So, this Cleanse thing….. It’s been a week, and I do feel better; my skin looks better, and my stomach is flatter, which means I’m carrying less water weight and less inflammation, all good things.  However, I’m still really tired, like all. the. time.  And, my sugar cravings are finally just starting to ease up.  It ain’t easy being Green, but I know it will be worth it.  In two weeks, I’m going to feel like a new woman.

One of the challenges of doing the Cleanse this go-round is that I’ve got less time to cook than I did before having a child.  I need FAST Clean recipes.  My dear friend, Katie, told me to buy Deliciously Ella’s new cookbook (I love her blog and IG account).  I followed her advice, and I’m so glad I did.  What a great resource for easy, fool-proof, plant-based recipes.  This Marinated Kale Salad is delish, and the leftovers are just as yummy the next day.  You can easily play around with the ingredients; I subbed walnuts for pumpkin seeds, and dijon mustard for tamari.

| Marinated Kale Salad | (serves 1)

For the salad

– four big handfuls of kale

– 1/3 of a cup of pomegranates

– 1 ripe avocado

– a handful of pumpkin seeds (I used chopped walnuts)

For the dressing

– 1 tablespoon of olive oil

– 1 teaspoon of of tahini

– 1 teaspoon of apple cider vinegar or 1 lime

– 1 teaspoon of tamarin (I used dijon mustard)

– 1 lime

Start by washing the kale, then tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.

Drizzle all the dressing ingredients onto the kale. Then use your hands to firmly start massaging it all into the leaves, as you do this you’ll feel the leaves soften and wilt. Keep massaging them for a few minutes to make sure they’ll really soft, at this point stir in the pomegranates and avocado cubes.

Enjoy!  And, happy weekend!

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