[Saturday June 2nd 2012 blog]
Vegan day 154: Massaged kale salad with spicy almond sauce
What’s with all this massaging of vegetables? lol
It’s making veggies sound sexy! This is the second time I have heard a recipe with the word massage in it. Both times it was kale… when you think about it Kale does need some massaging to soften the coarse leaves and make it more appealing and delicious. I love kale- I eat it almost everyday… actually… I juice it almost everyday! Big difference I guess but at least I am getting my greens. This salad is wonderful – feel free to throw in some add ons like sunflower seeds, walnuts or sliced pears. That’s what I did afterwards.
Here is the recipe from the Living and Raw Food Intensive at the Gourmet Institute by Celine Beitchman. We did the recipe in class and now I did it on my own too! This would be a hit at any party – in any household!
Recipe for the kale
1 head of kale
2T olive oil
1T flax seed oil
1T umeboshi plum vinegar or lemon juice
2t nama shoyu (unpasterized soy sauce)
1/4 cup chopped basil
1/4 cup chopped parsley
Recipe for the spicy almond sauce
1/4 cup raw almond butter (homemade or packaged/ or 3/4 cup of soaked almonds)
2T olive oil
2T brown rice vinegar
2T umeboshi vinegar
2T lime juice
2T nama shoyu or tamari
2-3 t sweetener like maple syrup
2-3 T chopped ginger
1/2 t dried chili flakes
1/3 cup filtered water or less to blend
sea salt and ground paper to taste
1/4 cup chopped cilantro
1/4 cup chopped basil
I am somewhat of a kale queen lol but I didn’t realize the obvious- that they pull the leaves off the stems for the salad. I generally left them on but you can save them on the side for juicing. Cut or rip up the kale into edible size pieces. Put the ingredients for the kale dressing in the bowl and then the kale. Massage it together with your hands so all surfaces on the kale absorb the dressing. Let it sit for a while even up to an hour. You can put the basil and parsley in last to keep the flavors fresh.
Put all of the ingredients for the spicy almond sauce in a food processor or blender- wait until you taste that- it’s amazing.
If you are wondering about some of these ingredients, it’s good to buy them and keep them for various healthy recipes like this one. Umeboshi plums or vinegar are nice to keep around when you want to alkalinize the body. Shoyu is similar in taste to tamari- it’s fermented so just add it on top of food instead of necessarily cooking with it. Brown rice vinegar is in many recipes and flax seed oil is loaded with omega 3 fattty acids and can be supplemented into dressings in place of other oils. Don’t cook with flax seed oil though as it will ruin the oil and the benefits.
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
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