I usually pop a few in my mouth while I'm filling the vegetable basket for the evening, but tonight I think I'm going to add some of them to a new kale salad I've made.
This Garlicky Kale Salad recipe is from Whole Foods. I found it through Eatingbirdfood.com. I grow curley kale and tuscan kale, so I used both in the salad, and it's surprisingly good.
Lake Valley Seed is one of five local seed companies here in Colorado. I'm sure you can find them online. I believe the only way you can have these tasty garden treats is to grow them yourself, because I've never found them in any local store or Farmers Market.
1 bunch raw kale, washed, de-stemmed and dried
2 Tb tahini
2 Tb apple cider vinegar (or water)
2 Tb lemon juice
2 Tb Bragg’s liquid aminos (tamari or soy sauce would work)
4 Tb nutritional yeast
2 tsp minced garlic
Cut kale into bite size pieces and place in a large bowl.
Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
Let the salad sit in the fridge for an hour or so to marinate.
Sprinkle on some sesame seeds before serving.