Eat Dance Live

Time for another What I Ate Wednesday post! I've only done one other before... The problem with any WIAW post of mine is that they'd all probably end up looking pretty much the same, changing up maybe only every season... conveniently, my constance means when I forget to take pictures, I can just recycle some old ones. Breakfast: My favourite Green Smoothie (note the obvious photo recycling thanks to the dead giveaway of the Christmas table runner) At this point, I've probably had this smoothie over 500 times in my life considering it's been my go-to breakfast for a few years now. I would do something different, but I don't, because it's just so yummy. Mid-Day Snack: Raw   Granola Crunchies These crunchies have also become my replacement cereal option since I went raw. I now cut the liquid sweetener all together from the recipe and just used pureed dates (dates and little bit of water to make it mixable). The batch I had today were the same ...

I had a sudden urge for pesto when I saw some at the Wild Oat Bakery  yesterday. I've made vegan pesto a few times before, but the way I make it, it never tastes as good nor is ever worth the hassle so I usually just buy it. Immediately after I did, I figured out that I could concoct the best thing to do with kale since I discovered the joys of my  kelp noodle kale salad ! Creaminess, oh yeah... Pesto Kale Salad Yield: Serves 1 or 2. 1 head of massaged kale 1/2 to 3/4 C pesto veggies of choice (I used peppers, celery, carrots, and tomatoes) Directions:  1. Once you've massaged your kale (click here for a how-to), stir in pesto. 2. Add in chopped veggies. 3. Eat!  Yep, it's that simple! Have a great weekend!

So, remember back in November when I got so obsessed with the deliciousness of collard wraps that I ate them for a month straight? Yep, well, I've found my March food obsession: massaged kale salad with kelp noodles. OMG. Aside from the fact that I'm now eating kale salads for dinner about 4 times a week, the addition of the kelp noodles just sent me over the moon. This dish pretty much has every nutrient under the sun. Kelp noodles are high in all sorts of minerals, while kale is one of the healthiest of the cruciferous greens. Including all the fixings, I can't think of anything it doesn't have! Of course, I don't have a full recipe for this, but just a mix of the things I always make it with. Here's to experimentation and kitchen intuition: Kelp Noodle Kale Salad Yield: 1 serving 1/2 to 3/4 head of kale 1/2 bag of kelp noodles 1/2 avocado 1/2 to 1 lemon salt and black pepper, to taste nutritional yeast onion powder tahini honey...

The avocado that has been sitting on my counter since Sunday must think I'm a total creeper, and he's probably right. Since last week, I've been watching him, waiting... waiting for him to ripen, thinking of all the things I'll be able to do to him. Haha, okay, now I'm even creeping myself out... Sorry. Really though, I've been dreaming of creamy kale salad every day since Sunday, with today as my avocado's ETR (Estimated Time of Ripening). A while ago, I wrote a really cut and dried post about how to actually massage kale , and why you should do it too. In short, kale is from the brassica family. As a hardier cruciferous green, it not only has some indigestible fibers, but as a brassica, it also contains potentially thyroid-problematic goitrogens when eaten straight up. Since that later post, I've recognized that you don't necessarily need to cook your brassicas to make them digestible because massaging them actually plays a similar function. In ma...