Change Your Tune About Kale Through Massage

Conversations re:kale:

Before massaged kale salad:

"Kale is a super food. We need to eat more kale."

"Kale is so nasty! Gross! Blech! Blech!"

"Oh God it's so stringy. Ewwww!"

"Where's that damn reamer?"

After massaged kale salad:

"Pass that sexy massaged kale salad, please!"

"This is yummersons! Are those pistachios? This is gooood!"

"Will you make that kale salad again?"

"Ick! There's a lemon seed in here!"

"You broke the reamer, remember?"

Raw Kale Salad with Apples and Avocado by Amy Azzatiro 

• 1 bunch kale
• 1 apple
• 1 avocado
• pistachio nuts
• juice of 1 lemon
• salt and pepper to taste

1. Cut off kale's bulky stems and chop into bite-size pieces.
2. Place kale in a bowl and squeeze lemon juice onto kale.
3. Add avocado and sprinkle with salt.
4. Massage lemon juice and avocado mixture into kale.
5. Add apple, chopped, and sprinkle in pistachio nuts.
6. Refrigerate, and serve following day.

https://getcurrency.com/blog/getting-organized-in-the-new-year-a-money-saving-salad

Read more of Amy's awesome articles @ www.getcurrency.com and www.designsponge.com!

Vegan Nom Nom: Caribbean Rice 'n' Beans + Avocado/Tomato Salad

Another successful vegan meal from Linda McCarthy's "On Tour" cookbook. This evening I made Caribbean Rice 'n' Beans and a avocado/tomato salad with classic vinaigrette. My meat-chawing hubby really liked this dish and I really liked that it was easy and used only one pot. I did substitute lite coconut milk and used lime in the vinaigrette (as suggested by the author).

Rice 'n' Beans

Rice 'n' Beans

serves 4

1 medium onion, chopped finely

2 tablespoons olive oil

1/2 pound vegetarian burgers, cubed

1 small chili pepper, trimmed and seeded

3 tomatoes, chopped small

2 1/2 cups coconut milk

1 1/2 cups long grain rice

1 cup canned black-eyed peas or kidney beans, drained

sea salt and pepper to taste

In a large saucepan, saute the onion in the olive oil, then add the burger cubes and toss until they are lightly browned.

Add the remaining ingredients, except the beans, and stir well. Bring to a boil. Cover and simmer for ten minutes. Stir in the beans and cook for a further ten minutes until the rice is tender, adding water if necessary. Season to taste.

Avocado and Tomato Salad with Classic Vinaigrette

Classic Vinaigrette

serves 4

1-2 teaspoons fine or grainy mustard

2 tablespoons fresh lemon or lime juice, or 2 tablespoons wine, balsamic or cider vinegar

6 tablespoons olive oil

crushed garlic to taste (optional)

sea salt and black pepper to taste