I work full time during the week, and take my lunch every day. To save time, I prepare my food for the week on Sunday and divvy it up into glass containers so it’s easy to pack each morning.
This week I’m making Kale Salad, mashed potatoes with garlic & sour cream, roasted butternut squash, and baby bok choy sauteed with a little soy sauce. Yum! All organic.
The kale in particular is blowing me away. It’s red kale (curly style), which I have not tried before, and it was incredibly fragrant when I took it out of the bag. It almost smells like roses. I’m making this recipe that I got from my friend Mary.
1 bunch Kale, stems removed and chopped
1 large red pepper
dried sweetened cranberries (just 1/3 cup or even less adds enough sweet zing, but you decide what suits you)
1/4 cup Olive Oil
1/3 cup lemon juice
2 teaspoons Coconut Crystals (you can use sugar, but coconut crystals are low glycemic and full of other nutrients so make a better choice)
1-1 1/2 teaspoons salt
1-2 cloves of garlic
1/2 teaspoon curry
1/4 teaspoon cayenne
Make this at least 8 hours prior to serving so the flavors marry and dance with the kale. I make up the salad in a large ziplock and dress it and shake it in the bag to coat. It’s even better on day 2 and 3.
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