10 Ways I Love You, Kale

Kale has been called the “queen of greens,” and for good reason! Who doesn’t love a fresh, crisp kale salad?

It’s tasty and good for you! In my world, it doesn’t get much better than that. Below is a love note to my beloved queen of greens. Thank you kale for all you do for us.

All the Ways I Love You, Kale

1. You’re the green in my green smoothie
2. You’re the new beef – you’re what’s for dinner.
3. You make a great chip replacement
4. You’re crunchy and crisp
5. You’re vibrant
6. You’re high in calcium
7. You’re delicious in a fresh pressed juice
8. You’re a nutritional powerhouse
9. You’re anti-inflammatory
10. You keep my skin glowing

The recipe below was contributed to us by one of our very own Conscious Cleanse health coaches, Marisa Narog. She is a queen herself, especially in the kitchen. Try it out and let me know what you think! And if you’re new to kale and not so sure about all this kale praise, be sure to follow the massage technique outlined in the recipe below. It’s the secret to enjoying kale in the raw.

Do you have a love affair with kale? Tell me about it here and leave a comment below.

With love and kale kisses,

Raw Kale and Brussels Sprouts Salad

Serves 2 generously 

Ingredients:

• 1 bunch of curly green kale, de-stemmed and chopped
• 12 Brussels sprouts (about 2 big handfuls)
• 3 TB. sliced almonds
• Dash of sea salt
• ¼ cup tahini
• 2 TB. white wine vinegar
• 2 tsp. maple syrup
• pinch of red pepper flakes, or more to taste
• ¼ cup water

Instructions:
Sprinkle a dash of sea salt over chopped kale and use your hands to massage it by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.

Chop off and discard the stem end of the brussels sprouts and any discolored outer leaves. Slice the sprouts as thin as possible, then use your fingers to break up any clumps. Add the sprouts to the bowl.

In a small mixing bowl, whisk together the tahini, vinegar, maple syrup and red pepper flakes. Whisk in the water slowly adding only as much as needed so the mixture becomes smooth and creamy. Pour the dressing over the kale and sprouts and mix well.

In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds to the salad and toss. Serve immediately.