The Best Kale Salad Ever

My favorite kale salad. Everyone should eat more kale and this is one way that is yummy. Make sure the avocado is ripe, place all of the ingredients in a large bowl and you can do as I do and toss it with your hands.

2 bunches kale
1/2 red onion, chopped
1 apple, chopped
2 teaspoons garlic, minced
2 teaspoons ginger, grated
1/2 cup cashews, raw
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons Bragg's amino acid
1 avocado, chopped

Wash kale and de-stem, tear into bite-size pieces and place in bowl. Add all remaining ingredients and toss very well until the avocado is "smooth.

Dolmas with Feta and Cranberries

These serve double-duty as an appetizer or lunch and are
good warm or cold.

Servings: 6
1-bunch collard greens, 6 medium leaves
1 cup brown rice, short grained
2 cups water
1/2-cup almonds, dry toasted, finely chopped
1/3-cup cranberries, dried, cut in half with scissors.
1/2-cup feta cheese
1/2-teaspoon sea salt
1/2 teaspoon lemon zest
1/4 teaspoon rosemary, ground

1. Combine rice and water, place in a 2-quart saucepan and bring to a boil. Reduce heat, cover and simmer on low heat for 45 minutes or until done.

2. Meanwhile, wash collards greens and then blanch for 30 seconds. Cool and set aside. When rice is slightly cooled, stir in almonds, salt and seasonings, cranberries and feta cheese.

3. Gently, cut large stems from collard leaves. Lay flat on a cutting board. Place a scoopful of the rice mixture in the center of the leaf. Roll up like a burrito tucking in the sides of the leaf. Repeat for all leaves.

4. To reheat, (if desired) place in steamer, over, not in, boiling water and steam for 5 minutes. Garnish with orange infused olive oil or orange or grapefruit juice and serve.

Per Serving (excluding unknown items): 222 Calories; 10g Fat (38.6% calories from fat); 7g Protein; 28g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 302mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.

Serving suggestion:
I like these drizzled with orange infused olive oil (a little fresh orange juice in some olive oil) or simply sprinkled with fresh orange juice or grapefruit juice. For lunch, serve with a mixed greens salad with lemon vinaigrette. Toss some (unsprayed) rose petals in the greens for a gorgeous presentation.

Health Tip
Collard greens are an excellent source of calcium, needed for bone health, vitamin K, needed for normal blood clotting, vitamins A, needed for good vision, and vitamin C, which helps to fight infection, heal wounds and keeps tissues healthy. Eat your greens!