Shredded Kale And Quinoa Salad With Red Grapes, Bell Pepper, And Sunflower Seeds Vegan and Gluten Free

Adding quinoa to a kale salad turns it into a meal!

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Inspired at the Airport
My daughter and I just spent a lovely four days in Sedona. Besides the beautiful red rocks and relaxing spa treatments, we were blown away with the food. One restaurant was better than the other. So when we got to the Phoenix airport to go home, we were kind of bummed that our last meal would probably be terrible. I mean, when's the last time you had a good meal at an airport?

We were pretty shocked when we walked into Chelseas Kitchen in Terminal 4. The restaurant itself was large and beautiful and the food was definitely NOT what you would expect at an airport (unless you are in the International Terminal in SFO.)

Chelseas Kitchen at the Phoenix Airport

The dish that inspired me the most was their kale salad (they were kind enough to make one without the parmesan cheese). It was mixed with quinoa, bell pepper, juicy red grapes, and sunflower seeds. To me the red grapes were the best and most surprising ingredient. I never thought of throwing a grape into a kale salad and their sweetness just made the flavors explode. And any time you add a grain, such as quinoa or rice, to a salad, it turns the dish into a hearty meal.

When I got home, I immediately tried to replicate it and I think I did it. They use more oil than I do but since I need to knock off a few pounds from the vacation, I cut down on the dressing.

So here it is, my dairy-free, gluten-free version of Chelseas Kitchen's "Shredded Kale & Quinoa Salad. I honestly think it's now my FAVORITE kale salad recipe. You should try it!

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Shredded Kale and Quinoa Salad 
Vegan and Gluten Free
[makes 4 meal-size or 6 side salads]

1 cup dry quinoa
 water
4 packed cups thinly sliced raw kale
2 tablespoons freshly squeezed lemon juice
1 tablespoon cold-pressed hemp oil*
1 tablespoon extra virgin olive oil
1 small red bell pepper, small diced
1 1/2 cups seedless red grapes, halved
2 tablespoons sunflower seeds
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
* If you don't have hemp oil, just use two tablespoons of olive oil instead of one.

To prepare quinoa: Rinse quinoa in cold water. 

Bring 2 cups of water to a boil. Stir in quinoa, lower the heat to a simmer, cover and cook until the water is absorbed and the quinoa is cooked, about 18 to 20 minutes. Set aside to cool a bit.

(To cook your quinoa in a pressure cooker, cook for 5 minutes with 1 1/4 cups of water.)

While the quinoa is cooking and cooling, place the kale in a large bowl with the lemon and oil and mix thoroughly. Set aside for 20 minutes to "marinate."

Marinating the kale in lemon and oil makes it tender.

Add the quinoa and the remaining ingredients to the kale. Mix thoroughly and serve.

Per meal-sized serving (4): 326 calories, 12 g total fat, 2 g saturated fat, 796 mg omega-3 and 5,038 mg omega-3 fatty acids, 0 mg cholesterol, 10 g protein, 48 g carbohydrates, 6 g dietary fiber, and 575 mg sodium.

Per side salad (6): 217 calories, 8 g total fat, 1 g saturated fat, 530 mg omega-3 and 3,358 mg omega-3 fatty acids, 0 mg cholesterol, 7 g protein, 32 g carbohydrates, 4 g dietary fiber, and 383 mg sodium.

Foods That Help Prevent Cataracts And Decrease Their Rate Of Progression - Recipe For Anti-Cataract Smoothie!

If you have eyes, read this post!

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Important Information about your Eyes
Even if your eyes are perfect right now, you should read this post. Why? Because the statistics on cataracts are shocking. 

* 20.5 million Americans age 40 and older have cataracts
* 50% of individuals 80 years and older have them.
* 3 million cataract surgeries are performed each year.

What Are Cataracts?
When the proteins in the lens of the eye are damaged, the lens can become cloudy making it difficult to read. Driving, especially at night, can also become difficult due to the increased sensitivity to light and glare. Vision can become blurred and clouded and the need for new eyeglass or contact lens prescriptions may be more frequent. This condition can eventually get bad enough to require surgery, a procedure where the natural lens is replaced and an artificial intraocular lens is implanted.  

My Personal Experience
Over ten years ago, during an eye exam, a doctor told me I was developing cataracts. I totally freaked out thinking I would soon be blind - and at such a young age (I was about 48 at the time). I probably developed these because, in my youth, I laid in the sun like a little salamander. I even smoked. But I didn't have any of the other risks such as diabetes, excess consumption of alcohol, family history of cataracts, high blood pressure, obesity or prolonged use of corticosteroids. I was, however, getting older and that certainly is a big risk factor.

I immediately started researching natural cures. I couldn't just sit around and wait for my lenses to become opaque. And even though cataract surgery is pretty common with a 98% success rate, the thought of someone cutting into my eyeballs sent chills down my spine.

The bad news is that once cataracts have formed, you can't get rid of them with diet but you can do a whole lot to prevent them or stop them in their tracks. But most doctors won't tell you that. Their advice is to wear sunglasses and stop driving at night. Gee, thanks.

But you can do more. Studies have shown a link between antioxidant vitamins, such as vitamin C and vitamin E, and the prevention of cataracts as well as a decrease in their progression. In addition, the carotenoids lutein and zeaxanthin appear to have a protective effect. (In fact, lutein and zeaxanthin are the only two carotenoids found in the retina and lens of the eye). Research has linked the high consumption of foods rich in lutein and zeaxanthin with a reduced risk of cataracts. 

Vitamin C
The RDA for vitamin C for women is 75 mg and it's 90 mg for men. If you smoke, add another 35 mg to the daily requirement. 

This vitamin is very easy to get from food. Fruits like guava, kiwi, papaya, strawberries, blueberries, lemons, oranges, and grapefruit are good sources of vitamin C as are vegetables such as bell peppers, mustard spinach, kale, broccoli, Brussels sprouts and tomatoes. 

Vitamin E
The RDA for natural vitamin E, for adults, is 22 IU (15 mg).

Vitamin E is a bit harder to get from food but the best sources are sunflower seeds, almonds, hazelnuts, wheat germ oil and avocado. Other sources include kiwi, dandelion greens, peppers, butternut squash and parsnips. 

Lutein and Zeaxanthin
Although there is no RDA for lutein and zeaxanthin, experts suggest that a minimum of 6 to 8 mg be consumed daily to achieve health benefits. 

Getting sufficient lutein and zeaxanthin is easy if you eat your greens. A single cup of cooked or raw kale provides over 20 mg! Other great sources are spinach, collards and turnip greens. Broccoli, corn, peas, lettuce and Brussels sprouts also contain these critical carotenoids. But to increase their absorption, always eat them with some healthy fats such as cold-pressed flaxseed or hemp oil, extra virgin olive oil, raw nuts or avocados.

Note: Although carrots are great for the eyes, I left them out of this smoothie because they are high in beta-carotene. Recent studies show that beta-carotene can interfere with the absorption of lutein and zeaxanthin. So if it's lutein and zeaxanthin you are after, it may be best not to consume vegetables high in beta-carotene in the same meal. 


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This simple smoothie can give you your daily requirement of the antioxidant vitamins C and E and 20 mg of the critical carotenoids, lutein and zeaxanthin per serving.


Anti-Cataract Smoothie
Vegan, Mostly Raw, Gluten Free
[makes 2 servings]
Requires High Speed Blender (such as a Vitamix or Blendtec)

1 cup frozen blueberries
1 1/2 cups raw kale
1 orange, peeled, seeds removed
2 cups cold, Almond Breeze almond milk
2 tablespoons raw sunflower seeds
1 teaspoon cold pressed flaxseed oil

Blend all ingredients, except the flaxseed oil,  in a high speed blender until smooth. 
Add flaxseed oil and blend briefly to combine.
Serve immediately.

Anti-Cataract Smoothie

Per serving: 206 calories, 11 g total fat, 0.7 g saturated fat, 1,388 mg omega-3 and 2,513 omega-6 fatty acids, 0 mg cholesterol, 5 g protein, 26 g carbohydrates, 6 g dietary fiber and 203 mg sodium. It also provides 20 mg lutein/zeaxanthin, 97 mg vitamin C and 14 mg vitamin E.

Raw Vegan Cilantro And Pepitas (Sunflower Seed) Pesto On Gluten-Free Pasta - Perfect For Cinco De Mayo!

Raw Cilantro and Pepitas Pesto on Gluten-Free Pasta!

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A Great Dish for Cinco de Mayo!
Whip up this delicious raw pesto in minutes and either serve it as a dip or stir it into a half pound of hot pasta for a delicious entree. This pesto brings together cilantro, pepitas (sunflower seeds) and lime, all commonly used in Mexican cuisine. 


Why it's Healthy
There are a few things I did to this recipe to make it healthier than most pesto recipes.
* The pesto is raw and stirred into hot pasta - not cooked.
* I use cilantro which has been found to remove heavy metals like mercury, lead and aluminum, from the body.
* For the nuts, I use raw pepitas (sunflower seeds) that are packed with vitamin E.
* Raw hemp oil is used to add omega-3 fatty acids to balance the high omega-6 content of the pepitas.
* Instead of parmesan cheese, I use vegetarian formula nutritional yeast, packed with critical vitamins.
* I use my very favorite gluten-free pasta made from quinoa.


Cilantro and Pepitas Pesto on Gluten Free Pasta
Pesto: Raw Vegan, Gluten Free
Pasta: Vegan, Gluten Free
Requires a Food Processor with an S blade


1 clove garlic
3 tablespoons raw pepitas (dried pumpkin seeds) plus a few for garnish
1 (4 oz) bunch cilantro, cleaned with stems trimmed
4 teaspoons vegetarian formula nutritional yeast
2 tablespoons cold-pressed hemp oil
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
8 ounces gluten-free pasta (such as Ancient Harvest Quinoa Garden Pagodas)


To make the pesto: With the food processor running, put the clove of garlic through the shoot and process until it is chopped.


Add the pepitas and process until the are coarsely ground.

Coarsely ground pepitas (sunflower seeds)

Place the cilantro on top of the pepitas (save a little for garnish) and then add  the nutritional yeast, hemp oil, lime juice and salt and process until somewhat smooth, scraping down the sides when necessary.

Put the cilantro in first so the other ingredients don't fall directly to the bottom.

Remove the pesto and place it in a small cup or bowl and set aside.

Set aside the pesto and cook the pasta.
Or, serve it as a dip.

Cook the pasta according to directions. 

This GF pasta maintains its texture when cooked "al dente".

Drain the pasta and put it back into the pot while it is still steaming. Spoon on the pesto and stir until the pasta is well coated. 

Spoon cilantro pesto onto the steaming hot pasta.

Stir until well coated.

Serve in 4 bowls and garnish with a few pepitas and chopped cilantro.


Serve with a cold Dos Equis beer and have a Happy Cinco de Mayo!!


Per serving: 315 calories, 11.8 g fat, 1.3 g saturated fat, 0 mg cholesterol, 136 mg omega-3 and 1512 mg omega-6 fatty acids, 8.1 g protein, 50 g carbohydrates, 6 g fiber and 309 mg sodium.