• November

    I received this great recipe for a delicious kale salad. I’m excited to try it out!

    Kale is an excellent nutritious dark, leafy green veg to add to your diet. This food is low in Saturated Fat, and very low in Cholesterol.

    It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese. (Read More here).


    1 bunch        Kale, chopped and massaged so it won’t be so bitter
    3 cups            Carrots, grated
    1/4 head        Red Cabbage, thinly sliced
    1/4 cup            Tamari pumpkin seeds
    1/4 cup          Tamari sunflower seeds
    1/4 cup          Flax or hemp or Olive or grapeseed Oil
    1/3 cup          Bragg Liquid Aminos or Soya Sauce
    5 tbsp             Balsamic Vinegar
    1 tsp                Oregano, dried (great anti-microbial for onset of flu symptoms)
    Optional: with the onset of winter rolling around, add some warming foods such as roasted
    vegetable and grilled chicken/salmon to make the salad even more delicious!


    1) Wash kale, massage and chop.  Be careful to rinse the leaves to remove dirt and grit.
    2) In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds.  Remove from heat when they are toasted golden brown.
    While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds.  Remove and let cool.
    3) In a large bowl combine chopped kale, carrots, cabbage and seeds.  Set aside.
    4) In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture.  Toss until evenly mixed and chill 2 hours before serving.  This salad keeps well refrigerated 2-3 days.
    Yields 8-10 servings.
    Experimenting with greens ALWAYS brings more fun to my meals. Please send me any of your favorite veg or salad recipes to AlisonChen.ND@gmail.com and I will share them with friends. 

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