Lately I have been craving cooked food, less and less. I’m feeling sort of sluggish and just feel like I need some lighter foods. This week I will therefore be eating more salads and raw foods and see how I feel. I’m not starving myself just eating more whole foods. For snacks I’m focusing on eating more fruits.
I’m trying to listen more to my body and if its full I’m not eating. What I am doing though is ensuring that I drink more water which I have been neglecting. Hopefully I start to feel less sluggish and instead feel more energized.
Lets get to it, here is what I used to prepare the salad. Please do not feel like you have to use everything I used. Substitute where you find yourself not having the ingredients I have. For example this dressing should not have all those seeds lol…I was meant to use cashews but had run out of them thanks to my lovely 5-year-old son who gobbles them up so fast. So I used what I had on hand. Please do the same where necessary.
2 Tbsp. sunflower seeds
2 Tbsp. pumpkin seeds
1 Tbsp. black sesame Seeds
1 Tbsp. white sesame Seeds
I cup water
Salt to taste
2 Tbsp.Coconut Aminos
1 Tbsp. Nutritional Yeast
1 bunch Kale
1 cup cooked or canned chickpeas (Seasoned and Baked – see instructions below)
1 tsp. berbere spice (optional)
2 tsp. smoked paprika
1 tsp. Olive Oil
Pink Himalayan Salt to taste.
2 Tbsp. Coconut Aminos
Pre-heat the oven to 350*
Soak all your nuts and seeds for at least 8 hours or overnight. Now blend the salad dressing ingredients altogether and set aside.
Next you will season the cooked chickpeas with some salt, smoked paprika, cumin, cocnut aminos, berbere spice (optional) and olive oil. Place in the oven for at least 20 mins until slightly crispy.
Dice up some cucumbers.
Tear up the kale into pieces. Now massage the kale with the salad dressing. Toss in the cucumbers and chickpeas with the kale. Serve and enjoy.