Superfood Recipe: Juicy Goji & Tender Kale Salad
Today is spa day…for your veggies. Kale and goji berries do so much good for your health, providing over 20 minerals and nearly 800% of your daily Vitamin K needs — why not give them the special treatment they deserve. This simple recipe makes kale & goji (two of the chewier foods on earth) into tender, succulent, RAW delights…providing you with enough antioxidant carotenoids to see through walls.
WHY YOU SHOULD MASSAGE YOUR KALE
It might sound like the ultimate self-indulgence, but there’s a method to this madness.
This leafy green superfood is known to be a hardy, cold, and bitter winter veggie, so it isn’t very fitting for light summer salads. Most people steam their kale to soften it up, but this can degrade many of kale’s most important nutrients.
On the other hand, a little TLC — even just 5 minutes of “massaging” your kale — can turn it into a tender, sweet green that is a delight to eat and still provides the benefits of RAW kale.
How to do it? Easy…
HOW TO MASSAGE YOUR KALE
- Wash your hands thoroughly…
- Toss your kale (with or without stems) into a large mixing bowl…
- Douse the kale in organic truly cold-pressed olive oil and a dash of pink Himalayan sea salt…
- Start kneading the kale until it’s tender and soft. Take deep breaths. Feel gratitude for this beautiful green goddess. And feel her melt and surrender to your touch.
No patience? In a rush?
Then just crush the crunch out of the kale and release your pent-up frustration!
Either way it’s fun. Sorta feels like squishing mud between your toes.
The process also leaves your hands silky smooth — what with olive oil’s skin-nourishing emollient benefits. If you really want to go to town, rub the resulting green gold on your face for a delicious RAW spa day.
WHY AND HOW TO SOAK GOJI BERRIES
As long as your kale is getting a massage, don’t forget about the gojis!
These sticky little berries can be anything from chewy to crunchy (if they’re too dry). A long soak will rehydrate the berries to become plump and scrumptious, which can adorn a bland-looking salad with 18 amino acids and enough iron to skip the spinach.
The flavorful and nourishing burst as you take bites of these berries will leave you begging for more. They’ll also leave your teeth free of those sticky goji globs you get when eating them dry.
HOW TO SOAK YOUR GOJIS
- Soak your gojis in a bowl of filtered water for anywhere from 20 minutes to an hour+.
- Shorter soaks keep the chewy/sticky core, but the texture can be a bit weird. Longer soaks turn the goji berries plump and literally bursting with life.
- Don’t be alarmed by the golden color of the water! Those are goji carotenoids (essentially Vitamin A) soaking into the water. You can use it for an elixir or smoothie, or else feed it to your plants
Why Organic Gojis
Quick note: it’s best to use high-quality organic RAW gojis — you wouldn’t want to be eating contaminated berries, would you?
Just as they soak up the water during their pre-salad treatment, these berries can soak up lots of nasty contaminates, both from the soil they grow in and the chemicals sprayed on them.
Our gojis come from USDA Organic-certified farms, primarily in China’s remote northwestern region, far from the polluted air and water typical in modern-day China.
This is such a simple, fun recipe to make, but if you need a little more oomph, try adding some low-glycemic, protein-packed, Yacón-glazed Almonds, or some sprouts, cherry tomatoes, sugar-snap peas…and you’ll have the healthiest and tastiest summer salad of all time.
Need a hearty dressing? The magic of RAW Almond Butter with a little apple cider vinegar and olive oil creates a thick, creamy dressing (that provides antioxidants and unsaturated fatty acids for an improved lipid profile).
Salad Ingredients (serves two):
- 3 cups thinly sliced organic kale leaves
- 1/8 cup organic goji berries
- Sea salt and black pepper
- 1 cup organic snap peas, chopped
- 1/2 medium organic shallot, finely chopped
- 1 cup organic cherry tomatoes, chopped
- 1 handful of sprouts
- 1/2 avocado
- 1/4 batch Almonds glazed in Yacón Syrup roughly chopped (recipe coming soon)
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon organic extra-virgin olive oil
- 1/2 tablespoon Pure Yacón Syrup
- 1 tablespoon creamy organic RAW almond butter (unsweetened)
- Sea salt and black pepper
- In a large bowl, mix the kale, snap peas, shallot, tomatoes, goji berries, and almonds.
- In a small bowl, mix the vinegar, olive oil, yacón syrup, and almond butter.
- Pour the dressing over the salad and toss. Sprinkle salt and pepper to taste.
You can find most of the organic ingredients used in this recipe below.