I made this tonight using just a handful of kale leaves and it was so flavorful and satisfying. The slight bitterness of the kale gave it a really well-rounded flavor. By massaging salt into the leaves with your hands, it really helps soften up the kale.
Absolutly Delicous and Healthy! I dont think any Breakfest can top it… Try it and find out yourself!
Avocado and Banana go so well together….you could also add raisins, grapes, nuts, seeds etc.
As much as I love salad, sometimes I get tired of eating it with a fork (>_<) ... so I made this for dinner tonight. Just thought I’d share, in case anyone’s interested!
This is a traditional type of Japanese fermented pickle- I picked up the recipe while living in Tokyo. The rice bran is not raw, it’s toasted, but it isn’t actually eaten with the vegetables. You bury the vegetables in it until they ferment, then you dig them out and rinse them off. You can find this rice bran, or nuka, at an Asian grocery that carries Japanese foods. This recipe has two parts- you will actually be discarding your first batch of veg, so choose some tough outer cabbage leaves, etc, that you don’t want to eat. It’s a long, demanding recipe (you have to tend to the pickles every day) but it’s worth it. Once you get used to it, turning the mixture once a day becomes habit, and you have a constant supply of fresh, raw, yummy, homemade pickles.