The Perfect Kale + Brussels Sprout Salad (gf)

So… I’m a huge fan of this healthy restaurant we have here in Phoenix called Flower Child. I LOVE the concept of this restaurant because it allows even the busiest of people to have a  healthy meal. I wouldn’t call this a fast-food restaurant because I feel like that gives off the sense that there is unhealthy, crappy, unsustainable food involved… but you can order your meal and have it sitting in front of you in under 10 minutes. Another added bonus? They use fresh, local produce in all of their dishes!

Unfortunately, if you don’t live in Arizona, California or Texas… you won’t be able to bask in the glory that is Flower Child. However, I recently took a stab at recreating one of my favorite salads from there dubbed The Organic Kale. It’s simple. It’s colorful. It’s delicious. It’s filling. It’s literally amazing. So if you’d like to chow down on this at home, try out this recipe. I added some crumbled bleu cheese on top, but you can easily make this vegan by omitting it. 🙂

The Perfect Kale + Brussels Sprout Salad with Apple Cider Vinaigrette (gf)
makes 4 dinner-sized salads or 8 side salads

the ingredients:
for the dressing:

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons maple syrup
3 teaspoons dijon mustard
1 tablespoon whole grain dijon mustard (I use this simply for texture)
1 shallot bulb, finely diced
salt & pepper to taste

for the salad:
1 pound brussels sprouts, shredded*
1 bunch dinosaur kale, de-stemmed and shredded*
1/2 head of red cabbage, shredded*
1 apple, cored and diced (I used Pink Lady apples)
3/4 cup dried cranberries/cherries
1/2 cup pomegranate seeds
crumbled bleu cheese to top, optional
salt & pepper to taste

*For convenience, you can also purchase the “Cruciferous Crunch” salad mix at Trader Joe’s!

the method:
make the dressing: throw the vinegar, oil, maple syrup, dijon, salt and pepper together in a mason jar along with the chopped shallot. Give it a shake to mix all of the ingredients together. I like to make this dressing the night before I use it to give the ingredients a chance to meld. However, you can use this dressing as soon as 10 minutes after making it.

make the salad: Shred the brussels sprouts, kale and red cabbage. Add dried cranberries, pomegranate seeds, diced apple, bleu cheese (if using), and dressing. Toss to combine. You can eat this immediately, or you can make it ahead of time. If you store this salad in an air-tight container in the fridge, it will last for 1 day.

Happy eating, y’all!

 

 

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‘Feed Your Skin’ Superfood Juice

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The best way to start any day is by Juicing it up! This scrumptious juice is loaded with vitamins A, C and K and will make your morning coffee feel like a wimp! Aside from the insane energy surging through your body, your skin will look younger and more radiant. I’ll have another glass, please!

‘Feed Your Skin’ Superfood Juice 

the ingredients:
4 red kale leaves
4 dinosaur kale leaves
2 celery stalks
1 carrot
2 cucumbers
1 orange
1 lemon
1 apple
1 cup raspberries
1 cup strawberries
1 cup red grapes

the method:
Juice each fruit and vegetable separately and pour the juice into one large mason jar. Give the jar a little shimmy… a little shake. Pop in a straw. Sip. Smile. Repeat.

the nutritional facts:

vitamin A: The carrots in this beverage provide ample amounts of vitamin A in the form of beta-carotene. Consider this precursor to vitamin A your passport to youth; it aids in protecting cells, prevents premature aging and gives your skin a rosy glow.

vitamin C: Often associated with immune system and warding off the common cold – but did you know that your skin has its own unique immune system that needs a little TLC every now and then? It’s true. So while vitamin C helps protect the integrity of the skin, it also triggers collagen production. Collagen is responsible for keeping skin looking plump, elastic , wrinkle-free and wards off signs of aging.

vitamin K: This antioxidant does wonders for the skin. With a healthy intake of vitamin K, you can expect a clearer complexion, improved skin elasticity and a super-fast wound healing response.

ABC News: What the Heck is Clean Eating?

 

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Via ABCNews and Lauren Torrisi:

Clean eating. It’s a term that’s tagged in tweets and blogs, posted on Instagram and Facebook, and seen on television screens. Is it a diet? Is it a lifestyle? Does anyone really know what it is?

The truth is, it’s a very simple concept. “In some ways clean eating is what eating was always about,” said Dr.David Katz, director of the Yale University Prevention Research Center.

“Food that’s clean is food that’s for the most part real food and not encumbered with things that compromise health: artificial flavorings, artificial colorings, sugar substitutes,” said Katz.

The clean eating rule of thumb: The shorter the ingredient list, the better. No specific food is off-limits as long as it’s a real, honest-to-goodness food. In other words, this isn’t a “diet” that bans bread or sacrifices sugar.

“I don’t think sugar makes food unclean. Pure fruits are not unclean foods. You can add sugar to foods, and it can be clean. … It’s not about banishing any particular type of ingredient,” said Katz. ” It needs to be a holistic concept. There’s a real danger in placing it on just one ingredient.”

Chef Ric Orlando, a pioneer of clean eating and the author of ” We Want Clean Food,” takes a more organic, local approach to clean eating. He recommends local foods because they have less impact on the environment. Clean eating for Orlando doesn’t limit protein or fried foods. Natural chicken, sustainable seafood, grass-fed cow’s milk are some meat options and he suggests frying with non-genetically modified oils.

Where Did It Come From?

Clean eating is mostly a new-age concept that began when we had enough cultural advancements to create excess. Books such as Michael Pollan’s “The Omnivore’s Dilemma” and popular documentaries like “Food, Inc.” have helped bring ingredient awareness to the forefront of people’s minds. Michelle Obama’s healthy-eating campaign has also played a major role in this awareness.

More significantly is the need for clean eating as a necessity for health. “Heart disease, cancer, stroke and diabetes are in almost every household in the country. Those are lifestyle related conditions. We’re all affected by it. The problem is so urgent at this point we can’t just keep on keeping on.”

Is It Any Good?

“This is a way of eating that you can eat until you’re full and satisfied, and the side benefit is the weight loss.,” said Ivy Larson, co-author of ” Clean Cuisine.” Larson’s multiple sclerosis symptoms were lessened when she started eating a “clean” diet.

Although Larson and her clients have a more strict interpretation of clean eating, the core principles of the plan are the same: Eat whole foods and less packaged items.

Larson recommends starting by adding one “clean” meal a day to your diet, adding more week by week. She suggests that buying frozen vegetables or fruits is a quick way to add nutrients to your diet with less work.

A common belief is that clean eating – or healthy eating in general – is more expensive than fast-food choices. “To eat this way is actually cheaper than processed food. You just have to put in the labor,” said Orlando, “We take more energy making our car nice than taking care of our bodies,” he said.