KALE SALAD

Prep Time: 10 min
Refrigeration Time: 1 hour
Ready In: 1 hour and 10 min

Servings: 6

Ingredients
1 bunch of kale
1/2 cup Manitoba Hemp Hearts
2 tbsp lemon juice
3 tbsp Bragg Ollive Oil
7-10 cherry tomatoes halved
1/2 cup Dried Gogi Berries or Organic Dried Cranberries
1 tbsp Braggs Apple Cider Vinegar (optional)
1 tsp Organic Garlic Granules 
1/2 tsp Organic Ground Black Pepper 
1/2 tsp Celtic Sea Salt
1/2 cup sunflower seeds

Directions

1. Combine lemon juice, olive oil, apple cider vinegar, salt and pepper into shaker jar. Shake well.
2. Chop kale and put in large bowl.
3. Add dressing.
4. Scrunch it up with your bare hands so that all of it is coated nicely.
5. Add cherry tomatoes halved, sunflower seeds, hemp hearts and dried berries.
6. Refrigerate to let flavors blend for about an hour or two. Keeps well for up to 3 days in refrigerator.

Emily’s Nutrition Notes

If you suffer from Candida, avoid the apple cider vinegar. Use all organic ingredients if possible.

 Enzymes in tact for better digestibility
 Rich in fiber
 Greens are rich in calcium, potassium and iron. A cup of kale contains more calcium than a cup of milk.
 Kale contains Vitamin A, Vitamin C, Thiamine, Riboflavin, Niacin, Vitamin B6, Folic Acid, Potassium, Iron, Magnesium, Phosphorus, Sodium and Calcium and Sodium
 One cup of raw kale contains 64 mg of phosphorus.
 High phosphorus consumption has been linked to osteoporosis, as it will reduce the utilization and promote the excretion of calcium.
 Everything in moderation.
 Include a variety of fresh vegetables in your daily diet.

Recipe created by Emily Price, C.H.N.C. – Emily Price Nutrition Consulting