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Topic: Raspberry Sizzurp Topped Kale Salad Recipe  (Read 459 times)
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rockingbearranch
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« on: August 20, 2017 07:06:59 AM »

I use what I have on hand. Kale salads have infinite possibilities. Try to find organic or local for higher vitamin levels. Even better, kale can be grown anywhere even in an apartment window.

~~~~~~
Raspberry Sizzurp:

Two kinds of berries, two spoons of honey, 1/4 tsp cinnamon, 1/2 c water or as needed

Cook in double boiler, crock pot, or stove. Slow and low. Remove and jar when it is the consistency you'd like. This was on for 30-60 minutes. Add a splash of lemon juice to make it last longer.

~~~~~~

Cook Kale:

Kale chopped small with two cloves of minced garlic (chop really tiny or mush).

Cook on low in just enough coconut oil to coat. Remove from heat just as it turns darker green.

Use what you have. Kale is great for that. You may want to put some ingredients in with the kale or before the kale depending on cooking requirements. Add harder things, like carrots, before the kale. Soft things, like berries, are added after the kale. Always start with garlic in oil.

~~~~~~~

Toss With:

Chopped almonds

1/4 cup of sunflower seed butter or sun butter or yogurt mixed in to coat

Shredded local Parmesan-like hard cheese

Apple chunks

« Last Edit: September 05, 2017 06:55:41 AM by rockingbearranch » THIS ROCKS   Logged

lindyv321
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« Reply #1 on: August 23, 2017 07:01:19 AM »

This looks really good. I bet the sweetness of the berries helps cut down on the bitterness of the kale a bit too!
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rockingbearranch
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« Reply #2 on: August 23, 2017 07:59:59 AM »

It isn't very kale-ee at all. It tastes more cream, nut and fruity.  Grin
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craftylittlemonkey
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« Reply #3 on: August 24, 2017 07:13:23 AM »

Looks amazing. My mister is a big fan of kale, me not so much but I am certain I would enjoy it like this.
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