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raw thai super salad + regaining a healthy relationship with food

Posted Mar 12 2014 9:00pm

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Life is a balance of holding on and letting go. Life is right now. Let’s enjoy it.

I did something a bit different this past weekend:: the Natural Products Expo West in LA was where my superfood serenity planted it’s home. I actually adored being there and connecting with some like-minded souls who are here to help others (like yourself) reclaim their health and well-being, promote radically honest, organic, and true food brands, and awaken their body, mind, and soul while doing it.
I got to connect with the greatest vegan chef Jason Wrobel, the inspiring conscious living Whitney (or EcoVeganGal), I got to hug Daniel Vitalis (hello, that’s my day being made right there!), connect with a new friend, Tritan, of Divine Foods and most influential was my talk with Julie Morris (or superfoodjules) who wrote three amazing superfood recipe books and is a huge inspiration to me. Here’s us below. (PS:: I’m so not a star struck person and couldn’t even tell you who was in the latest movie, but this photo was necessary!)


The talk I had with Julie Morris was the most influential in that she reminded me what I love to do on this planet: she reminded me that I am SO great at preparing whole, healthy, healing foods, creating recipes, and sharing beautiful food photography with the world. After spending a summer with Matthew Kenney and Meredith Baird making gorgeous and delicious raw foods, this passion was exemplified. But, I lost it. How?
Well::  Right now, I am studying to be a holistic nutritionist. (which is completely wonderful!)  I love helping others heal and thrive in their bodies with the right food and healing plan. That’s the passion too. But, I forgot that beautiful food was also another of my personal passions. When  I am so involved in healing certain conditions with food (or lack of) I sort of got myself…afraid…of…food. Am I really saying that?
I thought it was. Believe me. I’d bless my food. I’d eat it mindfully. I’d get the freshest, most organic, best raw produce around. But, I was scared of it. Underneath it all: am I eating the right thing? Are the nutrition gurus online going to approve of this meal? Are my nutrition teachers going to approve of this meal? Is it too much sugar? Fat? Calories? Was it properly prepared? I’m the guru of leaving this kind of thinking behind, leaving and ditching diet dogma , and it never occurred to me that the thoughts still occupied my mind way more than they should.
After having a soul session with my sister, friend, mentor, and coach Katie from The Wellness Wonderland , I realized that I was being way too hard on myself about my food. Ultimately, I lost the art of enjoyment.
You know why I’m ‘confessing’ this to you, right? I know that I’m not the only one that feels this way.

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I’m a control freak about my food. Whew, glad to get that one out! I always eat at home. It’s gotta be organic. It’s gotta be fully raw or properly prepared. It’s gotta be infused with love.
While these are all amazing qualities to have with a food, when we take this to the extreme, it can go a little too far and actually work to hurt us.
So, I put myself to the test. The first day of being back at home after expo, (and as I write this) I went out for lunch.. . (don’t laugh at me!) I know that may sound real silly to you but I just usually don’t do it! Like I said, I’m a control freak when it comes to my food (“is there the right amount of salt, fat, and sugar in that?!”)
So, that was the first step. I let someone else nourish me! I went out to lunch (given it was an organic vegan restaurant…) and I enjoyed the heck out of it!
Maybe you can enjoy a meal made from a parent, sibling, or friend. Let someone else nourish you.
First it was the sugar. Then the meat. It’ s the soy. No, it’s the corn. The dairy. Then, it was the beans. Next, the rice. The oceans are all sick, so the seafood too. The fruit. The bananas. Dates. Gosh, if I keep going like this, there’s not going to be one single food that CAN nourish me.
As I learn more and more about nutrition and get really into my studies, I start learning about some of the harmful effects that certain foods can have on the human body. But to think of a certain food as a poison? Not cool, Carly, not cool. A friend of mine posted a post the other day that said something of this sort: a piece of tofu isn’t going to give me a thyroid attack and a handful of un-soaked quinoa isn’t going to make my body mineral deficient. I so vibe with this way of thinking. It’s abundance. It’s telling ourselves and our bodies that they are strong, they can handle and thrive. When we, as healthy eaters, stick to all of the things we know most of the time when eating at home, a couple of “broken rules” won’t make the world collapse. It might even be a relief.
Make your food pretty! Take some extra time to decorate the plate. We start digestion with our EYES. Take a picture of your meal. We can get into the habit of throwing a bunch of ingredients in a bowl and scarfing it down without proper appreciation of the food. See if you can start {re} appreciating food presentation, as I will too!
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And what better way to celebrate food freedom that a huge, bountiful salad made to share among friends? That’s what this is. It’s a huge, bountiful salad! It’s gotta be made for a party, a gathering, or any time you really want to share the foodie love with those you care about.
I warned ya!
I made this dish for an event/party/potluck and it was yes- let me tell you- a huge hit.
Ever had the thought that chewing on bitter greens of dandelion and kale weren’t up your alley? Think again! The spicy and sweet thai almond dressing totally fixes up the greens to make them lusciously delicious.
Eating bitter greens stimulates stomach hydrochloric acid and helps us digest our food. Dandelion is also one of the most amazing greens to help cleanse our livers: so sneak some into your salads whenever possible!
4.7 from 3 reviews

raw thai super salad + regaining a healthy relationship with food



your ingredients
  • 1 head lacinato kale, chopped finely
  • 1 cup shredded red cabbage
  • 1 -cup chopped asparagus
  • 1 cup shredded carrot
  • 1 cup dandelion greens, chopped
  • 1 portobello mushroom
  • 5 large zucchinis, shredded
  • 1 mango, chopped
  • 5 scallions, chopped
  • 2 cups leafy greens, chopped
  • 2 tablespoons black sesame seeds
  • meat from 1 young thai coconut
  • -
  • -
  • ½ avocado
  • 1./2 cup almond butter
  • Orange juice from 1 orange
  • ½ cup coconut water
  • Juice of 1 lime
  • 1 teaspoon Toasted sesame oil
  • 3 tablespoons Coconut aminos
  • 1 tsp coconut oil
  • 1 teaspoom Raw honey
  • 1 hot red thai pepper
  • ½ inch piece fresh ginger
  • 2 garlic cloves
  • ½ teaspoon pink Himalayan salt
  • 1 tablespoon fresh cilantro
  • ¼ tsp salt

your instructions
  1. Start by chopping the kale into small pieces. Add to a large bowl.
  2. Chop the mushroom into small pieces. Add to the kale bowl.
  3. Add a sprinkle of salt (about ¼ tsp) and “massage” with your hands. This process takes about 1 minute. You will start breaking down the fibers in these vegetables.
  4. Next step is to prepare the dressing. Literally add every ingredient (the lower list) to a blender and blend until completely combined. Add about ¼ cup of the dressing to the kale and mushroom combination when done. This will marinate into these vegetables while the rest are being prepped.
  5. Using a food processor, shred the carrot, red cabbage, and zucchini. You can do each vegetable separately if preferred. Add these to the salad bowl once complete.
  6. Add chopped dandelion greens, asparagus, mango, and scallion to your salad bowl. Toss in the rest of the dressing, or the amount of your preference.
  7. Once topped with adequate dressing, top the whole thing with black sesame seeds and curried cashews.


I freaaaaking LOVE to be in the kitchen. Because I am so involved with cleanses such as juice and blended food fasting, raw foods, and preparing foods in the utmost nutritional way, I forgot about this love!
This is the question I asked myself when coming up with this realization:: In your free time, Carly, what do you love to do? What do you gravitate to do when you have the time to do anything?
And my answer? It always had to do with being in the kitchen. Going to a new farmers market. Capturing beautiful food photography.
Basically, I realized this: health coaching is my passion because I get to really make an impact on YOU, my clients. But I need to also share my other passion of GORGEOUS FOOD. And by doing this I know I’ll make an impact, too.


So, I want you to get excited for some sweet things to come. {pun intended!} I’m working on a 10-day full on cleanse program for you, for us, to all participate in together. As spring starts rising in on us, it’s a good time to get our cleanse on. This doesn’t have to be food deprivation. You’ve got to know that. The cleanse I’m creating is going to be helpful to you in any part of your health journey: doesn’t matter where you are now: there will be a little something for everyone. I’m excited to share more about that soon.
Until then, enjoy some good, nourishing, non-judgemental food and keep being easy on yourself.
Until next time,


I do what feels good.

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