I frequently have the pleasure of collaborating with the terrific duo at The Whole Food Project Tara Birchard and Richard James. They are super dedicated to getting the word out there about chemical-free food, whole food eating, local, seasonal and sustainable farming, and chemical addictions like sugar. They are as lovely and passionate about this as they could be. They have invited me to be a guest blogger and expert contributor on their fantastic website.
Here is a link for the recipe for Kale Salad that I created for them. Kale is abundant in 3 seasons of the year, but there seems to be a lot of variety right now. I have recently used a kale that I found at the farmer’s market that looks like lacy seaweed for this salad (maybe Red Russian Kale?), and it was awesome… not mention fun to eat! It’s even better after it sits for a few hours or overnight, to let the leaves soften up nicely.
It’s so worth it because they are so crazy packed with goodness it would be a shame to not eat it at least once or twice a week (or daily!)
Reason #1: Kale is far above most other food in its 3 super-powers: antioxidant, anti-inflammatory, and anti-cancer fighting nutrients.
Reason #2: It’s relatively cheap, and can be used in so many ways, so much of the year.
Reason#3: You can tell all your friends how much you like kale now, then make them this salad to see how you can wow their taste buds too.
I hope you enjoy exploring the wacky world of kale, and if you do, let me know how it turned out!