One of the many benefits of having my brother Ted around is having him make some amazing meals. As a trained chef he has more than a few specials to make, and this one is absolutely one of my favorite meatless dishes he makes. It’s also one of the easiest (and healthiest). So far this is the only recipe using kale (besides hidden in a smoothie) that my kids will eat, and not only will they eat it, they LOVE it.
Kale is enjoying a little bit of the limelight recently, it is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse”. Kale is low in calories, high in fiber and has zero fat, it is high in iron and Vitamin K, A & C and is filled with powerful antioxidants. It’s also a great detox food, filled with fiber and sulfur, its both great for detoxifying your body and keeping your liver healthy.
This recipe is great on it’s own as a salad or with some tofu or grilled portobellos for Meatless Monday. Throw some feta and olives on it for a Mediterranean taste, or have it alongside salmon or flank steak for a healthy boost on your non-meatless days.
Now, if you’ve never heard of Bragg Liquid Aminos, let me tell you a little about it. It is derived from soy protein and contains no preservatives, and features 16 amino acids in naturally occurring amounts. The essential amino acids, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, are not produced by the body and need to be obtained through protein-rich foods such as meat, poultry, eggs, dairy products, and some plants, or through liquid amino acid supplements like Bragg’s. Liquid amino acids are very popular with vegetarians, vegans, and people with dietary restrictions that want to easily add amino acids to the foods they eat.
Here’s a couple tips, it’s best to prepare the dressing after you have the other ingredients all assembled. Also this salad needs no extra salt as the liquid aminos have a naturally occurring sodium.
This recipe makes 3-4 servings:
1 bunch curly leaf kale-stripped and cut into bite sized pieces
1/2 red onion-julienne cut
1 oz. sunflower sprouts (optional, if you can find them)
1/4 C. sunflower seeds-already shelled
1/4 C. pumpkin seeds
1/8 C. sesame seeds
1 1/2 oz. Bragg Liquid Aminos
2 oz. lemon juice
2 1/2 oz. olive oil
1. Toast all seeds and let them cool.
2. Mix dry and wet ingredients separately (wet ingredients will separate naturally, just whisk right before adding to salad mix).
3. Mix salad with dressing and toss well. Can be served immediately or will last for up to 48 hours refrigerated.