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Massaged Kale Salad by Dr. Hyman

INGREDIENTS

  • 1 bunch of kale, stems removed, leaves cut into smaller pieces (about 2 handfuls)
  • 1 cup flat leaf parsley leaves (about ½ a bunch)
  • ¼ cup pumpkin seeds
  • ½ cup chopped cucumbers
  • 8 cherry tomatoes, cut in half
  • ¼ cup chopped pitted kalamata olives
  • ¼ cup sauerkraut (Recommended brands: Rejuvenate Foods or Eden Foods)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 2-3 edible flowers (Look for calendula, violets or nasturtium in the herb section at your local natural food store)

Preparation

  1. Add kale and parsley to a large mixing bowl. Add the salt and olive oil. Using your hands, mix the greens with the salt and oil, and then massage to soften up the greens. This takes about 2 minutes; you want the greens to appear wilted. Set the greens aside while you prep the remaining ingredients.
  2. Place the pumpkin seeds in a dry sauté pan over medium heat. As the pan heats up, saute the seeds until they start to brown and begin to pop....
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Fattoush Spring Salad by Dr. Mark Hyman

Ingredients:

Salad

  • 3 small golden beets
  • 3 small red beets
  • 1 fennel bulb, thinly sliced
  • cup sugar snap peas, strings removed and thinly sliced
  • 2 Persian cucumbers, diced into bite-sized chunks
  • 2 spring onions, green and white part, thinly sliced
  • cup fresh mint leaves
  • cup fresh dill sprigs
  • 3 ounces baby arugula
  • 3 ounces gem lettuce, or any other preferred lettuce
  • 4 ounces sheep’s milk feta cheese, crumbled

“Breadcrumbs”

  • 1 tablespoon avocado oil or ghee
  • 2 large garlic cloves, peeled and microplaned
  • 2 tablespoons almond flour
  • 1 tablespoon flax meal
  • ½ teaspoon onion powder
  • ½ teaspoon Himalayan salt
  • 2 tablespoons lemon zest

Dressing

  • 1 garlic clove, peeled and microplaned
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon Himalayan salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons lemon juice
  • ¼ cup extra virgin olive oil

Method

1. Bring a pot of water to a boil and cook the beets until tender when pricked with a fork, about 15...

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How to Build a Better Salad

With the warm weather of summer upon us and more salads on our menus, here are a few fun ideas from Chef Sally Cameron on how to build a better salad. Enjoy using her ideas to up your salad game while delighting your palate and banish boring salads not just in summer but all year long!

And for a complete look at her delicious recipes, make sure to check out all the yummy goodness at A Food Centric Life!

Try Different Greens

With so many options now at the market, do you grab the same old thing each time? Red lettuce is my favorite, but peppery arugula, baby kale, tender butterhead lettuces (Bibb, Boston), curly Frisee, escarole, elegant endive, sturdy Romaine, watercress, a classic crisp wedge of iceberg, and baby green spinach make for wonderful salads. Add thinly sliced red cabbage or radicchio for color. Mix up your greens! 

Add Some Crunchies

Crunchy things give salads texture and are a way to add flavor, protein, fat, and color. Sprinkle on hemp hearts,...

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