Monday, November 25, 2013



1 bunch kale 
2 handfuls sprouts (I didn't have)
1 box cherry tomatoes (I didn't have)
1 avocado 
white or red onion, chopped (use as much as you want)
1 handful fresh parsley
4 tbsp raw apple cider vinegar
2 meyer lemons 
1/4-1/2 cup nutritional yeast 
a big handful of dulse 
raw sunflower seeds
(crushed walnuts)

Remove kale leaves from stems and tear into small pieces by hand. Don't chop the kale with a knife but use your hands instead, otherwise it is a different salad with a different energy. Mush the avocado and mix it in with the kale. Add remaining ingredients and mix well. Enjoy!
The next day I added some leftover kimchi bibimbap on top of my salad to make it a little heavier meal. During the cold season I don't usually like salads at all, with the exception of kale salad. These I can have year round.

The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease. - Thomas A Edison

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