Phew, I almost missed the boat on this post. Hey kids, the week isn’t over, I’ve got an hour left! Seriously though, I’ve had the most incredibly busy week. Four final exams, plus this weekend I wrote one essay, revised another, studied for a math exam tomorrow, wrote this blog post, and more importantly, hung out with my 5 year-old son (La Brea Tar Pits. woo hoo.)! I’m exhausted, but darn it I’m here!
In my argumentation class this semester, I debated against discrimination for people with unhealthy lifestyles. What I found were some startling statistics: 35% of Americans are obese, which is a third of our population! The World Health Organization ranks The US 37th in the world’s health systems, and obesity-related health spending reached $147 billion this year. After taking the time to research the topic, I think it’s necessary to give you more than just recipes in the coming months. I won’t completely reveal my plans, but rest assured I’m on a mission to help people. Although I’m dog-tired, I feel energized and invigorated by the idea of sharing information to make us all have happier lives. Just this week I had a wonderful conversation with one of my readers in Pennsylvania, and it was a great feeling to have a sense of purpose. As a Buddhist, it’s important to I express myself as a creative person, but to also balance that with reaching out to help as many people as I can. That’s why we’re here on earth.
For now, here is a salad that I threw together in minutes in between my studies that’s just delish. Enjoy.…
2 bunches kale
1/2 cup raw pine nuts
1 cup dried cranberries (dried cherries are a great option too)
1 cup good olive oil
1/2 cup fresh lemon juice
pinch of pink Himalyan sea salt
fresh ground black pepper
1. Rinse the kale, pat dry, then chop or tear it into bites size pieces. Set aside.
2. You can eat the pine nuts raw or toast them in a hot stainless steel frying pan for 2 minutes or until golden brown.
3. In a large mixing bowl, combine the kale, cranberries, and pine nuts.
4. Combine all of the ingredients of the dressing in a jar or bottle, close tightly, and shake.
5. Add enough dressing to coat the salad, toss, and serve.
Serves 4 people