If you have found this post, then you have found my New Year’s surprise: enlightened cooking has a new name and a new home, Power Hungry and powerhungry.com! I am really thrilled. A few tweaks are still in process (like the recipe categories–they will be complete very soon! You can still search for recipes using the blog search engine at the left), but I could not wait any longer to share the good news.
Like any kind of move, the reasons for this one are multi-fold. The primary reason, though, is that when I began writing enlightened cooking back in December 2007, I did not have a clear vision for the blog. I knew I wanted to share my easy, healthy recipes, but…to be honest, I didn’t have a plan beyond that. Part of the reason was that Nick was only 1-1/2 years old at the time and was still not sleeping through the night; finding your focus with more than a year of sleep-deprivation is never easy!
But as I continued to post over the years (and get more sleep!), I realized I had found my focus by default: the recipes I was posting were for the foods I was making for myself and my family, to power us through busy days and to power me through my second career as a fitness instructor and trainer. I short, I was power hungry, and that’s what my blog was reflecting. Hence, powerhungry.com. So much easier to spell and remember than enlightenedcooking.blogspot.com, too!
To kick off the New Year and the new digs, I am offering my supergreen salad, chock full of winter vegetables and general yumminess. Kevin made fun of it as I prepped (especially the kale, which he thinks he doesn’t like), but ended up LOVING it–raw kale and all! Trust me–that is high praise indeed.
So, here ‘s to a year of great health, including plenty of easy, empowering eats!
Salad: Place the pepitas in a medium, dry skillet. Set the skillet over medium high heat and toast the pepitas, shaking pan lightly, for 1-2 minutes until the seeds puff up, smell fragrant, and make a popping sound. Transfer to a dish to cool.
Prepare steamer; steam the broccoli for 1-2 minutes until bright green (alternatively, blanch the broccoli for 30 seconds in a saucepan of boiling water). Transfer broccoli to a colander and run under cold water to cool; pat dry thoroughly with clean dish towel.
In a large bowl, combine the broccoli, kale, lettuce, celery, avocado and optional goat cheese.
Dressing: Place all of the dressing ingredients in a lidded container or jar; secure the lid then shake vigorously to combine. Pour over salad, gently tossing to coat. Sprinkle with the pepitas and serve.
Be sure to dry the broccoli thoroughly as noted in the recipe; water that is left clinging to the broccoli will dilute the dressing, as well as make the salad soggy.
Camilla, I LOVE this salad! I'm always looking for unique, tasty, simple salads and this one fit the bill. It's wonderful as is and it's also really versatile (I swapped sunflower seeds for the pumpkin seeds and added shelled edamame). The dressing is absolutely delicious; definitely a new favorite!
Friday 19th of July 2013
Karen! It is so lovely to hear from you!!! So happy you like (LOVE!) the salad! I get into salad ruts too (I'll make my favorites to the point where I cannot stand them)--it's good to get some fresh ideas :) BTW, congrats on your marriage!!!! :)
Tuesday 25th of June 2013
I stumbled across your recipe on pinterest and it is now a favorite salad for me and my girlfriend. Thanks!
Gwen Athene Tarbox via Facebook
Thursday 10th of January 2013
I'm trying this tomorrow, Camilla - it's just the perfect salad for winter.