Easy Kale Salad

For an amazing, lovely, delicious lunch today I tore the washed bunch of organic kale into pieces and massaged 1 whole avocado into the greens until they shrunk and turned a deeper green color (use hands). Then I sprinkled 1/2 of a juiced lemon on and added a little salt. I used those leftover oven-cooked beans from yesterday and voila, I’m full, happy and full of nutrients. Now I just have to go do those dishes…

Raw organic kale.... cheap, effective, natural vitamin "pill"!!

ANDI Scale – Aggregate Nutrient Density Index

*Dr.Fuhrman’s Nutrient
Top 30 Super Foods Score

1. Collard, mustard, & turnip greens 1000
2. Kale 1000
3. Watercress 1000
4. Bok choy 824
5. Spinach 739
6. Brussels sprouts 672
7. Swiss chard 670
8. Arugula 559
9. Radish 554
10. Cabbage 481
11. Bean sprouts 444
12. Red peppers 420
13. Romaine lettuce 389
14. Broccoli 376
15. Carrot juice 344
16. Tomatoes & tomato products 190-300
17. Cauliflower 295
18. Strawberries 212
19. Pomegranate juice 193
20. Blackberries 178
21. Plums 157
22. Raspberries 145
23. Blueberries 130
24. Papaya 118
25. Brazil nuts 116
26. Oranges 109
27. Tofu 86
28. Beans (all varieties) 55-70
29. Seeds: flaxseed, sunflower, sesame 45
30. Walnuts 29

No pre-soak beans in the oven

I placed these dried white beans I had in a glass casserole dish and added quite a bit of water. I added some salt. Evelyn said 1 part beans to 3 or 4 parts water, (I figured a little more is best with the water!) 325 for about 4 hours is a good place to work with. You may want to give a stir at 2 hours and then again at 3 hours checking the water content.

They are so so tasty good! Yumm. I was eating them with just a little salt and then with some red grapes. I will let cool and freeze in 1 1/2 cup servings which will equal about 1 can in recipes. YAY. Love to learn new stuff!

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40 years ago, as a 22 year old, I started my journey of a lifestyle of vegetarian.  I immediately stopped consuming (eating and purchasing) anything that came from the death of an animal – except eggs and dairy.  6 months later, I had completely stopped consuming eggs.  Less than 20 years later, I had completely stopped consuming anything that was produced or originated from an living, moving being.  I have lived a plant-based lifestyle for many years.  Currently, at age 62 I eat a diet that is mostly traditional Thai vegan.  Yes, I do have health issues (a pesky virus that I received through blood transfusions 35 years ago has caused some serious organ damage).  But, doctors still are amazed that I am as healthy and strong as I am.  There are some others with similar health issues who have lifestyles that are SAD (standard American diet) with loads of animal products who also remained quite healthy.  But, these are few.  Most people with this type of health issue are far from healthy and strong.  So, I would have to say that accepting and living a Healthy Life does indeed consist of a lifestyle as a vegan who eats fresh, organic plant-based foods.  And, I remember daily that plants that are grown healthy always smile, unlike factory-farmed animals.  I always include a smile and joy in each moment of my Healthy Life.

Slice Potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. Makes 6-8 servings.

1 cup Greek Salad Dressing:
3 tbsp olive oil
2 tbsp bean fluid
½ garlic clove, minced
¼ cup lemon juice
½ tsp oregano
¼ tsp thyme

Mix together dressing ingredients. Pour dressing over tofu and marinate 2-3 hours. Place prepared tomato, cucumber, peppers, olives, onions, and tofu into a salad bowl. Toss gently. Pour dressing and tofu onto salad and mix gently. Chill in refrigerator ½ hour prior to serving.

2 cups unsweetened frozen cherries
2 bananas
1 1/2 cups chocolate rice milk or low-fat chocolate soymilk, or 1 1/2 cups vanilla
rice- or soymilk with 2 Tbls. cocoa powder

Put all ingredients in a blender and blend until smooth. A delicious dessert on a hot day or a wonderful “carry-out” breakfast, perhaps with a small bag with some almonds and high-fiber cereal.

Mash the beans and water together using a potato masher. Alternatively, process them in a food processor or blender until smooth. Stir in remaining ingredients and serve with crackers, chips and/or veggies. Store in refrigerator for 1 week.

Slice the hard vein out of the Kale. Chop into strips. Wash and spin dry. In a large mixing bowl toss the kale by hand with oil, vinegar (lemon juice) and salt. Spread out on 2 parchment lined baking sheets. Bake at 400ºF until crisp to the touch. 5-10 minutes or so. Watch closely so they do not to burn. Eat like popcorn or with a dip.