Guru Salad Recipe
By Lena's Vegan Living
🔪Prep Time: 10 mins
1 large kale
¼ red cabbage
½ red onion
½ cup pomegranate seeds
½ cup walnuts
Himalayan pink slat to t0 taste
¼ Apple Cider Vinegar or Lemon Juice or good quality Balsamic Vinegar
¼ cup Avocado Oil or Olive oil
¼ cup Maple syrup
2 tsp minced dehydrated garlic or freeze dried or garlic powder
Mix all in a bottle or jar with lid. Shake well before applying.
1Wash the kale leaves thoroughly and cut the middle stems as shown on the photo.
2Finely slice each leaf and place into a large bowl.
3If you have a whole cabbage, cut the bottom off, remove some of the top leaves and wash thoroughly.
4Cut into half and cut the one half I to half again, so you get the quarter of cabbage.
5You may slice it finely as possible with knife, or you can use slicer as shown on the photo.
6When ready, mix with the kale in the bowl.
7Slice an onion and mix with rest of the ingredients in the bowl.
8Shake the bottle with dressing and add as much as needed.
9Mix well and adjust the taste.
10Top with pomegranate and walnuts before serving.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.