How to Eat

What are you up to this weekend? We will be sharing a good meal with good friends, going for long walks with our pup, getting cozy on our couch with a good book, practicing the ukulele, and cookin' up colorful dishes. 

One of the best ways to gauge the health of your diet, is by how colorful it is. The more color, the better. Simple. 

Making your meals more colorful with fruits and veggies doesn't have to be complicated. A green smoothie here, a delicious veggie salad there, and you're in good shape. Throw veggies in your pasta dishes - add them into the pasta and water with 2 minutes left to cook; drain and proceed. Throw leafy greens in your fruit smoothie. Toss an avocado in your bag when you travel, an apple, pear, or orange in your brief case when you go to work. Throw dark leafy greens into your soups, stews, and casseroles. Scramble veggies into your eggs. Throw some berries in your oats. 

Simple changes go a long, long way. 

Grapefruit Avocado Kale Salad

This winter salad is one of my favorites. Loaded with color, texture, and flavor, it is slightly warm for another blustery winter day. The grapefruit adds a refreshing punch while the toasted millet and white beans give your beautiful bod some long lasting energy. A true delight. 

Millet

If you have never tried millet, you are in for a real treat. It has a mild nutty flavor, is packed full of protein, and is naturally gluten free; a staple in our little kitch. We eat if for breakfast with nuts and maple syrup (like oats), blend into baked goods, throw it into casseroles, soups and salads, and mash it with cauliflower to replace mashed potatoes. Delish! 

Ingredients

1/2 c. - millet
2 bunches - kale, stems removed and chopped
1- lemon, juiced
1 T. - cold pressed olive oil
1 t. - sea salt
1 - red grapefruit, sliced
1 - avocado, cut into chunks
1 c. - white beans 

Dressing

1/2 c. - cold pressed olive oil
1/4 c. - apple cider vinegar
2 t. - Dijon mustard
2 t. - honey
2 - garlic clove, minced
pinch - sea salt

Method

  1. Rinse and drain millet and place in a large saucepan over medium-high heat. Dry roast millet for 3-5 minutes, stirring regularly to prevent burning. Add 1 c. water, bring to a boil then reduce to a simmer and cover, 20 minutes.
  2. Meanwhile, place chopped kale in a large bowl. Drizzle with lemon juice, olive oil, and sea salt; massage and squeeze with your hands for 2-3 minutes. 
  3. Place cooked millet, grapefruit, avocado, and white beans in the bowl with the kale, toss gently to combine.
  4. Shake or whisk together the dressing, and stir into the salad.

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