I was invited to a Thanksgiving potluck this year, but I was so overwhelmed by all of the dishes I was going to make for
our actual thanksgiving celebration that I really wanted to keep it simple for this dish. I made this dish on a Friday night for a Saturday potluck, but I woke up feeling off and ill, and decided not to go :( I was really bummed as I wanted to share this dish with my friends, and I also had made a double batch of this, so I was worried of the waste! Luckily, the leftovers of this dish keep well for a few days, and are great cold straight out of the refrigerator believe it or not.
I know that it may be difficult for some to eat raw kale in a salad as it naturally has a slightly bitter flavor, but a great way to serve it if that is the case is to roast it first! Not only does it add a new layer of texture to this salad, it brings out a whole new flavor in the kale.
I made this recipe in collaboration with PlantPure Communities, a nonprofit organization that was formed partly as an outgrowth of the 2015 hit movie PlantPure Nation directed by Nelson Campbell. In order to celebrate Earth Day, they have created a 30 day challenge to eat leafy greens every day of the month of April called #30daysofgreen. 
Part of their work is to raise awareness about nutrition research, much of which was led by Nelson’s father, Dr. T. Colin Campbell in the book The China Study, and they strive to promote the benefits of a whole food, plant-based lifestyle in a way that is accessible to a diverse audience. Their social media challenge will provide everything from recipes and nutritional information to cooking tips and health advice–all relating back to the importance of daily greens!
Every time someone tells me that they have a hard time eating salads, I always tell them that what they are in need of is good a dressing. Not just any dressing, but one that is still healthy and free of any added oils. Why ruin a perfectly healthy salad with a fatty and unhealthy dressing?
Before going vegan and eating healthy in general, I was used to eating my salads doused with ranch dressing. Well, I decided to make a healthier vegan version of ranch dressing, and this is what was born :) I was also inspired by my friend 
A beautiful farm to table summer salad for you all to brighten your day, actually dayS, since I know you are not only going to make this just once ;) I visited the farmers market and picked up the goodies you see in this salad and created a masterpiece, if I do say so myself. 
Even if you do not have any of the other ingredients, all you need is this dressing, it is definitely the star of the show. 
A creamy, vegan, oil-free and low-fat recipe for a soup, sauce, or even a dip. I created this with the intention of it being a soup, but I discovered that it could be enjoyed it in various ways. I couldn't decide which way I loved most, so I photographed and shared them all with you below.
A couple of weekend's ago, I visited the Hollywood Farmer's Market and came home with the beautiful organic produce pictured above, some of which inspired this recipe. 
A quick and easy summer salad for you all to try out!
This is what a go-to dinner looks like for me, mixed fruit over a large bed of greens with a fruity dressing :) I do also at times eat a large serving of cooked veggies and rice, but summer has me craving something a bit more fresh!