Massaged Kale, Sweet Potato, Pomegranate Salad



Just like that, it’s time to prepare for Christmas. It’s the most wonderful time of the year!!!! Don’t mind me, I’m on a holiday high, our apartment is almost fully decorated (just need to add snowflakes) and the Christmas music is on 24/7. Not even kidding.

I hope you all had a wonderful Thanksgiving. Legit, it was exhausting. I really enjoy hosting, but sometimes that sh*t is tiring af. From shopping, preparing, cooking, serving, and actually hosting, it’s ALOT of work.

I must admit, however, I had quite the blast.

MY favorite part was creating the ultimate menu that was both seasonally delish and healthy. But mostly delicious 😉

With all the heaviness that is typically associated with the season, I really opt for something light, nourishing and colorful. This is where my massaged kale salad comes in handy.


Hearty winter greens are warming for the soul and loaded with flavor when paired properly. You know not just greens with lemon and salt. Give that sh*t a boost. Add some roasted sweet potato, pomegranate seeds and pepitas. Holy shiz. It’s da bomb dot com.

I’m sure it will be a favorite at your holiday table, and besides, it looks GORGEOUS as a starting course 😉 Great for BRUNCH, LUNCH and DINNER! Yaas.

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Krazy for Kale


I know, I spelled crazy wrong. But there is a sense of madness that ensues once you fall in love with kale. But of course, kale isn’t for everyone just like there is no perfect diet. For me, kale belongs in everything from smoothies to pizza. Yes. I said pizza. If I could have my ideal healthy but delicious pizza it would have kale all up on it.

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Sexy Kale Salad

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Spring is all about getting sexy for summer time. What better way to prepare your body for warmer weather than a light and delicious salad? I thoroughly enjoy eating a light yet filling salad. You can really jazz up a salad with a few change of ingredients, mixing up your greens and trying different dressings to tickle your taste buds.

Earlier this month, I visited Dr. Andrew Weil’s restaurant, True Foods in Newport Beach, CA. I am a huge fan of Dr. Weil and his anti-inflammatory diet. His recipes are mouthwatering and absolutely fabulous. Even my boyfriend who is not a big green juice drinker, tried a kale-aid (kale, apple, cucumber, lemon & ginger juice).  He scarfed down the street tacos (check them out, small, fresh and absolutely divine for the carnivore you love). I ordered his kale crunch salad with avocado, grapefruit, kale, cabbage, watercress, almond and radish with a chili garlic dressing. I could NOT get over how incredible this salad was. I really have not ever tasted a salad this phenomenal. The moment I got home I HAD to recreate this salad.

For you lovers of kale, try this salad for your next meal. I guarantee you will be craving this salad.

What You Need: 

For the Salad

  • 1 bag or bunch of Tuscan kale (you can get a bag of organic Tuscan kale from Trader Joes), chopped
  • 1 tbsp organic extra virgin olive oil
  • 1 cup of radishes, sliced
  • 1 red grapefruit, sectioned (skin removed)
  • 1 blood orange, sectioned (skin removed)
  • 1 avocado, sliced
  • 1/2 cup slivered almonds

For the Dressing

  • 3 tbsp organic extra virgin olive oil
  • 1 clove of garlic, minced
  • 1 scallion, chopped
  • Juice of one lime
  • 1 tbsp Sriracha (or more to taste)
  • 1 tsp red chili flakes
  • Sea salt to taste

How You Make It: 

  1. Add kale to a large bowl. Drizzle in one tablespoon of olive oil and begin to massage the olive oil into the kale with your hands. Continue to massage until the kale has wilted and slightly darkened (this will remove the bitterness of the kale and bring out the amazing nutrients in this perfect green).
  2. Toss in the rest of the ingredients for the salad. Let sit for a few minutes while you whip up the dressing.
  3. In a small bowl, mix together the ingredients for the dressing. Season with sea salt or a little extra sriracha if you like!
  4. Serve with a little extra slivered almonds for garnish.

Enjoy getting sexy for summer!

Peace, love and NO beef!


Simply Delish Braised Kale

Need a way to get more greens in your diet? Drinking greens in your smoothies not cutting it? Or do you simply crave something comforting that is tasty and good for you too? Look no further, this recipe is sure to please even the person who is not fond of kale. Trust me, this recipe is a winner. You will crave it! I have made it a few times in the last couple of weeks. I just love me some kale (Tuscan organic is my fave)! imageWhat you need: 1 bag Organic Tuscan Kale (pre washed and pre cut) 1 leek, washed thoroughly and diced 3 cloves of garlic, minced 1 large vein ripened organic tomato, diced 1/4 cup pine nuts (plus more for garnish) 2 tablespoons extra virgin olive oil (organic preferred) Sea salt, black pepper to taste How you make it: 1. In a sauté pan (or any small pan, a skillet can work as well), pan roast the pine nuts over medium heat. Keep your eye on these babies, they can burn easily. Once roasted (slightly golden brown), remove from heat and set aside. image 2. Add olive oil to a wok or sauté pan. Toss in leeks and garlic and cook until translucent and aromatic. Add a pinch or two of sea salt and black pepper. image 3. Add bag of kale. Toss leeks, garlic and kale together. Let wilt. image 4. Turn slowly every few minutes. The kale will get slightly charred and smoky. 5. Toss tomato in. Let burst slightly and season with pepper and salt. image 6. Turn off heat. Let sit a few minutes. Toss in pine nuts and serve immediately. image Enjoy this fab recipe! I’m sure you will love your greens after this dish! Peace, love, kale and no beef! Guramrit