{"id":69278,"date":"2017-06-29T17:11:12","date_gmt":"2017-06-29T23:11:12","guid":{"rendered":"https:\/\/dh.durangoherald.com\/tj\/kale-salad-a-vitamin-rich-july-fourth-addition\/"},"modified":"2017-06-29T23:11:12","modified_gmt":"2017-06-29T23:11:12","slug":"kale-salad-a-vitamin-rich-july-fourth-addition","status":"publish","type":"post","link":"https:\/\/dh.durangoherald.com\/tj\/kale-salad-a-vitamin-rich-july-fourth-addition\/","title":{"rendered":"Kale salad a vitamin-rich July Fourth addition"},"content":{"rendered":"<figure class=\"wp-block-image naviga-inline-image\"><img decoding=\"async\" src=\"https:\/\/imengine.public.prod.dur.navigacloud.com\/?uuid=2631788b-153b-4b7a-80f4-a60c9097ce57&amp;function=cover&amp;type=preview&amp;source=false&amp;width=2000\" width=\"1778\" height=\"1778\" alt=\"A Red, White and Blue(berry) Kale Salad is a healthful addition to any Independence Day barbecue.\" class=\"naviga-image\" loading=\"lazy\"><figcaption><span class=\"caption\">A Red, White and Blue(berry) Kale Salad is a healthful addition to any Independence Day barbecue.<\/span><span class=\"credit\">Courtesy of Emily Griffin<\/span><\/figcaption><\/figure>\n<p>Kale is high in Vitamin K, A and C and iron, and is anti-inflammatory.<\/p>\n<p>Mix things up at your summer barbecue with a fresh Red, White, and Blueberry Kale Salad for the Fourth of July this year.<\/p>\n<p><em class=\"mwc_shirttail\">Emily Griffin is a certified integrative health coach. Contact her at <a href=\"mailto:emilygriffinwellness@gmail.com\">emilygriffinwellness@gmail.com<\/a>.<\/em><\/p>\n<p><em class=\"mwc_recipe_head\">Red, White and Blue(berry) Kale Salad <\/em><em class=\"mwc_recipe_intro_bold\">Ingredients:<\/em><\/p>\n<p><em class=\"mwc_recipe_ingredients\">For the salad:<\/em><em class=\"mwc_recipe_ingredients\">2 bunches of curly leaf kale <\/em><em class=\"mwc_recipe_ingredients\">1 cup blackberries<\/em><em class=\"mwc_recipe_ingredients\">1 cup blueberries<\/em><em class=\"mwc_recipe_ingredients\">1 cup raspberries<\/em><em class=\"mwc_recipe_ingredients\">\u00bd cup slivered almonds<\/em><em class=\"mwc_recipe_ingredients\">\u00bd cup coconut flakes (unsweetened)<\/em><em class=\"mwc_recipe_ingredients\">\u00bd teaspoon Himalayan pink salt (add more to taste)<\/em><em class=\"mwc_recipe_ingredients\">1 tablespoon of olive oil<\/em><em class=\"mwc_recipe_ingredients\">Black Pepper to taste<\/em><em class=\"mwc_recipe_ingredients\">For the dressing:<\/em><em class=\"mwc_recipe_ingredients\">3 tablespoons apple cider vinegar<\/em><em class=\"mwc_recipe_ingredients\">3 tablespoons dijon mustard<\/em><em class=\"mwc_recipe_ingredients\">3 tablespoons olive oil<\/em><em class=\"mwc_recipe_ingredients\">1 tablespoons honey <\/em><em class=\"mwc_recipe_ingredients\">\u00bd lemon, squeezed<\/em><em class=\"mwc_recipe_subhead\">Directions:<\/em>De-stem kale and tear into bite-size pieces. Add kale to a large serving bowl and sprinkle with \u00bd teaspoon of Himalayan pink salt and 1 tablespoon of olive oil and massage. (Yes, massage the kale!) Breaking down kale prior to eating helps to aid in digestion as well as easily release the nutrients that it holds.<\/p>\n<p>After kale is tender, set bowl aside. Toast slivered almonds in a cast-iron pan on medium heat until lightly browned, roughly 2 minutes. Set aside to cool. In your food processor or blender, add all dressing ingredients and blend. Toss all ingredients together in a salad bowl and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Red, White and Blue(berry) Kale Salad is a healthful addition to any Independence Day barbecue.Courtesy of Emily Griffin Kale is high in Vitamin K, A and C and iron, and is anti-inflammatory. Mix things up at your summer barbecue with a fresh Red, White, and Blueberry Kale Salad for the Fourth of July this [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":69279,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[438],"naviga_topic":[],"class_list":["post-69278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-food"],"acf":[],"author_name":"dh_admin","_links":{"self":[{"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/posts\/69278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/comments?post=69278"}],"version-history":[{"count":0,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/posts\/69278\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/media\/69279"}],"wp:attachment":[{"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/media?parent=69278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/categories?post=69278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/tags?post=69278"},{"taxonomy":"naviga_topic","embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/naviga_topic?post=69278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}