All you have to do is buy, or borrow a copy of the book, try some recipes, and share your tips, questions and experiences in the comments of the VegCookBook Club blog, in a post on your own blog, or on Twitter and Instagram using the hashtag #vegcookbookclub. You can also share your photos and thoughts on Christy's Blissful Chef Facebook page.
To get us started, Christy sent over a recipe for us to try. Enjoy!
2 bunches of kale, washed
1 cup cherry tomatoes, sliced in half
1 fennel bulb, thinly sliced
2 avocados, cubed
2 tablespoons dulse, for garnish
Sweet Mustard Miso Dressing:
1 lemon, zested and juiced
2 tablespoons miso
2 tablespoons stone ground mustard
2 tablespoons brown rice syrup or maple syrup
2 tablespoons nutritional yeast
Black pepper, to taste
Sea salt, to taste
Filtered water, as necessary
Directions
Pull
leaves from stalk of kale and tear into small pieces. Thinly slice the
stalk. Place in a medium bowl. Blend dressing ingredients together in
blender until smooth. Massage the kale with dressing for about 5
minutes. Stir in the rest of salad ingredients and allow to sit for 30
minutes while the flavors meld. Enjoy!
Full disclosure: The link to Amazon from Blissful Bites is connected to my Amazon Associates account. If you buy something after clicking on the link, I get a percentage of the sale.
This sounds so good!
ReplyDeleteDoesn't it? The whole book looks chock full of yummy recipes. Come on ova to VegCookbook Club and join us in April!
ReplyDeleteLove this! How simple and perfectly easy! We're going to feature this on our Facebook page and link here so people can see how you did it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on greens like kale, chard, beet, mustard, turnip, collard, dandelion and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens
ReplyDelete--Your friendly farmers at Cut `n Clean Greens
https://www.facebook.com/Cut.n.Clean.Greens