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. 
