I know I’ve mentioned this before, but ever since becoming a Bright Line eater my food has been really predictable day to day. I love this new way of eating and living but it does leave me a little distressed because I don’t often have recipe content for you, my beloved Healthy Girl’s Kitchen blog readers! That’s why, when I prepare and eat something new and it meets all of my BLE dietary standards, AND it’s totally freakin’ delicious, I want to scream it from the rooftops. Hence this recipe today for a craveable Bright Line Eating Massaged Kale Salad with Garlicky Tahini Dressing.
I was inspired to make this salad after my new friend Amy Johnson from Mrs. Plant in Texas ever so gently directed me toward her recipe for her Garlicky Kale Salad. When I saw that she was right about the dressing fitting right into my Bright Line Eating plan, I was sure I was going to give it a try.
What I wasn’t prepared for is how closely the taste of the dressing resembles my absolutely favorite salad dressing, which before now was only to be enjoyed when eating the salad bar at Whole Foods. For those of you who are familiar with what I’m talking about, it’s their Garlic Tahini Dressing (I think that’s the name).
So I took Amy’s marinated kale salad inspiration, added some other shredded veggies from Trader Joe’s, plus my standard BLE lunch protein of 3 ounces of beans and 2 ounces of my Toasty Tempeh, and what I discovered was perfection! Filling, yummy, flavorful, fiber-full salad perfection!
The key thing here is to know that (1) the amount of vegetables that you eat at lunch on BLE is personal to you. I’m eating 12 ounces of vegetables at lunch each day and I’m happy with that volume and (2) other than the kale, it’s up to you to add whatever chopped or shredded vegetables that you have around. I’m just showing you this recipe as a suggestion.
HGK’s Bright Line Eating Loaded Massaged Kale Salad with Tempeh and Beans
serves 1 (for BLE conversion, this salad = 12 ounces Vegetables, 1 Fat, I Protein, 1 condiment serving of Nooch; add or reduce quantity of vegetables to fit your Bright Lines)
8 ounces washed, destemmed and torn kale leaves (it doesn’t matter what type of kale)
2 ounces Trader Joe’s Cruciferous Crunch
1/2 cup Amy Johnson’s Garlicky Tahini Dressing (see recipe below)
1 ounce shredded carrots
1 ounce broccoli slaw
3 ounces beans (I used garbanzos today)
2 ounces Toasty Tempeh (see recipe below)
Place kale, Cruciferous Crunch and dressing into a large bowl. With clean hands, massage dressing into kale. Add all other shredded or chopped vegetables, beans and tempeh. Enjoy now or refrigerate for later. This should last for many days in the refrigerator and only get better.
Garlicky Tahini Dressing
inspired by this recipe by Amy Johnson, Mrs. Plant in Texas
makes 8 1/2 cup servings (for BLE conversion, each half cup serving = 1 Fat and 1 condiment sized serving of Nutritional Yeast)
1/2 cup tahini
1/2 cup lemon juice
1/4 cup low sodium tamari
1/2 cup apple cider vinegar
1 cup nutritional yeast
8 cloves of garlic, pressed or 8 cubes Dorot garlic
water to thin and make the total 4 cups of dressing
Place all ingredients into a 4 cup container and stir well. Refrigerate until ready to serve.
1-3 blocks of tempeh (3 blocks will yield you A LOT for future meals)
Bragg liquid aminos in the spray bottle, or low sodium tamari in a spray bottle
Remove tempeh from packaging and place on cutting board. Any cutting board should do the trick, whether yours is from Ikea or you have one of those fancy monogrammed cutting boards. Once you’ve got your cutting board out, you’re going to want to cut the tempeh block in half from long end to long end, and then into half again so that you have four long strips. Now, rotate either the tempeh or the cutting board and dice tempeh into even cubes, about 1/2″ by 1/2.” If you are making more than one block at a time, continue butchering your tempeh until all of it is cubed.
Place a skillet on high heat. When pan is nice and hot, add all of the tempeh (you are going to want to use a skillet that allows all or most of your little cubes to touch the base of the skillet at one time). Begin spraying the tempeh cubes with Bragg liquid aminos or other low sodium tamari or soy sauce. As the cubes crisp up on the bottom, flip them around the pan. Continue to toast, spray and flip until cubes are pretty toasty on most sides.
Let cool and transfer to a container for refrigeration. Use with salads and stir fries throughout the week.
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