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•24 ounces of chopped kale
•Sliced almonds, pecans or other favorite nut
•Raw beets, shredded
•1 cup raw almond or peanut butter (unsweetened and unsalted) (see note below)
•1 cup coconut water (or regular water)
•1/4 cup fresh lime juice (about 2 limes) and zest from the limes
•2 cloves garlic
•Approximately 1 inch or 3/4 of an ounce fresh ginger
•2 tablespoons low sodium Tamari or Braggs soy or coconut aminos
•4 pitted dates (soaked in water if not soft)
•½ teaspoon red pepper flakes
•In a high powered blender combine all ingredients until smooth and creamy.
•Remove the thick, larger stems from the kale and place in a large bowl.
•Massage the dressing into the kale.
•Sprinkle nuts before serving, if desired.
Note: For a lower fat version, decrease nut butter to 6 tablespoons and add one can of rinsed and drained cannellini beans.
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