Marinated Kale Salad

Dark leafy greens are an important staple of a raw food diet. They are rich in calcium, magnesium, iron, and vitamins A, C, and K. This preparation is the best way to eat them that I have encountered. It will keep for several days in the refrigerator, but it never stays around that long in mine! 


In the photo here, I used spinach instead of kale.


Marinated Kale Salad
1 large bunch kale greens
(chard, collard greens, or other dark greens will also work well)
1/2 cup olive oil*
2 cloves garlic, finely diced
1/2 cup vinegar
3 tablespoons raw soy sauce
1/8 teaspoon cayenne pepper


Slice the greens in thin strips and place them in a bowl. Cover the greens with the marinade and allow sitting for a minimum of two hours or preferably overnight.


From Local Wild Life by Katrina Blair.



*Using flaxseed oil instead of olive oil will provide a healthy dose of the omega-3 essential fatty acid alpha-linolenic acid (ALA), which supports heart health, has strong antioxidant power, and will make your skin and hair beautiful. Spectrum makes a high-quality, organic flaxseed oil.