So the long and short of it is this. One day I spontaneously decided that curly kale had no place in my kitchen. Makes no sense? Really it was the precariousness of the curl. I felt it was dictating the texture of anything I prepared it with. Still makes no sense? Well, I felt like everywhere I turned, on every grand and feeble attempt alike of a raw kale salad creation, there was the curly kale. No? How about that there’s no easy way to chiffonade curly kale, so you always wind up with pieces too big to wilt properly. Still not? Yeah, well to me either! And if it was not for the beautiful purple curly kale at my health food store today, I might still be going on with the ludicrousy above.
Honestly, how dare I, a raw foodie foodist ban any veggie from my own kitchen–least of all the staple of all raw food cuisine. But, just as honestly, I have been a mono-dinosaur kale-gamist for the last…six months? Ridiculous. Especially seeing this magnificence that I created tonight!
Ultimate Kale Salad
2 stalks of curly kale, purple if you can find it!
1/4 c sauerkraut (I like “bubbies”)
1 large pickle, diced
1/2 avocado, chopped
1 Roma tomato, chopped
1 small beet, diced
1 portobello mushroom, sliced
Handful golden raisins
Sprinkle of pumpkin seeds
Sprinkle of almonds, slivered
S/P + hot sauce
Braggs liquid aminos
Braggs apple cider vinegar
1. Tear the kale into small pieces, and aggressively massage with sea salt and lemon juice.
2. Combine mushroom slices with a teaspoon each braggs aminos and vinegar, lemon juice.
3. Combine everything together, add hot sauce to taste, ENJOY.