Vegan porcini mushroom risotto + kale salad with fresh Parmesan and roasted almonds! SO GOOD. This is the first food I’ve ever shared with you that isn’t 100% vegan I think (the Parmesan in the salad obviously isn’t)… I was hardcore vegan for six years but eat cheese these days. Here is how you make the salad:
Rip kale of the stalks (rinse well first) and put in a big bowl with a dash of olive oil, Himalayan sea salt, fresh pepper and the juice from a whole orange. Then give some love by massaging the kale! Kale can be a little bit bitter on it’s own, and this softens the taste and makes it soak up all the yummy juice from whatever you’re seasoning with. Massaging kale is very therapeutic, if you didn’t know…😊 It also breaks down the enzymes and makes it an even more “live” food.
When the leaves have soaked up the juices and are softer and darker in color, add big chunks of fresh Parmesan cheese and sprinkle chopped, roasted almonds on top. Done! And elicious.
Kale is the ultimate superfood so eat up! It has a ton of Vitamin K (which you need for good bone health, plus is said to help protect you from various types of cancer), Vitamin A (for your eyesight and also keeps your skin healthy) and Vitamin C (you all know what we need the C for). Kale also has powerful antioxidants, calcium and iron. #nomnomnomnom #healthyeverydamnday #nofilter