Monday, July 22, 2013

Two-of-a-Kind Kale Salad

Kale is one of the best greens you could ever consumer. Kale is high in iron, vitamin A, vitamin C, and calcium. Kale is filled with antioxidants, and is a great anti-inflammatory food. Kale has the highest protein content of any cultivated vegetable, and is zero in fat, low in calorie, and high in fiber. It’s the perfect green food! I absolutely love kale!  I love kale in salads, smoothies, juices, as chips, and by itself.

This particular kale salad uses two types of kale. I usually use a red kale, and the regular curly kale. Or, you can use the dinosaur black kale with the curly kale – you choose! Here’s the recipe, enjoy!

Ingredients:
1 bunch or 6-8 leaves of red kale
1 bunch or 6-8 leaves of curly kale
1 ½ to 2 cups chopped baby broccoli
1 ½ to 2 cups sunflower sprouts
1 ½ to 2 cups heirloom baby tomatoes
1 T hemp seed
1 cucumber peeled and chopped (small pieces)
1 red bell pepper seeded and chopped
½ to ¾ cup pine nuts
drizzle or two Bragg’s Amino Acids
drizzle EVOO
sea salt and garlic powder to taste

Preparation:
Chop or tear two kinds of kale into bite-size pieces, and add to a large bowl. Add remaining ingredients and toss well. Let salad mix set for about 5 to 10 minutes so the kale absorbs the flavoring. Give it one more toss and serve.