Spring is here! And that means it’s time to cleanse! Green leafy vegetables are sprouting up everywhere. I love to forage in the wild: dandelion, chickweed, plantain leaf, and more. Join a local Foraging Group on Facebook to learn more!
The Directions below references healing reiki hands. For those who don’t know, healing reiki hands are used to harness and deliver energy and improve the flow and balance of the recipient's energy to support healing, according to the Cleveland Clinic.
At home in your kitchen, a great way to get your leafy greens in, is a beautiful, marinated Kale Salad. This recipe is one my claims to fame, appearing in a front-page article in the Atlanta Journal- Constitution over a decade ago! It is one of the easiest, simplest recipes to make, while still being hearty + filling. I like to wrap this in a raw nori sheet or in a brown rice paper wrap + take it on the go!
Ingredients
1 bunch Kale, chopped into bite-size pieces
1/2 Avocado, cut into “chunks”
1 T fresh-squeezed lemon juice
1 T olive oil
1/2 tsp sea salt
1 clove garlic, minced/ pressed
Directions
Break/ chop kale lovingly into bite-size bits.
Massage ingredients with hands in a big bowl until wilted + marinated. (Personally, I like to wait + massage everything except avocado, then add that last, to maintain “chunk” texture. ;))
Remember your healing reiki hands.
Options
Add dried or fresh herbs and spices, onion, tomato, or sundried tomato, cabbage, carrots, celery, cucumber, sprouts, dandelion greens, etc.
In collaboration with Debra Mazer, Celebrity Plant-Based Personal Chef, and Winner of
The Best of Raw Awards for her Hot Love Chocolate Truffles. She is the author of
“Retreat Recipes for Yoga Lovers." Stay in touch: www.DebraMazer.com
Ines Beltran
Family & Consumer Sciences Agent UGA Gwinnett Extension Office
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