This is a complete & delightful meal!
For 1) ONE cup of kale has more calcium than ONE cup of whole milk.
and secondly ) this dark leafy wonder plant is classified as a SUPER FOOD! which means it’s just LOADED with vital nutrients. and it’s carbon foot print is MUCH smaller than some of the more exotic super foods. Especially small if you’re growing your OWN!
Finally ) if you do it right : it’s more than just a trendy health food 🙂 it’s delicious! Provides protein, essential minerals, is alkalizing and blood cleansing.
Find the following ingredients:
-3/4 healthy head of (any kind ) of Kale , washed and coarsely chopped (the smaller the better in my book)
-the juice of 1 lemon
-1/2 red onion (sliced thinly with a mandolin)
-2 stalks of celery thinly sliced
-1 or 2 cloves of raw garlic
-a healthy sprinkle of nutritional yeast (optional)
-3/4 cup extra virgin olive oil
-sea salt to taste
-toasted pumpkin seeds
-1/4 purple cabbage (sliced with a mandolin preferably)
Ready to begin!? Let’s go! Start by soaking the thinly sliced red onions & up to 2 cloves of raw garlic in the juice of 1/2 of the lemon
add sea salt , stir it up and allow to marinate for 7-10 minutes – sprinkle on the nutritional yeast. stir again. let sit a few minutes.
add the celery and cabbage
Add the extra virgin olive oil and stir and continue to let it sit a few more minutes.
At this point toast up the pumpkin seeds . For greatest flavor and results use raw organic pumpkin seeds.
place them into a dry cast iron skillet and let them warm up until they start popping (but not one millisecond longer! they burn fast!)
add a sprinkle of sea salt and continue stirring! by holding the handle and keeping the seeds “agitated”
when they’re 75% browned ; take them off the heat completely. the heat from the cast iron pan will continue to cook them ; so keep on keeping a close watch over them. Add a conservative Tbs. of extra virgin olive oil to the pan and stir them up. set them aside. You’ll top the salad with these seeds later.
Next add the chopped kale to the salad. I used to de-stem and hand tear my kale… but I’m a busy woman and this was all just too high maintenance for me. I need it to be easy and quick, besides the stems of Kale add an element of hydration that we all could use! Enjoy that simplicity.
Stir everything up really well. I will , at this point, even wash my hands ; put the bowl of salad in the sink and use my hands to stir and massage the whole shebang. Massaging the kale with start to break up the plant cell walls; making more nutrients readily available . Massage it until everything is well mixed.
Add the last of the lemon juice and perhaps a splash of Ume plum vinegar for more salt and flavor.
Stir it up some more and top it with your toasted pumpkin seeds
Goat cheese , or sheeps feta (optional and delicious!)
Enjoy every bite!