Blueberry Kale Salad

This salad is so pretty to look at, easy to create, and incredibly healthy for your brain, your blood, your whole body really!

INGREDIENTS:

  • 6  cups (more or less) curly kale leaves, thick stems removed and leaves tornBlueberry Kale Salad
  • 1 tbsp fresh lime juice
  • 1 tbsp mushed avocado
  • 1/2 tsp each sea salt and fresh ground black pepper
  • 1 small avocado, peeled, pitted & cut into bite sized chunks
  • 1 small green apple, cored and sliced into thin pieces
  • 3 tbsp raw pumpkin seeds
  • 1/4 cup fresh blueberries
  • ½ cup red cabbage finely sliced
  • ½ cup broccoli in tiny florets

DRESSING

  • 1/4 cup fresh or thawed frozen blueberries
  • Flesh of one avocado
  • 2 tbsp apple cider vinegar
  • 1 tsp peeled and minced fresh ginger
  • 1 tsp raw honey
  • 1/4 tsp each sea salt and fresh ground black pepper

INSTRUCTIONS:

  1. In a large bowl, combine kale, lime juice, 1 tbsp mushed avocado and 1⁄2 tsp each salt and pepper. Use your hands to massage mixture into kale, until leaves have wilted just slightly. Transfer to a serving platter. (If you’re in a hurry to serve this you can chop the kale quickly rather than tear it).
  2. Prepare dressing: In a blender, combine all dressing ingredients and 3 tbsp water (more or less as needed) and blend on high until smooth, about 1 minute.  Taste this and see if it needs anything – more ginger, honey or salt, maybe a dash of tamari…  As with any salad dressing you need to make it taste the way you like it – never just follow the recipe!
  3. Gently mix 2/3 of the dressing with broccoli florets, red cabbage, avocado chunks, and apple and spoon over top kale. Top with pumpkin seeds, fresh blueberries and any sprouts you have (optional so don’t sweat it).
  4. If you’re not vegan you can add feta cheese.
  5. Drizzle remaining dressing over top of your gorgeous creation and enjoy!

 

Blueberry Cornmeal Pancakes

Makes twelve 4-inch pancakes.

Dry Ingredients:

1 cup whole wheat flour
½ cup cornmeal
1 tsp nonaluminum baking powder
½ tsp baking soda
¼ tsp fine sea salt

Wet Ingredients:

1 cup milk
1/2 cup water
1 cup fresh blueberries

Preparation

1. Mix together dry ingredients in a large mixing bowl.
2. Wisk together milk and water in a small bowl until combined.
3. Add wet ingredients and blueberries to the large bowl of dry ingredients and stir to combine, using as few strokes as possible. (Batter will be quite liquidy.)
4. Let batter sit for 5 to 10 minutes to thicken.
5. Ladle onto frying pan or griddle set to medium heat.  Flip when bubbly on top and edges are slightly dry.

(Lovingly modified from the recipe in John Robbins’ May All Be Fed: Diet for a New World.)