I have been making lots of salads lately, this one is for my husband because peanut and I aren’t friends and I’m staying away from sweeteners. This Thai Kale salad is a lovely salad with the addition of bell peppers and carrots are perfect for company. I have been sharing recipes for someone on the first phase of candida diet. This recipe can be easily tweaked to be candida friendly by, substituting the peanuts for sunflower seeds. For the peanut sauce, substitute the peanut butter for sunflower butter or your favorite nut butter remove the coconut palm sugar and use coconut aminos only.

Talking about company, we are so excited because we have a new puppy called Macho, he is a big puppy and for a 6 month old we have to remind our selves that he is not that old. He is an Italian mastiff and he is so playful, loveable and adorable. He just loves to be around us and I can tell he is not a loner.He is the perfect companion for Daevyd, who looks forward to spending time with his new pet. By the time the day is finished, Daevyd is ready to  go to bed.



  • 8 ozs kale, destemmed and chopped
  • 1 cup carrot, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 spring onion, finely chopped
  • 1/4 cup peanuts for garnish
  • For Creamy Peanut Sauce
    • 1/4 cup creamy peanut butter
    • 1/4 cup water
    • 3 tablespoons lemon juice
    • 2 tablespoons coconut palm sugar or sweetener of choice
    • 1 tablespoon coconut aminos or Bragg’s liquid aminos
    • 1 tablespoon olive oil
    • 4 cloves garlic
    • 1/2 inch fresh ginger
    • 1 teaspoon sesame oil
    • 1/2 teaspoon sea salt

Arrange salad in a bowl, toss with peanut sauce and garnish with peanuts and serve.

Thai Kale Salad2

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