The original recipe can be found in Rainbow Green Live-Food Cuisine. I changed it a little bit and I actually prefer mine to the book.
Our favorite version of the ever-present kale chip.
I use to make this with regular yogurt, but since going raw, this is an excellent addition to my collection.
Mmmm, Chinese take-out.
I came up with this recipe on the fly as a way to hold on to some delicious mustard greens that were wilting more quickly than I could consume them. The result is a salad of wilted but still crisp greens, as if they had been just lightly steamed, in a sauce eerily reminiscent of chinese take-out. Perfect thing to pack for work, especially when you know your corporate lunch is going to be from PF Chang’s.
If you can get them (and if you’re okay with it digestively!), adding fresh wood ear mushrooms really adds heartiness and authenticity to this dish. (You could also use shiitake!)
By the way, while I’m pretty sure these amounts will produce tasty food, please take all measurements as guidelines; I rarely measure things when I make food for myself. Taste and test as you go.