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Children learn their eating habits from their parents. Naturally, we would like for them to adopt a healthy attitude towards the foods that are nutrition rich. That being said, it’s best to start them early. Although they may not enjoy the taste of certain leafy greens and vegetables, I find that after continuous introductions to clean eating, their little palettes will eventually develop an appreciation and hopefully a desire for the organic eats nature provides.

I’ve been preparing this salad for my family for a while now and my son always loves to help by adding the berries, craisins, carrots and sunflower seeds. A few tips before you start: First, get the kale ready! Tear the leaves off the tough stalks until you have a beautiful pile of stalk-free kale. Grab a few leaves at a time and bunch/roll them up, then use a sharp knife to thinly slice it into strips. Keep going until you have a nice, big pile of shredded kale. I prefer shredded kale to torn chunks of kale when it comes to salads. The texture is all frilly and lovely. Also, because they kale holds up well, the salad can be tossed 15-30 minutes before serving.

Enjoy this quick, easy, super green recipe before and after dinner is served!


2 bunches of kale – stems removed and sliced thin

1 package thawed edamame

¼ red onion, sliced thin

2 cups shredded carrot

¾ cup fresh blueberries

¾ cup sweetened dried Craisins pomegranate flavor

¾ cup roasted sunflower seeds

½ teaspoon salt

½ teaspoon ground black pepper

¼ cup extra-virgin olive oil

¼ cup fresh squeezed lemon juice


Directions: Toss kale, carrots, onions, blueberries, Craisins, sunflower seeds and edamame in olive oil and lemon juice and top with salt and pepper. Let it stand in the fridge for 30 minute or more until kale softens. Serve and enjoy!



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