One can never have too many delicious greens recipes when following the Fertility Diet. I share the importance of eating dark green leafy veggies almost daily with those who reach out to the Natural Fertility Company and will be forever on a quest to find recipes to help me eat them daily as well.

This salad is light and refreshing- Summery! It wasn’t entirely my idea, but I added my own twist. Thanks Delicious Living Magazine for the foundation for the recipe and helping to make kale taste so good!

Kale

Why kale? Kale is a dark green leafy vegetable that is often inexpensive, easy to grow (will even grow well into Winter), and is packed with nutrients essential to healthy fertility:

• chlorophyll
• iron
• calcium
• magnesium
• antioxidants- vitamins A, C, E
• vitamin K
• essential fatty acids

Kale also has the ability to mildly stimulate the liver and boost immune system health because of its organic sulphur content.

Carrots

How about carrots, what are they good for? Carrots are an alkaline food and may help reduce acidity of the blood which is one cause of acne. They are believed to improve liver function and stimulate elimination of waste (bowel movements). They are also antioxidant rich, particularly high in beta-carotene and they provide ample amounts of fiber.

Pistachios & Cranberries

Pistachios and dried cranberries offer vitamin B6. Vitamin B6 supports:

• hormone regulation
• regulation of blood sugar levels
• alleviation of PMS
• relief of morning sickness
• Luteal Phase Defect

In Ayurveda pistachios are considered a tonic for the entire body and known to purify the blood. Cranberries also contain vitamin C which has an important role in hormonal balance, sperm health, immune system function, urinary tract health and pregnancy.

Prep this salad one day or the morning prior to when you will eat it.

Citrus Marinated Carrot & Kale Salad

Ingredients:
Juice of 3 oranges or about 1 ¼ cup pure fresh orange juice*
Juice of one lemon
1 Tbsp. crushed garlic
1 Tbsp. honey or pure maple syrup
2 tsp. Himalayan pink salt or sea salt divided
2-3 tsp. extra virgin olive oil (EVOO)
3 carrots, skins removed and peeled into ribbons with a vegetable peeler
1 bunch Kale
½ cup shelled pistachios**
½ cup dried cranberries

*I love a premade pure orange/pineapple juice I buy so this is what I used instead of juicing three whole oranges
**Any nut or seed will do! Raw is best, but I only had roasted salted pistachios in the shell in my pantry.

To make:
1. Juice oranges and lemon if using whole fruit. Peel carrots into ribbons with a vegetable peeler. Place carrots in a glass container that has a lid that fits tight.

2. Saute garlic in 1 tsp or so EVOO over low heat until tender, add juice, honey or pure maple syrup, 1-½ tsp salt and bring just to a gentle boil. Once you see bubble, pull it off the heat and pour carefully over carrots. Agitate carrots so they are covered with the juice mixture, cover the bowl and place in the refrigerator to marinate for at least 8-10 hours.

3. Wash kale and remove the woody, inner rib of each leaf. Slice leaves into ¼-½ inch slices, or just tear it into pieces. Place in a large bowl and drizzle on 1-2 tsp EVOO and 1 tsp salt. With clean, bare hands, massage the kale leaves – squeeze and toss them until they darken a bit. The kale will “shrink” and the amount you started with will be about ½ after the massage.

4. Sprinkle on nuts/seeds of choice and cranberries. Refrigerate until carrots are ready.

5. When carrots are ready, drain off as much liquid as possible, toss them with the Kale, nuts/seeds and cranberries.

6. Enjoy!

Closing thoughts: As I was writing this, I thought about how this would also be great with julienned Napa cabbage. Massage the cabbage with the Kale as instructed in step 3. Let me know if you try this and how it turns out!

Another idea would be to substitute mandarin oranges and candied raw almonds for the pistachios and cranberries. Drizzle with a berry vinaigrette. Yum! The options are endless!