Light and fresh, perfect atop grains with lean protein on the side. Vibrant purple, luteal supporting sesame and pumpkin seeds, heart supporting green kale.

This one is worth five minutes of your time.

2 Handfuls Lacinto Kale, stems removed and sliced into ribbons

1/4 each Fennel Bulb, sliced thin

Juice of 1/2 Lemon

1 tsp Tahini Pase

2 tsp Pumpkin Seeds

1/4 cup Fresh Mint Leaves

1/2 cup Raddichio Leaves, torn

1 each Persian Cucumber, sliced

Fennel Fronds


To Prepare:

1. Combine kale, fennel, lemon juice, tahini and seeds in a large bowl.

2. Massage using clean hands to break down the cellulose in the kale for 5 minutes.

3. Toss in the cucumber and raddichio and season with salt, pepper and fennel fronds


Serve With:

Baked Wild Halibut: Broiled for ten minutes and seasoned with salt, pepper, lemon juice and lemon zest

Warm Cast Iron Zucchini: Sliced zucchini seared in a cast iron for 5 minutes, until golden

Brown Jasmine Rice: Cook with shredded purple sweet potato, coriander and cilantro