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Ingredients
-
2
oz golden flaxseeds
or 2 oz chia seeds - warm water to cover, to soak
- 4 oz blanched almonds sliced
Green Goddess Dressing
- 2 oz extra virgin olive oil
- 8 oz water
- 1 tsp ascorbic acid (vitamin C in powder form) (see Tip)
- 6 sprigs fresh mint leaves only
- 15 sprigs fresh cilantro leaves only
- 8 sprigs parsley leaves only
-
8
leaves lacinato kale
or 8 leaves Tuscan kale - 1 ripe avocado halved, peeled, pitted
- 1 green apple quartered, cored, skin on
- 1 tsp salt
- 1 tsp ground black pepper
Kale Quinoa Salad
- 32 oz water plus extra to fill to 1 liter mark
- 3 oz quinoa
-
4
oz kabocha squash cubed (½ in.)
or 4 oz butternut squash cubed (½ in.) - 8 oz fresh green beans bias cut in pieces (2 in.)
- 3 large eggs cold
- 2 tbsp extra virgin olive oil
- 8 oz Brussels sprouts leaves only, removed from core
-
16
leaves lacinato kale center rib removed, sliced into strips (2 in.), (see Tip)
or 16 leaves Tuscan kale center rib removed, sliced into strips (2 in.), (see Tip) - ½ oz lemon juice
- ½ oz extra virgin olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 4 oz pomegranate arils/seeds
- 8 oz red grapes seedless, halved
- 3 oz feta cheese
- Nutrition
- per 1 portion
- Calories
- 513 kcal / 2146 kJ
- Protein
- 16 g
- Fat
- 37 g
- Carbohydrates
- 37 g
- Fiber
- 14 g
- Saturated fat
- 5 g
- Sodium
- 900 mg