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Latest Posts

  • Healthy Recipe – Cilantro Kale Salad With Buttermilk Dressing

    Here’s a spring salad recipe to brighten your day. You’ll need a food processor and a sharp knife. Try it and let me know what you think.

    p.s. I get super annoyed when I’m scrolling a page looking for a recipe and they post it waaay down at the bottom, so I’m starting with the recipe here. If you’re wondering why buttermilk is “healthy” keep reading down below the recipe for my notes.
    xoxo
    Anne

    Cilantro Kale Salad With Buttermilk Dressing


    Ingredients:

    • 1 bunch cilantro
    • 5 oz baby kale
    • 5 radishes
    • 5 Tbsps buttermilk
    • 3 Tbsps sour cream
    • 1 tsp lemon juice
    • 1 tsp olive oil
    • 1/2 tsp salt
    • 1/2 tsp pepper

    Directions:

    1. Wash and de stem cilantro. I usually soak mine in cold water, swish them around real good, and drain three times to get all the dirt off. You’ll be using the stems in the dressing, and the leaves as garnish. If you really like cilantro, and you are short on time or patience, you could put most of the leaves and stems right in the processor and not even mess around with picking the leaves off which is the most time consuming part of this recipe.
    2. Rinse (if needed) and roughly chop your baby kale into bite sized pieces. Spin the leaves in a spinner or pat them dry in a kitchen towel to remove as much moisture as possible before you dress your salad. (if you bought prewashed kale you can skip this step).
    3. Thinly slice radishes.
    4. Make dressing – combine buttermilk, sour cream, lemon juice, olive oil, salt and pepper and either the cilantro stems, or about half the bunch of cilantro (if you’re doing the lazy way I mentioned above) in a food processor. Process until combined.
    5. In a large bowl toss kale and radishes with dressing. Garnish with cilantro leaves.

    This is a great, sturdy make ahead salad you could bring to a potluck, or meal prep on the weekend for your lunches during the week.

    A note about “healthy” recipes. Buttermilk gets a real bad rap. Buttermilk was originally a by product of making butter. After churning the milk, this sour probiotic laden liquid was left over.

    Years ago I can remember my grannie drinking a glass full of buttermilk and at the time I thought ewww gross. She was raised in the country during the depression and they did not waste anything. When she was a child, her family churned their own butter and as a result they had buttermilk they kept in the ice box.

    Recently I had some leftover buttermilk from a cake recipe, so I stated researching it. I compared the labels with the yogurt I eat regularly and turns out buttermilk has more protein and less sugar than yogurt. It can also be easier on your tummy if you are sensitive to dairy. My schedule and meeting with clients means I’m moving my body throughout the day and sometimes I struggle with timing my meals. A small glass of buttermilk comes in handy when I need a light snack but don’t want a bloated belly.

    As with all these recipe and dietary suggestions, you are in charge of taking good care of you! I’m a personal trainer and licensed massage therapist. I am not your doctor nor am I providing and dietary prescription for you.

    Please see your medical professional for specific dietary advice.

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R.O.S.S.

Learn more about Fluid’s signature R.O.S.S. method which encourages mindful movement and injury prevention. This method helps you warm your muscles and tune your brain to your body by starting with release work. 

R.O.S.S.™ helps you to organize your small stabilizers and strengthen your larger muscle groups