Monday, February 9, 2015

Kale Salad with Sea Vegetables, Green Onions and Sesame Seeds

One of the main concerns for some people on raw food is the "goitrogenic" activity of kale. Common belief is that certain nutrients in kale may interfere with the thyroid function.

Kale Salad with Sea Vegetable, Green Onions and Sesame Seeds

If you are a healthy individual you do not need to worry that you will develop goiter when you eat kale. To be on a safe side, however, you can start adding Celtic sea salt and sea vegetables to your kale recipes. The iodine-rich foods offer support to your thyroid, but you have to be careful not to overdose on iodine as well. Balance is everything. Rotate your greens and other ingredients. In this way you will not only make sure that your food is varied, but most importantly, that you do not deprive yourself of nutrients or develop sensitivity to food.

And one more thing, buy organic produce whenever you can, especially the sea vegetable. Ocean pollution is a growing problem. You definitely do not want to consume any poisonous food.

Sea Lettuce, Green Onions and Kale

Ingredients: 

for the salad
  • 2 kale leaves
  • 1 cup dried sea vegetables (use sea lettuce, or wakame)
  • 2-3 green onions
  • 1 Tbsp white sesame 
  • 1 Tbsp dulse flakes

for the dressing
  • 3 Tbsp cold pressed sesame oil
  • 2 Tbsp virgin olive oil
  • 3 Tbsp freshly pressed lemon juice
  • 1 Tbsp tamari
  • 1 tsp ground Japanese pepper (sanshō)
  • 1/3 tsp crushed red chili flakes

 Kale Salad with Sea Vegetables, Green Onions and Sesame Seeds

Method: 
  • Rinse the seaweed and place it in a bowl with purified water. Allow to soak until fully re-hydrated. Drain the re-hydrated seaweed and chop it with a sharp knife.
  • Wash kale and remove the hard stalks. Cut kale into thin stripes and massage it with pinch of Celtic sea salt and a few drops of olive oil.
  • In a bowl mix kale and seaweed. Add thinly chopped green onions and mix well.
  • Whisk salad dressing using all the dressing ingredients.
  • Pour dressing over the salad and mix well. 
  • Add dulse flakes and sesame seeds. Mix again. You may want to chill your salad in the fridge for 10-15 minutes. This will allow the flavors to mingle and improve the taste.
  • Serve as a side salad with sushi or sashimi. Enjoy in good company!
Tip: Use Japanese rice vinegar for the dressing if you want your salad to taste even more oriental.

In radiant health - passionately raw - Dominique


Dominique Allmon©2014

          
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