Sunday, 22 June 2014

Vegan and Raw recipe - Kale salad

Contributed by Raw food, volume 2, Healthy, delicious vegetarian cuisine made with living foods  by Lisa Montgomery, editor, hatherleigh

By Dr. Scott and Raechelle Walker
Prep. 15 minutes
16 ounces organic Tuscan kale, chopped
1 cup diced cucumber
1 cup diced red pepper
1 cup broccoli florets
1 tsp. crushed garlic
1 cup Bragg's liquid amino
 1/2 cup extra virgin olive oil
Toss ingredients together and enjoy.

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