale Salad from Dupont Circle Farmer’s Market

20140622-160801-58081427.jpgI went to the Dupont Circle farmers market today and bought some fresh kale. I made a raw kale salad with kale, apple cider vinegar, hemp seeds, olive oil, munchi curry, and himalayan salt. 100% Organic.
20140622-160951-58191116.jpgThe organic kale greens are from Sunnyside Organic Farm. It feels great to eat food from a farmer I’ve met.

Ethiopian Lentils on a bed of Power Greens with Sprouted Grain Chips

I cooked sprouted lentils with Ethiopean Berbere and finished them with sesame oil and Nama Shoyu.

I made a salad out of baby Power Greens (kale, chard, spinach) and added sunflower sprouts on top.

I topped the salad with lentils and garnished with homemade tortilla chips made out of Ezekiel tortillas! :)


Awesome Bowl

Sprouted quinoa cooked with a little Himalayan salt and better-than-bouillon. Shaved heirloom carrots. Massaged lacinato kale with olive oil, Himalayan salt and black pepper. Chopped spinach. Sundried tomatoes, rehydrated, drained, coated with Himalayan salt, olive oil and black pepper; baked for 7 minutes at 420F and then cut into bitesize pieces. Hemp seeds. Dressing: tahini, lemon juice, curry, turmeric, Himalayan salt, apple cider vinegar, olive oil, water, maple syrup. Garnished with cilantro.


Pizza is for Vegans too… and other tips for a healthy Italian Dinner

Salad + Pizza combo can be for vegans too.

Remember arugula salad with balsamic vinaigrette and Parmesan cheese?
Try something even more healthful: Kale salad with balsamic vinaigrette. How to loose the cheese, but keep the deep, rich, umami flavor of Parmesan? Nutritional yeast, and tamari.
Recipe: Balsamic vinegar, olive oil, himalayan salt, black pepper, nutritional yeast, a dash of tamari.
(Optional: add olives and crushed raw cashews. These will compliment the taste, and add to presentation.)

I added seasoning: fresh ground black pepper, za’atar, fresh basil (homegrown!):