Easy-to-Make, Brain-Boosting Chopped Kale Salad @Yoga_Journal

Yoga Journal
@Yoga_Journal

Work-from-home lunches just got better with this nutrient-dense, delicious dish.

Easy-to-Make, Brain-Boosting Chopped Kale Salad

 

 

Reprinted with permission from Smart Plants © 2019 by Julie Morris, published by Sterling Epicure.

  • 4Servings

Ingredients

  • ¼ cup tahini
  • ¼ cup red wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp tamari
  • 1 small shallot, minced
  • 1 medium fennel bulb
  • juice of ½ lemon
  • 1 large bunch curly kale, stemmed and coarsely chopped
  • 1 medium carrot, shredded
  • 1 medium sweet crisp apple (such as Gala), cored and cut into ¼-inch dice
  • sea salt and ground black pepper

Preparation

1. In a bowl, whisk together tahini, vinegar, olive oil, and tamari. Once smooth, stir in shallot. Let sit at room temperature for at least 10 minutes, allowing flavors to meld.

2. Meanwhile, trim fennel (if there are fronds attached to the bulb, keep a few on hand for garnish). Cut the bulb in half and use a mandoline to make very thin shavings. (Alternatively, use a knife to slice as thinly as possible.) Place shavings in a sieve, dunk them into a bowl of ice water, and add lemon juice. Let fennel chill for several minutes until it becomes very crisp, then drain it.

3. Place kale, carrot, apple, and fennel into a bowl. Add as much dressing as desired. (The quantity will vary, depending on the size of your bunch of kale, so a good place to start is with about half of the dressing). Toss salad by hand, gently massaging kale to tenderize. Add more dressing if needed. Season with salt and pepper to taste. Garnish with a few fennel fronds…because you’re fancy like that.

Add a brain boost: Mix a tablespoon of lion’s mane powder into the dressing with tahini, vinegar, olive oil, and tamari.

Parsnip And Vanilla Soup..

womens running vanilla soup

Women’s Running
@WomensRunning

Here’s a different option to kick off soup season. “The vanilla works so well with the earthy creaminess of the parsnip.”
This Vanilla Soup Proves You Don’t Have To Sacrifice Taste For Health

This soup from the Vegan Christmas cookbook is sure to be a holiday party hit, as “the vanilla works so well with the earthy creaminess of the parsnip.”

Recipe and photo excerpted with permission from Vegan Christmas by Gaz Oakley, published by Quadrille Publishing, October 2018.

“A daring combination of parsnip and vanilla that I came up with during my time at Le Gallois restaurant,” says Gaz Oakley in his new cookbook Vegan Christmas. This soup is sure to be a hit at holiday get-togethers, as “the vanilla works so well with the earthy creaminess of the parsnip.”

Parsnip And Vanilla Soup

Serves 6

Ingredients

  • 2 Tbsp rapeseed oil or water
  • 4 banana shallots, finely chopped
  • 1 clove garlic
  • 8 parsnips, peeled and chopped into ¾-inch pieces
  • 2 sprigs fresh thyme
  • Scant 2 cups vegetable stock
  • Scant 2 cups almond milk
  • 1 vanilla pod
  • 3 Tbsp lemon juice
  • Sea salt and pepper

To serve:

  • ½ cup hazelnuts
  • ½ cup dried cranberries
  • A few sprigs fresh thyme or rosemary

Preparation

Heat the oil or water in a saucepan over medium heat, then sweat the shallots and garlic until translucent. Add some seasoning, the parsnips and thyme sprigs. Turn the heat down very low and cover the saucepan. Sweat the parsnips until they’re almost soft, stirring often, for about 15 minutes. Add the stock and milk, and stir to combine. Split the vanilla pod down the middle lengthwise and scrape out the seeds using the back of your knife. Add the seeds and the pod to the saucepan, bring the soup to the boil, then take it off the heat and scoop out the vanilla pod. Carefully pour the soup into a blender and blend until smooth. Pour the soup back into your saucepan and check the seasoning, adding salt, pepper and lemon juice to bring out the flavors. Serve in warmed bowls or mugs, sprinkled with the hazelnuts and cranberries, a sprig or two of herbs and a drizzle of good-quality olive oil.

yogaworks: We’re so thankful and grateful for every healthcare worker

Screenshot_2020-04-06 YogaWorks ( yogaworks) • Instagram photos and videos

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We’re so thankful and grateful for every healthcare worker working tirelessly to fight this pandemic. With long shifts, little sleep, and stressful work environments, they are true heroes on the front lines of this fight. That’s why we’re so honored to donate access to our online yoga platform MyYogaWorks to the @ExerUrgentCare staff and give them a little opportunity to destress in the midst of their heroic efforts. 💚💚Are you one of these heroes? DM us if we can help your healthcare organization during this time. #YogaWorks #ExerUrgentCare