Monday, June 14, 2010

Killer Collard Coleslaw

I went to the store the other day looking for some fresh organic kale. Whole Foods had none! Can you believe that?? So I decided to make the recipe with collards instead. It was fabulous. My husband loved it.
Here is the recipe for Kale or Collard Salad, which I have fondly nicknamed

"Killer Collard Coleslaw"

1 bunch organic collard greens
1/4 C raw sunflower seeds, soaked
1/2 yellow or red bell pepper
1/4 C onions
2 chopped tomatoes

Marinade:
1/4 C dates, soaked 30 min
1/4 C raw Tahini
juice of 1 orange
juice of 1/2 a lemon
1 T first cold pressed olive oil
2 t Coconut Aminos or Nama Shoyu
1 clove garlic, pressed
1/2 t Italian Herbs

Directions:
Cut center stems out of collards. Stack the collard leaves, about 4 of them, then roll up into a tight roll. Cut the collards into very thin strips. Chop the bell pepper and onions into small pieces. Chop the tomatoes. Place the vegetables and sunflower seeds into a mixing bowl. Prepare the marinade: In a small food processor, process the marinade ingredients till smooth. Pour over all of the vegetables, mix well, cover and let marinate in refrigerator 3-4 hours.
Top coleslaw with soaked walnuts and pecans that have been chopped into small pieces. Enjoy!
~JMJ~ I am grateful for nourishing foods.

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