We are back! I just finished my first of two lactation educator course on my road to becoming an IBCLC (International Board Certified Lactation Consultant - basically a breastfeeding expert). I don't think I have been so busy in my life! Balancing teaching online for ASU, teaching Karve classes and prenatal nutrition classes, seeing clients, and making Milk Miracles cookies plus at least 12 hours of course work per week - on top of being a "stay at home mom" - makes me grateful that I survived the last few months!
Intern Kelsey is almost no longer a student intern. Soon she will be a dietetic intern and will be on her on road toward being a registered dietitian. I am so proud of her! We find out what program she matches to in a few weeks, and I am confident that she will find the perfect spot for her!
Megan
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From Kelsey:
I am very excited to be sharing with you this recipe I found
online from one of my favorite restaurants, Veggie Grill. Veggie Grill was a
new discovery by my family and me a few years ago when we were shopping at The
Grove in Los Angeles, California. Sadly, there are no locations in Arizona yet,
but we are hoping that this will change soon! This past December I was able to
go to San Diego and my family and I ate there three out of the four nights. The
restaurant is completed vegan and, like this salad, is appealing to almost
everyone.
Another reason I LOVE this salad is because it contains one
of my most favorite super foods, which is kale. Let me give you a little
background on how good kale is for you. It is low in calorie, high in fiber and
has zero fat. Kale is high in iron, Vitamin K, Vitamin C and calcium. In
addition, it is a great anti-inflammatory food, containing 10% of the RDA of omega-3
fatty acids. Omega-3 fatty acids can help fight arthritis, asthma and
autoimmune disorders. If that isn’t enough to make you want to try some kale,
let me just tell you that this salad contains the most amazing caramelized walnuts. Yep, I thought that might do the trick! Hope you all enjoy this nutritiously astounding
salad from The Detoxinista’s blog page.
All Hail Kale Salad
Maple Glazed Walnuts
Ingredients:
2 cups walnuts
1/3 cup pure maple
syrup
1/8 teaspoon fine
sea salt
Instructions:
In a large skillet
over medium heat, combine the walnuts, maple syrup and salt.
Stir often, until
the walnuts are toasted and the maple syrup is caramelized, about 3-5 minutes.
Papaya Ginger Dressing
Ingredients:
½ cup papaya chunks
¼ cup fresh lime juice
2 Tablespoons apple cider vinegar
2 Tablespoons extra virgin olive oil
¼ cup honey
¼ teaspoon fine sea salt
¼ cup water, or more to thin
Instructions:
In a high-speed blender, combine all of the ingredients and
blend until completely smooth and silky.
Salad
Ingredients:
1 bunch curly green kale
Mango Pineapple Salsa, from Trader Joe’s (or any salsa of
choice)
Papaya Ginger Dressing
Shredded cabbage
Maple Glazed Walnuts
Instructions:
In a medium bowl,
toss the shredded cabbage in a bit of the Papaya Ginger dressing, and coat
well. Set aside.
Scoop some of the Mango Pineapple Salsa or any salsa of your
choice onto the salad.
Top the kale leaves with a bit of the Ginger Papaya dressing, then use your hands to massage
the dressing well into the leaves. The kale will soften and wilt as you go!
Transfer the massaged kale onto a serving plate; top with
marinated cabbage, salsa and the Maple Glazed Walnuts. Mmmmmmmmmmmm.
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Enjoy!
Kelsey
