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White Bean and Kale Salad for Clean Eating

Posted Jan 06 2013 5:46pm

We are officially swimming through 2013, folks. Whether or not you participate in making resolutions, it means a fresh start and a fresh experience – one that only you have control over! I love that about a new year. It’s a natural jumping off point, a springboard for change.

So, why not take that leap?

Around here, we’re tweaking our diet and lifestyle. More exercise, less sugar, dairy, and wheat. I’m still indulging in things I love: luscious cuts of meat, puckery-sweet gelato, cream-covered freshly made pasta… but I’m making smarter, more thoughtful choices about when and where. That gelato is so much more indulgent and special when I only have it once a month, not once a week!

My goal is to continue with and enhance my focus on clean eating by following Pollan’s rules :

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( source ) Clean eating – what a novel concept! Eating real food with ingredients you can pronounce, with minimal processing and minimal mileage traveled. Our ancestors certainly wouldn’t think we were anything special for a “clean eating” lifestyle. And why should they? We turned food into the chemical-laden product it is today, so now it’s time to take it back.

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This salad is the first of many to take clean eating to a whole new level. You can make so many concoctions from whole, natural foods. Let’s experiment, shall we?

White Bean and Kale Salad

by Every Little Thing

Keywords: saute salad side vegetarian vegan gluten-free fall winter

Ingredients (serves 2)

Instructions

Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until just brown brown and fragrant, about 1-2 minutes. Add scallions and red onion and cook until soft, about 5 minutes. Add beans and stirring often, cook until heated through, 2-3 minutes. Add kale and cabbage and toss with bean mixture. Cook until wilted, season with salt and pepper, and serve topped with pomegranate seeds.

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I think it’s the colors that get me. Three shades of green, and a bright red topping. It’s admittedly winter on a plate, but we might as well embrace the chill in the air before we’re begging for it come August.

There’s a lot of recipes for white bean and kale out there, but this one just seems to exude a breath of fresh air and a clean palate. No cheese, minimal oil, nary a spice. Just the food for what it is and what it should be. Topped with a sweet juice to counteract those savory greens.

And take my advice: add a little flaky sea salt on top.

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As always, thanks for reading into another new year! I appreciate you all more than you know.

What is your favorite thing to do with kale? Which kind of kale do you prefer?

The post White Bean and Kale Salad for Clean Eating appeared first on Every Little Thing .

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