My garlic - tahini kale salad is definitely a meal and has so many benefits, you may just want to eat it every day. I think of kale, beets, cabbage, parsley as the Superstar of vegetables, rich in vitamins, minerals, fiber, phytonutrients a...nd antioxidants, and is especially high in the cancer and inflammation-fighting vitamin K.
Garlic is said to have anti-bacterial, anti-cancer and anti-parasitic qualities and tumeric is known to be a seriously potent anti-inflammatory spice.
Olives are full of healthy fats and high in vitamin E, a fat-soluble antioxidant, and are also known to have anti-inflammatory properties.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.
Even with this impressive list of health benefits, my favorite thing about this salad is the taste. The flavors and textures are nothing short of decadent with the zesty garlic tahini dressing, rich sun dried olives, and
For the salad (organic):
2 bunches lacinto kale
several pinches Himalayan pink salt
juice of 1/2 lemon
handful fresh parsley, roughly chopped
2 large red beets cubed
1/4 large deep purple cabbage
one cup of coarsely chopped organic raw walnuts
1/2 c sundried botija olives (or however many you like)
Garlic-tahini dressing:
1/2 cup stone-ground tahini
2 freshly squeezed lemons
2 cloves garlic, chopped
2 Tbs chickpea miso
1 small ripe avocado
2 tsp tamari (or Bragg Amino)
1 tsp tumeric
First, tear the leaves of kale off of the stems. Place them in a large bowl, sprinkle with a little Himalayan pink salt and fresh organic lemon juice, and massage well to break down the kale (be sure you don’t have any cuts on your hands or this will hurt!). This will take a few minutes to really get it soft but it’s worth it.
Once soft, set aside to make the dressing. For the dressing, simply blend all ingredients in a high speed blender and pour over the salad. You will most likely have some dressing leftover, it’s great as a dip or a sauce for raw cauliflower.
Put all of the vegetables into a large mixing bowl and add the dressing. Toss very thoroughly. Serve as a complete meal - tell your family and friends that they are eating the fountain of youth....
Garlic is said to have anti-bacterial, anti-cancer and anti-parasitic qualities and tumeric is known to be a seriously potent anti-inflammatory spice.
Olives are full of healthy fats and high in vitamin E, a fat-soluble antioxidant, and are also known to have anti-inflammatory properties.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.
Even with this impressive list of health benefits, my favorite thing about this salad is the taste. The flavors and textures are nothing short of decadent with the zesty garlic tahini dressing, rich sun dried olives, and
For the salad (organic):
2 bunches lacinto kale
several pinches Himalayan pink salt
juice of 1/2 lemon
handful fresh parsley, roughly chopped
2 large red beets cubed
1/4 large deep purple cabbage
one cup of coarsely chopped organic raw walnuts
1/2 c sundried botija olives (or however many you like)
Garlic-tahini dressing:
1/2 cup stone-ground tahini
2 freshly squeezed lemons
2 cloves garlic, chopped
2 Tbs chickpea miso
1 small ripe avocado
2 tsp tamari (or Bragg Amino)
1 tsp tumeric
First, tear the leaves of kale off of the stems. Place them in a large bowl, sprinkle with a little Himalayan pink salt and fresh organic lemon juice, and massage well to break down the kale (be sure you don’t have any cuts on your hands or this will hurt!). This will take a few minutes to really get it soft but it’s worth it.
Once soft, set aside to make the dressing. For the dressing, simply blend all ingredients in a high speed blender and pour over the salad. You will most likely have some dressing leftover, it’s great as a dip or a sauce for raw cauliflower.
Put all of the vegetables into a large mixing bowl and add the dressing. Toss very thoroughly. Serve as a complete meal - tell your family and friends that they are eating the fountain of youth....
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