New Seasons Coastal Kale Salad

New Seasons Market in Portland has this amazing, simple kale salad in their prepared foods section that is a flavor explosion in every bite. Since I am not a huge fan of canola oil and try not to consume it often, I figured that I should recreate this salad at home. I enjoy it all throughout the year but it is especially nice in the summer months. It tastes amazing right away, but can also spend a day or two in the refrigerator if you want to prep it ahead of time. I love it as a side or a main with a protein added.

Serves 2-4

Ingredients:

• 1 bunch of curly kale, washed and chopped finely

• 1/2 large red or sweet yellow onion, sliced thinly

• Juice of 1 lemon

• 3 tablespoons of Coconut Aminos or Bragg’s Liquid Aminos (if soy is tolerated or preferred)

• 1/3 cup extra virgin olive oil

• 1 teaspoon garlic powder

• 3 tablespoons sesame seeds

• 3 tablespoons sunflower seeds

• 3 tablespoons pumpkin seeds

• Freshly grated parmesan to taste

• Salt and pepper to taste

Directions:

1. Whisk the garlic powder, lemon juice, coconut aminos, or Bragg’s aminos + extra virgin olive oil together

2. Place the kale, onion, and seeds into a large salad bowl. Add the whisked dressing to the salad and gently mix. You will want the kale to be pretty coated so the seeds will stay dispersed throughout the greens

3. Grate the fresh parmesan, salt, and pepper to taste and gently mix again.

4. Enjoy!

Versatile Cabbage Slaw

I LOVE making a cabbage-based slaw as a side all year round because you can always find in-season ingredients and it can basically go along with any recipe. Cabbage is loaded with nutrients including vitamin C and folate, fiber and is supportive of liver and gut health. I make a big batch of this at least once a week to eat as a side or garnish. Here is my go-to recipe. I swap out ingredients depending on what I have on hand. ⁠

Prep time: 20ish minutes

Yield: 8-10 servings

Ingredients:

• Red, green, napa or savoy cabbage, chopped - 6-8 cups⁠

• Bunch of cilantro, chopped fine - more if you like cilantro⁠!

• 1/2 - 1 red onion, sliced thinly (depends on how much onion you like!)

• Bunch of red radishes or large daikon, thinly sliced into half-moons⁠

• Sesame seeds or pumpkin seeds- as many as you'd like for color, interest, and flavor⁠

• Apple cider vinegar, a splash

• Juice of 2 limes or lemons⁠

• Extra-virgin olive oil or Avocado oil, a few glugs, or about 1/4 cup⁠

• Sea salt and pepper to taste⁠

Directions:

Combine all veggies in a large bowl, add spices and liquids, combine, taste, and refine as needed.⁠⁠

Other potential additions or swaps:

• Sliced or shredded carrots

• Chopped celery

• Thinly sliced cucumbers

• Chopped nuts

• Seeds⁠

• Chopped dried fruits⁠

• Chopped apple

• Chopped pear

• Chopped or grated garlic⁠

• Thinly sliced green onion⁠

• Different spices⁠

• Different kinds of vinegar

Any other ideas? Let me know!

Melon, Basil & Feta Salad

Prep time: 20 minutes

Yield: 8-10 servings

Ingredients:

• 4-5 cups seeded watermelon, cut into 1 inch pieces (about 1/2 a medium sized watermelon)

• 2 English cucumbers, halved lengthwise, seeded, and sliced

• 6 Green onions, chopped

• 1/2 Cup fresh basil (mint works too!), chopped

• 4-6 Ounces cubed or crumbled feta cheese

• 1/3 Cup extra virgin olive oil

• 1/4 Cup balsamic vinegar

• Salt and pepper to taste

Directions:

1. In a large bowl combine the watermelon, cucumbers, onion, basil and feta.

2. In a small bowl add the oil, salt, and pepper and whisk to combine

3. Pour dressing over watermelon mixture and toss until coated.

Serve immediately or cover and refrigerate for up to 2 hours prior to serving. This salad is not the best the next day.

Extra Mile Smoothie

This smoothie is inspired by the Extra Mile Smoothie at Kure in Portland, OR.  It is my favorite in town and I had to learn to make it myself, adapting it for the Healthy Balance smoothie formula. It's loaded with healthy fats, fiber and creamy goodness.  If you like coconut, you will be a fan of this one....

Ingredients:

• 8 ounces coconut water 

• 1 tbsp coconut manna (coconut butter) or coconut meat

• 1 tbsp plain coconut yogurt (I love the Coyo brand)

• 1 serving protein powder (I prefer collagen peptides)

• 1 tbsp almond butter

• 1 tbsp hemp seeds

• 1 cup of kale, baby kale or baby spinach

Directions:

Blend all ingredients with one cup of ice. Garnish with coconut flakes, cinnamon or cacao nibs if you are feeling fancy!