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Sheanne (Shawn) and Dan Moskaluk are known on social media as Indian Rock Vegans. They have been Vegan Whole Food Plant Based Lifestyle Health Advocates since 2013 and Animal Rights Activists since 2017.
Sheanne holds a Certificate in Plant-Based Nutrition from ECornell University Centre for Nutrition Studies and is a co-facilitator with the Penticton Complete Health Improvement Program. Both are Directors with the Okanagan Health Forum.
As a veteran police officer for 33 years and media spokesperson with the Royal Canadian Mounted Police (RCMP), and former United Nations Peacekeeping Mission Spokesperson to Haiti and now recently retired, Dan not only advocates for the animals, but for the rights and freedoms of Animal Rights Activists by sharing a unique perspective about the current relationship between law enforcement, mainstream media and the Animal Rights Movement.
Dan and Sheanne are affectionately known as "The Canadian Content", in the critically acclaimed health doc film "Eating You Alive". As keynote speakers at health conferences, VegFests and on podcasts, Dan and Sheanne share their life changing and lifesaving health recovery story from obesity and terminal kidney cancer via a Whole Food Plant Based Lifestyle. They also speak on the cruel and exploitative nature and negative environmental impact of animal agriculture.
They live at Indian Rock, Naramata, BC, and are also passionate Animal Rights Activists, and are well known in the Animal Rights Movement in Canada and the US, participating in activism across Canada and in the United States.
You can find them on Facebook, Instagram and Twitter @indianrockvegans & Dan Sheanne Moskaluk
Chopped Thai Kale Salad with Sesame Garlic Dressing
Inspired by pinchofyum.com
INGREDIENTS:
Dressing:
3 cloves garlic, peeled and sliced
3 Tbsp soy sauce - Bragg All Purpose Liquid Soy Seasoning
2 Tbsp water
2 Tbsp apple cider vinegar
2 Tbsp date syrup or date paste
1 Tbsp ginger, sliced or chopped
Juice of 1 - 1 ½ limes, depending on size
(other citrus fruit may also be used - lemon/orange)
Salad:
1 cup frozen edamame beans, thawed
5 - 6 cups of kale, finely chopped (generally 1 large bunch)
3 large carrots, peeled and grated
2 bell peppers (red or yellow) diced
3 green onions, chopped
1 or 2 cilantro bunches, depending on size, chopped
½ cup raw cashew, chopped (toasting optional)
Sesame seeds to garnish
Add all dressing ingredients to a blender and blend till completely smooth. Taste to adjust flavor.
Thaw edamame beans, drain and set aside. Allow to cool, if using microwave or boiling.
Chop kale, peppers, onions and cilantro. Peel and grate carrots. Add all veggies to a very large bowl. Give the dressing a final blend and add dressing by pouring over veggies and tossing thoroughly. Serve and garnish with chopped cashews and sesame seeds.
This salad lasts well in the fridge and is great even the second day.