As ladies, we just can’t get enough green leafy vegetables in our diet. They are full of calcium, magnesium, iron, zinc, folic acid, plus fiber! Green leafy veggies also act as a housecleaner for the body – they sweep the blood & improve circulation. Finally, greens are great mood boosters, making you feel light and optimistic!So what’s the key to getting enough greens in your diet? Cooking them up to be tasty and delicious! To start you off we’re sharing below a recipe for a mouth watering, gluten free and vegetarian Kale Salad. The recipe comes from the Clean Plates Cookbook which you can purchase here or learn more about here.Here’s to tasty greens and feeling great!Kale SaladSERVES 2Ingredients3⁄4 cup/90 g 1/2-inch/1.25 cm diced kabocha or butternut squash2 tablespoons plus 11/2 teaspoons extra-virgin olive oil, divided, or more to taste21⁄2 cups/45 g chopped or shredded kale, ideally Tuscan or black kale1⁄4 cup/35 g whole almonds, toasted1⁄4 cup/30 g crumbled aged Cheddar cheese, such as Cabot Clothbound Cheddar1 tablespoon freshly squeezed lemon juice, or more to tasteFine sea salt to tasteFreshly ground black pepper to tastePecorino or other hard cheese, for shaving (optional)InstructionsPreheat the oven to 375°F/190°C.In a medium bowl, combine the squash and 11/2 teaspoons of the oil. Arrange in a single layer on a small, rimmed baking sheet and bake until tender, 10 to 12minutes. Set aside to cool to room temperature.In a large bowl, combine the squash, kale, almonds, and Cheddar cheese. Add the lemon juice and remaining 2 tablespoons of oil and toss to combine. Add more lemon juice, more oil, and salt and pepper to taste.Arrange the salad on plates or a platter, garnish with shaved pecorino cheese (if using), and serve.Recipe reprinted with permission from THE CLEAN PLATES COOKBOOK © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.
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