I am a devotee of the alkaline diet and way of life and this is one of my favorite alkaline recipes: kale salad. Simple, healthy recipes are important to all of us who care about our health and that of our family. So, if you’re looking for healthy recipe ideas, check out this video and then I’ll tell you about the changes I made because this is a treasure in the healthy salad recipes category.
Kale leaves are incredibly healthy and alkaline, but cooking them reduces their vitality and benefits drastically. So, I was really glad to get this recipe because I honestly hadn’t thought about using raw kale. My changes …
When I bought my batch of kale it was quite limp and didn’t think it could ‘come back’ – meaning, be crisp the way lettuce or spinach (ideally) is. But the kale in my salad became delightfully crisp and tender. Yummy, actually.
I noticed that Shelley uses the entire kale plant but I don’t. I don’t like the stem so I take the time to pull off the leafy part and discard the stem. That’s why I don’t buy the pre-packaged kale because it includes the stems.
I use Paul Newman’s organic virgin olive oil. Be aware, though, that I didn’t measure anything. I just made sure to coat each leaf with oil and salt.
I used the purple onion (why is it called a "red" onion, I wonder?) and sun dried tomatoes, but I was out of pine nuts, so I sprinkled in some soaked sunflower seeds, organic walnuts and organic dried cranberries.
I’ll tell you what, folks – this is great! I’m planning on serving it to my family at Christmas, without telling what it is or how healthy it is. :-)
If you’re looking for healthy vegetarian recipes, one that will increase your health and be kind to your budget and contributes to quick healthy meals, then give this a try. And let me know what you think?