A little spring for your step

There are those moments in life when everything seems to happen all at once. With the speed of lightening you become tangled in a web of beautiful choas. 

 

The transition from winter to spring is a time of rebirth, an awakening of our spirit. It can release a flood of emotion as the body rids of its winter coat. It demands attention from our creative mind. Remember to breath, to truly breath. To nourish your body through real food, sleep and exercise. For the choas is welcomed, you invited it. 

The following is a little nourishing rabbit food to help keep that spring in your step. 

Vegan Caesar Salad Dressing (makes about 1 cup) 

1 cup Raw Cashews

3 cups Water + 1 cup extra

2 Tbsp Olive Oil

1 Tbsp of Organic Dijon Mustard

1 Tbsp Oraganic Capers

2 Tbsp Nutritional Yeast

*1 Tbsp  of fresh grated Horshradish

2-3 cloves of garlic

Zest and juice of 1 lemon

1 tsp  organic apple cider vinegar

*1/2 tsp salt

*1/2 tsp fresh cracked pepper

1 slice Whole Wheat Sourdough bread per person

 Organic Romain Lettuce

Organic Black Kale

Chives/parsley and

 garlic sprouts or mixed sprouts

 

Soak the cashews in the 3 cups of  water overnight or for at least 4-6 hours. 

  1. Drain the water off the soaked cashews and place into a food processor, magic bullet or a blender with 1 cup water and olive oil. Puree until smooth.
  2. Add  mustard, capers, horshradish, lemon zest, lemon juice, nutritional yeast, apple cider vinger, garlic, salt and pepper and puree again until smooth. Taste and ajust to your palate.
  3. Preheat oven to 350f. Cut a slice of bread and then cut the bread into cubes of desired size. Drizzle with olive oil and 1 to 2 tsp of nutritional yeast, and a pinch of salt. Toss the bread cubes until well coated and place on a baking sheet and bake for about 15 minutes or until golden brown and crunchy. 
  4. Wash and cut black kale (enough for the amount of people you are feeding) place in a frying pan with a little bit of water and a small pinch of salt on medium heat and allow the kale to soften slightly. You with know when it is done when it has begun to wilt and turn a vibrant green and the water has evaporated.  It should still have a little crunch.  Remove from the pan and allow to cool. 
  5. Wash, dry and cut the romain  lettuce. 
  6. Chop chives and parsley. 
  7. Add the kale, romaine, chives, parsley and sprouts to a bowl. Add enough dressing to coat the leaves. Taste.* I like to add a little more lemon juice here. 
  8. Top with croutons and Enjoy! 
  • Notes:
  • If you can't find fresh horseradish use a bottled organic one
  • Start with 2 cloves of garlic and then add more to your liking! 
  • Add more salt or pepper if you like 
  • If you want to have as a main meal, this is delicious with cannellini beans or chickpeas, it would even be delicious with some organic smoked tofu.