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Kale Salad with Sprouted White Beans, Sundried Tomatoes and Honey-Garlic Vinaigrette

Posted Apr 28 2011 10:27am

The countdown to my Detox is ON!  Only a few more days and I will be fully meat, dairy, wheat, alcohol, caffeine and sugar free for three weeks.    

What the heck are you thinking?  You ask.

Then I thought about how some people are constantly complaining about how terrible they feel and I look down at lunch; a double whopper with cheese, chicken nuggets, a large fry and a big ol’ diet coke.  Or a frozen dinner filled made with tons of salt and unrecognizable ingredients and, of course, the ever present diet coke.  Hey, I’m not saying I never have a diet soda but I practice moderation and that is my hope for people; that we learn how to eat healthy foods in general and indulge occasionally.  I love how Michael Pollan said eat all the junk food you want, but make it yourself from scratch.  I can attest that this works because we made our own potato chips for the Easter cookout with some of the potatoes I got from the farm and it was a several hour process to make what would equal one bag.  We won’t be eating chips again any time soon!  Let’s stop complaining about how we feel and take responsibility for our health.  The biggest problem I have run into when I try to talk to people about what is in the food we eat is that they just don’t WANT to know because then they would be forced to be aware.  Then, in the very next breath, tell me how overweight they are or how their knees continue to go out on them, tired, lethargic and so on.  ARGH! 
When it comes down to it all I can do is lead by example and talk about how amazing I feel. 
I began changing up my diet a bit over the last few weeks so I wouldn’t have to go cold turkey.  The plan I will be following actually has a step down for caffeine (aka my coffee in the morning) but I decided to be proactive and give it up early. I was so happy to find teeccino and have decided my favorite is the chocolate mint version.  I have added ground flax seed, a swig of apple cider vinegar, and my own touch, a teaspoon of cayenne pepper.  YEOWZA! That will jumpstart your morning!
Additionally I have begun trying new things such as sprouting grains and beans and making Portobello mushroom sandwiches (recipe to follow) as well as stockpiling “Detox” recipes for ideas but I really would like to just begin trusting my instinct more.  I have been doing this for the past few weeks and have been really pleased with the recipes I have come up with.
Speaking of the bean sprouts, this leads me to my recipe.  This is not necessary for you to do, you can simply use a can of beans, but it has been so much fun watching the sprouts grow and is such an easy process.   If you are interested in sprouting anything yourself, I suggest going to Sproutpeople.org.  So far I have sprouted quinoa, oat groats and white beans and found that the beans really still need to be cooked a bit.  I simply steamed them until they were soft enough to suit my taste, I drained them and let them cool and then added them to a kale salad.  Greens are one of the things specified to eat every day on the Detox in some form or another.  There are so many varieties this should be easy but kale is my favorite.  The sundried tomatoes add a lovely tang that compliments the sweet honey and aromatic garlic of the dressing.
Have you ever tried a Detox? What did it involve?  How did you feel? 
How about fasting?  How did you feel?
  My dad mentioned that he used to fast but I am just not at that point.  I love hearing your thoughts!  Have a FABULOUS Thursday.
Kale Salad with Sprouted White Beans, Sundried Tomatoes and Honey-Garlic VinaigretteAbout 8 1-cup Servings (results will vary with amount of kale) Printable Recipe
Ingredients

1 bunch kale, stems removed and torn into bite size pieces
¼ cup sweet onion
6 un-sulphured sun dried tomatoes, soaked in water to soften
1 cup dry white beans, sprouted and steamed (or 1 can cannellini beans, drained and rinsed)
1 plum tomato, sliced
Sea salt and fresh ground pepper, to taste
¼ cup pine nuts, lightly toasted

Dressing
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
2 Tbsp honey
2 cloves garlic

Directions
Add kale to a large bowl; whisk the dressing ingredients in a smaller bowl.  Season the kale with salt and lots of fresh ground pepper.  Pour dressing over and massage into kale for about 2 minutes until kale begins to wilt. Chop sundried tomatoes and add to bowl; add white beans, toss mixture well and re-season if necessary.  Top with pine nuts. Nutrition Facts
8 Servings
Amount Per Serving


Calories 196.8
Total Fat 10.4 g
Saturated Fat 1.3 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 5.8 g
Cholesterol 0.0 mg
Sodium 72.7 mg
Potassium 516.4 mg
Total Carbohydrate 23.0 g
Dietary Fiber 4.6 g
Sugars 6.5 g
Protein 6.3 g


Vitamin A 221.6 %
Vitamin B-6 8.8 %
Vitamin C 57.5 %
Vitamin E 4.2 %
Calcium 10.1 %
Copper 16.7 %
Folate 11.9 %
Iron 15.2 %
Magnesium 14.2 %
Manganese 52.3 %
Niacin 4.0 %
Pantothenic Acid 1.9 %
Phosphorus 10.3 %
Riboflavin 5.7 %
Selenium 2.6 %
Thiamin 8.0 %
Zinc 7.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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