Thursday’s Dinner

Learned how to make some awesome salads at the Center for Natural and Integrative Medicine’s cooking class on Savvy Salads. There’s one with jicama and rainbow veggies, napa cabbage slaw, and a roasted beet salad.

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And a “massaged” kale salad. Great technique for tenderizing kale so that it’s more palatable raw. And the vitamin C in the lemon dressing helps your body absorb the iron from the kale. Delicious!

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I was truly inspired (and still a bit hungry) so I came home and made my own salad. With gluten free pasta, red and yellow peppers, broccoli, culantro, lime zest and juice, a pear, a plum, raw garlic, vegenaise, cayenne, raw apple cider vinegar, himilayan sea salt and pepper.

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