Thursday, June 7, 2012

Kale with Curry and Bruschetta

Kale is a powerhouse of nutrition. It can help to lower cholesterol, has antioxidant and anti-inflammatory benefits, and is one of the healthiest vegetables there is. Check out the nutrient content in just one cup of kale!

Nutrients in Kale (from whfoods.org)

Kale with Curry and Bruchetta is a tasty salad that makes it easy to enjoy this nutrient-packed vegetable. The key to making this salad delicious is in massaging the kale. You may think, "Massaging is for people not for food," but rubbing the dressing into the kale helps to break it down some and make it nice and tender.You want to rub deeply until the kale has shrunk to about half its original volume.

Another great benefit of this salad is that if you make too much, you can dehydrate the leftovers! Everyone is always looking for a healthy snack and this is a great one! Just put your leftover salad into a dehydrator (we use the Excalibur Dehydrator) at 105 degrees overnight. Check it in the morning and if it is crunchy it is done. If not, leave it in for a few more hours.
Kale with Curry and Bruschetta - {Back to Eden Health Ministry}

Kale with Curry and Bruschetta

By Sherry Orcutt
Serves: 6-8

Dressing:

2-3 cloves garlic
2 Tbsp. curry
1 Tbsp cumin
4 Medjool dates (remove pits)
½ cup olive oil
½ cup lemon juice
1 tsp. sea salt

3 bunches curly kale

Remove stems from kale and put in food processor. Chop until fine. Place in a bowl.

For dressing place garlic, olive oil, lemon juice, sea salt, cumin curry and dates in blender and blend until smooth. Pour dressing over greens massaging dressing into greens and marinate for two hours.

Bruchetta

2 large tomatoes, diced
½ cup fresh basil, chopped
2 medium cloves garlic, minced
2 Tbsp Splash
1 tsp Celtic Sea Salt

Toss all ingredients in a bowl until well mixed.

Add to salad just prior to serving and toss.

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