As far as salads go, this kale salad is a hearty one that will definitely fill you up. It only gets better the next day, so make a double batch and keep half in the fridge for an on the go lunch! Also, don't be afraid to get your hands in there and really massage that kale. You'll be amazed how tender and delicious it becomes!
Kale is a nutritionally packed and contains incredible healing and rejuvenating properties. Kale is rich in omega-3 fatty acids, chlorophyll, amino acids, vitamins A, C, E, K, B-complex and minerals such as iron, magnesium, and potassium. Kale is an anti-cancer powerhouse and contains phytochemicals such as glucosinolates that help protect the body from breast, colon, prostate, ovarian, and bladder cancer.
Kale also contains an exceptionally high amount of antioxidants such as carotenoids and flavonoids which are essential for protecting the body from degenerative diseases such as heart disease, diabetes, prostatitis, osteoporosis, and neurological disorders.
Kale contains an organic sulfur which has potent antibiotic, antiviral, and anti-inflammatory properties that work to boost to the immune system and provide significant benefits for chronic inflammation and oxidative stress seen in conditions such as fibromyalgia, rheumatoid arthritis, chronic sinusitis, chronic fatigue syndrome, COPD, and irritable bowel disease.
2 heads of kale
1 cup cabbage, finely shredded
4 green onion stems, chopped
1 cup cranberries (fresh or dried)
¼ cup cilantro
2 tbsp sunflower seeds
2 tbsp almond butter
1 garlic clove
1 quarter-sized slice of ginger
½ lemon, juiced
1/4 cup water
To make almond butter sauce, blend almond butter, water, date, garlic, ginger, lemon juice and cilantro until smooth.
Remove stems from kale and chop finely. Place into a large bowl. Massage dressing into the kale until kale softens and reduces. Toss with cabbage, green onion, cranberries, and sunflower seeds. Keeps well in the fridge for up to three days.
For more amazing recipes and information on the healing powers of food, check out the New York Times Bestselling book Life-Changing Foods.
This item posted: 20-Nov-2016
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