This week Fresh launched their new menu and it did not disappoint.  My favourite new addition is the All-Star Salad – quinoa & adzuki bean tabouleh on shredded raw kale with goji berries, Toasted Nut & Seed Mix, parsley, cilantro,
sunflower sprouts, grilled sweet potato & tofu steaks.

It was so good I may have had it twice in the last 5 days.  But really, it’s a pretty simple meal and I knew I could recreate this.  And I am happy to say, I did successfully!

All-Star Salad


1 cup quinoa, cooked
1/2 cup adzuki beans, cooked
1 sweet potato, baked
2 cups purple kale, chopped
1/4 cup goji berries
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 tbsp hemp seeds
Sunflower sprouts, tofu cubes not shown


1. Cook quinoa and adzuki beans as directed and let cool
2. Cut up sweet potato into rounds and bake at 350F for 25-30 minutes
3. Chop purple kale into very small pieces
4. Mix quinoa, adzuki beans, kale and goji berries
5. Top with pumpkin seeds, sunflower seeds and hemp seeds
6. Add sunflower sprouts and tofu cubes if desired
7. Add you favourite salad dressing, a great one would be Lisa’s Lemon-Tahini dressing 

Note – try replacing tofu cubes with tempeh cubes or chickpeas. 

Quick facts about kale*…

1. Is a source of omega-3 fatty acids
2. A source of tryptophan, which helps balance appetite, improves sleep and mood
3. Dehydrate kale and make into chips, you will still keep the enzymatic activity

Source: The World’s Healthiest Foods book by George Mateljan