Dish of the Week: 5-Minute Vegetarian Taco Kale Salad
Jessica Jones over at Food Heaven Made Easy shares this week's healthy recipe.
Hey there, foodies! Each week, Loop 21 features a recipe by nutritionists who know how to make healthy taste as delicious as the stuff that isn't. This week, we've reached out to our friends at Food Heave Made Easy. New Yorkers Jessica Jones and Wendy Lopez are the host of their own bimonthly cooking and nutrition series that debuted on Brooklyn Community Access Television in 2010 and has since spread to the world wide web.
Loop 21: Can you tell us a little bit about the goals of Food Heaven Made Easy.
Jessica Jones: The goal is to get people more excited about healthy eating. When Wendy and I worked together at farmer's markets, conducting healthy eating demonstrations in communities around New York City, the biggest concern we heard from people was about was the lack of tools needed to recreate these healthy ideas at home. Showing them how it's done has really made the most impact. We've got to reduce obesity in our communities.
Alright, enough talk. Here's this week's recipe:
What you need:
- 3 cups of kale
- 1/4 red bell pepper
- 1/4 cup pinto beans
- 1/5 cup of chopped cherry tomatoes
- 2 tablespoons of olives
- 1 roasted jalapeno
- handful of chips
- 1 tablespoon olive oil
- salt and pepper to taste
- shredded cheese (optional)
What you do
- Chop kale into small pieces
- Massage with olive oil and a little bit of salt and pepper
- Mix all of the other ingredients together
- Enjoy! (Makes two salads)
Check out more Food Heaven Made Easy recipes, click here. And while you're at it, check out their very popular demonstration video segments.