Superbowl Salad

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Superbowl Sunday is one of my favorite days of the year. A party based around TV and snacks- count me in! Unfortunately, the feasting is going to be subdued for me as I finish the first month of my  Candida cleanse and prepare to start another. The frustrating part is that I haven’t noticed much of a difference, although I do crave sugar less than I used to and my skin does look great. After a month of probiotics and refraining from sugar, gluten, dairy, soy, vinegar, most fruit and yeast, I was hoping that my digestive issues would be resolved. For better or worse I’m going to give it one more month and Priya Advani has prescribed a stronger probiotic and the addition of a an Hcl supplement (Betaine Hydrochloride and Pepsin, both digestive enzymes) with each meal.
Alas, Superbowl won’t be quite the same, but I know staying away from sugar is a good thing. What I want back in my life right now is some balance. I’d like to get back to indulging in moderation, but that will have to wait. Oh well, luckily Superbowl will come around again. In the meantime I’m bringing a kale and quinoa salad to the party.

Kale and Quinoa Salad

2 cups uncooked quinoa
3-4 cups chopped kale
2- 4 tbsp lemon juice
1/4 cup olive oil
1 avocado
1 cup chopped cashews (or other nut)
Salt and pepper, to taste
Cumin, to taste

Bring quinoa and four cups water to a boil. Reduce heat and cook for fifteen minutes. Allow to cool. Mix the kale with enough lemon juice and olive oil to coat the leaves. Let sit for a couple hours, or overnight. Mix in quinoa, nuts, salt, pepper and cumin and mix thoroughly. Add the rest of the olive oil and lemon juice to taste. Mix in chopped avocado. Enjoy!


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