Kale, Raw Food Recipes

by Margaret Gamez

AVOCADO KALE SALAD

Good as a side dish; filling enough to serve as a meal.

1 bunch kale, shredded in a food processor or sliced into thin ribbons
1 cup tomato, chopped
1 avocado, finely chopped
2 tablespoons grapeseed oil or olive oil
1 tablespoon lemon juice or apple cider vinegar
Celtic sea salt to taste
1/2 teaspoon cayenne

Toss kale, tomato, oil, lemon juice (or vinegar), salt, and cayenne together.
Massage mixture with hands until bulk is reduced by half.

Allow to sit for 1 hour.
Add chopped avocado and mix well.

RAW KALE SALAD

Finished salad has a texture and taste similar to cooked kale.

6 kale leaves - rolled up and sliced thin into ribbons
1 carrot - make ribbons with a vegetable peeler
6 green onions, finely chopped
2 cloves garlic, minced
1/2 red bell pepper, minced
2 tablespoons apple cider vinegar
2 tablespoons flax or extra virgin olive oil
salt and pepper to taste
cumin and curry powder to taste

Roll the kale leaves into a tight cigar shape, then slice across into thin ribbons.
With a vegetable peeler, slice the carrot lengthwise into ribbons.
Place all ingredients in a large bowl and massage together until bulk is reduced by half.

Cover and marinate for at least one hour before serving.
The taste improves on the second and third days.

PINA COLADA KALE

2 bunches kale, finely shredded in a food processor
1- 1/2 cups dried, unsweetened coconut
1 fresh pineapple, cut into small 1/2 inch chunks
3/4 cups pine nuts

In a food processor, puree 1 cup of pineapple with the pine nuts until smooth.
Place shredded kale, coconut, and remaining pineapple in a bowl.
Add pineapple-pine nut mixture and mix thoroughly.