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Incorporate nutrient dense, grass fed organ meats into your daily cooking - and make it taste great! Victoria’s Not Awful Offal cooking class is now available for purchase! Get it here!
Personally, I’m not a big fan of salads. They’re cold, hard to digest and not very filling.
This salad is simple and versatile. I use different combinations of ingredients every time. This is the basic recipe I use, but you can also add figs, goat cheese and sauteed persimmons, mandarins, parmesan cheese, brazil nuts and currants, or any combination of yumminess.
2 bunches purple curly kale
8 tablespoons un-pasteurized apple cider vingear
8 tablespoons organic extra virgin olive oil
1/2 teaspoon gray salt
1 granny smith apple
handful golden raisins
1/4 cup roasted sunflower seeds
1/4 cup roasted hazelnuts
1/4 cup blue cheese
1. De-spine the kale and tear into bite sized pieces. Dress the kale with the vinegar, oil and salt.
2. Massage well! The kale will ‘wilt’ and reduce in size by 1/2.
3. Add other ingredients and mix well. Enjoy!