Flamethrower: Prince

Thank you for sharing your unique light with us. Only you could make an environmental and civil rights call to action into a jazz tune. Who else can get the word “ozone” into a lyric?


#Prince #EmberLiving #MrMan

Recipe: Fall Harvest Salad

Every November my child’s school has a Thanksgiving feast and I always make a giant kale-based (I don’t like lettuce…too wilty) salad. The first picture shows the salad before I dressed it, the second image is a few ours later after I tossed it. Note that the chunks of Granny Smith Apple are still nice and white. When apples become brown it’s because they’ve begun to oxidize, but you can avoid this simply by tossing them with a little lemon juice. And if you’ve never had kabocha squash, check out last year’s post where I talk a little more about it.

IMPORTANT NOTE: Be sure to add the dressing no more than 20-minutes before you will serve the salad or the kale gets too wilty (for my taste at least!!!) Enjoy and be a spark in the world.

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Fall Harvest Salad
3-Bunches of Lacinato Kale
4-small Granny Smith apples (or 2 large)
3-cups of cooked and refrigerated Kabocha squash cubed
1-1/2 cups of walnut pieces
1-cup of dried goji berries
2-large avocadoes
3-large lemons
olive oil and sea salt (I always dress with an olive oil that has a buttery taste, many olive oils have a peppery finish that I don’t care for so I avoid those)

Cut a Kobocha squash, remove its seeds and cook at 300-degrees for one-hour or until soft when poked with a fork. Allow to cool and then refrigerate until you are going to make the salad. This can be done up to 2-days before.

Remove the kale leaves from their center stalk and chop or rip. Cube Granny Smith apples and squeeze half a lemon over them and toss until fully coated. Cut the Kabocha squash from its skin and cube it. Cube avocado. Toss the rest of the ingredients in with the kale. Squeeze the rest of the lemons and then add olive oil and salt to taste.  Enjoy!

If you like this recipe check out last year’s salad too.

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