Cool and Kale!
I love summer’s fresh produce as much as the next person, but find it hard to maintain balance during the summer months without my dark leafy greens. Yes, even now, amidst the juicy peaches and sweet corn, the endless varieties of heirloom tomatoes, and the cucumbers and basil from my garden, I’m thinking about kale. If you think I’m crazy, you’re in good company and join the ranks of none other than my own husband! Fortunately, I have one partner in crime – my 11-year-old daughter, who requested kale chips the second she got in the car to come home from sleep away camp!
To keep my cravings at bay and benefit from a steady intake of my favorite green (and a healthy dose of alkalinity, to boot), I’ve been enjoying this crisp, refreshing raw kale salad. This recipe from CLEAN START is a guaranteed winner, and I’ve been equally as happy simply massaging olive oil, salt and lemon juice into the leaves and going from there. Add shredded daikon, scallion and toasted sesame seeds for an Asian flair, or go Italian with some pitted kalamata olives, red onion and parmesan cheese (if dairy is part of your repertoire). One word of caution, it tends to go quickly!
You can view/download/print the CLEAN START recipe page here. Then, be sure to stop back and share YOUR summer kale creations!
Eat clean live well!