Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I admit, I am kind of glad the holiday’s are over.
Don’t get me wrong, I am loving my week off from work, catching up with family & friends I haven’t seen all year, but I’m a little over the excess that happens every November & December.
What is it about coming home that turns me into a teenager again? You would think I had never had my mother’s cooking before!
Since I only return to Virginia about once a year, I try to cram as many things into one week as I can. This notion also applies to food. Making sure I hit all of my favorite spots, all in one week, is no easy feat.
Somehow though, I manage to do it year after year.
Gah! I’m full just thinking about it.
And that’s about the time I return to green smoothies & kale.
I mentioned a few weeks ago the magic of kale, and it is just as fitting as I write this today. There is something so nourishing about this little leafy green that wakes me up from too much junk and snaps me right back into place. Better than any pill or cure-all tea, I feel instantly better after incorporating more kale salads into my diet.
The nice thing about this salad is while it’s so very healthy for you, it also feels a bit naughty. Almost like I’m easing back into my clean eating plan for January. Baby steps.
I call this my protein-kale salad because it is loaded with satisfying protein. Crispy bits of tempeh, sesame seeds, and lentils. This salad will keep you full for hours- perfect for lunch after days of grazing.
Make extra of the dressing, you will want to put it on tofu, brown rice, or as a dip for vegetables. I sometimes even make it a little thicker and smear it on sprouted bagels & toast.
6 cups kale
1 cup shredded carrots
1/8 cup dried cranberries
1 avocado, diced
1/8 cup sunflower seeds
1 cup cooked french lentils
8 oz. tempeh, cubed
1 tbsp. oil
1/8 tsp. crushed red pepper
1/4 tsp. dried sage
1/8 tsp. dried thyme
1/8 tsp. garlic salt
1/4 cup + 2 tbsp. tahini
2 cloves garlic
1/4 cup lemon juice
1 tbsp. white miso paste
2 tbsp. water- or more if you like a thinner dressing
To make crispy tempeh: Heat 1 tbsp. oil in large skillet. Add tempeh and spices. Stir occasionally, until most sides become golden brown and crispy. Line a plate with a dish cloth or paper towel. Spoon the tempeh onto the towel to absorb excess oil. Set aside until ready to use.
To make the dressing: combine all ingredients in a small blender or whisk by hand. Taste before serving- depending on the brand of tahini and miso you might need more/less salt.
To assemble: Combine kale, cabbage, & carrots for salad in a large bowl. Toss with dressing. With clean hands, massage the dressing into the kale. Don’t be afraid to get messy! Massaging by hand helps to break down the tough kale! Add cranberries, avocado, sesame seeds and lentils. Toss together and let sit for 5 minutes. Top with crispy tempeh and serve!
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