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Kale-Slaw (see dressing recipe above) (recipe from Let Them Eat Vegan Ingredients 1 small to medium-size apple cored and julienned (34 to 1 cup), tossed in 1tsp freshly squeezed lemon juice 2 1/2 3 cups julienned kale leaves cut/torn from stems and stems discarded (see note) 1 1/2 cups grated carrot 1 cup very thinly sliced or julienned fennel 1/4 cup cranberries or raisins 2/3 3/4 cup Creamy Curried Almond Dressing or more, if desired

(in) Hips: Stand straight and pull tape across the widest part of the hips and rear

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But if you prefer a more emulsified dressing, you can add the oil last so it sits on top and then use an immersion blender to mix

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She has no priorsshe has been at the magazine since 2013, having started her career at T&C as the assistant to the editor in chief