Saw this intriguing recipe on an online video from a raw chef. Now I forget the guy’s name, but he was Australian, and had a gorgeous, spotless white kitchen with little boxes of herbs and wheat grass growing on the counters.
This recipe is an approximation and I added my own spin, like Bragg’s Amino Acid instead of soy sauce or tamari. Also, I’m not of the 100% raw school of thought, but more of a part-time participant. My Ayurvedic constitution is Kapha, which means an intense preference for foods warm and cooked, but every now and then, my system seems to demand something green and rough. What better than kale to fit that bill?
Prepping kale is a little time-consuming, but worth it. After rinsing, you may find it hard to get all the water off its curly leaves. Liberal amounts of patting and squeezing with a towel are required because you don’t want a water-logged salad. Unless you’re having a crowd for dinner, a bunch of kale goes pretty far and will keep in the refrigerator up to a week…not having excess water weighing it down will help the preservation.
Kale Salad with Tahini Dressing
1 bunch of kale, washed, dried and torn or chopped into bite-sized pieces
1/2 cup tahini (sesame paste)
1/3 cup lemon juice
1 TBS. Bragg’s Liquid Aminos
1/2 TBS. Agave
Place washed and chopped kale in a large mixing bowl. In small mixing bowl, whisk tahini, lemon juice, liquid aminos, and agave until smooth. Pour dressing over kale and mix thoroughly for a few minutes before serving. Kale is sturdy and can take being ‘dressed’ and stored for up to a week. Bon Appetit!