“Now I’m on the inside, looking at my list
Organic chicken, kale salad
And a lemon twist” -DJ Dave (from Whole Foods Parking Lot)
When I learned this morning that today was National Kale Day I knew immediately what I had to do. You see, for the past several days I’ve been meaning to make Tajai’s Raw Kale Salad recipe and haven’t been able to get around to it. Now I know it’s because today was the day it was meant to be…
I’m not one to celebrate silly holidays, but I can get down with a kale celebration. Kale yes! You see, kale (and other raw leafy green vegetables) carry the highest nutrient density of all foods and that’s what we’re all about here. Nutrient density is basically how much bang you get for your buck. Kale is packin’ in not only vitamins and minerals, but micronutrients and phytochemicals. I can honestly say that I feel different after eating a big ass bowl of kale. I feel lighter, more connected and vibrant. If you don’t believe me, try it yourself.
“You lack the minerals and vitamins, irons and the niacin” -O.C.
Another way to think of it is to say that kale has a higher consciousness than most other foods. “Foods have consciousness?” Yes, everything does. Everything has a frequency, or vibration and the higher your vibration the healthier you become. You’ll also be more intuitive, less stressed and happier. Just add kale! If you doubt this, just watch “Super Size Me” and see what happens when you do the opposite.
But enough lecture, let’s get down to business – Tajai’s recipe. If you haven’t yet had a chance to read our interview with him, be sure to check it out. Tajai keeps it real with the food! His recipe didn’t provide exact proportions, rather a flexible framework of ideas to make this raw kale salad uniquely your own.
I’ll tell you which proportions I used, but be sure to click on the interview link above to see what other recommendations Tajai makes.
LGMF version of Tajai’s Raw Kale Salad
1 bunch organic kale
1 organic red pepper
2 tablespoons olive oil
1 lemon, juiced
1/2 teaspoon Celtic sea salt
2 tablespoons kalamata olives
2 teaspoons sesame seeds
Slice the kale into strips. Toss with olive oil, lemon juice and salt. Use hands to massage the oil, juice and salt into the kale. Toss with red peppers, olives and sesame seeds. EAT!