From An Aspiring Locavore

 Can you believe it?!  Here we are with only a few weeks until Christmas, and I’m still enjoying collard greens that were harvested from my own backyard!  You can’t get more local than that! Now, they may not be as perky as they were when the summer sun was beating down on them, but neither am I once the winter chill sets in. Now what to do with all of these lovely greens… 

Collard Green Salad with Balsamic Vinaigrette
Raw Vegan

 

For Vinaigrette:

¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon honey, agave, or maple syrup
1 heaping teaspoon salt
Freshly ground pepper
Dash of cinnamon
Dash of cayenne (optional)

For Salad: 

1 bunch collard greens, stripped from stems
1 avocado, sliced
½ cup red onion, sliced

¼ cup hemp seeds

¼ cup raw pumpkin seeds (pepitas)
¼ cup goji berries, raisins or other dried fruit

Roll collard leaves into a cylinder and slice very thin.  Pour enough dressing on top of greens to saturate them, then gently massage leaves to make them more tender.  Top with avocado, red onion, hemp and pumpkin seeds, and dried fruit.  Mix.  Add more dressing if needed.  Enjoy!

Recipe Highlights:
 
Collard greens, and any green for that matter, decrease
inflammation, detoxify and oxygenate the blood, and slow the aging
process. They are also a great source of protein and calcium.
 
Hemp seeds are a superfood that supply your body with all the amino acids,
making them a complete protein, and contain the perfect balance of
essential fatty acids.
 
Avocados are rich in monounsaturated fats which are thought to lower
cholesterol and reduce your risk for heart disease. This fruit is also
high in fiber, Vitamin E and C and is anti-inflammatory.

 

 

 

3 thoughts on “From An Aspiring Locavore

  1. I love collard greens and grow them in my garden too. I also grow rape greens and add them to my green smoothies. Do you know where I could find more info about the nutritional value of different greens? I would love more info on rape, chia, and some of the wild greens I eat.

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