Trying to get more greens?  Try this salad to balance ph and eat lean.  The Kale is crisp and clean while the cranberries give it a punch of sweetness!  There are only 5 ingredients its easy and breezy to toss together taking literally only 5 minutes.

Ingredients:

• 1 bunch of raw kale = about 8 cups
• 1/2 cup  dried cranberries
• 1/2 cup baby tomatoes cut in half
• 1/4 cup pine nuts or slivered almonds

Dressing:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp sea salt or to taste
• 1 tsp black pepper or to taste
• 2 tsp enerjiVe™ basil mint cilantro nu herbal infusion

Directions:

1. Prepare the kale by removing the leaves from the stem ( the stem is too thick to eat) and chop or tear into bite size pieces
2. Place the kale into a large salad bowl
3. Toss in the tomatoes, pine nuts and cranberries
4. In a separate small bowl prepare the dressing. Mix the dressing ingredients together wisking  lightly and drizel over the salad just before eating

Enjoy!

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This recipe will serve a crowd or keep you in flavourful veggies a good part of the week. Use leftovers in chicken noodle soup. Finely chop and mix with hummus and use as a veggie enhanced dip.  Romaine Lettuce, chopped veggies, grilled chicken and left over dressing.

Ingredients

4 lbs (2kg) of a combination of: 

• Fennel
• Red Onions
• Red Peppers
• Leeks
• Cherry Tomatoes
• Asparagus 
• 2 tbsp (30 mL) enerjiVe lemon parsley dill herbal infuser
• 1 tbsp 15 mL) lemon juice
• 2 tbsp (30 mL) olive oil 

Directions

1. Preheat oven to 450F.
2. Wash and chop the veggies into uniform pieces for even cooking.
3. In large bowl, toss selected veggies with enough oil to lightly coat them. Season with salt and pepper, divide evenly between two parchment or foil lined and rimmed baking sheets.
4. Bake for 25 minutes or until tender and golden
5. Meanwhile: whisk together revivelife herbal infusers with lemon juice and olive oil.
6. Transfer veggies to a serving platter and drizzle with vinaigrette.  Save some for your salad tomorrow.

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