Lots of little projects are in the works right now 😀 I’m excited to say that I have my own YouTube channel, LivingGirlLivingFood. I’d love any feedback, questions or topics you would like me to cover.

I have a Tropical Kale Salad With Orange Asian Dressing to share!

I’m also starting to come up with food guidelines/diets for two people; one person with fibromyalgia and the other with psoriasis. Once those start rolling along and the people are comfortable with it, I plan on sharing some of the basic guidelines to their diets and the results as it goes along.

Both of these conditions are autoimmune diseases so there are similar foods that should/shouldn’t be consumed. Many people with skin issues may find that these are all good foods for their skin and hopefully those suffering with chronic pain can work some of these tips to better their lives. I cannot guarantee that any of this will work. I am not a doctor. All of the plans I have for these food guides are based off of research I have done online, reading books, and my love for pure living foods. “Let food by thy medicine and medicine be thy food” ~ Hippocrates. I truly believe this, and the idea that studying the nutrients and components of food & the human body can help with many of the ailments we suffer with.

Now for a lighter topic, recipe sharing time! Sunday night after a great work out and doing a little grocery shopping afterwards I felt inspired to make a Tropical Kale Salad With Orange Asian Dressing.

Orange Asian Dressing:

1 Navel Orange, Diced

1 Tablespoon Coconut Aminos

2 Tablespoons Black Sesame Oil

1 Medium Garlic Clove, Minced (according to your preference!)

About ¼ teaspoon Ginger, Minced

About ¼ teaspoon Turmeric, Minced

According to your preference -> Salt, Pepper, Dulse

If needed use a splash of filtered water to help it blend (I didn’t need it but depending on if your orange has slightly dried or the performance of your blender it may be needed)

Blend until it’s the right texture. I like mine with just a few pieces of oranges still in there for looks and texture.

Pour dressing over 8-12 pieces of curly kale that are clean, de-stemed, and ripped into bite size pieces.

Rub dressing with hands or shake it up in a container.

Optional:

Add two slices of mango, matchstick cut

Two slices of pineapple cut into tiny triangles

Otherwise, use fresh fruit 😀

I dehydrated cayenne mango (thinly sliced mango with a sprinkle of cayenne dehydrated two nights in a row) and pineapple (dehydrate two nights in a row) the previous night so I used that. Dehydrating them makes it extra sweet; it gives a nice texture with extra chew and pull. Plus it looks good 🙂 ooo la la!

I used curly kale because the shape soaks up the dressing better, it gives something for the sauce to literally hold onto.

I cut just a handful of red pepper & yellow pepper to add some color and texture to the salad. I’m very satisfied with the taste, crunch, sweetness, tang, and kick this salad has. I let the salad marinate in the juices overnight, and had it for my lunch. The dressing made the kale a little more tender and easier to eat.

I’m hoping to share a Green Chocolate Banana Smoothie I whipped up today (video and all) sometime this week. This week I am also going to the doctor’s to finally see what’s up with my feet. The circulation in them is getting worse. It’s a pretty big deal that I am going because I am scared beyond belief of doctors. So I’ll probably be making a post on how that goes Friday or Saturday! Wish me luck :X Have a great week everyone ❤

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