Some of the other recipes I plan to try in the near future include:
-Christy Morgan's yam boats with chickpeas, bok choy and cashew dill sauce
-Miyoko Schinner's mango, daikon, and avocado spring rolls
-Jill Nussinow's baked stuffed onions
-Fran Costigan's blueberry gel
-Rita Rivera's kale apple almond milk
Nutrition CHAMPS is available as a paperback and and an ebook. I am doing a giveaway for a free copy of the ebook - to enter, simply leave a comment below. The winner will be chosen at random on Wednesday, March 25, 2015. The contest is closed. Congratulations, Jacky!
This is easy to make and you’ll get a great dose of greens. Use your favorites types, put in extras to suit your taste. The only limit to what goes into this salad is your imagination. When you massage the greens, be sure to add the love.
1–2 bunches kale, collards or other greens, washed and spun dry
2–3 teaspoons raw tahini
1 tablespoon lemon juice
1–2 teaspoons miso (my favorite is South River Miso—brown rice or mellow white works well) or Bragg Liquid Aminos
1 teaspoon agave, or more to taste or soaked, blended dates
1 apple or pear, sliced thin, julienned or grated
1⁄2 avocado, cut into chunks, if you like it
Top with seeds, if desired
Remove leaves from large ribs and slice thinly. Put into a large bowl. Add the tahini, lemon juice and miso. Put your hands into the bowl and massage the greens until they are wilted, about 3–5 minutes. Add the agave or date syrup and apple or pear and avocado. Stir well to combine. This tastes best when eaten immediately.
Notice how the greens shrink by about half when they are massaged with the tahini, miso and lemon juice. If you are eating this by yourself, make half a batch at once.
Note: You can also add sunflower seeds or dried fruit to this salad, or go more savory by adding crushed garlic and sliced onion and omitting the apple.
©2015 Jill Nussinow, MS, RD, from Nutrition CHAMPS: The Veggie Queen's Guide to Eating and Cooking for Optimum Health Happiness, Energy and Vitality www.theveggiequeen.com