By Coach Mel
I feel it. Do you? Spring might just be upon us. It’s been a rough winter guys but we made it and I know no better way to celebrate than… KALE? Okay fine, how about ice cream? Whichever your celebratory preference I am providing you a recipe to excite even the smallest of decks this weekend in the sun.
Kale + Grapefruit Salad
2 tablespoons of olive oil
1 head of kale (You can use any type. I prefer curly kale for this recipe.)
¼ cup pumpkin seeds or sunflower seeds
Peel white pith from the grapefruit and throw away. Cut the pieces of fruit into segments, setting aside in one bowl and collecting the juice in another bowl. You can squeeze some extra juice from the discarded parts. Cut dates into pieces and add to the juice. Add oil to the juice and dates along with salt and pepper to taste. Cut the kale into a larger bowl and add half the juice. Let sit for 10 min. Toss again and add avocado, seeds and remaining juices. Serve room temp or chilled.
2 frozen bananas
1-2 tablespoons of cacao powder (depending on how chocolatey you want it)
1 tablespoon of almond butter (optional but do it)
Add all of these things in your blender and pulse until the banana pieces are broken up then blend. You might need to stop to scrape the sides down a few times. Blend until creamy. Top with shaved coconut or nuts or cacao nibs for optimal taste. Enjoy!