By: Cassie Shortsleeve, Q by Equinox The Mayo Clinic recently estimated that a staggering 70 percent of Americans are on prescription drugs. Which makes it especially nice to know that some docs have started scribbling a different kind of Rx on their note pads: one for fresh produce. The Fruit and Vegetable Prescription Program—which has launched in places like Lincoln Medical Center and Harlem Hospital Center in NYC and Unity Health Care/Upper Cardozo Health Center in D.C.—prescribes “Health Bucks” to be redeemed at local farmers’ markets. The goal is to reinforce the idea that “feeling better” can be as simple as eating better, explains Jennifer Cook, a clinical nutritionist involved in the program. Related: The Vegetable Diaries After all, filling up on the right foods provides your body the best armor against disease, the vitamins and minerals it needs to age well, and the nutrients that help your brain and organs perform at their peak.
Their kale salad is super simple – it’s just kale with miso marinated tofu feta, sun-dried tomatoes, and walnuts with a light lemon dressing. I order it so often (usually with a thick slice of their gluten free cornbread) I knew it was time to create my at home version. Ingredients 1 head of kale, washed and very thinly sliced Handful of raw walnuts, roughly chopped Handful of sun dried tomatoes, thinly sliced 1 garlic clove Lemon Olive oil Tofu Feta 1/2 package of tofu, drained 2 tablespoons apple cider vinegar 2 teaspoons miso Herbs (dried basil/rosemary/oregano both work great) Pinch of salt Nutritional yeast (I used about a tablespoon) Teaspoon of water Smash a garlic clove in a little bit of olive oil and set aside to marinate. In a bowl, use to your fingers to break up the tofu into big pieces. In another small bowl, combine all the ingredients for the tofu and mix well. Add to the tofu and mix in with with your fingers.