I ate a LOT of sugar over Christmas. It was honestly kind of gross. But today’s a new day, ripe with possibility and marinated kale.
This is not a kick-start-your-2013 weight loss recipe, because it’s not low fat in any way (hello almond butter AND coconut milk), but it’s a great change of pace after ingesting far too many cookies the past couple days. The list of ingredients might look a little random, but it blends up to a balanced, creamy, piquant sauce.
Speaking of Christmas, I hope yours was great! I woke up, ran 4 miles, then spent the day relaxing with family and cooking. Unfortunately I got sick right afterwards so my grand plans of ramping up my training like crazy over this break didn’t really work out. Womp womp.
Ellie got a chair that she’s obsessed with, and definitely got pretty into the whole unwrapping idea.
I got this cookbook and I cannot wait to cook pretty much everything in it!
This salad isn’t from this book, but it’s from another vegan favorite. You could add all sorts of stuff to this – carrots, cherry tomatoes, sauteed tofu, chopped nuts…
(adapted from I am Grateful)