Since I started studying at the Institute of Integrated Nutrition I have become more aware of how much meat I eat, where it comes from and how to incorporate more raw veggies into my diet. After a quick poll from my viewers on YouTube, it appeared to me that so have all of you! It was requested overwhelmingly that I include more vegan recipes on my YouTube channel so yesterday I uploaded a detoxifying kale salad recipe. While I do not call myself a vegan, I eat many meals that coincidentally are! The revamped Tone It Up diet plan includes many new vegan recipes which have helped me get creative and think outside my typical repertoire. TIU has a plan that is offered exclusively to vegans but even the regular one has tons of vegan options.
Today’s recipe features a raw kale base and plenty of fun flavors that packed with protein. If you subtract the garbanzo beans and tofu, it’s also raw! Don’t get caught up in the ingredient list, use what you have on hand!
- 2 cups chopped Kale
- 1/4 cup sprouts
- 2 tbsp chickpea mediterranean salad
- 5 grape tomatoes
- 2 oz serving baked organic tofu (diced)
- 1 tbsp raw pepitas
- 1 tbsp hummus
- 2 inch cucumber chopped
- 5 baby portabello mushrooms sliced