Busy September

It's been a busy month, keeping up with the PCRM 21 Day Vegan KickStart Program.

I've recommended this program to several friends who are experiencing health issues.

The program, presented with daily menus, recipes and tips from a variety of experts and celebrities who've made the transition to a whole foods, vegan diet, eases transition from the Standard American Diet (SAD) to a healthier lifestyle devoid of meat, dairy and processed foods.

I signed up to keep abreast of the information and have been enjoying some of the suggested recipes.

A surefire winner is a colorful couscous salad

and a simple colorful, zingy bowl of bok choy and yams was added to my recipe collection:

Check it out. The 21 day program provides great tips, meal planning, menus, and background information to help us on the road to radiant, abundant health.

Kale and Roasted Potato Salad

While browsing through the January 2010 issue of Martha Stewart Living, I ran across this great combination. So reminiscent of the wilted kale sandwich I posted not too long ago, this easy treatment adds a whole new dimension to the simple kale sandwich. Tossed with oven roasted sliced new potatoes, in this case baby Yukon Gold, and a zingy dressing simply made from a fresh lemon and a bit of Dijon mustard, the flavor of the sweet, chewy kale leaves shines.


Super as a side dish, perfect as a salad course, or stuffed in a pita pocket, this delicious, nutritious combo has quickly turned into a favorite. Economical and easy to assemble, it makes a nice change for lunch or a fine accompaniment to a bowl of soup for supper.

Kale and Roasted Potato Salad

(Adapted from Martha Stewart Living - Jan 2010)*

6-8 small potatoes, sliced 1/4 inch thick

1 red onion, halved and thinly sliced

2 tsp olive oil

salt and freshly ground pepper

1 1/2 tsp Dijon mustard

1 Tbs lemon zest

2 TBS fresh lemon juice

1 garlic clove, thinly sliced

1 bunch of curly kale (washed well, thick stems removed, torn into large pieces, water still clinging to leaves)

1. Preheat oven to 450°. Combine potatoes, onion slices, 2 tsps olive oil and 1/2 tsp sea salt. Toss well to coat. Spread mixture in a single layer on a rimmed baking sheet. Season with pepper. Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes. (Approx 30 min total roasting time.)

2. Combine mustard, lemon zest and lemon juice in small bowl. Set aside.
Heat large sauté pan, add 2-4 TBS water and sauté garlic slices, when water has almost evaporated add kale. Cook, stirring occasionally until wilted, about 5-6 minutes. Add mustard-lemon sauce, toss to coat. Allow to cook for a couple more minutes, taste for seasoning, adding a bit more salt and pepper if desired, then toss with potatoes.

*This will serve 2-3 as a main dish, 4-5 as a side dish.
This is a smaller portion, using fewer potatoes, less kale, less oil and less salt than the published recipe.