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.
Vega-Riffic Recipes 