I just could not wait to post my lunch today! It was that A-MAZING! Breakfast was a boring little bowl of Gluten Free Corn Flakes with Organic Blueberries and Freshly Made Raw Almond Milk. (yawn) The I went running, yadda yadda yadda, did laundry, etc..... LUNCH TIME!!!!!!!!!!!!!!!! I got this recipe from my friend Sherry, and it changed my world!
Spicy Kale Salad Ingredients:
- 1 bunch of Green Kale - 1 bunch of Lacinato Kale - 1 pint of Mungi Beans (Crunchy Mix) (contains adzuki beans, mung beans, green lentils, red lentils, and green peas) - 2 1/2 cups Lemon Juice - 1/2 cup Agave Nectar - 1/2 teaspoon 90,000 mil. of Cayenne Pepper - 2 Hass Avacados - 1 pint Cherry Tomatoes
Wash Kale in large bowl of water with 2 tablespoons of vinegar. Rinse well. Cut or tear Kale in pieces. Mix lemon juice and agave in a bowl. Add cayenne pepper and stir. Pour over Kale in small amounts while mixing with your fingers from the bottom up. Mix/Massage until all liquid has saturated the kale evenly. (Warning... this takes a while) Cut cherry tomatoes in half. Mix into Kale with fingers from the bottom up. Mix crunchy mix the same way. Peel and cut avacados into small square pieces. Mix slowly in small amounts at a time with your fingers from the bottom up, being careful not to damage the avacados. Refrigerate overnight (or at least 4 hours) for best flavor. Stir well and eat.
I enjoyed my Spicy Kale Salad with a few Carrots. Seriously, this salad is heaven! It is also the first time I have successfully cut my own avacados!!!!! This is a momentous occasion! Gena is going to be so proud! I have to get going. We are taking Dickens to see the vet for the first! (Eek!) Then, I'm heading to work. I close again tonight. See you all later!