So, I have to admit, I fell off the wagon for a minute there. While I stayed on the veg bandwagon, I started eating more carbs and sweets again, and veered away from the no sugar, no oils path I started out on. And, while I didn’t gain any weight, I didn’t lose any either. So, with renewed vigor, I decided to try again, and here’s what I made for breakfast this morning! I know, kale salad for breakfast? Honestly, it was so tasty, and hit all my perfect spots: cheesy, sweet, and crunchy. It’s a great way to get your maximum veg in, and you can experiment with different ones! I used the topping I normally use for my kale chips because it’s so tasty when liquid, and I wanted to enjoy the flavors without them having hardened into the chip.
5 or 6 curly kale leaves, ripped into small pieces, stems discarded (you can save these for juice too)
1/2 stalk broccoli, no florets
1 persimmon, chopped
1 Tbs raisins
Handful grapes, sliced in half
1/4 c Spicy Kale Chip Dressing (see recipe below)
Spicy Kale Chip Dressing
1 c raw cashews, soaked or not
1 bell pepper, cut into large chunks
1- 2 Tbs Miso Paste
1/2 c Nutritional Yeast
1-2 Tbs Siracha
1-2 Tbs groun flax seed (I grind my own)
Juice of Half Lemon
Vegetable Broth, 1-2 Tbs at a time until right texture is achieved
Make dressing: Place all ingredients into high speed blender and run on high until all incorporated. You may have to scrape down a few times to blend it all evenly. The mixture should be somewhat thick and not too runny. If you add too much broth, you can always add in more cashews and a little miso to balance.
For salad: place kale into a bowl, and add dressing. With your hands, as if you were making Kale Chips, gently massage the dressing into the leaves. This loosens up the toughness of the kale fibers, but also helps to evenly coat the leaves. Once all leaves are coated, add chopped fruit and using a mandolin, slice radish and broccoli over bowl. Mix all ingredients one last time, and eat!