Raw Kale Salad with Black Eyed Beans & Tahin Dressing

This 'Food as Medicin' is loaded with kale, the Ferrari of the cabbage family. Kale is high on fibre, iron, antioxidants, Omega 3, calcium, Vitamin K (helps against various cancers, keeps the blood and bones healthy), Vitamin A (vision & skin) and Vitamin C (imune system) and it helps the body to detox! You can eat it cooked or raw or put in your juicer.


Here is a delicous way to prepare it as a semi-raw salad that is not only 100% Spring Detox proof, it also boosts your pineal gland, the seat of your cosmic consciousness, Wahe Guru!


Ingredients (serves 4)

  • 200 gr fresh raw kale, chopped into small pieces without the stems.
  • 1 big cooked red beet, cut into small cubes
  • 2 big tbs of olive oil (virgin and cold pressed, great taste!)
  • 260 gr dried black eyed beans, soaked for one night and then boiled or use two cans of organic black eyed beans of 400 gr (drained net weight 240gr.)
  • Fresh cilantro, finely chopped to garnish
  • You can add some alfalfa, spirulina and chopped almonds for extra taste and garnish.
  • A hinch of salt & pepper to taste

For the Tahin Dressing

  • 3 tbs tahin (without salt & unroasted)
  • 1/2 fresh red pepper, finely chopped (or a whole one if you like very spicey)
  • 2 garlic cloves finely chopped
  • 1 tbs of honey or maple syrup
  • 1 tbs of apple vinegar
  • 1/2 squeezed lemon
  • 1 tbs tamari (or another dark soy sauce)
  • little bit of water to make the dressing more liquid



Prep: 15 minutes (or longer if you cook the beans yourself)
30 minutes

1. Put the kale in a big bowl and sprinkle it with the olive oil + a little bit of salt. Massage the kale with your hands until you can feel the leaves becoming more tender. Then continue with the dressing.

2. For the dressing: Put all the ingredients in a smaller bowl, without the water to begin with, mix well. Add some water until you have the desired consistency (don't put to much water at once!).

3. In case you are using beans from a can, gently heat them in a pot on medium heat, without bringing to boil. If you are cooking the beans yourself, prepare the kale and the dressing while the beans are getting cooked, so that you have them ready when the beans are done and you can serve them warm.

4. Add the beans to the kale and mix with the dressing. Serve with the red beet on top and garnish with cilantro (and other toppings if you like)

Bon apetit!

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