Kale Caesar Salad
I love Kale! It is a powerful vegetable in the cruciferous family (cabbages), and a powerhouse when it comes to biotransformation. Detoxification or biotransformation is continuously occurring in the body. It is the body's tool for breaking down external chemicals either consumed, inhaled, or absorbed through the skin or gut. Biotransformation also breaks down internal molecular substances, such as hormones produced by the body.
Kale is full of the key vitamins A, K, and C. It has powerful antioxidants, such as quercetin, which is anti-inflammatory. For optimal health we should be reaching for 3 servings (cups) of greens each day.
Kale Caesar Salad: Serves 4
1 bunch Curly Kale
1/4 cup olive oil
1 small clove of garlic
1 teaspoon of honey
1 teaspoon salt
pinch of pepper
1/4 cup of parmesan cheese (finely grated)
1 cup raw pumpkin seeds. Toast pumpkin seeds in skillet on stove, low heat, stirring frequently until they begin to pop, then remove from heat and allow to cool prior to adding to salad. (To sweeten them up... once seeds are toasted turn off heat and add 1 teaspoon of butter and 1 teaspoon of maple syrup.)
1 cup raw pumpkin seeds (Toast pumpkin seeds in skillet on stove, low heat, stirring frequently until they begin to pop, then remove from heat and allow to cool prior to adding to salad)
1/2 cup of blueberries
De-rib kale leaves, cut finely into thin ribbons, and add to salad bowl
Prepare dressing in mason jar, start with squeezing lime juice into mason jar, press garlic, add olive oil, honey, salt, and pepper. Put lid on jar and shake until well combined.
Pour onto kale.
Add parmesan, pumpkin seeds and blueberries depending on the version that you are preparing.
I love both versions, although version two is more nutrient dense, and includes the color blue for cell protection, liver and cognitive health. Pumpkin seeds add more fiber as well as zinc, magnesium and omega-3 fats.