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| http://www.dailymail.co.uk/ |
- Kale seed supplier says its run out of every kind of the trendy vegetable
- Frilly vegetable has gained immense popularity over the past three years
- Australian farmers are struggling to keep up with high demand for kale.
- Kale is a so-called superfood and is a popular ingredient in green juices
Read more: http://www.dailymail.co.uk/news/article-2701118/Theyve-finally-hipsters-used-kale-green-juices-theres-worldwide-shortage.html#ixzz3A4x4zmdi
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THE PERFECT KALE SALAD
By nutritionist Teresa Cutter
* 500g fresh kale (about 2 large bunches)?
* 1 garlic clove, smashed
* 1/2 tsp black pepper?
* 1/4 tsp sea salt?
* 1 lemon, juiced?
* 2 tbs cold-pressed olive oil or flaxseed oil?
* 4 spring onions, finely sliced?
* 1 bunch mint, chopped
* 1 bunch parsley, chopped?
* 2 tbs pumpkin seeds?
* 1 pomegranate, seeds extracted
* 2 tbs goji berries
* 1 cup microgreens or snow pea shoots
Remove kale leaves from their stems, wash well and shred finely, then place into a large bowl.?
In a separate bowl, combine garlic, pepper, salt, lemon juice and olive or flaxseed oil and mix well.?Pour over kale and use your hands to toss through to combine, gently massaging the leaves for 2-3 minutes until they soften and wilt (this will help to make the kale leaves tender).
Add spring onions, mint, parsley, pumpkin seeds, pomegranate seeds, goji berries and microgreens or snow pea shoots.?Toss through and adjust to taste, then serve.
This salad can be stored in the fridge for up to three days.
