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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