Super Green Salad

I've been making this salad for a while now and after many request I'm finally getting around to posting it.  It's made appearances at a bridal shower, birthday parties, dinner parties and most recently it was on the menu for my cooking day with a few of my dance kids.  This salad is always a hit and has been officially approved by a few anti-vegetable picky eaters!  I think it's the blueberries and sweet maple syrup that throw everyone off.  Suddenly they forget they are eating healthy and instantly enjoying this fresh hearty salad.  

This Thanksgiving my super green salad, as my dance girls were calling it, will be making it's way to the dinner table.  I'm hoping that it will help cancel out the over load of carbs and sweets I will be enjoying that day.  Also as an added bonus, all off the veggies and the dressing can be prepped and made the night before leaving you more time to get to those super indulgent side dishes and of course, a glass of wine or two!

Let the holiday season begin! 

Almond Blueberry Super Green Salad with Maple Dijon Dressing

Ingredients
1-1/2 cups Dino kale, chopped
1 cup red cabbage, chopped (you can substitute green cabbage)
1 cup Brussels sprouts, shredded
1 -1/2 cup fresh blueberries
1/2 cup sliced raw almonds
1/2 cup shredded Manchego cheese
1/4 cup fresh lemon juice
1/4 cup maple syrup
1/3 cup olive oil
1 teaspoon whole grain Dijon mustard
Salt and pepper

In a medium bowl combine the lemon juice, maple syrup, olive oil and Dijon mustard.  Whisk to combine.  Season with a bit of salt and pepper and set aside.  You can also combine the ingredients in an airtight jar and shake to combine.

In a large salad bowl place the kale.  Drizzle a bit of olive oil over the kale and massage the kale for about 1 minute.  Add the red cabbage and Brussels sprouts and toss to combine.  Add the blueberries, sliced almonds, and Manchego cheese.  Gently toss to combine.  Pour desired amount of dressing over the salad and toss.  Makes 4 servings.

Antioxidant Blueberry Sunday

Blueberries, rich in antioxidants and vitamin C, make this small powerful fruit a great immune booster. While some of us may be fighting this seasons flu, I thought this Blueberry-Ginger Snap Cookie Crumble would be the perfect dessert to end this month's detoxing theme.  

Speaking of desserts it was brought to my attention that I haven't really posted any.  I have to admit I am the savory type.  Those who know me best, know that I am more likely to grab a bag of chips over chocolate as a treat.  However, I do crave sweets from time to time and per a request from one of my students (I'm a dance teacher) and her mother I have whipped up this scrumptious dessert.  

But before giving you the recipe, I have to thank my student Michelle and her mom, who made this request, for their never ending support and love for my desserts.  I think they'll find this funny, but I often find their praise surprising because I really never thought of myself as a great or even good baker (that's my husband's forte).   So here goes.  I hope you all enjoy!

Blueberry-Ginger Snap Cookie Crumble

Ingredients
2 pints fresh blueberries, washed
1 tablespoon turbinado or raw sugar
1/2 cup + 1 teaspoon virgin coconut oil, in liquid form (see notes)
1-1/4 cup ginger snap cookies, crushed (I use Trader Joe's Triple Ginger Snap Cookies)
1/2 cup flour
1/2 cup brown sugar

Preheat oven to 375 degrees

First rub the inside of a 9-inch baking dish with the 1 teaspoon of coconut oil.  In a medium bowl, place the blueberries and turbinado sugar and toss to coat.  Pour them into the prepared baking dish.

In a separate medium bowl, place the ginger snap cookies, flour and brown sugar.  Pour in the 1/2 cup the coconut oil and stir until well combined.  Sprinkle the topping over the blueberries and bake for 30-35 minutes.  Blueberries should be bubbling a bit and the topping should be browned.  Remove the crumble from the oven and allow to cool for about 15-20 minutes.  Serve on its own or with vanilla or coconut ice cream.  Makes about 6 servings.

This wonderful dessert can be made into individual servings.  Simply distribute the blueberries and cookie mixture evenly into smaller ramekins.

Notes:  Virgin coconut oil will solidify in cooler temperatures.  To liquefy either place the jar in a bowl of hot water or warm the oil in a small sauce pan on the stove on low heat until it becomes liquid.