I have a lot of really really exciting stuff going on right now that I am dying to share with you! It’s not time for me to open my piehole and talk about it quite yet but SOON.
These mysterious goings-on are SO exciting that I have spent many nights over the last few weeks either staying up late working on the exciting stuff, or lying wide awake in bed because I am too hyped up to sleep.
Do you ever find that feeling super excited for a prolonged period of time eventually just makes you feel kind of… yucky? For me, lots of buzzing around in a frenzy and busy-ness is fun for awhile, but once it leads to sleep deprivation and grabbing food on the go and not drinking enough water or taking my vitamins, then I start to feel like a window covered in schmutz.
Whenever I get all whacked out in this way, I find that one nourishing meal and a bunch of water is often enough to ground me. It clears the way for me to make other healthy decisions and then what do you know? I’m back on track to feeling like Marla again.
When it comes to nourishing meals, nothing wipes away the schmutz like some raw leafy greens. I don’t know if it’s just the power of suggestion or if the nutrients are just that fast acting or what, but give me some dark leafy stuff and suddenly I feel like some glowing goddess who glides around blessing people with her kale wand.
Have you ever massaged your greens before? Massaging them with oil or avocado breaks them down a bit without using heat, so they taste less bitter and more lovely. It also opens up the way for me to draw cartoons like this:
This salad takes no time at all to make, and it tastes like it belongs on the menu at some fancy spa next to a 25 dollar sandwich. It’s refreshing, delicious, and incredibly satisfying. I hope you make it and love it and it makes you feel so good that you do some blessing with a leafy green wand of your own.
Way More Exciting than it Sounds Massaged Swiss Chard Salad
Adapted from the beautiful Aarti Sequeira
1.5 bunches swiss chard, stalks removed, leaves sliced
1 lemon, juiced
3 T. coconut oil
2 t. honey
1 t. white wine vinegar
1 mango, diced
2 T. raw almonds
2 T unsweetened shredded coconut
Salt and pepper to taste
Yield: 2 entree servings, or 4 sides
Prep time: 20 minutes
Cook time: 0 minutes!
- In a large bowl, add the chard, half the lemon juice, 1 tablespoon of the coconut oil, and a bit of salt.
- Massage for 2-3 minutes, until the greens get soft and wilt some. Set aside while you make the dressing.
- In another bowl, add the remaining coconut oil, the other half of the lemon juice, honey and vinegar. Whisk it up until well combined, and then add salt and pepper to taste.
- Pour the dressing and the mango over the chard and toss well. Top with almonds and coconut and enjoy!
At room temperature, coconut oil is a solid, so don’t worry if your ‘whisking’ during dressing creation is more of a ‘stirring with a whisk’. If you don’t have coconut oil, another mild-tasting oil will do just fine – but if you want a real treat, go for the coconut oil!