Leafy, Dark and Green
Kale in particular is a very versatile green. It can be roasted with olive oil, nutritional yeast, onion powder and sea salt to create dry “ kale crisps” that even kids love.
A raw kale salad is best when the clean kale is torn by hand, put into a large bowl and massaged with olive oil then left to soften slightly for about 15-30 minutes. When combined with other salad veggies (shredded carrots, tomatoes, celery, red cabbage, etc) it becomes a hearty and soul-satisfying dish. Dressing for kale salad needs to be assertive like the green itself - here’s a good one:
Lime Cumin Salad Dressing
Freshly squeezed lime juice
1-2 drops of essential oil of lime (therapeutic grade only)*
Freshly ground pepper
Use twice as much olive oil as lime juice. Add the essential oil of lime* and about a scant teaspoon of cumin for every ¼ cup of olive oil. Add salt and pepper and taste, taste, taste! Adjust as you go. If you have extra leftover, it will keep well in a glass jar in the fridge for about a week but you will have to add fresh lime juice to perk it up.
*Not all essential oils are safe to be ingested. Check the label to ensure that it is an approved supplement and safe for consumption.
Enjoy experimenting with the dark leafies: I’d love to hear how your creations turn out!
Laura Freundlich holds a Master’s in Holistic Health Education, is a nutrition educator, a natural foods chef, a yoga teacher and a Young Living Essential Oils health advisor. To learn how to integrate nutrition, yoga, mindfulness practices or essential oils into your life for greater health and vibrancy, contact Laura at Laura@HolisticNut.com or visit www.HolisticNut.com