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I Can’t Stop Eating This Kale Salad

29 Jan

My son says: "I Can't Stop Eating This Kale Salad"

I love this salad too.  Actually, it was this same salad that made me a raw food convert.  This  recipe is adapted from Ani Phio’s Evergreen Salad in Sunflower Thyme Marinade in Ani’s Raw Food Kitchen Cookbook and reprinted here with her kind permission.  Here is how we enjoy this salad:

2 big bunches of Lacinato Kale, washed well, stemmed, rolled into a bunch and sliced thinly

Puree the following altogether to make the dressing:
1 clove garlic
1 tbspn apple cider vinegar
1 tbspn dried thyme
1/2 cup sunflower seeds, soaked for a few hours, drained and rinsed
1 cup extra virgin olive oil (I’ve also tried 3/4 oil and 1/4 water with success if you don’t want all the oil)
sea salt (I usually put 1-3 tsp, 1 tsp per pound of stemmed and sliced kale for the salad)

Toss kale in marinade and refrigerate overnight.  You can eat it fresh but it  is really best eaten the next day to allow the flavors to blend well together.  Our son loves this salad!

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