1 bunch organic kale
1 to 2 lemons
1 cup blanched raw almonds
Wash kale and tear from main thick stem (save stems to put in a smoothie later). Hand squeeze the juice of one lemon over kale in a large bowl (depending on the size of your lemons, you may need to use part or all of the second lemon to get enough juice). Massage the lemon juice onto the kale leaves. You’ll notice the puffiness of the leaves go down. Once there isn’t any or very little lemon juice left at the bottom of your bowl and the leaves have been thoroughly massaged set the bowl aside to “marinate.” Put the almonds into a blender (food processor, coffee grinder or contained cheese grinder) and grind down to a finely textured flour. After your leaves have sat for a half hour or more sprinkle the ground almonds on top. Start with a little and mix into the salad with your hands. It should begin to look creamy and almost cheese-like. Add more ground almonds to taste. Your salad is ready to eat! This salad can easily be prepared and stored ahead of time, too.
Kale is another super food! Full of all the good stuff. It is recommended to buy organic kale. I can’t take credit for this delicious recipe, it is the creation of Jaime Perkins who taught the most recent Natural and Healing Cooking class at Casa de Luz in San Diego.