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Kaleslaw
- 1 bunch of kale
- 1 raw carrot or small beet
- 1/2 c. raw sunflower seeds
Dressing:
- 1/4 of veganaise or home-made mayonnaise
- lT. or sesame oil
- 1T of tamari
- juice of one fresh lemon
- 1T minced ginger
- 1T minced garlic
(Blend dressing ingredients together on high.)
Slice kale into thin strips. In a large bowl, toss kale and dressing until all is lightly coated. Cover and leave overnight in the refrigerator. Before serving, grate carrot or beets into the bowl of kale, add sunflower seeds and toss. Kale is high in carotenoids, luten and zeaxanthin, vitamins A and C and boosts detoxification.
About the Cook
Donna Fox, NTP is a 2009 graduate in Nutritional Therapy with a focus in post traumatic syndrome and nutrition. She can be reached at dfox98@gmail.com. |
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