Greens are the biggest food category missing in American’s diets. Most yogis get more greens than the average American and are stereotyped for drinking green smoothies and juices. We drink green smoothies and juices because we are wise yogis.
As you move into this busy time of year, it’s important to keep your intake of greens up. Kale and other greens like spinach, bok choy, watercress, mixed lettuces, Swiss chard, cabbage, dandelion, arugula or collard greens all are excellent choices. The benefits of greens are endless: they purify your blood, are linked to cancer prevention, clear sinus congestion, strengthen your immune system and promote your healthy gut bacteria.
Greens nourish the body and naturally crowd out the foods that make you feel yucky. They are high in calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K so you can feel good getting in your daily dose. And greens are filled with fiber which will help keep the pipes moving while you’re traveling.
Try my Kale, Pumpkin Seed and Golden Raisin Salad for a fresh take in the traditional kale salad. I had my husband Jason taste test it for you. At first he turned his noise up at the sight of kale, but after the first bite he said it was, “Surprisingly good,” and ate the entire bowl.
Try bringing a yummy, healthy dish to your holiday celebration this year. (You don’t have to tell them it’s healthy ’til after they taste it.) It’s a great way impress your loved ones and you might even inspire them!
Kale, Pumpkin Seed and Golden Raisin Salad (that’ll make you want seconds!) – Serves 2-3
- 1 bunch lacinato kale – washed and sliced into ribbons
- 3 TB pumpkin seeds
- 3 TB golden raisins (I love these!)
- 3 TB Parmesan cheese (leave out to make it vegan)
- 3 TB olive oil
- 1 1/2 TB balsamic vinegar
- 1/2 TB Dijon mustard
- 1 tsp honey (or 1 tsp coconut sugar)
- Salt and pepper to taste
- Massage kale with hands to soften. You can also swap kale out for other lettuce or do 1/2, 1/2 version.
- Mix together dressing ingredients and blend with fork until combined. The Dijon mustard will keep the olive and vinegar from separating.
- Add 1/2 dressing and other ingredients to salad and toss. Add more dressing if desired or save for later. Salad dressing will keep for 5 days in refrigerator.
Remember: The more greens you juice, blend, and chew, the more vibrant you’ll feel!
Try it out and let me know what you think in the comments below.
Jackie Dominas is a dietitian, yoga teacher, blogger, and dog lover. She believes every women deserves to feel amazing in their own skin and has witnessed the powerful effects clean eating and yoga have on the mind, body and spirit. Jackie has over 1,000 hours of teacher training with Bryan Kest and Yogaview in Chicago and has led workshops/webinars on detoxing and clean eating for the past 7 years. If you are in need of a healthy reset, her online, 14-Day Happy Body Program is filled with plant-based menus, recipes and grocery lists that will give you a fresh start. Get a free HB Starter Kit + 3 Day Meal Plan HERE. For more information about Jackie, yoga videos and recipes visit www.jackiedominas.com.