Chef Bill Nolan shares another ‘healthy eating’ recipe using two nutritional powerhouses: kale and quinoa. Kale is packed with vitamins, fiber, and antioxidants like alpha lipoic acid. Quinoa is high in protein, fiber and vitamins as well.
Summer is here and it’s time for salads!
I like to have a big salad every weekday for lunch, I keep a variety of vegetables in the refrigerator and grab what is there and see what I can make. The salad I’m featuring here is more of an entrée salad and contains kale.
Kale: Love it?
It’s my experience that there are two camps – kale lovers and quite the opposite. Follow these tips and you’ll be a kale lover! When you’re working with kale, remember to peel the leaves away from the stems, use only the leaves. Kale tends to be a little stiff, so I like to massage it with my hands for a few minutes to loosen it up.
Thai Cashew, Kale and Quinoa Salad with Peanut Ginger Sauce
This is an exciting and colorful salad that can be kept in the refrigerator “undressed” for about five days, so have a little at a time and enjoy the goodness. When you hear “eat the rainbow” this salad fits the bill with a rainbow of colored vegetables. Abundant in phytonutrients, this salad is anti-inflammatory and rich in neuroprotective antioxidants, including alpha lipoic acid.
Feel free to use different types of quinoa, red adds additional beautiful color.
More information about healthy eating with peripheral neuropathy can be found here.