Page 34 - Tracy Anderson Magazine – Summer 2020

THE “GET SHREDDED” SALAD (serves 4-6)
Brussels
sprouts are INGREDIENTS 2 Tbsp Vegenaise
high in protein and SALAD 2 Tbsp Parmesan cheese
nutrients. Both kale (optional)
and cabbage help lower 2 cups brussels sprouts,
cholesterol, protect shredded Salt and pepper to taste
against cancer, and 2 cups kale, shredded
act as an anti- 2 cups purple cabbage, 1. Prep and combine The nutrients in kale
inflammatory. shredded brussels sprouts, kale, and can help boost well-
cabbage in large bowl. being and prevent a range
1 cup white or cremini 2. In a food processor,
mushrooms, sliced of health problems. It contains
blend all dressing fiber, antioxidants, calcium,
¼ cup pine nuts ingredients until creamy. and vitamin K, among others.
DRESSING 3. Pour dressing on salad Even the chlorophyll in kale
and toss until everything is may have health benefits. It
1 avocado covered. is also a good source of
Juice of 1 lemon 4. Garnish with vitamin C and iron.
mushrooms and pine nuts.
1 tsp chives
1 tsp garlic
1 Tbsp olive oil HEARTY BEAN AND KALE SOUP (serves 4-6)
¼ cup coconut milk or goat
milk yogurt INGREDIENTS 1 Tbsp fresh sage,
1 tsp apple cider vinegar chopped
2 Tbsp avocado oil
1 Tbsp fresh thyme leaves,
2 cups carrots, cubed chopped (stem removed)
TUNA SALAD TAPAS 1 cup celery, chopped
(serves 2-4) 1 cup white onion, 3 cups cannellini beans,
cooked
chopped
2 cups kale leaves,
INGREDIENTS 4 tsp minced garlic, chopped into bite-size
3 cans safe-catch tuna minced pieces (stem removed)
in water 4 cups vegetable broth Salt and pepper to taste
1 cup carrots, shredded 2 cups water
¾ cup celery, finely 1 cup white wine
chopped 1. Wash and prep all
vegetables. 2 cups potatoes, cubed
½ cup purple onion, finely 2. Drain tuna and place in 1 Tbsp fresh rosemary,
chopped
large bowl. chopped (stem removed)
½ jalapeño, chopped 3. Combine carrot, celery,
¼ cup chopped cilantro, onion, jalapeño, and
chopped cilantro with tuna.
4. Incorporate Vegenaise, 1. Heat avocado oil in large Dutch oven over medium
½ cup Vegenaise lime juice, olive oil, garlic heat; cook and stir carrots and celery for about 5
Juice of 1 large lime powder, and salt and minutes. Stir in onions and garlic, and cook for 5 more
(about 3 Tbsp) pepper. Mix well until minutes.
1 Tbsp olive oil evenly distributed. 2. Pour in vegetable broth, water, and white wine; stir in
5. Place cucumber slices potatoes, rosemary, sage, and thyme.
½ tsp garlic powder on flat plate or serving 3. Bring to boil over high heat, then reduce heat to
Salt and pepper to taste board and add tablespoon medium-low, cover and simmer until potatoes are
of tuna salad on top of tender (about 20 minutes).
1 large cucumber, cut in each slice. 4. Add cannellini beans, kale, salt and pepper to taste,
¼-inch slices
6. Garnish with slice of and simmer covered for 20 more minutes.
1 radish, thinly sliced radish. 5. Serve, and enjoy!
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