Feel Good Monday Post: Finding Time and Maintaining Balance

Happy Early Monday Everyone!
I have a busy tomorrow, so I thought I would send a quick note out to welcome in the week.
I recently found an old journal that was given to me by the nutrition school I went to many years ago.
There are a bunch of great quotes and guided exercises in the journal.
Here is one that spoke to me entitled "where does my time go?" (does this sound familiar?)
What are the top 3 priorities in your life?
Do you spend most of your time on these things?
List all the activities that eat up your time. These might include surfing the web, watching tv or doing  too many favors for others.
How could you reorganize your life so that you spend more time on what is most important to you?

That exercise will keep us busy this week.

If you are finding yourself overwhelmed with "Finding Time and Maintaining Balance" in your life, come join Lisa and I for our last workshop of the season entitled (you guessed it) "Finding Time and Maintaining Balance". We will explore a variety of ways to incorporate healthy meals and a yoga practice into your daily routine even when life is crazy.  The class will be held on May 18th, from 3-5:30 pm at the Woodstock PT Studio on rte.212.  The fee is $40.

Below is a wonderful recipe from Heidi Swanson.
Enjoy your week!
Lysa

Kale Market Salad

Lacinato kale is my variety of choice here.

Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste

1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers' market carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
a big handful of almond slices, toasted

Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.

Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.

Serves 2-4.

Prep time: 10 min