Kale, Brown Rice, and Tahini Salad

05 February

Raw foods increase our vitality and can help battle that dreaded afternoon slump! Tahini is sesame seed paste and is a good source of calcium, plus it makes things creamy and delicious. Miso is a fermented bean paste that contains beneficial enzymes, aiding in digestion.

1 bunch kale, stems removed and thinly sliced
sea salt
1 clove garlic, minced
¼ cup tahini
1 tablespoon miso (preferably non-soy)
½ cup water
2 tablespoons lemon juice
3 plum tomatoes, diced (optional)
3 scallions, sliced
1 cup cooked brown rice or any desired grain

1. Place kale in a bowl, sprinkle with a little sea salt and “massage” for 3 minutes until kale starts to break down.
2. In a bowl with a whisk or food processor, mix together garlic, tahini, miso, water, and lemon juice. Stir tahini sauce into kale and add tomato, if using, green onion, and cooked rice. Refrigerate until ready to eat.

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