Shredded Kale Salad with Quinoa, Toasted Walnuts, Cranberries & Carrots


I have a love hate relationship with kale. But this salad is moving me toward love. I think it is the cranberries that do it – they offset the bitterness of the kale perfectly. You can use whatever dressing you love. I always have my tahini dressing on hand. Make as much or as little as you want. These measurements are for one regulation sized bunch of lacinato kale.

serves 2 to 3

1 bunch kale
1 cup toasted walnuts
1 cup cranberries
1/2 cup cooked quinoa
2 carrots
6 scallions

Prep the ingredients. Cook the quinoa. Chop the walnuts and place in a 350 oven for 10 to 15 minutes, or until fragrant and toasty.

Chop the cranberries, grate the carrots and thinly slice the scallions.

Take the kale leaves off the stems and pile one on top of the other. Chiffonade (thinly slice) the kale.

Place all ingredients into a big bowl and toss together with your favorite dressing. Enjoy!

Eat-the-Rainbow-Everyday Salad with Tofu Croutons


I make this salad pretty much every day. You can really put whatever you want in it, but I find that since I want to make sure we eat the rainbow every day, I always have these ingredients in the house. Dress it up with tofu croutons, toasted sunflower seeds and pumpkin seeds and top it with your favorite dressing. Mine is my creamy tahini.

Rainbow Salad
Red – red peppers, grape tomatoes
Orange – carrots, orange peppers
Yellow – yellow peppers
Green – Romaine lettuce, cucumbers
Purple – red cabbage

Tofu Croutons (makes enough for two lunch-sized salads)
1/4 of a block of extra firm tofu, pressed
1/4 teaspoon garlic powder
Salt, a pinch
Fresh pepper, a grind or two
1 teaspoon sunflower oil

Cut the tofu into small bite sized pieces. Add the oil to a heated skillet. When it is shimmering, add the tofu and toss around to coat. Sprinkle the garlic over the tofu along with the salt and pepper. Toss around again to coat. Continue to cook the tofu over medium heat, tossing it around as it cooks to make sure it doesn’t stick. It should be crispy in 7 to 10 minutes until the tofu is crispy. Enjoy immediately or save for later!

A Not Classic Nicoise Style Salad


I love artichoke hearts and hearts of palm. They look and taste great on this salad. I added leftover steamed potatoes and crunchy tempeh “croutons” along with tomatoes and avocados for a vegan take on the classic Nicoise salad. Piled high over massaged kale, this is the perfect lunch for one! Add as much or as little of the toppings as you wish.

Massaged Kale
6 kale leaves
1/2 avocado
The juice of 1/2 lemon

Toppings, enough for one 
Artichoke hearts
Hearts of palm
Grape tomatoes
Steamed red fingerling potatoes
Tempeh croutons *

To massage the kale, chop up the kale and squeeze the lemon juice on top. The cut an avocado in half and squeeze it down over the kale. Using your hands, massage the avocado into the kale until the kale starts to soften.

To make the Nicoise salad, place the massaged kale in the middle of a plate. Top with artichoke hearts, avocados, hearts of palm, grape tomatoes, fingerling potatoes and tempeh croutons.


* Cube 8 ounces of tempeh. Toss with a teaspoon of high heat oil, the juice of half a lemon, and a tablespoon of tamari. Heat in a nonstick skillet and cook until browning.


Brussels Sprouts & Red Cabbage Salad with Honee Mustard Dressing


I love eating the colors of the rainbow every day. Lots of fruits and vegetables to choose from. I particularly love purple cabbage and this sweet tart salad which is really good over warm quinoa.

I am not giving exact measurements here, just approximations, since the size of cabbage and Brussels sprouts vary.

Creamy Honee Mustard Dressing (makes about 1 cup)
1/2 cup raw cashews
1 cup filtered water
1 tablespoon stoneground mustard
1 tablespoon white balsamic vinegar
1/2 tablespoon Bee Free Honee

Place everything into the Vitamix. If you don’t have a Vitamix, get one, haha, or soak the cashew for at least 4 hours. Let it rip until well blended.

Brussels sprouts, about a dozen
Purple cabbage, about 1/4 of a medium cabbage
Toasted sliced almonds, about 1/2 cup
Dried cherries, about 1/4 cup

Toast the almonds in a 325 for about 15 minutes or until you smell them. Check them so they don’t burn.

Thinly slice the Brussels sprouts and cabbage. Toss with almonds and cherries. Pour about half of the dressing over the salad and mix well. Add as much as you like. Let the salad sit for a bit to allow the flavors to marry. Enjoy!

Post-Cleanse Favorite Salad & Creamy Cashew Dressing


The outcome of the cleanse? Not only can I tolerate kale, but I am craving it. I have been eating big bowls of this salad since I came off the cleanse and loving it. It’s my new fave! I douse it with my amazing creamy cashew dressing which I always have on hand. It is my “house” dressing and almost exactly like my Caesar dressing minus the nooch and mustard.

Creamy Cashew Dressing
1 cup raw cashews
1 cup filtered water
1 tablespoon chickpea or sweet white miso
1 clove of garlic
The juice of 1 lemon

Drop all ingredients into the Vitamix and blend until smooth. If you don’t have a Vitamix, soak the cashews for 4 hours to overnight.

Creamy Cashew Dressing

Chop, dice and mix the salad ingredients together. Toss with dressing. Enjoy!