Saturday, Brandi left with some friends for Costa Rica, a well deserved vacation after opening up a salon in Houston. Knowing that I would be left to handle Bueno Bueno, MMBB, The Pinpoint Method and try to stay afloat in my personal life (insert mucho laughter), Brandi thought ahead and rounded up a couple guest post from our pals. Today is one by our dear friend Liz, who lives a pretty rad life in Nashville, TN and started up a food blog not too long ago... Enough about me, I'll let her get to it.
I've been friends with Kelly and Brandi for years and have loved following their blog! Not only are they a fun and amazing family, but they are wonderful friends, too. (Awwww)
This week, Brandi and I will be in Costa Rica!!! We are so excited! We went to California a couple years ago and had a blast. I love traveling with B! Once we're back we'll be telling you all about our crazy adventures and the food we ate.
Seeing how much fun they've had blogging, I was inspired to start my own blog earlier this year. After my dad had cancer last year, I started taking a deeper look into health and nutrition. Months of research lead me to completely change my diet. But what started out as a change for health has also become more about preparing food with love. I eat a vegan diet now, most of which is raw, and I've become a healthier and happier person because of it. I started the blog to show you that it does not have to be complicated or expensive to eat healthy! My recipes are very simple (let's face it, I'm not really a chef...), and I provide shopping and travel tips, too. Follow me at AdventuresWithVeggies.
blogspot.com and feel free to post comments and questions.
I've been on a kale kick lately, and have been making kale salads daily. Kale is an amazing source of fiber as well as antioxidant vitamins A, K, and C. Kale is one of the healthiest vegetables on the planet and is a major cancer fighter. It supports bone health and lowers cholesterol. Also, this dark leafy green is a great source of protein! So eat it up!
1/4 cup fresh squeezed lemon juice
2 tsp. sea salt
1 tsp. garlic
pinch of cayenne
1 cup red grapes, halved
1 cup cherry tomatoes, halved
1 bunch of curly kale
Tear the kale into pieces and remove the stems. Sprinkle the salt over and massage the kale with your hands for a couple of minutes. You'll notice the kale begins to wilt and take on a cooked feel. In a separate bowl, blend the avocado, lemon juice, garlic, and cayenne until creamy. Pour over the kale and mix it in really well. You'll want the kale to be covered in the avocado mix. Add in the grapes and cherry tomatoes and garnish with sesame seeds. Enjoy!
For more recipes, health information, restaurant reviews, and some fun pictures, follow my blog at AdventuresWithVeggies.