Finally it feels like June, it’s HOT and I am absolutely loving it. Summer weather always makes me crave fresh raw foods bursting with healthy amazing-ness, and the sunshine is a total butt kicker to get me outside and moving around. I’ve started to make my summer ‘to do’ list, including lots of fun weekend day trips, maybe running in a sprinkler or two, and lots of patios.
Most importantly, the warm weather signals farmers market time! I am so obsessed with spending my Saturday morning paroozing some beautiful (and cheap) fruits veggies and other healthy goodies. You have the opportunity to reconstruct the lost connections with the people growing and caring for your food, these farmers are vital to our survival as suburbanites and urbanites, they feed our cities, so check them out.
So, about today’s recipe, the Summer Love Salad, everyone should know, that if I like a salad, it has to be damn good. I am NOT a salad fan generally, and it is particularly rare, if I am satisfied with just a salad for dinner. The fact that I, foremost, like this salad A LOT, AND was able to eat just this salad for dinner and be happy as a clam, speaks volumes for how awesome it is.
Despite the awesomeness, this salad is literally jam packed with nutrients that will get your summer glow going ASAP. You can’t go wrong with Kale and spinach, as they’re both bursting with calcium and cancer and age fighting flav0noids and Isothiocyanates (ITCs), and both have detoxifying properties. Pumpkin seeds add a hit of protein and magnesium, and the blackberries and raspberries liven up the salad with their sweet flavor and also bring some power to the party with their incredible antioxidants!
I cannot stress enough, if you are going to make a salad, make your own dressing. Take a second to read the label of your store bought dressings… yeah gross I know. You’re going to be able to get so much better flavor, way less calories, and dodge some really crappy fake chemically additives! The dressing for this salad doesn’t include any oil, and is very very light.
This salad is great for a week night dinner, as it’s really quick, really satisfying and really really GOOD!
- 2 heaping handfuls of Kale (stems removed)
- 3 heaping handfuls of organic spinach
- 2/3 cup fresh raspberries
- 2/3 cup fresh blackberries
- 1/2 cup raw pumpkin seeds
- 1 avocado, pitted and diced finely
- 2 tbsp whole grain dijon mustard
- 2 tbsp lemon juice
- 1 tbsp pure cranberry juice
- Combine salad ingredients in a large bowl
- Mix Mustard, lemon juice and cranberry juice in a small bowl and whisk with a fork until well combined.
- Add dressing to salad mixture and toss until everything is well coated.
- Serve and Enjoy
Okay, so the second half of this post is going to be something that I’m going to try to do regularly, just to give you all a bit of an idea of what exactly I manage to sustain myself on everyday. The number one question I get about food from people is, without junk food and nastiness, what do you even eat? So, here is my answer!
What I Ate Yesterday:
- Artisan bread from the farmer’s market (egg, dairy & sugar free)
- 1 tbsp of almond butter
- 10 halved fresh raspberries
- 2 teaspoons of cinnamon
- 1 ezekiel flatbread
- 1/2 cup organic tomato sauce
- 2 tbsp red onion
- 1/2 cup diced yellow bell pepper
- 4 diced banana peppers
- 4 sundried tomatoes
- 1/2 cup spinach-
Dinner: Summer Love Salad (featured in this post!
So there you have it.
In the spirit of the warm weather, tomorrow I’ll be posting a super amazing fresh raspberry sorbet recipe! Friday I’ll post another super sweet cold dessert, that I’m keeping a bit of a secret until then. Saturday you can expect a break down of my breakfasts for the week as well
Stay cool out there & enjoy the beautiful weather, wherever you are!
peace & health,