DinnerLunchVegan

By Lauren Von Der Pool | March 11, 2014

(Photo by rocor)

(Photo by rocor)

Kale is my staple food, and the versatile recipes are endless, so be creative! It is yummy, hearty, loaded with chlorophyll and other valuable nutrients, and is a fast way to curb hunger. Food is like currency to me; before I eat, I always ponder, “Is this valuable currency?” Well, kale is invaluable with tons of Vitamins K, A, and C, and it’s packed with alkalizing minerals for a balanced pH level. Eating kale is like having money in the bank!

Kale Salad Exotica

Servings: 4-6

Ingredients

  • 1 bunch kale, cleaned, stems removed and finely chopped
  • 1 large apple, peeled, cored, and cut into 1/4-inch cubes
  • 2 mangoes, peeled and cut into 1/4-inch cubes
  • 1/2 large red onion, cut into 1/4-inch cubes
  • 1/2 large red bell pepper, cut into 1/4-inch cubes
  • 1/4 cup cold-pressed olive oil, or 1/4 cup of coconut nectar
  • 2 tablespoons apple-cider vinegar
  • 2 tablespoons prepared mustard
  • 2 tablespoons onion powder
  • pinch cayenne pepper
  • Pink Himalayan sea salt and pink peppercorns , to taste
  • 4 golden beets, sliced paper thin on mandolin
  • 2 tablespoons raw honey
  • 2 tablespoons raw apple-cider vinegar
  • 1 teaspoon coconut aminos
  • extra-virgin coconut oil

Directions

1. Mix ingredients in large bowl.
2. Let sit at room temperature for 30 minutes.
3. Serve and enjoy!

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