Lunch Break

My new favorite lunch consist of sauteed bitter greens with cannellini beans and lemon hemp seed dressing. Sauteing bitter greens helps take the bite out of them and makes them easier to digest. I add beans for a touch of protein, sauerkraut for an active digestive enzyme, Anita's dairy free coconut yogurt for a dollop of probiotic, and plenty of lemon hemp seed dressing for a creamy deliciousness that balances the astringent taste of the greens. 

Hemp Seed Dressing
1/2 C Hemp Seeds
1/2 C Parsley Leaves
1/4 tsp Sea Salt
1 Small Clove of Garlic roughly chopped
1 C Extra Virgin Olive Oil
Juice of 1 Lemon
2 T Apple Cider Vinegar

Prepare the dressing combining hemp seeds, parsley leaves, sea salt, garlic, olive oil, lemon juice and apple cider vinegar in a small food processor.

Blend until smooth & creamy. (If you want it thin it out add more apple cider vinegar or water) Serve immediately or keep refrigerated in an airtight jar. Will keep for 5 days. 

Sauteed Bitter Greens with Cannellini Beans
2 T Extra Virgin Olive Oil
1 1/2 C Mustard Green Leaves roughly chopped (discard lower stem)
1 1/2 C Celery Stalk & Leaves roughly chopped (use stems from the center of celery bunch)
1/2 Head of a Medium Radicchio roughly chopped
1/4 C Parsley Leaves roughly chopped
1/2 C Cannellini Beans (or garbanzo beans)
1/2 C Sauerkraut (my favorite is Jacob's Raw Organic Kraut)
1/4 C Pecans roughly chopped, optional (or substitute any nut of choice)
Anita's Plain Coconut Yogurt optional

Heat a large skillet with olive oil over medium heat. Add chopped mustard greens, celery, radicchio and parsley leaves. Cook until slightly wilted as it will continue to cook down. Do not over cook.

Lower the heat adding cannellini beans, sauerkraut, and pecans. Toss to combine.

Plate the greens and serve with the Hemp Seed Dressing.  This salad stands alone as a satisfying lunch, but can also be served with a grain such as quinoa or red rice. I also have made this for dinner adding 2 fried eggs or some roasted cod. I like to serve it with a little extra Jacob's Raw Organic Kraut and a dollop of Anita's Plain Coconut Yogurt. I love a fresh pressed juice daily with my lunch. Here I paired it with a carrot, celery, lemon, ginger and apple juice. 

And there you have it!