Kale & Cabbage

I think that a good way to get to know veggies better, is picking out one and working with it for several days on end untilI feel like we're on friendly enough terms that I can start seeing other vegetables without losing touch or trust. The past week, it's been Kale. I've experimented with baked Kale chips, kale in the juicer and a garlicky kale salad (special thanks to the Ewings for sharing the recipe) It was alright on day one, and amazing the second time I made it (I didn't use a measuring spoon the first time and also forgot an ingredient)

Garlicky Kale Salad

1/2 bunch raw kale (washed, de-stemmed and dried)
1 T tahini
1 T apple cider vinegar
1 T lemon juice
1 T Bragg’s liquid aminos (soy sauce alternative)
2 T cashew butter
1 tsp. minced
minced garlic (2 cloves of garlic)
sesame seeds

Cut the Kale into bite sized pieces.

Puree all ingredients except kale and sesame seeds in a blender or food
processor to blend the dressing.

Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated. (Massaging veggies is pretty fun)

Sprinkle on sesame seeds!

(*If you have extra time, you can leave it to marinate in the fridge for an hour, which softens the kale and makes it a bit less intimidating. My opinion is that it tastes fine without that though)

The next few days, I will endeavor to fall in love with cabbage. I'll be back to share what I find.