Kale Salad with a Kick!

People keep asking me what my pregnancy cravings are, and so many people were SO SURE I would start eating red meat. They were wrong. My entire pregnancy I have craved beets and kale (two majorly iron rich foods), not red meat, not once. I get my beet juice fix at Magic Mix Juicery with their Root Sensation (which has beets AND kale ‪#‎winning‬!), and I get my kale fix by making tons of kale salads at home. This is one of my faves

This recipe (like my creamed corn) is also inspired by my visit to Tasilli’s Raw Reality in Atlanta. I ordered their cookbook, but it took over six months to get it, so this was my taste bud’s best guess at how to go about re-creating the raw vegan deliciousness they put on my plate. And, who doesn’t love a delicious kale salad?

Ingredients:

• 2 large bunches of kale
• 1 ripe avocado
• 1/3 cup nutritional yeast
• Juice of 2-3 lemons
• 1 cup sundried tomatoes, chopped
• 1/3 cup currants
• 1 red onion, chopped
• red pepper flakes (to taste)
• 2 cloves garlic, minced
• 1 bunch celery, chopped
• 1 jalapeño pepper, diced
• Salt & pepper to taste

Directions:  

Massage all ingredients together in a large bowl with your hands.  Tear kale into bite size pieces as you massage.  Refrigerate for at least one hour prior to serving.  Enjoy!