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blog: what i cooked this week

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10/27/2018

from san diego: kale salad with miso-ginger dressing

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With friends at SMAC, learning the best acupuncture techniques!
I didn't cook last week.  I was in San Diego, CA, for another seminar in Sports Medicine Acupuncture, an advanced training program for orthopedic assessment and acupuncture techniques.  In addition to feeding my brain, every day I ate lunch at the Ocean Beach People's Co-op, a vegetarian, organic food market and deli.  Here, they serve an ever-changing assortment of salads and hot dishes, and I knew I could always get a nice dose of fresh vegetables for my day.

This recipe is only slightly adapted from People's "Red Kale Salad," one of a few recipes they graciously shared with me.  Because I don't know exactly what vegetables will be in harvest and available this week at the Saturday Morning Farmer's Market, I gave some options for substitutions.  Feel free to mix in other similar vegetables - I don't think you can go wrong with this lovely Miso-Ginger salad dressing.

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Kale Salad with Miso-Ginger Dressing

2 bunches kale, shredded
3 carrots, shredded
1 beet or daikon radish, shredded
1/4 - 1/2 red cabbage or bok choy, shredded
1 med crown broccoli or cauliflower, cut into small florets

Dressing:
1/4 cup agave
1/4 cup apple cider vinegar
1/4 cup toasted sesame oil
Juice of 1 lemon
1/2 cup miso
1/2 cup ginger, peeled and minced or grated

Directions: Blend all of the ingredients for the dressing.  Pour over the vegetables and toss!

Many thanks to Ocean Beach People's Co-op for sharing this wonderful recipe!

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People's Co-op Red Kale Salad

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2 Comments
Isang Smith
10/28/2018 07:48:41 am

Can’t wait to try this!! Great post :)

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Max
10/28/2018 07:36:51 pm

Thanks, Isang! Oops, I meant to ask your permission to post that picture!

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    Max Lewis is a licensed Acupuncture Physician in St. Petersburg, FL.  Previously, she co-owned and operated a much loved vegan/vegetarian/macrobiotic restaurant called Tofu A Go-Go! in Provincetown, MA.  Her experience and knowledge of food and natural healing eventually led her to pursue a career in acupuncture and Chinese herbal medicine.

    She firmly believes that going to the farmer's market and buying and cooking fresh, locally grown vegetables, is one of the best things we can do for our health and wellbeing.

    This blog brings you Vegan Dishes by Dr. Max, from the Taste Cart at the Saturday Morning Market in St. Pete featuring seasonal organic and abundant produce, grown by our very own local farmers, and recipes of What I Cooked This Week.  Enjoy your vegetables!

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  • Home
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