Tuesday, February 28, 2012

Kale, Kale and More Kale - This Time it's Raw


By now you probably think that I'm obsessed with kale . . . and you would be correct!  It's one of my very favorite winter veggies - in fact I love it all year long - it's simply that during the sparse winter produce season, kale stands out as a beacon of freshness.  

Combine that with it's low price and extraordinary nutritional profile and you have to wonder what's not to love about kale  . . .

This recipe comes from Hail Merry and is a fantastic way to enjoy raw kale.  I've added a few notes at the bottom of the recipe.



Anti-inflammatory Gluten-Free
Recipes: Vegan RED AND GREEN KALE SPA SALAD


(What makes this a spa salad? Because the kale gets a massage!)

I’m not going to lie; I used to think of a kale only as a plate garnish. Wow- I have come a long way. I now eat it every week in one recipe (like this Kale Spa Salad) or another (Kale Puttanesca anyone?) and my body thanks me. Kale is a cruciferous vegetable and one of the most nutritious anti-inflammatory foods because it packs an alkalizing punch delivering detoxifying, cholesterol-lowering phytochemicals and anti-oxidants nutrients that protect us from cancer. Kale is an excellent source of fiber, vitamin A, C and K, and manganese. It is also a good source of calcium, potassium and B vitamins and all for only 34 calories per raw chopped cup.  Feed Your Body Royally! Taste and health can coexist…
Fresh Kale

Serves 4-8 as side salad

INGREDIENTS: 

1 head organic red kale (cut horizontally into 1⁄2 strips, washed and dried, stems discarded)
1 head organic green kale (cut horizontally into 1⁄2 strips, washed and dried, stems discarded)
1⁄2 pound shiitake mushrooms (stemmed – reserve stems for another use – washed and sliced 1⁄4 inch thick)
Celtic Sea Sauce and fresh black pepper
2 oranges or 2 cups papaya (peeled, seeded and sliced into bite-sized pieces)


PICKLED ONIONS

1 small red onion (peeled and thinly sliced)
1-2 cups warm (105 degrees) water

DRESSING: 

1-2 tablespoons Bragg’s Apple Cider Vinegar
1-2 teaspoons Cold-Pressed Walnut Oil
Raw Hot Sauce to taste*
Celtic Sea Sauce and fresh black pepper

ASSEMBLY: 

1. In a small bowl, cover onions with vinegar and water; let rest for 15-30 minutes.
2. Separately, in a small bowl, whisk dressing ingredients together.  Set aside.
3.  In large bowl, combine kale and mushrooms with salt and pepper; massage with hands for approximately 5 minutes to soften kale and let mushrooms absorb seasoning. Toss with dressing and top with fruit and pecans. Serve immediately.


DR. P's NOTES:
I am a person who loves to cook, but personally, I never treat my kale to a day at the spa . . . in other words I do not massage the salt and pepper into the greens.  I dress it and marinate the kale and mushrooms 30-40 minutes and the vinegar does the work for me.  

If you do not want to purchase a pre-made vinaigrette or marinade, you can substitute any of my berry flavored vinaigrettes in its place.  I prefer using my Very Berry Infused Balsamic Vinegar.

I've never purchased or made raw hot sauce, so I simply used a blend of dried chili pepper and cayenne until the dressing has just a touch of heat without overwhelming it.  However, if you like it hot add as much as you like!  After all those peppers are good for you too.

I hope you enjoy this one!

Dr. P

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