Well everyone’s talking about kale….but what makes this food a “superfood”??? It’s jammed packed full of iron, calcium, vitamin C, vitamin K, antioxidants & fibre. It works in salads, juices, smoothies & even as chips! Whip up this salad & serve with fish, chicken, lamb or even prawns. This recipe comes from Pete Evans new Paleo recipe book -“Healthy Every Day”….my new best friend in the kitchen!!!
2 bunches of kale, wash & remove central stalks, thinly slice
2 1/2 Tblsp olive oil
1 large fennel bulb, thinly sliced
4 radishes, thinly sliced
100g sunflower seeds, toasted (or use your LSA!!)
3-4 Tblsp seeded mustard
80mL lemon juice
100mL olive oil
Pink Himalayan salt & ground black pepper to taste
Place mustard & lemon juice in bowl & whisk together.
Slowly whisk in olive oil until well combined, & season with salt & pepper.
Place kale in large bowl & pour over the olive oil. Rub the oil into the kale with your hands. This removes the waxy coating from the kale& allows it to absorb the dressing.
Pour the dressing over the kale, toss & leave to stand for 30mins.
Just before serving, toss in fennel, radishes & sunflower seeds.
Preheat oven to 120C & line baking trays.
Toss bunch of washed, destalked roughly chopped kale in 1 Tblsp coconut oil, & sprinkle with some pink Himalayan salt, or any other spices you like.
Place kale onto baking tray & bake for 35-40mins, or until crispy.
Eat immediately or keeps in air tight container for up to 2 weeks.