Oh, the wonders of collard greens!
These nutrient-dense leaves are power-packed with all the goods!! Eat them raw as a wrap (instead of a flour tortilla!) I made mine today with roasted turkey, swiss cheese, Dijon mustard, banana peppers, a sprinkling of cilantro, and a few spinach leaves for good measure! :) But...Anyone that knows me, knows that I am not a rule (or recipe!) follower! Just use what you have on hand, and make it interesting! There’s no “wrong way”! Just think “nutrient density!” And all is well! :)
Here are just a few of the benefits of adding collard greens into your lifestyle!:
And there you have it, my vote is in for collards!
Lemon Lime Tahini Salad Dressing
Makes about 1 cup
This dressing is great mixed with a bed of spring greens. Cut up some avocado (for some good fat) and throw in some sliced orange peppers (for some pretty color, as well as nutrients!) and you’ve got a very tasty, nutty flavored, vitamin-dense salad!
1/2 cup tahini
2 tablespoons honey
1 tablespoon toasted sesame oil
1/4 tsp Tabasco sauce
1 tablespoon rice wine vinegar
2 cloves of garlic
Juice of 1 l lemon
Juice of 1 lime
Sea salt and freshly ground pepper
Add water to get just the right consistency
optional: add 1 Tbs of Miso (for flavor)
In a NutriBullet, blend together the tahini, honey, sesame oil, and Tabasco to combine. Then add the rice vinegar, lemon juice, lime juice, sea salt, and pepper to taste. Thin with water or more lemon juice, 1 tablespoon at a time, if needed. Taste and adjust seasoning. The dressing will keep, covered in the fridge for 2 weeks.
I have also added grilled salmon to top off this salad, and it was divine!
It's peach season!! I'm stocking up on sweet South Carolina peaches! Paul's Fruit Market is loaded with this super yummy and nutritious fruit! I like mine in a bowl with cottage cheese!
Grab this granola to go for a healthy breakfast or snack any time!
3 cups rolled oats
1/2 cup chopped cashews
1/4 cup sunflower seeds
1/4 cup seed combination (sunflower, flax, chia, pumpkin)
3/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 c. coconut oil
1/4 c. maple syrup
1 tsp stevia
3 tsp agave nectar
1/4 c. honey
1/4 c. brown sugar
1 tsp. vanilla extract
1 small apple, pureed
1/2 cup raisins
1/2 cup dried cherries
1/2 cup cranberries
Nonstick vegetable cooking spray
Preheat oven to 350 degrees. Combine first 7 dry ingredients in bowl. Combine next 7 ingredients together in another bowl Then mix together all ingredients, except dried fruit. Spoon the mixture into a large baking dish that has been coated with nonstick vegetable cooking spray. Bake for 40 minutes on middle rack of oven, stirring mixture every 10 minutes. After 30 minutes, add dried fruit. Allow to cool. Store in an airtight container up to 2 weeks.