Thursday, October 27, 2011
Fruity Kale Salad: Raw Food Fall Recipes
I try to eat a big kale salad almost every day. Kale is a dark leafy green that is packed with nutrition, high in calcium, potassium, and Vitamin C. One cup of Kale has 90 mg of Calcium, 299 mg Potassium, and 80 mg of vitamin C. In fact, I am attempting to grow my own kale. I planted it from seed into little containers this past weekend and once it gets big enough I will plant it outside. Kale is a wonderful winter crop (so I have heard). It is hardy and can thrive even during snowy winters. I normally make my kale salads with olive oil, honey, salt, apple cider vinegar, and some sea salt. Today I was wanting something a little bit lighter so I made my salad with fruit and left out the oils and fats from the salad. The result was a delicious lunch that hit the spot.
I have to say that my inspiration to make this salad came from my awareness of the 80 10 10 diet. On this diet raw foodies eat mostly fruit and greens and the idea is that only 10 percent of their diet comes from fats (avocados, etc). I have known about this way of eating and have played around with it on occasion. Although I do not prescribe to the 80 10 10 diet I try not to overdo the fats on the vegan / raw food diet that has become my lifestyle way of eating. It is easy to eat lots of almond butter, avocados, coconut meat (I love to make desserts from all of these). I do think they are healthy but I also try not to overdo it too much. I am glad to have a new way of eating salads that taste delicious and use less fat than the typical oil and avocado that I put on my salads. What is your favorite way to eat kale?
Fruity Kale Salad:
6 kale leaves
1/4 cup of sunflower seeds
Directions: Cut up your kale, bananas, and apple and put it into your salad bowl. Juice one orange and pour it on top as a dressing. Garnish your salad with sunflower seeds. Enjoy and try and get a piece of fruit in each bite.