Kale Salad w. All the Fixings
Scrumptious Kale Salad with All the Fixings
I’ve been sick the last few days and so it kind of goes without saying that I’ve been trying to pump my body with all the good things – think green juices, kale salads, lemon, ginger shots, fresh fruits & veggies … eating wholesome and revitalizing foods that will give my body the best chance at healing itself by creating the internal environment most conducive to healing. Really breaking vegan stereotypes here between the kale salads, quinoa & green juices. But hey, they do the trick. When you’re sick you really want to try and alkalize the body as much as possible to give it a better chance of reaching homeostasis again. So this means eating high volumes of raw foods with live natural enzymes and trying to cut out or minimize things that would aggravate or increase acidity within the body. Things like coffee, dairy and meat or anything that has an acidic effect on the body should be minimized. This kale salad did the trick for me. I could just feel the goodness coursing through my body replenishing and nourishing it, bringing me one step closer to feeling more myself again!
· 1 cup chopped spinach
· 6 cups firmly packed kale, washed
· ½ large cucumber
· 2 stalks celery
· 1 large granny smith apple
· ¼ cup firmly packed raisins
· 1-2 tablespoons goji berries (optional)
· 2 tablespoons sunflower seeds
· 1 tablespoon pumpkin seeds
· 10 almonds, chopped
· 1 tablespoon tahini
· 2 tablespoons peanut butter
· 1 tablespoon miso paste
· 1.5 tablespoons (for sauce) + 1 tablespoon soy sauce (for seeds)
· 2 tablespoons water
· ½ tablespoon maple syrup
· ¼ cup herb of choice (optional)
1. Wash and chop spinach and kale and set aside in a big bowl
2. Dice your cucumber, apple and celery into small cubes and place into a mixing bowl along with the raisins
3. In a separate bowl mix together the tahini, peanut butter, miso paste, water, maple syrup and 1.5 tablespoons of soy sauce. Mix well until a paste/sauce is created.
4. Add 2/3 of the sauce to the kale-spinach mix and massage it into all of the leaves ensuring that the sauce is evenly distributed. Add the diced fruit and veg mixture. Taste, and only add the remaining sauce if you desire (this depends on one’s individual palette).
5. In a small pan place your seeds and chopped almonds, bring to heat and then once they are slightly toasted and have some browning on them, turn the heat off and add in the remaining 1 tablespoon of soy sauce. Stir well. It will sizzle and smell slightly burnt but this is just the process of caramelization of the seeds & nuts.
6. Top the salad with the toasted seeds & nuts and SERVE! Easy, minimal mess or processes, delicious, festive and nutrient-dense.