I’m extra excited to share my latest illustration, mainly because it’s a recipe by an awesome and inspiring friend of mine. Danielle Levy is a nutritionist based in Montreal who has taught me so much about health and food and how they are related. I went to get a consultation from her a few years ago after having been on antibiotics for about 9 months. My immune system was hit pretty bad, my skin was developing rashes non-stop, my energy was low and I had frequent heartburn. Doctors didn’t seem to listen to my issues at the time, but rather prescribe me more antibiotics which just added to the unhealthy cycle. Danielle helped me turn things around gradually while still maintaining a positive relationship with food. Food is, after all, one of the greatest pleasures in life, right?
I encourage you to check out her nutrition blog here to see her inspirational posts and recipes!
I’m not the type of person who throws around terms like “detox” or “cleanse,” mainly because I don’t like doing things in extremes. But also because I know I won’t stick to something if it doesn’t make me happy or requires constant effort. I can get a load of groceries full of leafy green vegetables and have the best intentions (“green juice every day!” or “only plant-based meals this week!”), but when it comes down to scouring the fridge for a snack, the chances of me actually following through are slim.
However, that process was made a little easier when came across Martha Stewart’s Red Cabbage and Kale Slaw. A hearty colourful salad that can live in the fridge for a few days, you say? And it’s easy to make? Simple 3-ingredient dressing? I’m in. Here’s my variation:
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
For the salad:
the juice of half a lemon
3 cups mixed shredded kale and red cabbage
1 carrot, shredded or julienned (use organic and you don’t have to peel it!)
1/4 cup fresh cilantro leaves (or parsley if you prefer
2 tablespoons pumpkin seeds
handful of smoked almonds
squeeze half a lemon over the kale and red cabbage in a big bowl, sprinkle with some sea salt. While it soaks in, make the dressing:
Whisk olive oil, mustard, and apple-cider vinegar in a small bowl. Season with a bit of salt and pepper.
Add the shredded carrot, cilantro, pumpkin seeds and almonds to the kale-cabbage mixture and drizzle the dressing. Toss to coat, add more salt and pepper if needed. The dressing and lemon juice should soften the leaves, but it will still have a satisfying crunch.
Cover up the leftovers and keep them in the fridge. Next time you’re rummaging for a snack, it’s there waiting for you.