I want to share a easy vegan raw recipe out of Chef AJ"S book
"UNPROCESSED"
that she recommended would be a great recipe to share.
She was right it is a crowd pleaser.
The recipes in Chef AJ's book are not all raw but about half of the recipes in the book are raw. Chef AJ doesn't use salt, oil and sugar. The recipes are simple and easy to follow. Over 100 easy, delicious, and nutirent-rich recipes.
The foreword was written by Dr. Hans Diehl. The founder of the CHIP program.
The Coronary Heart Improvement Project (CHIP)
Dr. hans Diehl is director of the Lifestyle Medicine Institute of Loma Linda, California.
Hail To The Kale Salad
(raw)
Even people who say they don't like kale will gobble this up.
Ingredients
Salad:
2 large heads of curly kale (about 24 ounces)
Chopped almonds
Dressing:
1 cup raw almond butter (unsweetened and unsalted)
1 cup coconut water (or regular water)
1/4 cup fresh lime juice (about 2) and zest
2 cloves garlic
Fresh, peeled ginger (approximately 1" or 1/2 ounce)
2 Tablespoons low sodium tamari
4 pitted dates (soaked in water if not soft)
1/2 teaspoon red pepper flakes
Method:
In a high-powered blender, combine all dressing ingredients and blend until smooth and creamy. Remove the thick, larger stems from the kale. Place the kale leaves in a large bowl. Pour 2 cups of the dressing over the kale and , using an Ulu blade, massage the dressing into the kale while finely chopping the kale. Sprinkle with seeds or nuts before serving, if desired. Like a woman, this only gets better with age. Refrigerate any unused dressing.
Chef's note: This salad is also delicious with peanut butter, shredded raw beets and carrots are added. If you have a dehydrator, dip kale leaves in the dressing and dehydrate for delicious kale chips! If you are allergic to nuts, use tahini (sesame seed paste) or sunflower seed butter in place of the nut butter.
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