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…
Ingredients
- 1 large head tuscan kale, stems removed and sliced very thinly
- 1 cup coconut milk
- 1/3 cup almond butter
- 1 tbsp minced ginger
- 1 clove garlic, minced
- 2 Tbsp soy sauce
- 2 Tbsp lime juice
- 2 tsp agave nectar
- 2 tsp white miso
- large pinch cayenne
Instructions
- Blend all ingredients except the kale until smooth. Adjust seasoning to taste.
- Place kale in a large bowl and add dressing to taste. Massage with your hands, then let stand for at least 15 minutes before serving.
(adapted from I am Grateful)
Glad you had a great Christmas with family! Hope you’re feeling better.