After about 6 months of eating vegan cupcakes and cookies with wild abandon the slight rip in my jeans told me that it was time to push those vegan cupcakes to the side for a while and focus on the basics of good healthy food. The easiest and tastiest way to do this is to start incorporating more raw foods into my diet. In the world of green leafy vegetables spinach and kale rule supreme for me, so Tuesday I set my sites on making a Wilted Kale Salad with Creamy Chipotle Dressing. The original recipe came from The Raw Chef but I adapted the recipe to fit what was in my fridge a bit better and bring the servings down to a more manageable size. What I came up with is an amazing entrée that even my omni friends are raving about. I hope you love it just as much as I did.
2 heads kale, stems removed and sliced very thin
1 tablespoon sea/mineral salt
1 cup grape tomatoes, sliced in half
1/2 cup raw sunflower seeds
Place kale in a large bowl, add salt and massage the kale until it wilts and takes on a "cooked" texture (will turn a dark shiny green)
Add tomatoes and sunflower seeds to the bowl and mix by hand
1 chipotle pepper in adobo sauce
1/4 cup + 1 tablespoon extra virgin olive oil
1 tablespoon raw agave nectar
2 tablespoons fresh lemon juice
Blend all ingredients in a high speed blender until creamy and mix into kale by hand.
Note: This taste amazing the day you make it but the flavors really sing once they have been allowed to blend overnight.