I found this amazing little recipe while flicking idly through a great book called Thrive Foods at a friend’s house and rustled it up on the bank holiday when time was scarce and hunger great.
It is delicious, super alkalising and a welcome variation on the much loved raw kale and mango salad I make for people which always gets hoovered up.
We all know kale is amazing for you but you really should never forget it – packed with calcium and vitamins and, most importantly for so many of us, tons of pure plant fibre, which not only keeps our systems clean but maintains stable blood sugar levels and keeps energy up at a consistent level. This is why fibre so important for those of us running around in modern day life necking coffees and snacking on sugar. Slow down the release of sugar with good leafy fibrous bulk and you will last much longer and avoid moody crashes which leave you hankering after a Mars bar and a packet of cookies.
As my good friend Rose at Peardrop says, always be a kale blazer!
Serves 3 as a side
Two large handfuls of kale, washed and finely chopped
3 medium size field mushrooms or 5 chestnut mushrooms
1 red bell pepper
2 good tbsp white miso paste
4 tbsp hemp oil
A good splash of apple cider vinegar
Hemp seeds to sprinkle
Chop your mushrooms and pepper into small cubes and mix into the kale in a large bowl. Add the hemp oil, miso and vinegar and mix and massage with your hands for a couple of minutes until the kale starts to soften. If you prefer to add the mushrooms and pepper later to keep them crisp, do, I like to mix all the flavours together so thebmiso really coats it all.
Taste and add more of any ingredient if you like. You can play around with vinegar or miso levels as you go.
Sprinkle with shelled hemp seeds and serve.