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  • I Can’t Stop Eating This Kale Salad




    by Carissa Leventis-Cox

    My son says: “I Can’t Stop Eating This Kale Salad”

    I love this salad too.  Actually, it was this same salad that made me a raw food convert.  This  recipe is adapted from Ani Phios Evergreen Salad in Sunflower Thyme Marinade in Ani’s Raw Food Kitchen Cookbook.

    Kale is a wonderful green that can be enjoyed in many delicious ways in any season. It can practically be called a superfood and here is why: kale is packed with beta-carotene, an important nutrient for good vision. Kale is also an excellent source of vitamin C, which is good for cold prevention, as well as a reduced risk of colon cancer. Finally, kale is rich in minerals, such as iron, manganese, calcium and potassium.

    Kale is not only full of phytochemicals but is also very versatile. It can be added to smoothies, soups, salads and if you like juicing try mixing it  with other vegetables and fruit, such as carrot or apple. To keep all the enzymes of this superfood intact  eat it mainly raw.

    Here is how we enjoy this salad:

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