Eat more kale. I actually overheard someone in the locker room of my yoga studio announce that as one of her 2012 resolutions. I think it's a good one. Easy to keep, no one gets hurt. I say rock on kale chompin' girl.
Well, I'm going out on a limb here and guessing that we would ALL like to eat more kale and other "super foods" in general. This recipe is inspired by a somewhat famous salad from an old-school crispy hippie natural foods store in Princeton. It was (and most likely still is) the go-to when you felt a little scratch in your throat, had over-indulged or were just feeling generally down. I could say something about an affogato with pistachio gelato also doing the trick but, really, eat this and you'll feel better in the morning.
2 bunches of kale, tough stems removed, roughly chopped (I save any trimmings to use in juices)
1 c red cabbage, shredded
3 medium carrots, peeled and shredded
1/2 c raw almonds, roughly chopped
1 cup cooked brown rice
3-4 T hemp or sesame seeds
for the dressing:
3 cloves of garlic
1/4 c olive oil
juice of two lemons (meyer lemons would be especially good to add a little sweetness)
2 T fresh dill
1 T dijon mustard
salt and pepper to taste
Mix together the salad ingredients in a large bowl. Whiz together all of the ingredients for the dressing in a blender. Combine and let sit in the fridge for an hour or so before serving.