Another successful creation, according to family and friends. So I will share it with you. Although I am not a raw foodist, I am convinced that an 80-20 ratio (80% being raw) is a healthier way to eat for most people. I try to eat as much dark green vegetables as I can. A hand full of raw Kale, Spinach, Chard, are my favorite additions to fruit smoothies. I have a few more Kale Salads to share with you, so come on and get brave.
And remember, raw vegetables taste quite different than cooked ones.
Spicy Lemon/Lime Cilantro Dressing (with variation of Sun-dried Tomato Dressing)
1 TBS. chopped Cilantro
1/4 cup fresh Lemon/Lime Juice (can use only lemon or lime)
1 small Clove Garlic, minced
1/4 tsp. Dijon Mustard
1/2 cup Olive Oil
1/4 tsp. Sea Salt (don't buy sea salt that has been bleached or added anti-caking
agents. This is not healthy salt)
Dash of Cumin and Cayenne
Make the Sun-dried Tomato Dressing by chopping about 8. Add them to the Lime/Lemon Cilantro Dressing. Blend in a blender or use an emulsifier stick to encorporate into the dressing. (The Spicy Lime/Lemon cilantro Dresssing would probably be good also.)
Prepare the Kale
You want the Kale in bite size pieces. I remove the tough ribs, wash well and dry, and place in a bowl whatever amount you want to serve.
Add some cooked Brown Rice, you decide the ratio of rice to Kale, but don't add a bit of Kale with your rice, add a bit of rice with the Kale.
Pour some Sun-dried Lime/Cilantro Dressing over the kale and rice. Then massage the rice with your hands. Allow to soften while you prepare the rest of your meal.
Give me feed back, please.
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