Kale SaladRead Now
The magic of this recipe is that the mushrooms rehydrate with the marvelous
taste of the marinade. If you do not have time to prepare the dehydrated
mushrooms and nuts, plain mushrooms and nuts will work too.
In a large salad serving bowl, combine kale, onions, red pepper, sweet
potato, garlic, ginger, lemon juice, oil, Namu Shoyu, and dehydrated mushrooms.
Toss. Let the salad sit at room temperature for 1-2 hours. Toss again just
before serving and top with nuts or seeds.
Note: To blanch kale, tear into bite size pieces, removing stems. Place the
leaves in a sieve, and pour 2-3 cups of water that has been brought to a boil
and cooled for 1 minute over the kale. Drain. To speed up the draining process,
roll up the kale in a clean dishtowel for a few minutes.
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My spiritual name is Sivakami, which means... one who desires transformation and one who transforms desires. I live in Rifle, Colorado where I teach yoga, create art and love life. I would love to hear your comments.