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Next week, I am heading north for my summer internship at Unilever. One of the many things that initially attracted me to Unilever is their Project Sunlight initiative. The goal of Project Sunlight is to promote sustainable living in order to create a #brightfuture for coming generations. On the Project Sunlight website, you will find ideas for activities you may take on this summer in order to create a more sustainable future. What is great about the initiative is that the activities only require you to make a small change in your daily routine. Because, inevitably, these small changes lead to a larger, positive impact. Some ideas include going green in your bathroom or using a cute tote bag in lieu of plastic shopping bags.

This week, my dad and I decided to take on the One Ingredient, Five Ways challenge through which we decreased food waste by using a big bunch of kale (from our local farmer) in five dishes. This was by no means a difficult task, as my dad is known for his love-slash-mild-obsession-with kale.

Even if you’re not the biggest fan of kale, there is a recipe for you below. If you love it like my dad does, there is definitely a recipe for you below.

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Kale & Chickpea Mash
1 bunch of kale
1 can of chickpeas (drained)
2 garlic cloves (minced)
1/2 tsp Italian Seasoning
2 tbsp Bragg’s Liquid Amino Acid (or soy sauce, if you must)
2 tbsp olive oil
1 tsp onion powder
Nutritional Yeast (optional, to taste)

1. Mince two gloves of garlic and sauté in olive oil until browned.
2. Stir in the kale and let it begin to wilt.
3. Add the drained chickpeas, Italian seasoning, onion powder, Bragg’s liquid amino acid, and nutritional yeast. Stir the ingredients and let them cook for a few minutes.
4. Use a fork to mash the chickpeas.
5. Serve!

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Whole Foods-inspired “Garlicky Kale”
We both love the “garlicky kale” that Whole Foods serves at their hot bar, so we recreated it at home!

1 bunch kale (de-ribbed + steamed)
2 tbsp tahini
2 tbsp apple cider vinegar
2 tbsp Bragg’s liquid amino acid
2 tbsp Vegenaise
2 tbsp minced garlic
4 tbsp Nutritional Yeast

1. Blend tahini, apple cider vinegar, Bragg’s, Vegenaise, garlic, and Nutritional Yeast in a food processor until smooth.
2. Toss with steamed kale.
3. Serve.
(TIP: If you have leftover garlic sauce, it also tastes pretty great over broccoli!)

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Kale Sandwich
Toasted bread (I suggest Sprouted Multigrain by Alvarado St. Bakery)
A few leaves of kale (de-ribbed)
Tomato slices
Cheddar cheese (optional)
Sliced onion (optional)

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Kale Salad w/ Lemon & Avocado
1 bunch of kale
Juice from 1/2 lemon
1/2 avocado

1. Remove the ribs and stalks from the kale, place in serving bowl.
2. Squeeze the juice from half a lemon and massage it into the kale. This part is important because it breaks down the cellulose structure of the leaf and makes it softer and, therefore, more pleasant to eat.
3. Add half of an avocado and use your hands to squish it up with the kale. Yes, this gets a bit messy.
4. Wash your hands and serve.

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Morning Power Smoothie
Having one of these is a great way to start your day. Immediately after waking up, have a small glass of hot water with lemon juice (and a bit of honey, if you wish) which has a long list of benefits for your body. Following the water and a light breakfast, sip on one of these smoothies into the late morning.

Handful of kale
1 tbsp Goji berries
1 Banana
Blueberries (frozen or fresh)
1 Celery stalk
1/4 medium Avocado
– 1 tbsp raw cacao powder (or cocoa powder)
(I strongly suggest adding ice if you are using all fresh fruit)

1. Blend kale, goji berries, banana, blueberries, strawberries, celery stalk, and water in the Vitamix or other strong blender.
2. Add cacao/cocoa powder and avocado.
3. Add ice, if needed.
4. Enjoy!

Cheers to living sustainably! 


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