KALE UNIVERSITY

2nd
January

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click through twice for an awesome infographic on veganism

2nd
January

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2nd
January

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2nd
January

972 notes

1st
January

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Salad in a jar, dressing on the bottom, leafy greens on the top. Stays fresh for 4 days. Shake & enjoy! WHAT A GREAT IDEA!

1st
January

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1st
January

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Tangled Thai Salad
At Fresh we use a turning slicer (spiralizer) to cut the carrot and yellow beets into super-long, thin strands that form a big round tangle of a salad. You probably don’t have a turning slicer at home, so it’s worth getting a julienne peeler, which will give you nice long strands as well. They won’t be mega-long, like ours, but a turning slicer is about $100, and a julienne peeler is only about $10, so it’s a pretty good compromise. If you don’t have either, just cut the vegetables into sticks as thin and long as you can.
Serves 1 as a meal
1 cup chopped napa cabbage
1/3 cup sliced jicama (cut into small sticks)
2/3 cup shredded or spiralized carrot
2/3 cup shredded or spiralized yellow beet
4 tbsp Peanut Lime Dressing (recipe follows)
3 slices cucumber, halved
2 tsp chopped raw peanuts
2 tbsp Fresh Salad Topper (recipe follows)
1 lime wedge
2 to 3 tbsp chopped cilantro
1. Put napa cabbage in a large, shallow serving bowl (or plate). Top with jicama.
2. Pile the carrot and beet on top and drizzle with dressing.
3. Garnish with the cucumber, peanuts, Salad Topper, lime, and cilantro.
Peanut Lime Dressing This dressing will keep for up to a week in the fridge. It is delicious on the Tangled Thai Salad, but would be equally good on any salad or even poured on top of cold noodles.
Makes 1 cup
3 cloves garlic, minced (about 1 tbsp) 2 tbsp tightly packed cilantro 2 tbsp natural peanut butter 2 tbsp + 2 tsp lime juice 1 tbsp + 1/2 tsp tamari 1 tbsp rice vinegar 1 tbsp peeled and chopped ginger 2 tsp coconut milk 1 1/2 tsp organic sugar 3/4 tsp sesame oil 3/4 tsp sambal oelek 1/2 cup sunflower oil
1. In a blender, puree all ingredients except the sunflower oil. 2. With blender running, add sunflower oil in a thin stream until dressing is emulsified.
Fresh Salad Topper
This crunchy mix adds great flavour and texture to any salad. If you want to use it as a topper for fruit salad, yogurt, or oatmeal, leave the salt out and replace it with sugar. If you can’t find puffed quinoa at your local health food store, you can substitute puffed millet. This mixture keeps for months in an airtight container.
Makes about 1 3/4 cups
1 cup puffed quinoa 1/4 cup goji berries 1/4 cup currants 2 tbsp sliced almonds 2 tbsp chopped hazelnuts 2 tbsp chopped pistachios 1/4 tsp sea salt
1. Put all of the ingredients in a bowl and mix well.

1st
January

9 notes

“We were horrified by the Holocaust, but for some reason it hasn’t dawned on the general public that the animals are suffering in our hands in an almost Holocaustic way…I feel rather than people saying to me, ‘Are you a vegetarian?’ my answer should be, ‘You mean you’re not?’ Being vegetarian makes me feel more responsible.”
—From the book, Annie Lennox: The Biography by Bryony Sutherland, Lucy Ellis, and Chris Charlesworth.

Happy New Year and good health to all!

29th
December

337 notes

Raw Pasta Salad with Creamy Lemon & Herb Dressing
For the Salad:
1 zucchini, spiralized
1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand)
Optional: 1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.)
For the Dressing:
1/4 c mayo (regular, soy, Vegenaise, etc.)
2 – 3 tbsp honey (to keep vegan, use maple syrup, agave, brown rice syrup)
1 tbsp lemon juice
1 tsp EVOO
1 tsp basil (fresh or dried)
1/2 tsp dill
1/2 tsp fresh-ground pepper, or to taste
pinch salt, optional
Stir to combine
Directions:
Spiralize the zucchini. (Spiralizer info, what I have and use, and where to buy one is here)
Add the diced vegetables and protein.
Coat and toss with dressing. Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture. Or simply mircowave the entire plate of food for 30 seconds if you want a “hot meal”.
Yields: 2 healthy sized plates of food, or 3 more medium sized plates

28th
December

57 notes

Photo/article via Creative Inspirations Photography. The recipe comes from Loves Veggies and Yoga. Raw Pasta Salad with Creamy Lemon & Herb Dressing For the Salad: 1 zucchini, spiralized 1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand) Optional: 1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.) For the Dressing: 1/4 c mayo (Vegenaise) 2 – 3 tbsp maple syrup, agave, or brown rice syrup 1 tbsp lemon juice 1 tsp EVOO 1 tsp basil (fresh or dried) 1/2 tsp dill 1/2 tsp fresh-ground pepper, or to taste pinch salt, optional Stir to combine Directions: Spiralize the zucchini. Add the diced vegetables and protein. Coat and toss with dressing. Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture. Or simply mircowave the entire plate of food for 30 seconds if you want a “hot meal”. Feel free to use the left over dressing as a dipping sauce! Yields: 2 healthy sized plates of food, or 3 more medium sized plates, or 7-8 spring rolls.

28th
December

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Beet and Apple Recipe - plenty of 5 star reviews on Food Network!

28th
December

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Spaghetti with Spinach

21st
December

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This was another amazing creation from our resident raw vegan chef. One of the greatest displays of food and it tasted great!

6th
December

208 notes

nutritionchangeseverything:

Apples are amazing