As summer is approaching, we’re all looking to get our six-pack before we start hitting the beaches. And no, you don’t want to starve yourself because this is not sustainable.
The easiest way to lose the weight naturally is to eat clean. And to eat clean is to avoid processed foods and keep your foods as natural, wholesome and raw as possible. This means lots of relatively less caloric-dense food sources like vegetables and fruit, which provide fibre and phytonutrients (natural chemicals in plants that make you look better and healthier) that animal proteins can’t give you.
While we can always buy ready-to-made salads and green dishes from restaurants, sometimes even the healthiest restaurants may put a bit too much of oil in your food. And some restaurants may use pre-made salad dressings which contain processed ingredients that can hinder your weight loss efforts!
So the best way to monitor your diet and ingredients is to cook yourself. Yes, this includes making your own *fresh* salad dressing!
But just because you’re monitoring what you eat and munching on greens, while salivating on the thought of losing that one-pack, does not mean that you need to sacrifice your taste bud and munch on “bland” and “boring” food.
Since we’re all busy, the most time efficient way, I think, is to whip up a salad. All you need are organic, fresh vegetables, as well as delicious and natural spices.
And if you don’t have time to buy different types of vegetables, you may want to buy kale, the super green that contains more phytonutrients, vitamins and minerals than most greens out there.
However, kale by itself can be slightly bitter and rough. Putting the health benefits of kale aside, some of you who don’t like greens may find the vegetable too “grassy” or “bitter” to eat.
To make kale taste more “multi-dimensional”, I’ve designed 3 kale recipes that are very easy to make, and soooo flavorful that I guarantee you’ll be asking for more after your salad.
1-2 / 20 minutes
1-2 / 20 minutes* (not including time to soak cashews)
1-2 / 20 minutes* (not including time to soak and pre-sprout grains)