Mango Kale Salad

Ingredients:
1 bunch of organic kale (finely chopped)
1-2 mangos diced (depends on size of lemon)
2 tbsp pumpkin seeds (can add more if desired)
1/4 cup alfalfa sprouts (I use mum's brand seeds and sprout them)
1 lemon worth of lemon juice
1/4 cup organic olive oil
1tsp salt
2 tsp honey
Black pepper (as much as desired)



Directions:
1) Place kale in salad bowl and drizzle with approx. 1/2 of the lemon juice. "Massage" the kale  with your hands until it softens a bit. Set it aside for a few minutes while you make the dressing.
2) Mix the remaining lemon juice olive oil, salt, pepper and honey.
3)Now mix the seeds, sprouts and mangoes with the kale and add dressing.
4)Toss salad.
5) Enjoy!

Why eat Kale?
Kale is one of the most nutrient-dense cruciferous vegetables. Studies have shown that Kale can help reduce bad cholesterol levels, reduce risk of developing cancer and can help detoxify the body among other health benefits. More info
Another benefit of Kale is that since it has a coarse texture, unlike other leafy greens, it wont get soggy and a kale salad can be left in the fridge for a few days and still taste great!
Kale can be found at most health food/ natural food stores and some regular grocery stores such as metro have started to carry kale, so it isn't too hard to find.

Vegetable Quinoa Biryani

One of my favorite Quinoa recipes!
Ingredients:
2 tsp vegetable oil
1/2 cup onion (chopped)
1/2 cup carrot (thinly sliced)
1/2 cup red bell pepper (chopped)
2 garlic cloves (minced)
2 tsp curry powder
1 tsp chili paste
2 Tbsp biryani powder
2 Tbsp organic yogurt
1/2 tsp peeled fresh ginger (grated)
6 cup kale (torn) or spinach works too
2 cups brown rice (cooked)
1 cup quinoa (cooked)
2 Tbsp fresh cilantro (minced)
1 Tbsp soy sauce
1 (15 oz) can chickpeas (drained)

Procedure:
1. Cook the quinoa according to package directions. Set aside 1 cup cooked quinoa.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper, and garlic; sauté 2 minutes. Add curry, biryani powder, yogurt, chili paste, and ginger; sauté 1 minute.
3. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.