I went to the Dupont Circle farmers market today and bought some fresh kale. I made a raw kale salad with kale, apple cider vinegar, hemp seeds, olive oil, munchi curry, and himalayan salt. 100% Organic. The organic kale greens are from Sunnyside Organic Farm. It feels great to eat food from a farmer I’ve met.
Remember arugula salad with balsamic vinaigrette and Parmesan cheese?
Try something even more healthful: Kale salad with balsamic vinaigrette. How to loose the cheese, but keep the deep, rich, umami flavor of Parmesan? Nutritional yeast, and tamari.
Recipe: Balsamic vinegar, olive oil, himalayan salt, black pepper, nutritional yeast, a dash of tamari.
(Optional: add olives and crushed raw cashews. These will compliment the taste, and add to presentation.)
*** PIZZA TIME! (VEGAN)
I added seasoning: fresh ground black pepper, za’atar, fresh basil (homegrown!):