Happy National Kale Day!

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Yep. National Kale Day is actually a thing.

And why not?  Kale is delicious and full of nutrients.

It’s also incredibly versatile. In addition to Kale Salad you can juice it, bake it (kale chips anyone?) and mix it into soups.

In celebration of National Kale Day I am sharing one of my favorite Kale recipes with you! You’ll notice there are a few steps that may seem strange but that I promise will make even the most persistent kale-hater perk up. Massaging the leaves (who doesn’t love a good massage – I mean it is kale DAY after all!) transforms the texture and flavor of the hearty green from bitter and tough to sweet and smooth.  Perfect for mixing into this salad!

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The lemon juice will also soften the bitter blow that can be a big turn off to those kale-haters I mentioned above. After all of those beauty treatments, the Kale is primed and ready to party (again – National Kale Day….) along with all of the other perfectly paired ingredients in this fall salad! Enjoy……


Kale Salad

½ bunch of Kale
¼ head of cabbage
Juice of one Lemon, divided
2 Carrots, matchstick cut
¼ handful of Parsley
½ Green Pepper, small dice
3 T. Olive Oil
1 T. Toasted Sesame Oil
2 t. Ume Plum Vinegar


  • Place kale and cabbage in large bowl.
  • Massage half the lemon juice into the leaves.
  • Press by placing a plate with a bowl of water on top.
  • Let set for ½ hour.
  • Drain excess liquid.
  • Mix in the carrots, parsley, and green pepper.
  • Mix together in a separate bowl, the reserved lemon juice, olive oil, toasted sesame oil, and ume plum vinegar.
  • Serve as is or add lightly grilled tofu.

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