Getting Back to Green

November 8, 2012
Getting Back to Green

Being out of my kitchen for a week is always an odd feeling. Whether it is because of a vacation, a busy week of dinners out, or displacement due to a hurricane (hopefully not a frequent occurrence!) not being able to eat food that I have created makes my body feel out of whack. My body craves the massive dose of greens I give it each day via juices, smoothies and salads. While I was able to get my greens in last week, they certainly were not as plentiful as usual.

I am lucky and grateful that things have started to revert to normal for me. Yesterday I was able to watch the fierce storm outside my window from the warmth of my kitchen. My heart truly goes out to those who were not as lucky.

Since returning home I have found myself not wanting to leave. This week I have tried to limit my outings, errands, and meetings and really focused on getting work done at home. Sometimes it is very nice to just be in one place. I have been making dinner at home almost every night this week and it has been such a treat! To satisfy my body’s massive cravings for greens I have started each dinner with variations on massaged kale salads. This recent version has a Mediterranean twist to it. The addition of capers and olives add an extra layer of flavor that really upgrades this salad from good to great!

 

Mediterranean Kale Salad

  • 2 cups shredded kale
  • 1/4 of an avocado
  • 2 T lemon juice
  • 1/2 tsp cumin
  • 2 T chopped green olives ( I love castelvetrano)
  • 1 T capers
  • 2 T hemp
  • sea salt
  1. Massage the kale with the lemon, avocado, cumin and salt.
  2.  Top with olives, capers and hemp seeds.
By Sara