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  • 3 Recipes

    3 Recipes

    Mineral-rich foods can help you stay healthy as the seasons shift

    Red Lentil and Spinach Soup

    Thick and comforting, this creamy textured soup is the one you’ll want as the weather turns cool. It’s full of nourishing, mineral-rich ingredients such as red lentils and leafy spinach. Its flavour gets a great start with a rich and aromatic vegetable base featuring garlic and ginger and subtle smoky flavour from sweet paprika. The finishing touch comes from a squeeze of lemon to balance all the flavours.
    Print Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 garlic cloves minced
    • 1 teaspoon grated gingerroot
    • 2 tablespoons extra-virgin olive oil
    • 1 cup finely diced onions
    • ½ cup finely diced celery
    • 1 cup finely diced carrot
    • 1 tablespoon sweet smoked paprika
    • ½ teaspoon cumin
    • ½ teaspoon salt divided
    • 1 ¼ cup diced potato
    • 1 ½ cups red lentils
    • 6 cups low-sodium vegetable stock divided
    • 4 cups baby spinach
    • 1 lemon zested and cut into wedges

    Method
     

    1. In large saucepan over medium-low heat, sauté garlic and ginger in olive oil for 2 to 3 minutes. Add onion and celery and continue to sauté for a further 5 minutes, until onions are translucent. Add celery, carrots, sweet smoked paprika, and 1/4 teaspoon salt. Stir and continue to sauté for 2 to 3 minutes.
    2. Next, add potatoes and lentil, stirring well to coat, and 4 cups of stock. Simmer, increasing heat to medium if necessary, for approximately 20 minutes, until lentils and potatoes are soft. Add spinach, remaining 1/4 teaspoon salt, and remaining 2 cups stock. Cover with lid and cook for 5 minutes or until spinach is just wilted.
    3. Spoon into bowls and sprinkle lemon zest over each serving. Serve wedges on the side and squeeze into soup before eating.

    Sautéed Mustard Greens with Egg

    These mustard greens are full of immune-fighting garlic and ginger, plus a bit of spice. The egg yolk provides the perfect sauce and tempers the slight bitterness of the mustard greens. This dish cooks up in minutes and makes a perfect, easy meal at any time of day.
    Print Recipe
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 2 tablespoons extra-virgin olive oil
    • 2 garlic cloves
    • 1 ½ inch piece of gingerroot sliced into fine matchsticks
    • ¼ teaspoon red chili flakes
    • 6 ounces curly mustard greens centre ribs removed, washed, and chopped
    • 1 tablespoon lemon juice
    • 1 organic egg
    • 1 teaspoon chili crisp (optional)

    Method
     

    1. In medium-sized skillet, over medium-low heat, add olive oil and sauté garlic and gingerroot for 2 to 3 minutes until soft. Add chili flakes, wait a few seconds until they sizzle, then add mustard greens. Stir to combine, then cover with lid. Raise heat to medium for approximately 2 minutes, until greens are just wilted and tender. Remove lid, stir a minute more to combine, and add lemon juice.
    2. Remove to serving plate and pile up greens in a small mound, being sure to scrape all garlic and ginger out of pan. Cover to keep warm while you poach or fry an egg using your usual method, keeping the yolk runny but warm.
    3. Place egg on top of greens and, if desired, garnish with your favourite chili crisp for an added spicy kick. To enjoy, cut into the egg yolk and mix it into the greens.

    Lentil Shepherd’s Pie with Celeriac Top

    A hearty shepherd’s pie is the ultimate in cold-weather comfort. This vegetarian version is as savoury as it is nourishing with mineral-rich lentils, vegetables, garlic, and paprika. Topped with an earthy celeriac and potato mash studded with fragrant thyme, the dish sings with rich flavours that are sure to please a crowd.
    Print Recipe
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    Lentil base
    • 3 garlic cloves unpeeled
    • ¼ cup extra-virgin olive oil
    • 2 sprigs fresh thyme
    • 2 bay leaves
    • 1 ½ cups finely diced onion
    • 1 cup finely diced celery
    • 1 cup finely diced carrot
    • ⅛ teaspoon salt
    • 2 teaspoons smoked sweet paprika
    • 2 tablespoons tomato paste
    • 2 teaspoons balsamic vinegar
    • ½ teaspoon soy sauce
    • 1 cup le puy, french-style green, or beluga lentils rinsed
    • 4 cups low-sodium vegetable stock divided
    • ½ teaspoon black pepper
    Celeriac top
    • 1 pound Yukon Gold potatoes peeled and cut in eighths
    • 1 pound celeriac peeled and diced in similar sized pieces to the potato
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 tablespoon fresh thyme leaves
    • 2 tablespoons butter

    Method
     

    1. For lentil base, in small saucepan over medium-low heat, heat unpeeled garlic cloves in olive oil for approximately 10 minutes, turning occasionally and lowering heat if necessary to prevent burning. Once garlic is soft but not brown, turn off heat, remove garlic, and reserve oil.
    2. Squeeze soft centre of garlic cloves into small dish and set aside.
    3. In large saucepan or skillet, add 3 tablespoons of reserved garlic-infused oil over medium-low heat. Add thyme sprigs and bay leaves until thyme begins to sizzle. Raise heat to medium and add onion, carrots, and celery. Stir and add salt. Sauté over for approximately 10 minutes, until onions are translucent.
    4. To reserved garlic cloves, add paprika and remaining 1 tablespoon garlic-infused olive oil then mash together.
    5. Add garlic mash to saucepan of vegetables along with tomato paste. Cook mixture, stirring to prevent burning and to fully incorporate. Add balsamic vinegar and soy sauce to pan to deglaze. Next, add lentils and 1/2 cup of stock, stirring well to scrape up any bits stuck to bottom of pan. Add a further 2 cups stock and keep at a simmer for approximately 25 minutes. Partially cover with lid during this time, allowing a gap for steam to escape. After 25 minutes, remove lid and add remaining 1 1/2 cups stock in 2 batches over the next 15 minutes, until lentils are fully cooked and you are left with a loosely textured stew. (The lentils will continue to soak up liquid after cooking, so you don’t want the mixture to be dry).
    6. Remove bay leaves and thyme sprigs and discard. Add freshly ground black pepper and stir. Transfer lentil mixture to a 10 inch baking dish and smooth the top with a spatula or palette knife.
    7. While lentils are cooking, prepare celeriac topping. Steam potatoes and celeriac until fork tender (see tip). Remove to a bowl and let stand for approximately 10 minutes for steam to evaporate. Add salt, freshly ground black pepper, thyme leaves, and butter. Mash and mix to combine until smooth.
    8. Preheat oven to 350°F.
    9. Drop spoonfuls of the celeriac topping over top of lentil mixture in baking dish. Cover lentils completely, making rough swirls with a spoon or palette knife. Bake for 40 minutes, until piping hot, bubbling, and browned on top. Let stand for 5 minutes before serving.

    Notes

    https://youtu.be/_GHxMaH7P08

    By Helena McMurdo

    Recipes Courtesy of Alive Magazine
  • Cozy fitness

    Cozy fitness

    How to stay active, energized, and healthy this fall

    When the air turns crisp and the sun sets before dinner, finding motivation for boot camps at dawn or punishing cardio can be difficult. Enter cozy fitness—a gentler, more intuitive way to exercise that works with the season, not against it. Think flexible, feel-good movement that boosts energy, lifts your mood, and supports your immune system.

    Move with the seasons

    Fall weather can be unpredictable, so your fitness routine should be flexible.

    Have an alternative indoor plan

    Having backup plans for any workouts that you might do outdoors or that require travel is important during the fall and winter; you never know what the weather will do. If you plan on running outdoors but it’s rainy or windy, it’s a good idea to have a replacement form of exercise you can do indoors so you don’t miss out on exercise.

    Grab the morning

    However, you should still try to get outdoors during the transition to darker and colder weather, especially in the morning. Getting morning sunlight can help with regulating your sleep, moods, and energy levels. Just a simple morning walk, or even some stretches on your deck in the light, is a great way to take advantage of this.

    Find your motivation

    Outdoor activities, such as trail running, forest hikes, and foraging walks, can get you moving in the fresh air while keeping your immune system strong. Add in the natural beauty of fall leaves and earthy scents, and you have a recipe for motivation. Tracking your steps or using a fitness watch can also help you stay aware of how much you’re moving, especially when you’re inside more often.

    Choose cozy, feel-good workouts

    Cozy fitness is all about low-impact movement that supports your mental and physical health:

    • yoga
    • Pilates
    • resistance bands
    • light free-weight training

    Try making your movement enjoyable by adding a little ambiance; some people like to turn the lights low and light a candle to make their environment even cozier.

    Include some cardio

    Engaging in cardiovascular exercise, especially brisk walking or light aerobic movement are key to increasing circulation and bringing more blood to the brain.

    Remember strength training

    A walking pad at home or a quick bodyweight routine can be just as effective as an intense gym session, especially when performed consistently. Consider strength training at least twice per week, even if you just perform some challenging bodyweight movements.

    Support your mood through movement

    Fall and winter bring not only more darkness but also more cases of seasonal affective disorder (SAD), a type of depression that occurs with the onset of shorter days. Fortunately, exercise can help, especially if you engage in an activity you enjoy doing.

    By Adam Meyer

    Article Courtesy of Alive Magazine
  • Worth the buzz

    Worth the buzz

    Swarming with benefits, honey is one of nature’s best immune supporters

    Types of honey

    More than 300 types of honey exist worldwide, each one boasting a unique flavour profile (determined by the type of nectar the bees harvest) together with a myriad of health benefits.

    Manuka

    Manuka is widely considered the gold standard of healthy honeys. It’s one of few varieties classified as medical grade, thanks to its high levels of methylglyoxal (MGO)―a natural antibacterial compound that helps fight infection and minimize inflammation to boost overall immunity.

    Sourced from a flowering shrub native to New Zealand, manuka honey tastes earthy and medicinal. There’s even a grading system noted on each bottle for measuring its potency. The higher the number, the more powerful the antibacterial properties (and the larger the price tag).

    Buckwheat

    If manuka is the gold standard, consider buckwheat honey its Canadian counterpart that’s just as rich in flavour and nutrients. The dark-hued honey is produced in Ontario, Quebec, Manitoba, and Saskatchewan. It’s also a rarer variety: since the buckwheat flower is so tiny, it means bees must feast on more flowers to collect enough nectar for production. The toffee-like sweetener is packed with antioxidants, with studies claiming it contains even higher levels than that of manuka.

    Clover

    Clover honey, derived from various species of the clover flower, is the type most commonly lining grocery store shelves. It has a light amber hue and smooth, syrup-like sweetness. Clover honey (especially the raw variety) is also effective at protecting the immune system by warding off harmful bacteria to help fight infection.

    Wildflower

    Wildflower honey is produced when honeybees pollinate many flower varieties (compared to just one type). It also contains plenty of antioxidants, such as flavonoids and phenolic acids, which help lower oxidative stress and support immune function. A study testing 57 types of blossom honey found that wildflower honeys showcased the strongest antibacterial activity.

    Propolis

    Propolis (also known as “bee glue”) is technically not honey, but it’s such a nutritional powerhouse that it, too, deserves the spotlight. Crafted from tree sap, beeswax, and other plant-derived compounds, bees use the sticky substance to seal gaps in their hive and ward off intruders. (You’ll often spot it on shelves in tincture, spray, capsule, or even lozenge form).

    Propolis contains similar health benefits to honey, but even stronger antimicrobial activity to fight infections like stubborn colds and sore throats. Unlike honey, propolis is naturally low in sugar.

    By Brittany Devenyi

    Article Courtesy of Alive Magazine
  • The benefits of blue spaces

    The benefits of blue spaces

    How interactions with water can positively impact your mind and body

    The thrumming of Tianne Allan’s usual migraine dissipates once she submerges her body into Vancouver’s English Bay. Judging by her relaxed demeanour, you’d never guess the water’s temperature is in the single digits. As her chest rises for a deep inhale, her eyes wander from Stanley Park’s treeline to the scattering of glass towers in the city centre. It’s this 10-minute cold plunge that sets the tone for her next 24 hours.

    “It brings everything into focus, because the cold is so bracing,” Allan says. “The open sky, glorious mountains, movement of the ocean―there’s a beautiful clarity and calm that comes with being part of that.”

    Nature immersion has long been found to promote psychological restoration and reduce stress. But most of these findings stem from research on green spaces. This raises the question: how do blue spaces―settings dominated by water―affect our mind and body?

    The mental benefits

    When Jody Radtke, MA, LPC, RCC, listens to a client unpack their week during psychotherapy, she isn’t staring back at them from an office chair. For the last two decades, the ecotherapist has been conducting her sessions in the open air in Squamish, BC. Helping her clients deepen their relationship with nature is Radtke’s way of illuminating their path to healing.

    “The natural world is my co-therapist,” Radtke says. “Different ways of connecting with the natural world offer us different ways of accessing ourselves.”

    Radtke recounts how the sounds of water lapping against rocks during a recent session helped regulate her client’s nervous system.

    “When we’re walking by a river or paddleboarding in the ocean, almost everyone feels that calming depth, that sense of connectivity,” she explains. “Sitting down by a river can remind us that things change, that we can let go, we can allow, and we can flow. The metaphor of these spaces is so rich and meaningful.”

    Radtke’s insight into the effects of nature on patient well-being isn’t just subjective; it’s rooted in a growing body of research. An analysis of 50 studies on the effects of blue spaces found that time spent near water enhances mental restoration, leading to lower stress, anxiety, and depressive symptoms.

    The benefits of exposure to blue space aren’t just felt in the mind.

    The physical benefits

    Cold therapy bolsters metabolism and immunity, reduces muscle-tissue inflammation, and strengthens the cardiovascular system. But immersion isn’t a prerequisite to reaping water’s therapeutic rewards.

    In environments where water collides, like waterfalls or shorelines, molecules called negative air ions (NAI) are generated. While evidence surrounding the effects of NAIs is limited and mixed, a narrative review of 187 studies found that exposure to NAIs may positively change how the body processes amino acids, which can reduce inflammation, increase antioxidant activity, and boost cellular energy production.

    When it comes to cold plunges, Allan acknowledges that there’s a cost to reaping water’s rewards. But she says it’s one worth paying.

    “It’s never easy to do,” she says. “It’s only when you experience the exhilaration and everything that comes with it―that clarity, that being part of the ocean, the mountains, the sky―that you go, ‘I’m going to do it; it’s worth it.’”

    By Alexa Everett

    Article Courtesy of Alive Magazine
  • Clear the air

    Clear the air

    Your indoor wellness toolkit for autumn

    With days getting shorter and kids back to school, autumn sees us spending more time inside. While we tend to focus on cold and flu prevention from cramped quarters during the fall, we don’t give enough attention to the quality of <indoor> air and its correlation with our health.

    Threat No. 1: Mould

    Found in: water-damaged walls, HVAC systems, basements, and poorly cleaned humidifiers.

    Impact on immunity: Mould disrupts immune function by dysregulating T and B immune cell activity, increasing baseline inflammation without infection, and breaking down immune tolerance.

    Mould exposure also disrupts barrier functions in places like the respiratory and digestive tracts, resulting in an inappropriate immune response.

    Health consequences: Indoor mould exposure and dampness are associated with an increased risk of developing asthma in young children, and increased asthma morbidity in adults already suffering from the condition. Exposure is associated with rhinitis, sinusitis, and irritable bowel disease.

    Mould exposure is also associated with the development and exacerbation of allergic and nonallergic chronic inflammatory diseases and autoimmune disorders.

    Remedy:

    • Keep indoor humidity between 35 and 50 percent, measured by hygrometer.
    • Use a dehumidifier in damp areas (basements, bathrooms).
    • Clean humidifiers daily/weekly and avoid them unless truly needed.
    • Address even minor leaks immediately—behind walls, under sinks, and around windows.
    • Consider professional inspection and testing.

    Threat No. 2:Nitrogen dioxide (NO2) and particulate matter (PM2.5)

    Found in: gas stoves, fireplaces, heaters, cooking oils, candles, and dust.

    Impact on immunity: Gas stoves release nitrogen dioxide (NO2) and fine particulate matter (PM2.5), which damage mucosal immunity, impair natural killer cell activity, increase airway permeability, and raise inflammatory cytokines (IL-6 and TNF-α).

    Health consequences: Inhaling particulate matter affects lung function and oxygen saturation, and is associated with an aggravation of symptoms of chronic obstructive pulmonary disease and childhood asthma.

    Remedy:

    • Always use an exhaust fan or open a window when cooking with gas.
    • Swap to electric or induction if renovating.
    • Minimize burning candles, incense, and indoor wood-burning stoves.
    • Use a HEPA- and activated-carbon air purifier near the kitchen or common areas.
    • Vacuum regularly with a HEPA-filtered vacuum.

    Threat No. 3: PFAS: Forever chemicals

    Found in: nonstick cookware, stain-resistant textiles, food packaging, cosmetics, and waterproof gear.

    Impact on immunity: These persistent chemicals accumulate in the body and suppress antibody production, interfere with vaccine response, and increase systemic inflammation.

    Health consequences: PFAS may affect the nervous system; alter the functioning of the liver, kidney, and thyroid; impact bodyweight and metabolism; and affect reproductive function.

    Remedy:

    • Replace nonstick pans with stainless steel, ceramic, or cast iron.
    • Say no to stain-resistant fabrics (like Scotchgard-treated couches and carpets).
    • Avoid fast-food packaging and microwave popcorn.
    • Use a reverse osmosis or activated carbon water filter certified to remove PFAS.

    By Cassie Irwin, ND

    Article Courtesy of Alive Magazine
  • Pumpkin Spice Sheet Pan Pancake

    Pumpkin Spice Sheet Pan Pancake

    Pumpkin Spice Sheet Pan Pancake

    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 8 tablespoons unsalted butter melted
    • 2 cups buttermilk or milk
    • 1 large egg
    • ¾ cup pumpkin puree
    • 2 teaspoons vanilla extract
    • 2 ½ cups all-purpose flour
    • ¼ cup cane sugar
    • 5 teaspoons baking powder
    • 2 ¼ teaspoons pumpkin pie spice divided
    • ¾ teaspoon sea salt
    • 1 cup toasted pecans coarsely chopped
    • 2 tablespoons cane sugar
    • 1 ¼ teaspoons pumpkin pie spice
    • Powdered sugar for serving
    • Maple syrup for serving

    Method
     

    1. Preheat oven to 400°F. Line a 13-by-18-inch sheet pan with parchment paper.
    2. Whisk together the melted butter, buttermilk or milk, egg, pumpkin puree, and vanilla.
    3. In a separate bowl, whisk together the flour, sugar, baking powder, 1 teaspoon of pumpkin pie spice, and sea salt.
    4. Stir the wet ingredients into the dry ingredients just until combined. Spread the batter evenly into the prepared sheet pan.
    5. In a small bowl, combine the toasted pecans, cane sugar, and remaining 1 ¼ teaspoon pumpkin pie spice. Sprinkle the pecan topping evenly over the batter.
    6. Bake for 18-22 minutes, or until the center springs back when gently pressed.
    7. Allow to cool for a few minutes, then cut into12 squares. Dust with powdered sugar and serve with maple syrup.
  • Beef and Bean Chili

    Beef and Bean Chili

    Beef and Bean Chili

    Print Recipe Pin Recipe
    Total Time 40 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 medium yellow onion chopped
    • 1 large green bell pepper chopped
    • 1 pound ground beef
    • 1 ½ tablespoons mild chili powder
    • 1 tablespoon paprika
    • 1 tablespoon ground cumin
    • 2 teaspoons granulated garlic or garlic powder
    • ½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 1 15-ounce can crushed tomatoes
    • 1 quart chicken or beef stock
    • 2 15-ounce cans chili beans undrained
    • ½ cup sliced green olives

    Method
     

    1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and green bell pepper and sauté until tender, about 5-7 minutes.
    2. Add the ground beef and cook until no longer pink, breaking it into crumbles as it cooks. Drain any excess fat if needed.
    3. Stir in the chili powder, paprika, cumin, garlic, salt, and black pepper. Cook for about 1 minute, until fragrant.
    4. Add the crushed tomatoes and stock.Stir well and bring to a gentle simmer.Cook for 15-20 minutes.
    5. Stir in the chili beans with their liquid and continue cooking for 5 minutes, until heated through.
    6. Remove from the heat and stir in the sliced green olives.
    7. Taste and adjust the seasonings as needed before serving.
  • Sweet Potato Burger Bowl

    Sweet Potato Burger Bowl

    Sweet Potato Burger Bowl

    Print Recipe Pin Recipe
    Total Time 45 minutes
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 pound sweet potatoes cut into 1-inch cubes
    • 3 tablespoons olive oil divided
    • ½ teaspoon sea salt
    • 1 pound ground beef
    • 1 tablespoon olive oil
    • ¾ teaspoon garlic powder
    • ¾ teaspoon paprika
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 romaine heart shredded (about 4 cups)
    • 1 ½ cups shredded sharp cheddar cheese
    • 2 medium beefsteak tomatoes chopped
    • 2 medium avocado peeled, pitted, and chopped
    • 1 cup sliced dill pickles
    • ½ small white onion thinly julienned
    • ½ – 1 cup prepared or homemade burger sauce

    Method
     

    1. Preheat the oven to 375°F. Toss the sweet potatoes with 2 tablespoons of olive oil and sea salt. Spread them in a single layer on a baking sheet and roast for 35 minutes, or until tender and lightly browned.
    2. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Stir in the garlic powder, paprika, salt, and black pepper, and cook for 2-3 minutes more. Drain any excess fat if needed.
    3. Divide the shredded romaine between bowls.Top with the seasoned beef, roasted sweet potatoes, cheddar cheese, tomatoes, avocado, pickles, and onion.
    4. Drizzle each salad with a ¼ cup of the sauce, serving any extra on the side.
  • Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

    Print Recipe Pin Recipe
    Total Time 25 minutes
    Ingredients Method

    Ingredients
      

    • 3 (2.8-3 oz.) 50-70% cacao dark chocolate bars
    • 3 (2.8-3 oz.) raspberry chocolate bars
    • ½ cup coconut granola or your preferred granola of any flavor
    • 16 raspberry yogurt-covered pretzels
    • ⅓ cup dried banana chips
    • ⅓ cup flaked coconut
    • ⅓ cup chocolate chips

    Method
     

    1. Preheat the oven to 200°F.Line a 9 x 11-inch baking sheet with parchment paper. Arrange the chocolate bars in a single layer so they fit snugly together.
    2. Bake for 6-10 minutes, or until the chocolate is just melted but not runny.
    3. Remove the pan from the oven and immediately sprinkle the granola, banana chips, and flaked coconut over the melted chocolate. Arrange the yogurt-covered pretzels on top, then gently tap the pan a few times to help the toppings settle into the chocolate.
    4. Melt the chocolate chips in a double boiler over medium-low heat, stirring until smooth. Drizzle the melted chocolate over the bark.
    5. Refrigerate until completely firm, then break into pieces and store in an airtight container in the refrigerator.
  • Crispy Cheddar, Apple and Kale Salad

    Crispy Cheddar, Apple and Kale Salad

    Crispy Cheddar, Apple and Kale Salad

    Print Recipe Pin Recipe
    Total Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup olive oil
    • ¼ cup apple cider vinegar
    • 1 tablespoon maple syrup
    • 2 teaspoons Dijon mustard
    • Salt and freshly ground black pepper to taste
    • 1 bunch kale
    • 1 ounce arugula and spinach blend
    • 1 apple cored and thinly sliced
    • ½ cup candied pecans
    • 1 (2.5 oz.) package cheddar cheese crisps

    Method
     

    1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.Set aside.
    2. Remove the stems from the kale and tear the leaves into bite-sized pieces. Place the kale in a large bowl and toss with half of the dressing. Massage the kale with your hands for about 1 minute or until it becomes tender.
    3. Fold in the arugula and spinach blend.
    4. Divide the greens among serving plates or bowls. Top with sliced apple, candied pecans, and cheddar cheese crisps.
    5. Serve immediately with the remaining dressing on the side.