Kale Salad –
As mentioned by Ellen on the RTE Today ShowExcellent source of Lutein and zeaxanthin for fighting age related macular degeneration
Please see recipe section of the blog for pancake recipes!
1 bunch kale, de-stemmed and chopped
1 tablespoon soy sauce
2 tablespoons tahini paste
2 tablespoons lemon juice
2 tablespoons water
4 tablespoons nutritional yeast
2 cloves garlic, minced
Black pepper, to taste
Serve with a little of what you fancy….cubes of avocados, butter beans, grated carrot, roasted butternut squash and a few walnuts.
Put all ingredients (except for kale) into a blender, adding nutritional yeast last. (Adding it first causes it to gum up the blades and stick to the base.)
Mix until smooth.
Transfer kale to a salad bowl, then pour dressing over the top and toss until coated.
Massage kale gently between the finger tips to help soften the leaves and remove any bitterness.
Store any leftovers in the refrigerator.
Cooking with Kale
Here is last night’s spag bol in progress.
Just added the chopped kale to the pan for the last 3 mins of cooking
Easy peazy 😉