The Menu: A ginormous kale salad loaded with herb-crusted soy chicken, avocado, tomatoes, cucumber, and onions, and a sprinkle of pink Himalayan sea salt and freshly ground pepper.
The Goods: This is my third kale salad from Herbivore this week, and I'm not sorry. I'm on a pretend health kick wherein I eat kale salad for lunch almost every day and use the notion of its nutritional benefits as an excuse to eat limitless chocolate for breakfast/dessert/a snack. That makes sense, right? While my New Year's resolution to cut back on sweets (as seen in the January+February issue masthead) has been progressing questionably, those who resolved to ditch meat and dairy in 2012 will get tips and support from the VegNews Vegan Starter Kit, free to download now! In the meantime, I'll be at my desk, trying as hard as possible not to get thirds of the vegan Snow Balls from Source that Editor-at-Large Laura Beck brought to the office today. Resistance is futile.
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