collards-kalepng

“In a totally frictionless world, everything would just appear as soon as it was imagined.” ~David Allen.

I like to think about a frictionless world, one in which: 

Salad! 

Health!

and a Hawai'ian beach! 

...would appear as soon as I think of them.

The best way I have found to reduce friction is to eat great food.

Sleep really helps, too.

We can't eliminate friction, just find ways to reduce it's drag.

That's what this salad does.

I could call it 'Friction Reduction Salad' but that would be a little esoteric.

BE proactive

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Take the Assessment

 

Salad of Robust Greens, Roasted Garlic & Lemon (AIP & WahlsPaleo+)

Servings: 1

print

Time: 60

Ingredients:

  • 1 bunch robust greens: collards &/or the more emphatic types of kale
  • ½ cucumber, sliced
  • 3 green onions, sliced
  • 1 entire head garlic
  • 3 tablespoons coconut oil, melted
  • 1 organic lemon
  • 1 teaspoon Himalayan salt
  • 1 teaspoon sea vegetable flakes (optional)

Method:

Preheat oven to 400

First roast the garlic.

Use a muffin tin to roast multiple heads, otherwise a small ramekin is perfect for just one.

Cut ½ an inch off the top of the head to expose all the cloves. Remove the excess papery skin from the outside. Pour 1½ teaspoons of the melted coconut oil over the exposed cloves, cover with tin foil and bake for 35-40 minutes.

Meanwhile, zest the lemon, then squeeze the juice.

You want about 3 tablespoons lemon juice. Combine the lemon juice, zest, salt & sea vegetable flakes (if using) with the remaining melted coconut oil. If you use a wee jelly jar, you can put the lid on & shake it.

Cut the thick stems out of the greens with scissors, and then roll the greens to cut them into ribbons or bite sized pieces.

Put them in a bowl, add the dressing mixture and get in there & massage the dressing into the greens with your hands. Get really handsy with it: you’ll hear the cellular structure start to break down.

Then add the sliced green onion & cucumber. Toss.

When the garlic is roasted, press it out of its papery skins onto the salad. It’s hot work: use the tin foil to hold the head & squeeze out every last bit of garlic.

The hot garlic will reactivate the liquidity of the coconut oil, so it’s good toss the salad for a spell until everything is well-coated with garlicky dressing.

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