The other day I went to the Yoga Fest 2013 in Fort Lauderdale with high hopes. It was a beautiful event with lots of potential but the temperature crept into the 90s with a humidity index that was bordering unsafe. Also, and ironically, the food vendors were mostly turkey-legs-and-pina-coladas booths which doesn’t really match my personal preference for food choices … or that of hundreds of yogis.
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| the GBK inspiration |
So afterward my SO and I headed to Green Bar & Kitchen to replenish our very empty reserves. I had read rave reviews on Yelp so it was a pretty easy decision. Originally I had my heart set on the coconut rice bowl but once I got there I just couldn’t shake the craving I had for greens. So I opted for the Superfood Salad.
I have not stopped obsessing over it since then.
I have tried to recreate the magical salad and so far I think I’ve done a pretty good job. Nothing will ever compare to the original but this certainly is a winning salad on its own, as well.
Let me also share why this salad has proven to be a pivotal moment in my blogging career: I have learned to
never plan to take pictures of my upcoming recipes at the end of a
very long day. I hadn’t eaten for 10 hours, I had just completed a challenging yoga session, and I was exhausted and starving. All I wanted to do was scoop handfuls of the cacao nibs and goji berries into my mouth but instead I had to figure out how to use the camera.
I also learned that morning light is so much more romantic and forgiving than evening light (or, 10 p.m. light). This is the day that I learned to plan ahead and keep myself well fed.
Superfood Salad:
the ingredients
2-3 cups kale, torn apart
2-3 cups spring mix
2-3 cups spinach
1/4 cabbage, thinly sliced
handful sunflower sprouts
fresh figs (I used about 6)
2 T goji berries
2 T cacao nibs
2 T dried mulberries
1 T sesame seeds
2 T unsweetened coconut flakes
handful of edible flowers
First pour the dressing over the kale and massage with your hands until the kale is wilted. Put everything in a large bowl and toss (or don’t, it looks pretty when it’s all layered …).
Spirulina Dressing
2 T coconut nectar
4 T coconut water
1 t spirulina (or chlorella)
2 T olive oil (optional)
Place everything in a blender and blend until smooth. Add the olive oil in last and blend just until smooth.
Pour over the salad and enjoy. I massaged the kale with the dressing and then topped the salad with the remaining ingredients. You could try that, as well.
Be well. Be fed. And get some sleep.
xo
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