Kale-mango-coconut salad

Yesterday after lunch I was really lazy. We were having such good weather - almost felt like spring
 and I stayed inside playing an online game. Usually I don't do that but I get addicted to a game almost the same as Solitär (if you know this game).
Today as bright as yesterday and Yes I was outside, enjoying the sun. It felt so good, breathing in the fresh air. I immediatly felt like a new person.

Kale-mango-coconut salad with toasted cashews

Makes 4 small servings

100 g finely shredded kale
1/2 lemon
15 ml citrus olive oil
0.5 g vanilla salt
30 g raw cashews
1 small mango (300 g)
15 g unsweetened coconut flakes

1. Wash and thoroughly dry the kale leaves. Fold in half lengthwise and cut away the thick stem. Roll up and cut crosswise into thin shreds, then cut once in the other direction. Put kale into a large bowl.
Add the lemon juice, olive oil, and salt, and massage the kale with your hands until it’s glossy green and soft.

2. Toast the cashews in a dry skillet over medium heat, making sure not to burn them. Let cool.

3. Cut the mango by slicing it lengthwise. Cut down to the skin evenly in both directions to make little mango squares. Flip the skin inside out and cut the pieces off straight into the bowl.
Add the toasted cashews and coconut and stir. Taste with more salt if needed.

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Tofu and Vegetables with Asian Cilantro Sauce

Ingredients:
1 bunch cilantro, stems removed, chopped
4 garlic cloves, minced
2 scallions, chopped
1/2 tsp red pepper flakes
3 Tbsp low-sodium soy sauce
3 Tbsp white wine vinegar
1 Tbsp sugar
2 tsp hoisin sauce
2 tsp toasted sesame oil
6 carrots, peeled and largely chopped
1 cup edamame beans
1 lb potatoes, cut into bite-size pieces
14 oz extra firm tofu, cubed
salt and pepper, to taste
1 cup brown rice, dry

Directions:
1. Preheat oven to 475 F.

2. Cook rice according to package directions. Simmer while preparing the rest of the meal.

3. Line 2 baking sheets with tin foil and oil it. On one sheet, arrange the tofu. Dizzle with some oil and sprinkle with salt and pepper, to taste. Bake for 30 minutes.

4. On the other sheet, arrange the potatoes and carrots. Insert into oven with the tofu (10 minutes into baking) and bake for 20-25 minutes.

5. Soak edamame in a bowl of warm water to warm up.

6. Combine the cilantro, garlic, scallion, pepper flakes, soy sauce, vinegar, sugar, hoisin sauce, and sesame oil in a bowl. Set aside.

7. Toss the potatoes, carrots, edamame, and tofu with the sauce. Serve over brown rice.