For the Love of Kale: Cleansing Vegetables to The Rescue!

I've been eating a lot of kale, broccoli, cabbage, and other naturally detoxifying veggies lately. The combination of dark greens and low sugar has really helped me to stay focused and energized throughout my month of final paper madness. I have my new friend and holistic nutritionist to thank ;) We've exchanged some wonderful tips and I actively keep track of my diet in my food journal. I enjoy the visual reference and it helps me to be more creative in meal planning.

The past few weeks have consisted of kale, the library (second home?), yoga, essay writing, TRX training (love), and more kale =) I'm kale crazy.

Thanks to loads of veggies and power yoga, it's been easier to maintain a steady balance. No more cramming, rushing around, or freaking out (okay, maybe a couple freakouts. I'm in University afterall). But I'm not gonna lie, it feels pretty good. Compared to my Undergrad degree, I feel in control and confident..for the most part, anyway ;) So, on that positive note, I'm happy to report that I've officially completed, and survived, semester 1 of my Masters degree. I can now relax, celebrate, and spend more time with my lovely lemons at Lululemon, Bourke Street. 

Now, let's talk kale. 

In the summer I like my kale raw, massaged with avocado and lemon juice, but in the cooler months (aka winter in Australia) I prefer it steamed or cooked-up in a lentil or sweet potato stew. In a nutshell, kale is a dark leafy green alkalizing fighting machine. It's loaded with vitamins K, A, C, and is a great source of dietary fiber (click here for more details on kales nutritonal profile). 

In the midst of completing my final paper, I whipped up this salad in less than 15 minutes flat. I took 45 minutes to enjoy it and returned to the books happy and re-energized. 

Cleansing Steamed Vegetable Salad

• 3-4 large kale leaves, chopped
• 1/2 cup spinach, packed
• 1 small broccoli head
• 1/2 carrot, peeled and chopped
• 1/2 tomato, chopped
• 1/4 cup purple cabbage, chopped
• Oregano or fresh cilantro for garnish (optional)

Directions: This salad is super easy. Begin by washing and prepping your veggies. Over a large pot of boiling water, with a stainless strainer, steam your kale and broccoli for approximately 5-7 minutes. Next, top your plate with your kale, broccoli, spinach, carrot, tomato, and cabbage. I love the purple cabbage in this, it adds such a beautiful colour. Garnish with dried oregano or fresh cilantro. Move on to your dressing and you're almost ready to eat!

Lemon Tahini Dressing

• 1 tbsp tahini (I use organic unhulled Tahini) 
• 1 tsp tamari 
• 1 tsp water
• 1-2 lemon wedges, squeezed
• 1/2 tsp agave (optional - I left out) 

Directions: Whisk all ingredients together and drizzle your dressing all over your salad, in any which way you like.

Eat up and feel your liver cheer with delight! Good until the last bite. 

What's your favourite dark leafy green alkalizing fighting machine vegetable? Kale? Mine too ;)

Congratulations if you too have graduated or completed a semester of University!
On and upward! xo