I've rounded up some of the most recent finds, including those 3 NEW CODES I spotted that are making waves
Ingredients pound Kale, (about 8 cups chopped) 1 Lemon, zested and juiced (or cup lemon juice) 1 tablespoon Maple Syrup, or other liquid sweetener 1 teaspoon Dijon 1 clove Garlic, grated on microplane teaspoon Salt, or more as needed 1 pinch Black Pepper cup Extra Virgin Olive Oil Recommended mix-ins (these are included in the nutrition data below) 1 (15-ounce can) Chickpeas (drained), or 1 cups cooked chickpeas large Avocado, pitted and diced cup Walnuts, chopped cup Parmesan Cheese Instructions To prepare KALE, rinse, pat dry, and chop or tear into pieces
Storage: Store the dressing covered in the refrigerator for up to 4 days.
Fittings: Local clients can visit the Anagrassia Atelier in South Bend, Indiana
EDGING FOR BACK AND NECK OPENING (Please refer to the video tutorial if you need further guidance when working this section)
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