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August 2012 Thrive Challenge
Inspired by the lifestyle changes recommended in Thrive and Thrive in 30, the Vega Community is here to keep you on track, share in your successes, and inspire even greater change to help you achieve optimal health.
Here at Vega HQ we’re a little spoiled — If you haven’t heard yet, we've hired a chef to work in the Vega Kitchen! Yes that’s right: a chef. Morgan has quickly become the most popular girl here at Vega with her talents for whipping up fresh and delicious nutrient dense soups. She also selects and prepares a glorious salad bar every day with phenomenally healthy ingredients to choose from. It’s no surprise that lunch time has now become the most popular time of day here!
While the Vega Team is well-known for our passion for salad, we look for not only great tasting ingredients, but those that can also pack the most nutrients into each bite!
Your challenge this month:
Share with us your go-to nutrient dense salad — complete with salad dressing recipe (home made, of course) — for your chance to win!
How to enter: Post your recipe with photo below or to Vega’s Facebook fanpage.
Prize: The Thrive Challenge winner will receive 1 large bottle of Vega Antioxidant Omega Oil Blend and 2 pouches of Vega SaviSeeds (1 x Karmalized Flavor and 1 x Natural Flavor).
Contest closes: Entries must be received by August 31, 2012 at 11:59 pm PDT.
Make sure to ‘Like’ us on Facebook, follow us on Twitter and check out our recipes on Pinterest.
Comment
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Comment by Lizzie Sager on August 12, 2012 at 5:02pm -
This salad can be as simple or as complicated as you want it to be, I call it my Fiesta Kale salad.
Ingredients:
Kale or a mixture of Kale and spring mix
1/4 to 1/2 avocado diced
lemon or lime juice
favorite flavorful homemade or store bought salsa (my favorite store bought salsas are Trader Joes Roasted Garlic Salsa and anything from Green Mountain Salsa)
Vega EFA oil blend
Hemp seeds
Pumpkin seeds
Fresh cracked pepper
A whole wheat or spelt tortilla or roasted sweet potato on the side
Simple fresh homemade pico de gallo style salsa:
Two cups of fresh tomatoes diced
One jalepeno pepper minced (you can use less if you want it less spicy)
Juice of half a lime
One clove of garlic minced
A tablespoon of apple cider vinegar
1/4 cup of chopped green onion
Mix together and let marinate overnight for best taste, add salt and pepper if desired.
The salad: Wash, de-stem, and break the kale into small pieces and mix with spring mix if desired. Massage the avocado into the leaves (added benefit of leaving your skin feeling hydrated!) Drizzle a little bit of Vega EFA oil blend over the leaves and a squeeze of lime or lemon juice. Then add a quarter cup of salsa, a spoonful of pumpkin seeds and hemp seeds and some cracked pepper. If you have some black or pinto beans or garden fresh cherry tomatoes you can add those as well. The whole thing is so easy and super delicious! Also translates well into a wrap with a spelt or whole wheat tortilla.
© 2013 Created by Vega Kelly.
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