Asian Kale Salad
Add in a large bowl:
1 bunch kale, washed and chopped in small pieces, then chilled
1 cup sautéed garbanzo beans
2 TBSP chopped green onion
carrots and red peppers, sliced thinly
Drizzle with dressing:
1/3 cup vegetable oil
1/3 cup rice vinegar
1/4 cup reduced-sodium soy sauce
1/2 fresh jalepêno pepper, finely chopped
2 cloves garlic, minced
1 TBSP minced fresh ginger root
1/4 tsp red pepper flakes
1 TBSP brown sugar (optional, but I like a little sweet)
I ate this for lunch today and felt so refreshed. The crisp, rich kale, crunchy garbanzo beans and veggies mixed with the hot, tart dressing is perfect. I am serving it tonight to the family along with asian spring rolls and veggies with hummus.
There is a food diagram for vegetarians and vegans which lays out a very simple way to eat and stay healthy. I absolutely love it!
If you have a minute, visit the "Vegetarian Diet Food Pyramid" diagram:
Unlike some of you, whenever I see a spider scurry across the floor I am reminded of the sweet Charlotte in E.B White's beloved novel. Before he wrote the novel, he had a beautiful interest in the natural world, and even relayed his love for the creation in the form of love poems to his wife. Here is one of them he wrote when he was far away from her:
The spider, dropping down from twig,
Unwinds a thread of his devising;
A thin, premeditated rig,
To use in rising
And all the journey down through space
In cool descent, and loyal hearted,
He builds a ladder to the place
From which he started.
Thus I, gone forth, as spiders do,
In spider's web a truth discerning,
Attach one silken strand to you
For my returning
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