Christina Najjar

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Apple Kale Salad (vegan, paleo)

January 10, 2013 by Christina Najjar 2 Comments

When I buy kale, I start dreaming about all the meals and green smoothies I’ll be able to make. There’s only so much I can make with one bunch of kale though, and I don’t buy more than one bunch for fear of wasting it. This time, I went for an apple kale salad.

Apple Kale Salad

This salad is wonderful for so many reasons. It’s detox friendly, especially if you use organic raw unfiltered apple cider vinegar and fresh lemon juice. It’s high in iron and other essential nutrients. It’s easy to make on a student budget. It’s filling. And most importantly, it’s tasty.

Apples are the #1 item on the Dirty Dozen list, and kale is about to make its way onto the list (update 03/31/16: kale is on the 2015 list). If you don’t know what I’m talking about, I suggest you have a look at this. While this is the US version, it’s not very different from what you should expect in Canada. If you can use organic apples and kale, I highly recommend it. If not, wash your kale really well and peel your apple.

Apple Kale Salad

Ingredients
About 6 large leaves of kale
1 granny smith apple
Pumpkin or sunflower seeds to taste (I used about a handful)
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp dijon mustard
1 tbsp maple syrup
1 tsp raw apple cider vinegar

Directions
Cut up the kale leaves, removing the ribs. In a small bowl, mix the wet ingredients together. Cut up the apple into bite sizes when you’re ready to pour the dressing on the salad. The lemon in the dressing will stop the apples from darkening. Sprinkle seeds and toss well. The kale leaves will soften up a bit after a few minutes. Serve right away.

Filed Under: Paleo/Grain-Free, Raw, Recipes, Salads Tagged With: corn free, dairy free, egg free, gluten free, grain free, nut free, paleo, salad, side, soy free, vegan

Ginger Lemon Jello (vegan, paleo)

January 5, 2013 by Christina Najjar 4 Comments

I’ve been toying with the idea of starting a food blog for quite some time, but my lack of camera and photography skills have stopped me until now. I still don’t expect my pictures to be good for a while, but please bear with me! Putting my work on the internet feels a bit scary, but I decided to take the leap. I figured this jello would be a good place to start.

Ginger Lemon Jello

During a much needed grocery trip on Boxing Day, I had a hard time finding lemons. All that was left were bags of 8 organic lemons. If you ever buy organic food, you know that it doesn’t last as long as the alternative. Well, ever since, I’ve been making all sorts of desserts using lemons in the hopes of not having to waste any food.

This jello is both vegan and sugar free. Once in a while, I like to do a seven-day detox cleanse. Basically, I follow a vegan, gluten free, sugar free, alcohol free diet for a week. Dessert options can feel limited when you detox. Until you make this jello, that is. The ginger and lemon both help the detox and make this jello seem like a fancy dessert.

Ginger Lemon Jello

Ingredients
2 cups water
1/4 cup maple syrup
2 tbsp lemon juice
1 tsp grated ginger
2 tbsp agar flakes (reduce to 2 tsp if using agar powder)

Directions
Combine all ingredients in a saucepan. Bring just to a boil and reduce heat to low. Simmer for 5 minutes, stirring occasionally. Pour into recipient of choice (single servings or one big bowl both work) and refrigerate for at least an hour to have it thicken. It won’t be completely cold so if you can leave it in a bit longer, I would suggest you try it.

Filed Under: Goodies, Recipes, Vegan Tagged With: corn free, dairy free, egg free, gluten free, grain free, nut free, paleo, snack, soy free, sweets, vegan

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