Let me apologize in advance for how much I have been posting about kale lately. I started this new blog because I wanted to be authentic about what I am actually eating and doing on a day-to-day basis. So, that means I am going to talk a whole lot about kale - until I am onto my next obsession. The whole kale fascination started when I realized how life changing it was to throw it in a food processor. Since I started doing that, I have been eating about a half bag of kale each day. I am obsessed with the idea of how happy my body is with all the nourishments it's getting. Today I chopped up some butternut squash, avocado, sunflower seeds, and basil, which resulted in what may be my new favorite salad combo. I am not into salad dressing much these days because of all the foreign ingredients, so adding a blob of organic hummus and some fresh lemon juice does the trick, adding flavor and extra nourishment! Hummus is good for you! Enjoy!
You will need:
Organic Tuscan Kale
Butternut squash (Trader Joe's has a wonderful bag of pre-cubed butternut squash)
1. Chop the butternut squash cubes into smaller cubes (I cut in half, then halve the half). Over a medium flame, sauté butternut squash with olive oil, fresh ground pepper and kosher salt until you can poke easily with a fork. Meanwhile, food process 2 handfuls of kale and about 1/4 cup of basil. Once butternut squash is cooked, add it to the salad with fresh avo, a spoonful of hummus and a few squirts of lemon juice. Top with desired amount of sunflower seeds!