When we become more mindful while we eat, we begin to notice our body’s cues for hunger or fullness and whether certain food agrees with us or not. For the past three years, I have been practicing mindfulness and therefore have become more aware of my body. I can now feel when a certain food doesn’t agree with me. By doing an elimination diet, I was better able to figure out these offending foods.
Out of curiousity to essentially test my elimination diet results and body awareness, I recently took my own food sensitivity blood test (IgG Food Intolerance) and have found that I am indeed sensitive to gluten and dairy amongst a few other things. It’s interesting to see that my body was able to tell me through symptoms of bloating, headaches or feelings of tiredness that a certain food I’ve consumed does not agree with me. The blood test just proved what my body already knew and was trying to tell me. Though the results may look grim when I show other people, I don’t feel a sense of defeat but instead am inspired to create delicious new meals that I had never put together before.
This rainbow kale salad was inspired by the list of things that I can eat and am super happy to be eating! It’s packed with Vitamin A, C, K, B6, manganese, fiber, calcium, molybdenum and iron. Together, they all work to keep eyes and heart healthy, boost energy, immunity and digestion. I hope you like it as much as I do!
- 1 small head red cabbage, sliced
- 3 medium carrots, julienned
- 1/4 red onion, julienned
- 1 gala apple, julienned
- 1 medium beet, julienned
- 1 head curly kale, de-stemmed & chiffonade
- 1 lemon, zested & juiced (approx. 1 tsp zest + 1/4 lemon juice)
- 1 Tbsp grainy mustard
- 2 Tbsp organic honey
- 1/2 cup olive oil
- TT celtic sea salt
- In a large mixing bowl, place all the prepped veggies and apple. Set aside.
- In a small bowl or in a mason jar, mix all the dressing ingredients. Pour over all the veggies and massage by hand until the kale has turned into a darker green colour and all the veggies are nicely covered with the dressing. Serve on its own or with a pan-seared salmon or roasted chicken. Enjoy! 🙂
- - Feel free to use half green cabbage and half red cabbage
- - If you're a mayo lover, you could substitute 1/2 cup mayo in place of the olive oil.
- - TT means to taste! Add sea salt to your preference and enjoy! 🙂
- If you have extra broccoli stems, shred them up and add it into the salad! It's a great way not to waste food and you won't even notice that stems are in there!
Food is better shared and this slaw is definitely a type of food you can bring to a family picnic or a potluck event. So share away!
HAPPY EATING!! 🙂
Using instagram? Tag #cookalabella on your posts so I can see your beautiful creations and like it!