But every time I watch these videos it invigorates because I cannot walk into my Malibu backyard and pick a lemon from my very own tree to make my morning time lemon water. Daily fresh papaya and coconut nectar does not make my grocery budget, and quite frankly, does anyone think what she is pouring into that mug at the 55 second mark look appetizing?
I shouldn't even be hating on Miranda Kerr because she made an entire video describing what she eats in a day without mentioning an acai bowl or oatmeal with almond butter. Heck the girl even made chicken. Props to her! Can you tell I watch a lot of these videos?
One thing that I do love about cooking healthy is how simple it is, and quite honestly, my palette does tend to gravitate towards healthy food. I'm sensitive to anything sweet, and I love salads. It's just the other half of my palate that could down a block of cheddar cheese and wash it down with salt and vinegar chips that just clashes with my diet plans.
This kale and brussels sprout salad is so easy to whip together with a food processor and is guaranteed to impress a crowd. I always make this when I'm entertaining for a healthy salad option. Also, if you're serving to a more picky crowd, I always don't even mention that it contains half brussels sprouts. Nobody can even notice! To make it completely guilt free and vegan eliminate the Parmesan cheese. This recipe is super simple if you have a food processor but you can easily chop up the sprouts and kale yourself as well.
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound curly kale, thick center rib removed
1/2 cup coarsely grated Parmesan cheese
1/4 cup fresh lemon juice - 2 lemons squeezed
1/2 cup extra virgin olive oil
1 shallot finely minced
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Add brussels sprouts and kale into a food processor and pulse until both ingredients are finely chopped. Put the combined salad into a large bowl. In a medium sized bowl whisk together lemon juice, olive oil, shallots, garlic, vinegar and salt and pepper. Drizzle the dressing over the salad and massage it into the kale with your fingertips. Kale is dense and needs to be worked to get tender. Once the dressing is fully coated the greens, sprinkle in the parmesan cheese and toss together