This from artist/author, Kathryn Kleekamp of Sandwich on Cape Cod. Kathryn's transition to a plant based lifestyle was featured in a Cape Cod Times article where Kathryn shared two of her favorite recipes. Her Vegetable Barley Stew is also posted on my site. I made a few changes to omit the oil and sugar substitute that was initially recommended.

Serves 4.

  • 16 Brussels sprouts
  • 1 small bunch broccoli
  • 4 ounces baby Kale
  • 1 small red onion, thinly sliced
  • 1/4 pound grapes
  • 4 ounces melon of your choice
  • sunflower seeds for garnish


  • 3 tsps extra virgin olive oil (I would choose a non-fat dressing or drizzle with lemon juice mixed with a little orange juice, orange zest and Dijon mustard.)
  • 3 tsps lemon juice
  • 2 tsps agave nectar or maple syrup

Slice Brussels sprouts and broccoli stems in food processor. Put them in large bowl, add the kale, red onion, and fruit. Mix well. In a separate bowl mix the dressing ingredients and toss veggies and fruit. Sprinkle with sunflower seeds.