Red Cabbage & Kale Salad

Kale Slaw with Red Cabbage Recipe, Photo from Whole Living

Red Cabbage & Kale Salad

4 Servings

adapted from wholeliving.com

Ingredients

For the dressing:

1 1/2 Tablespoons Extra Virgin Olive Oil

1 1/2 Tablespoons Dijon Mustard

1/2 Tablespoon Rice Wine Vinegar

1 Teaspoon Unfiltered Apple Cider Vinegar

1/4 Teaspoon Turmeric

Salt to Taste

For the Salad:

3-4 Cups Shredded Red Cabbage and Kale

1/4 Cup Chopped Parsley

2-3 Tablespoons Chopped Red Onion

2 Tablespoons Hemp Seeds

2 Tablespoons Pepitas (pumpkin seeds)

2 Tablespoons Sunflower Seeds

Juice of one Lemon

Procedure:

1. Combine dressing ingredients in bowl and whisk together until combined. The mixture should be smooth and creamy. Add salt and pepper.

2. Combine red cabbage, kale, parsley, onions, seeds, and lemon juice in large bowl. Toss until evenly coated with lemon juice.

3. Add the dressing mixture and toss until well coated.

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Health and Beauty on a Shoestring Budget: Grocery Shopping

Since I moved to Boston a little over a month ago, I’ve learned that the grocery store is my greatest ally for managing a tight budget. Even with my full time job, I technically don’t have enough money to pay for rent, my bills, and even buy food! Luckily, I do have a little bit of help making the food necessity happen until my job hires me from temp to permanent at the beginning of next year.

There are a few grocery stores near me: Trader Joe’s, Shaw’s, and Whole Foods. I tried to make it work with Trader Joe’s, but the cramped & crowded store, limited and awful selection of prepackaged produce  — often sourced from who knows where — as well as the quirky staff were all deal breakers. Shaw’s is so underwhelming, even with its enormity, that I had no interest in getting lost in there weekly. So far, I’ve decided to go with Whole Foods. I rely on food from this store for Breakfast, Lunch, and Dinner. These days, I cook or prepare everything that I eat (unless there are leftovers from a catered lunch in my office or I wind up making the mistake of spending cash on a cheap dinner out). I’ve figured out how to save money, eat healthy, and keep my grocery bill way under $100/week. I should note that a weekly bill under $100 accounts for standard meals and no fancy or specialty ingredient purchases. Spices, oils, and vinegars are definitely vital to how I remain sane while cooking everything I eat. While they are initially expensive, when used properly, their value is very long lasting. Also, sometimes the bill is closer to $115 if I plan on cooking for two people. Tips and advice after the jump.

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