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Mediterranean Kale Salad with Golden Raisins & Pine Nuts

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Leah Putnam
Leah Putnam
Did you know that the raw food diet preserves vitamins, enzymes, and other nutritional benefits that conventional cooking destroys? "Raw food diet" sound drastic and scary? Raw food expert Leah Putnam's quick and easy kale salad is a delicious way to start exploring raw food eating. Grab your chef's knife, de-stem your kale, and learn to live healthfully with more raw living food Grokker Premium videos from Leah Putnam.

Cooking Recipe

Serves: 6

2 small bunches dinosaur kale, stems removed
2 tbsp extra virgin olive oil
2 tbsp lemon juice
¾ tsp sea salt
¼ cup pine nuts
¼ cup golden raisins, soaked 10 minutes, drained, and rinsed
¼ tsp fresh ground black pepper

Substitute ¼ cup sliced Kalamata olives for the raisins and 1 diced red bell pepper.

1. First start off by de-stemming the kale leaves. Hold the kale by the bottom end of the stem and then peel both sides a little bit then just peel them off straight down.

2. Stack the kales on top of each other and then roll them up tightly like a cigar. Then chiffonade them into strips. Add these strips into a bowl.

3. Now to break down the fibers of the kale add in the lemon juice, sea salt, and cold-pressed extra virgin olive oil. Massage the kale with the seasoning with your hands.

4. Once the kale is nice and massaged add in the pine nuts, golden raisins that have been soaked in water for 10 minutes, and finish with fresh ground black pepper. Mix it well and serve!

Mediterranean Kale Salad
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