Animal Free and Loving It!

Kale

So I have to tell you all, I've been on a vegan diet for for about 11 days. I am ABSOLUTELY loving it. I can not believe my energy levels, my skin is glowing and I've lost 7 lbs. I don't plan to stay vegan forever- just for a bit more into the new year. It's just been a great way for me to give my health a kick after the holiday gorge. 


Now I know a vegan diet is certainly not for everyone, it would be especially challenging to do with kids, but there are some great things you can take from it! 


First of all, our diets really should be plant based. Remember the My Plate guide release last year? HALF of the plate is covered with fruits and vegetables. Trying to achieve this at each meal is a great goal- for you and your kids (and don't forget about snacks!).


It's also great to encourage us all to try new things. Perhaps get a little adventurous with some kale, tofu, seitan, tempeh or miso.


Finally, I've found it's a great way to cut some extra calories. I made tacos tonight with tempeh... and instead of adding sour cream and cheese... I just added more salsa. Its was delicious and and had no saturated fat calories. 


Here's a kale salad recipe for you all... it's AWESOME! I've converted many non-kale eaters with this one... give it a try, even if you pair it with some chicken!!!

“SUSHI” GREENS

1 bunch greens (kale/collards/chard) , stems stripped and leaves chopped

Juice of 1 lemon (use more if bunch of greens is big)

1/4 cup olive, canola or grape seed oil

1/2 teaspoon sea salt

1/2 tsp honey (or more to taste- I like it sweet)

1/4 cup (or more) peeled or julienned carrot, sweet potato or beets- I use way more

1 avocado, cubed (optional)

1/4 cup raisins (optional)- I use more

1 tsp miso (optional)

Whisk together lemon, olive oil, miso and salt. Pour over greens and carrot (or substituted ingredients). Toss together and marinade at room temperature for at least an hour. Toss with remaining ingredients.

You can skip the waiting 1 hour if in a hurry!

Enjoy!

Mad About Miso

I'm gonna take a guess and say that the vast majority of you readers out there have never tried miso at home. In all honesty, I hadn't until a few weeks ago. Sure, we've all had the occasional miso soup, but probably really never stopped to think much beyond that, let alone even ask the question... "what the heck is miso anyway?"

So here it is, miso is fermented soybean paste. OK, I admit that probably doesn't get you jumping in the car and heading to Whole Foods to buy some, but I'm hoping you find your adventurous side and pick up a container next time you shop. I'll tell you this, it adds an awesome flavor to dressings and marinades. Sort of like soy sauce on steroids. I mixed up the dressing recipe below and tossed with the Trader Joe's broccoli slaw the other day, and no joke, Max was following me around the kitchen trying to get more. Literally mouth open pointing to the bowl I was eating out of. It was hilarious. 

One of the very cool things about miso is it satisfies your 5th sense of taste, namely umami. You've all heard of your other 4 tastes... sweet, salty, sour and bitter. Umami is the less commonly referenced taste and it gives you the sensation of savoriness. I think umami is what can make a salad made with miso much more satisfying than one made with just your everyday vinaigrette. 

Here's a web site with a ton of miso recipes. And below is my dressing recipe that works well on most salads. I really like it on chopped raw kale and/ or chard. It can also work as a great veggie dip for the kids!

Creamy Miso Dressing

4 T Miso paste (white)

1/2 C Organic Mayo

2 T apple cider or white wine vinegar

4 T Honey (I use raw honey)

Whisk all ingredients together until thoroughly combined. If dressing is too thick you can add a little water or Canola oil. 

Enjoy!