Hale Kale Salad
This is the basic recipe for a delicious and quick kale salad. You can of course add other ingredients (unless you want them to be mashed in, add them after you have completed the basic recipe). Some of my favorite additions are sprouted wild rice, tomatoes, seaweed, mung bean sprouts, and tahini. Yummy — I’m getting hungry just thinking about them!
Serves 1 to 2
1 bunch kale leaves
1 medium avocado
Juice of 1 medium lemon (about 2 cup)
Dash of cayenne pepper
2 teaspoon sea salt
1. To prepare the kale leaves: Holding a kale leaf by the stem with one hand, wrap your other hand around the leaf up near the stem with your thumbnail exerting a slight pressure on the stem. Glide your thumbnail down the stem, separating the leaf from the stem; once you get the technique, it’s a snap. Using this technique, deleaf one bunch of kale leaves into a large bowl.
2. Now, reach in and grab a handful of kale leaves and rip them into pieces. Continue this motion repeatedly until you have ripped all the leaves into small bite-sized pieces (you don’t want the pieces to be too big because they could catch in the throat while you are swallowing or may just be unappetizing).
3. Cut the avocado in half lengthwise and remove the pit. With a spoon, scoop out each avocado half onto the kale leaves. Add the lemon juice, cayenne, and salt to taste.
4. Okay, now comes the fun part. Remember how I talked before about having a relationship with your food? Well, here is a chance to develop a very tactile and immediate bond! I want you to get down and dirty. Reach into that bowl and start mashing the mixture with your hands. Squeeze the avocado between your fingers. Mash it all up until you have all the kale bits coated in a lovely creamy sauce. (If no one is looking you might even go ahead and lick that tasty dressing off your hands when you’re done.)
SPROUTED CHICKPEA HUMMUS
Okay, I’m going to give it up here — my prized recipe for hummus. It’s so easy, and
it keeps well for a few days in the fridge. Besides being a great dip/appetizer, it also
can turn any salad into a real meal. So make enough for a few days, and you’ll always
have a delicious and very nutritious boost to add to salads or wraps.
Makes 6 cups
6 cups sprouted chickpeas (see chart, page 57)
2 medium lemons, peeled and quartered
1 cup tahini
1 medium yellow onion, peeled and quartered
3 medium cloves garlic
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 teaspoon ground cumin
1/3 cup cold-pressed olive oil
1 teaspoon sea salt, plus additional (up to 1 teaspoon) to taste
1. Put the sprouted chickpeas in a food processor and blend well. Remove to a large
bowl.
2. Put the lemon first, then the remaining ingredients, in a blender and blend well.
3. Pour the blended mixture into the bowl with the chickpeas and mix well. Taste and
adjust the seasonings. Voilà!
MEXICAN CORN CHOWDER
This has become one of the favorite soups at our restaurants. It’s easy to make at
home — but please still come to the restaurants!
Serves 8
Kernels of 8 ears fresh corn (about 6 cups)
1 large yellow onion, chopped (about w cup)
1 medium bell pepper (not green), chopped (about 2 cup)
1 to 2 medium cloves garlic
1/2 bunch fresh cilantro leaves (about 2 cup), plus more for garnishing
3/4 cup lemon juice
1 teaspoon ground cumin
Dash of cayenne pepper
Sea salt to taste
Hot water for heating
1. Set aside 1/2 cup corn kernels for garnishing. Put the remaining corn kernels and
all the other ingredients except the hot water in a blender. Blend until smooth with
some chunky bits, adding water as needed. If you like it chunkier, lightly blend the
mixture, then remove a third of it to a small bowl. Blend the remaining two-thirds
until smooth, then add in the chunky portion and blend just to mix.
2. Before serving, heat the soup by stirring in very hot water in a 1 to 1 ratio of hot
water to soup. Garnish with extra corn kernels and cilantro.
Excerpted from the book Raw Food for Real People Ó2009 by Rod Rotondi. Printed with permission from New World Library. http://www.newworldlibrary.com
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