taste cart begins! ... Greens and almond quinoa salad

Today is the first day of my new gig at the St. Pete Saturday Morning Market, where I will be cooking vegan meals highlighting fresh produce from local farmers, and giving samples to people for FREE!
I firmly believe 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.  Here's why:

1. Eating more vegetables is the healthiest thing you can do for any diet.  Regardless of whether you eat meat or are vegan or vegetarian, all diet experts agree that adding more vegetables to your meals is the best way to get the most nutrition and maintain a healthy weight.  

2. Locally grown produce is better for you.  Buying and cooking vegetables that are grown ethically close to home ensures that the produce retains more of its nutritional value.  And, you are eating what's in season and climate-approved.  In our busy world, this brings us a little bit closer to the Earth, and nature.  

3. You are supporting your community.  These farmers and vendors work hard all year round to bring us the highest quality produce and products every week, and often at much better prices than the supermarket.  Vote with your dollars for your community!

4. Making time to cook is a great way to de-stress.  Giving some dedicated attention to meal preparation allows us to slow down and connect more to what we put in our bodies.  This allows our nervous system to relax, which is also the best way to improve digestion.  


Greens and Almond Quinoa Salad
1 bunch kale or collard greens, stems removed, chopped
1/4 red cabbage or 1 cup of bok choy, thinly sliced
1 carrot, grated
1 handful of cilantro, chopped
4 scallions, sliced
1/4 cup tamari-almonds, chopped
1 cup of quinoa, cooked

Dressing:
1/2 cup almond butter
1/4 cup tamari
1/4 cup rice vinegar
1/2 cup water
1 T sesame oil
3 inch piece of ginger, peeled and grated or chopped
1 clove of garlic
1/4 t pepper
1/4 t salt
1/8 t cayenne
1 & 1/2 limes, juiced

Directions: Blend the dressing ingredients and toss with everything else!  


​This recipe was modified from Megan Marlow's Kale & Quinoa Salad with Thai Peanut-Ginger Dressing, graciously passed to me from my friend Suzanne :)