Since reading Kimberly Snyder’s first book, “The Beauty Detox Solution”, Peyman and I are transitioning to a vegan, gluten-free lifestyle. Although it’s only been a little over a month, it has done wonders for us. Peyman seriously looks at least 5 years younger, my laugh line has miraculously gone away, Peyman’s fine lines are no longer there, his back pain has mostly dissipated, my mom told me, “The darkness under your eyes has disappeared”, we both have slimmed down and we happily possess newfound energy.
Switching over to Kimberly’s glowing green smoothie for breakfast and making other changes in the way we’re eating has been positively life-changing! We feel lighter on our feet, more energetic, good-spirited and, not to sound vain, look and feel more radiant and glowing.
After being on Kimberly’s plan, our personal tastes and preferences have changed. We didn’t like kale much a year ago, but now it’s a staple favorite. She mentions in her book, “Remember, as your body changes physically, so will your tastes”. She also mentioned something to the effect of, the best research is to try things out for yourself; it’s then that you’ll notice certain changes in eating will have certain effects on your body. Thankfully, Peyman trusts me and has kept an open mind and heart to this way of living, and he is reaping the benefits, from inside out.
I’m happy we’re investing in our well-being and longevity by living this new lifestyle, while adding more exercise into our daily routines. While he’s at work in his office, I’m at work in our kitchen trying my best to create recipes that will not only nourish our bodies, but that will also satisfy our palettes! There’s a reason I went to culinary school and maybe it’s for this reason. Time to get creative.
Before I head into my test kitchen, I want to share a recipe for a salad I made yesterday. I actually like it better than the last kale salad I posted, described as “my favorite kale salad” because there’s less fat, yet it’s still very filling. It can be eaten either as a starter salad, as a full meal, or even mixed up with some gluten-free quinoa pasta.
Hope you try it and enjoy it as much as I do!
Cilantro Kale Salad
Time: 15 minutes
1 medium to large head of kale, de-stemmed
1/8 heaping tsp Himalayan or Celtic sea salt
1/4th onion, minced
1 large tomato, diced
handful cilantro, chopped (stems included)
handful of broccoli sprouts (or any other kind of sprouts)
1 Tbsp flax seeds
1 Tbsp hemp seeds
1 Tbsp pumpkin seeds
2-3 Tbsp nutritional yeast
2 Tbsp dried cranberries, chopped
3-6 shakes of cayenne pepper
3 Tbsp fresh lime juice (from 1 ½ -2 juicy limes)
1 ripe avocado, peeled and diced
1. Wash greens well and dry. Remove the kale stems and save them for later. You can add them to a smoothie or juice later.
2. Add kale leaves and salt to a large bowl. With clean hands, tear the kale into bite-sized pieces while massaging salt onto the leaves. This will sort of tenderize the leaves.
3. Add the remaining ingredients.
4. With clean hands, toss the salad, while massaging the avocado onto the kale leaves. Toss well.
5. Season to taste. If you think it needs more salt, add more salt, or try adding some seaweed or dulse for more saltiness without all the sodium. If you want it spicier, add more cayenne.
6. Toss. Serve and enjoy.
Here’s a happy song to help you get started in your kitchen. Have a wonderful day!Share on Facebook