Our Blogs
Café VegNews
Press Pass
This Just In
Savvy Abby
VegNews Book Club

Our Website
VegNews.com

Find Us On
Facebook
Twitter

Trouble viewing this email? We hate that. Click here for the pretty version.

 

 

 

 

 
  Marinated Kale Salad


Perhaps, as January rolls on, resolutions are becoming an ever more-distant thing of the past, and it's time to reinvigorate your New Year goals. Or, perhaps you're one of the many participants in our cover gal Kris Carr's 21-day adventure cleanse, and you're looking to get your greens on. Either way, this kale salad is a staple in the homes of VN editors, and we're sure you'll quickly share our addiction. (Which is OK—it's the addictions to coffee and sugar that we're trying to cut out!)

Serves 2

What You Need:

1 bunch fresh kale, destemmed
1/2 cup sliced mushrooms (shiitake or brown)
1/4 cup red onion, sliced thinly
1 avocado, diced
1/4 cup flax seed oil
1/3 cup fresh lemon juice
Tamari (to taste)

What You Do:

1. Tear kale into small, bite-size pieces. In a bowl, toss all vegetables.
2. Combine oil, lemon juice, and tamari and pour over vegetables. Let marinate for 10 minutes before serving.

More Food News!
This Week's Must-Have: Vegan Lotion
Featurette: Mushrooms' Health Benefits
Café VegNews: Vegan Pizza Party
This Just In: Dairy-Free Nacho Cheese
News: Dairy Causes Cancer
VegNews Book Club: The Vegan Girl's Guide to Life
VegNews Store: Go Vegan! Calendar Blowout Sale!
Facebook: Fan Us Here!

 




If you no longer wish to receive these emails, please reply to this message with "Unsubscribe" in the subject line or simply click on the following link: Unsubscribe

VegNews Magazine
3505 20th Street
San Francisco, California 94110