Warm winter spinach-‘n-kale salad

Even though it’s sunny outside, it’s still winter and it’s still pretty chilly. Lunch is never a meal I usually cook, but the thought of some warm, comfort-food-style greens is just too tempting.

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Eating greens is always going to up your vitamin intake. They tend to be packed-packed-packed with all the “good stuff,” so the stereotype about “eating your greens” is unfortunate.

Green beans, spinach and kale are all some of the most nutrient-rich and mineral-dense foods out there. One of each a day is literally the best you could do for your body and your health.

And, to get in the extra protein, I threw in some chickpeas straight outta the can. Tinned food isn’t the healthiest, but it’s not as bad as some of the other processed foods that we eat. Ideally, you want to get them dried and then soak them overnight, but opening a tin isn’t going to kill you, so for the sake of ease it’s fine. Don’t stress

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The dressing really isn’t anything hard-and-fast, but if I can give myself an excuse to have whole-grain mustard in a vinaigrette, I will. This is one of my favourite brands for any mustard, and I guess you probably use any mustard but the beauty of whole grain is the mildness of it’s flavour.

Also, the little seeds are adorable.

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I might lose you here, but bear with me. After you’ve boiled your greens, that water is a goldmine for the nutrients they lose. I would usually say eat them all raw, but during winter that warmth in your tummy makes such a big difference.

So, I compromise and keep the water back when I drain the greens. After you’ve let it cool down a little, gulp it down in one sip! You don’t want to over-salt it, because that isn’t healthy at all, so go easy on the salted water and rather season your greens with the vinaigrette, so that you can semi-enjoy the green juice!

Enjoy the health-trip! I promise you won’t regret it!

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Warm winter spinach-‘n-kale salad
Vegan, gluten-free

1/2 can chickpeas
3 leaves spinach
3 leaves kale
10 green beans, roughly chopped

Mustard vinaigrette
1 tsp wholegrain mustard
1 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper

  • Boil your green beans in lightly salted water. After 5 minutes, add the spinach and kale and blanch together for a couple of minutes. Drain, and keep the water for drinking later!
  • Mix your vinaigrette in a bowl, add mix everything together. Voila! So so so easy!
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