Kale and Purple Cabbage Salad

I’m on a mission to eat healthier. By healthier I mean increasing the amount of fruits and vegetables, decreasing dairy and decreasing animal protein. Where will I get my protein do you ask? The right kinds of veggies and superfoods. For example, I just started using spirulina (it’s not in this recipe but could have been now that I think of it!) Here’s some info on it if you’re interested. Spirulina info. It’s loaded with more than just protein. 

Not only is this salad full of veggies and nutritional value, it’s all raw and looks so pretty. The key to eating raw kale and Cabbage, in my opinion, is time. Give it time to soak in however you decide to dress it. Two to three hours and tossing it every 1/2 hour is how I do it. They’re both tough and hearty so soaking them softens them. 

What you’ll need: 

  • One bunch of kale, coarsley chopped
  • 1/2 head purple Cabbage, sliced thin
  • 1 carrot, shredded
  • 1/2 red pepper, sliced small and thin
  • 1/2 yellow pepper, sixes small and thin
  • 10 dried figs, sliced thin
  • 1/4 cup sliced raw almonds
  • 1/4 cup raw hemp hearts
  • 4 cloves garlic, minced
  • Juice of one lemon
  • 1/2 cup (or more depending how much you like) extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • S & P

What to do:

    1. Prepare and mix all ingredients in a large bowl. 
    2. Cover and refrigerate for a total of 2-3 hours minimum, tossing every 1/2 hour the first 3 hours. 



    Trottole Pasta Salad

    I’m all about pasta this weekend! I used  Simply Balanced Organic Trottole Pasta for this recipe. It’s a fun shape and all the good stuff you add to a pasta salad incorporates well into it. You can pretty much use any type of pasta for this dish if you can’t find this type. Some good alternatives would be farfallepenne or even multi colored radiatore! Remember to always salt your water when boiling pasta!!

    If you want to make this a vegan dish, use a vegan friendly pasta. 

    What you’ll need:

    • 16 oz Trottole pasta
    • 1 medium Eggplant, roasted and diced
    • 2 Carrots, chopped small (I used my Kitchen Aid Spiralizer if you have one)
    • 5 Kale leaves, chopped fine
    • 2 Green Onions, chopped into thin rings
    • 4 oz Tomatoes, grape or cherry, halved (optional)
    • Juice of 1 Lemon
    • 1 Tbls dried Thyme
    • 2 Tbls Garlic Powder
    • 1 small can of sliced black olives 
    • Extra Virgin Olive Oil
    • S & P

    What to do: 

    1. Preheat the oven to 350 degrees. 
    2. Begin to boil the water for the pasta. 
    3. Remove some of the skin on the eggplant with a peeler, dice and place on a sheet tray with olive oil and S & P. 
    4. Bake for 15-20 minutes until completely soft, remove and let cool. 
    5. Boil the pasta according to the instructions, drain and let cool. 
    6. Meanwhile, prepare the carrots, kale, onions, tomatoes and lemon juice and add all into a large bowl. 
    7. Add the eggplant, thyme, garlic powder, S & P to the mixture. Combine thoroughly. 
    8. Once the pasta has cooled, add it into the mixture with more olive oil and toss. Put in more or less oil and S & P to your taste. 


        Bean, Quinoa, and Kale Salad

        What a tasty dish for Summer! It’s light, nutritious, and filling at the same time. I decided to make this after reading about switching out one or two meals a week to vegetarian. You will save a few dollars on your grocery bill and you still can get all the vitamins and nutrients if you choose the right products for the meal.  I, of course, want to be sure my family and I are getting enough protein if we were leaving out the meat. So, I loaded it with beans, quinoa and kale. Believe it or not, raw kale has 3g of protein in one cup.* 

        Here is an article about all the great benefits of quinoa:


        This recipe makes A LOT! That’s usually how I roll lol. What’s good about making A LOT is that it saves time for me during the week. I can bring some to work for lunch, have it as a quick dinner at night, and it’s an easy meal for me to send to daycare for my toddler! He loves it by the way 🙂


        • 3 stalks of kale, chopped
        • Cilantro, chopped fine (about 1/4 cup)
        • 2 Corn on the Cob
        • 1 Red Pepper, chopped
        • Juice of 1 Lime
        • 1 cup Grape Tomatoes, sliced lengthwise
        • 1 cup Uncooked White Quinoa
        • 2 cans Black Beans
        • 1 can Cannellini Beans
        • 1 can Pinto Beans
        • Salt
        1. Prepare the corn. Clean off the husks and boil in a large pot until corn is soft. Remember to salt the water. 
        2. While the corn is cooking, chop the pepper, tomatoes, kale, juice the lime,  and rinse the beans in a strainer with cold water. Place all ingredients in a large bowl. 
        3. Remove the corn, set aside, and let cool. Using 2 cups of the same water, cook the quinoa until all the liquid is absorbed. Put a little more salt in the water. (Tip – Don’t boil the quinoa. Let it simmer on low for 10 minutes while covered. Remove from the heat and let stand another 5-10 minutes until you start to see the rings). Once done, add to the other ingredients. 
        4. Cut the corn off the cob and add it to the other ingredients. 

        Once it’s all mixed, I stored portion sizes in snack and sandwich size ziplock bags and then put them all into a freezer bag. Organization is key for me! I also save some for the next day or two. If you do the same, I suggest adding a tiny bit of extra virgin olive oil. It will be a little dry if you don’t.