Wasn't the first day of Spring was just lovely? I had lunch in the sun, got in a nice run, hung with my Momma! No complaints from this little lady. Well, aside from the six "detox" emails in my inbox this morning. Listen Gwyneth, not all of us have to face bikini season in the South of France, so a tri-weekly juice diet sounds a tad aggressive. And if you live in SF, and you're laying in Fort Mason in a bikini, I am judging you. However, I do appreciate some hearty greens to get you feeling back to neutral. Even if it's washed down with a glass of buttery chard... don't worry, I'm sure you've earned it :)
Ingredients: large bunch of tuscan kale, shredded 1 bag of pre-shredded brussel sprouts 1 avocado 1/2 cup shaved almonds 1/4 cup shaved pecorino or parmesan Dressing: Juice of two lemons 1 tbs dijon mustard 1 tbs minced shallot 2 garlic cloves 1/4 cup EVOO Salt & Pepper to taste Combine all of the dressing ingredients in a mini-food processor, blend. Depending on how heavy you like your dressing, add more EVOO and lemon juice. Massage the kale until bright green. Combine with the brussel sprouts. Top the greens with avocado, almonds and pecorino. Dress and serve!
No comments:
Post a Comment