Raw food recipe
Kale on Sunday
This salad is so dense that it fills every pocket of your existence. Eating good food takes up just enough time so that you can’t be tempted to read the papers, ensuring you never get drawn into Ye Olde 3D Worlde.
Serves one healthy appetite’ed adult. Keeps for three days when refrigerated in a sealed container.
20 stalks of dinosaur kale (cavelo nero) or curly kale
10 cherry tomatoes
50g or 1/2 cup shelled hemp seeds
30g or 1/3 cup raw pine nuts
40ml or 1/4 cup olive oil
50g or 1/2 cup Peruvian olives
30g or 1/2 cup fresh flat leaved parsley
10g or 2 teaspoons raw coconut butter
5g or 1 teaspoon purple corn extract
Shave the olives into a wide-bottomed bowl, discarding the stones. Cut the stalks out of the kale and use for juicing or in another recipe. Roll the kale up into a long, thin cigar. Slice through it at 1cm intervals. Add this to the bowl.
Quarter the tomatoes and finely chop the parsley, and add them to the bowl. Add the hemp seeds, pine nuts and purple corn extract. Add the olive oil and the coconut butter.
Mix everything with your hands. Massage the kale for five minutes with as much love as you can channel.
Let it rest for an hour before serving. You can put this in the dehydrator for that hour, which will make it invitingly warm.
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