Kale Salad – So Good You Won’t Want to Stop Eating It!

Ingredients:

1 bunch kale

1-2 green onions finely sliced

1 cup grated carrots

¼  red cabbage thinly sliced

½ cup flax or hemp oil

3 tbsp Balsamic vinegar

1/3 cup Bragg’s Liquid Aminos

2 tbsp tamari sauce (wheat free)

1 tsp dried oregano

pinch of sea salt

Chop and thoroughly rinse kale. Dry in a salad spinner. In a large bowl, combine kale, carrots, cabbage, and green onion. In a small bowl, whisk together oil, Bragg’s Liquid, vinegar, tamari sauce, oregano, and sea salt. Pour desired amount over kale mixture. Toss until evenly coated and chill for 2 hours before serving. This salad will keep 2-3 days refrigerated with the dressing on it. Additional options: raw almonds, sunflower seeds, and brown rice.

Sautéed Kale, Swiss Chard or Spinach 

Wash thoroughly and chop into large pieces. Chop or slice ½ a red onion, thinly slice ½ an apple or pear, and finely chop 1 clove of garlic. Sauté the onion and garlic in olive oil over low to medium heat for a few minutes till softened. Add the greens and sauté. When they start to get limp add sliced apple or pear. Reduce heat to minimum and cover just until apple/pear is slightly softened.