Tuesday, July 9, 2013

Kale Salad

I'm not a cook.  Don't like to cook.  Didn't like cooking when I was single.  Still don't like cooking after having a family.  But I still do it, for the most part.  When I don't, my husband has no problem stepping in and taking care of it.  He's awesome like that.

As my husband and I embark on a more healthier eating lifestyle, I wanted to share a recipe here and there that is good for you and actually tastes great!  I'm a very picky eater.  I love processed foods and fast food.  I know they're awful for you, that's why I'm giving them up as much as possible, but when substituting a healthier alternative, it's just not always that tasty.  Those are recipes I won't be posting!

They say kale is one of the best greens you can eat as far as health benefits go.  You can read more about that HERE.
But kale, in and of itself, is bitter and gross.  Unless you use it to make kale salad, that is!  My husband and I sampled this salad at a recipe tasting for a new recipe book called "Living Well" by authors Celeste & Phil Davis who are healthy lifestyle coaches.  It was delicious.  We bought the cookbook and made this recipe right away.  It was just as good when we made it.  My husband has made it for our church pot luck many times and it's always a big hit and he always gets people asking him for the recipe.  I hope you'll give it a try!

Kale Sale(This salad is Gluten Free, Dairy Free, Natural Sugar Only, High Fiber, High Protein, and has Beneficial Fats)

1 Bunch of Kale; Wash, remove stems and tear into chunks
2 Fresh, Crisp Apples like Gala or Honey Crisp
1/2 Sweet Yellow Onion or Red Onion (if it is super strong smelling, use less)
1/3 Cup raw, soaked sunflower seeds or raw pumpkin seeds
1/3 Cup organic, no sugar raisins or dried cranberries or cherries
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Bragg's Raw Apple Cider Vinegar
1 teaspoon Celtic Sea Salt
2 Tablespoons Grape Seed Oil or Olive Oil

Using a food chopper or food processor, coarsely chop apple and onion.  Put in large bowl.  Next, chop kale until finely chopped (not liquefied).  Put kale in bowl with apples and onion.  Add 1 teaspoon of Celtic Sea Salt.

Squeeze or massage with your hands a few times to break down the fiber of the kale and rub the Celtic Sea Salt into the kale.  (Approximately 10-15 massages).

Add lemon juice, vinegar, oil, raisins, and sunflower or pumpkin seeds.  Stir well.  Seal and store in fridge for up to 5 days.  Will improve as time goes by as the kale softens and flavors blend.

Go get your kale salad on!

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