Here's the recipe that started it all. Remember trying some leafy green stuff at the South Beach Wine & Food Festival this year? Chances are, it was Blueprint Cleanse's marinated kale salad with tahini dressing.
They came up with this nutritious, 100 percent vegan, gluten-free, wheat-free and mostly raw side to help those going on the cleanse to prepare and those coming off of it a much needed transitional food before they headed off to Chipotle, or Misha's Cupcakes, or wherever else they dreamt about all the while.
According to the Blueprint folks, the key to making this recipe successful is to really massage the kale with salt and whatever water is left on it after it's washed in order to break it down properly. "If you omit this step, you'll wind up with tough and bitter kale," they caution.
Go on. Be brave and try it. You may even be considered a trendsetter for giving this chic veg a go.
Marinated Kale with Tahini Dressing
Serves 2 to 4
1/4 cup unfiltered apple cider vinegar
1/4 cup fresh squeezed lemon juice (about 1 full lemon)
1/8 cup Bragg Liquid Aminos or 1/4 cup Nama Shoyu (Blueprint recommends the liquid aminos)
2-3 tablespoons organic sesame tahini, depending on desired thickness
1/2 avocado and/or 1/2 red bell pepper, both cut into bite-size strips or chunks
Celtic sea salt to taste
Splash of agave nectar to taste
Directions: Pat dry the kale almost completely. Place in a large bowl and sprinkle a pinch or two of sea salt. Using your hands, massage the salt to thoroughly saturate the kale. (This massaging is what breaks down the kale and makes it soft enough to eat while raw.)
Place the vinegar, lemon juice, Nama Shoyu or Bragg, garlic, and tahini into a small blender or food processor. Pulse or blend until mixture is well blended. The texture should be a smooth salad dressing. If it's too thin, add a bit more tahini. If it's too tart, add a splash of agave nectar.
Pour the mixture over massaged kale and work through with your hands again. Let the salad marinate for at least 20 to 30 minutes. When ready to serve, add the avocado and/or pepper and mix through with a spoon or fork. The salad will keep in the refrigerator in a sealed container for 2 to 3 days.
