Happy Spring everyone!

Spring is a time of transition. Transition from winter to summer. It is also a time of rebirth, renewal and regrowth. Time to shed our winter clothes as well as any extra weight piled up during winter holiday and cold day eating. Spring is the perfect time to start anew, to reinvent yourself and the way you eat!

If been feeling fatigued and beat lately, and i have been thinking about the changes i've made in my life that have trickled this low energy effect downward spiral in my life. One of the things i noticed was the increase the consumption of carbohydrates. Everyone's body is different but something to with with carbs and my DNA does not go together.

So this will be my challenge for this spring! To cut on the processed Carb consumption and to discover healthier substitutions. As well as increasing the intake of raw foods (great if you are trying to cleanse and detox)

This salad will be my first experiment :

Wilted Kale Salad with a creamy Chipotle Dressing

a James Russel recipe from the Raw Chef Blog

Serves 4-6

For the wilted kale

4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds

For the dressing

3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

• Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.

• Add the tomatoes and hemp seeds to the bowl and mix in by hand.

Blend all remaining ingredients in a high-speed blender until creamy and mix into kale by hand.