Footsteps to Greening my hair salon

For me, "Green" means being mindful of the triple bottom line approach to sustainability as outlined by the Leadership in Energy and Environmental Design, LEED.  (For more information,  please visit USGBC.gov)  Per LEED, a sustainable lifestyle begins with holistically thinking our social, economic and environmental concerns.

While the above mentioned approach is very high brow, we can begin to take a small step by simply thinking about our health and the food we consume  - it's a social concern!

Today, I want to share a salad recipe that promotes the concept of eating fresh, live and healthy foods.  It's a tasty treat that even kids will enjoy!

Asian Flare Kale Greens

1 bunch kale - chopped like leafy salad lettuce

4 carrots - chop into thin sticks

a handful of Cilantro

6 green onions

1/2 green pepper (cut into thin strips)

Chop the above mentioned ingredients and put in a large mixing bowl and prepare marinade

Marinade

Ginger (use about the same size as your thumb- chop into tiny pieces)

1/2 cup Sesame Seed oil

juice of 2 1/2 limes

1/4 cup Braggs Amino Acids

Herbamarie Seasoning Blend (You can find this at your local health food store)

1/2 cup Olive oil

3 Garlic gloves (diced)

Combine all marinade in a measuring cup and stir.  Make sure you taste your marinade to be sure you captured your desired flavor.

Pour over the salad mixture and toss to make sure the entire salad is coated with the dressing.  Let the salad marinade for two hours.

It's best to let the salad marinade overnight in the refrigerator.  

Take the salad out of the refrigerator 1 hour prior to serving. (The salad tastes best at room temperature)