Maui Onion Coconut Citrus Balsmic Dressing

Aloha.... just made an awesome dressing for my salads and Hawaiian Kale salad...
1 cup citrus - I used a grapefruit == local
1.5 cup coconut shredded == local
1 Maui onion == local
1 cup unsweetened Coconut milk
1 cup filtered water
1/2 cup virgin olive oil
1/8 cup sesame oil
2 T prepared horseradish
1/3 cup horseradish mustard
1/4 cup of organic tamari
1/3 cup organic apple cider vinegar
1/3cup balsamic vinegar
1/2 teaspoon of stevia or other sweetener: coconut
1/2 teaspoon of sea salt == local

used my Blentec to blend all.... and then taste test to see if you need to add more of any ingredients.......  I love the texture with the coconut and the sweet and sour taste is good
this made about a quart of dressing.....  Mahalo

Gluten Free

This is an interesting and helpful article by Dr.Weil....  Personally, I don't feel I suffer from Celiac's disease, however, I think we can all benefit from practicing a fair amount of gluten free foods and days in our diets.. give it a try and have a Happy, Healthy Day!
http://www.drweil.com/drw/u/TIP04373/Eating-Too-Much-Gluten.html

What is the best, most convenient canned Salmon?

The one I've found is the Kirkland brand from Costco.... to me it tastes like butter: here is what one of my favorite Educators and Medical Doctors has explained are the awesome benefits. From Dr. Andrew Weil's Heart Health Newsletter: 

2 Reasons to Eat Salmon

Salmon - particularly wild-caught Alaskan salmon and canned sockeye salmon - is one of my favorite foods. Salmon is readily available fresh, frozen and canned, making it a versatile choice, and it can be easily prepared to satisfy a wide variety of individual tastes. But the most compelling reason to eat salmon regularly is its nutritional benefits, including:

1. Omega-3 fatty acids, the anti-inflammatory, essential fats our bodies need for optimum health. Omega-3s from eating salmon and other oily fish offer protection against heart attack, stroke, cancer, inflammatory diseases such as rheumatoid arthritis and mental and emotional problems.
2. High-quality protein. A bonus is that salmon has far less saturated fat than is found in meat and poultry.

Aim for 2-6 servings of wild-caught salmon per week, and use healthful cooking methods such as baking, broiling, poaching, or steaming.

The Benefits of using Kale in Salads

Personally I use two to three different Kale; dino or lacinato, curly green and curly red... I found one of my favorite Doctors and Educators gives us more reasons to use and then you can watch him make his favorite Kale salad..  next time I will post my video of my favorite Kale salad.......  and the dressing I like to use with it...Benefits of Kale in Salad