I hope you had a wonderful Thanksgiving. Scott and I had a SPECTACULAR thanksgiving week in NYC. I had intended to post recipes last week, but the wifi in our building in NYC wasn't working, and alas, I had to keep playing instead of working. It was a hardship. LOL! Here's a recap..

We enjoyed a SENSATIONAL gluten free, vegan, thanksgiving lunch at Candle 79. The food was absolutely exquisite, (as usual) and an added bonus was seeing my beautiful friends JL and Gena from JL Goes Vegan and Choosing Raw enjoying the sumptious plant based feast! We then took a lovely stroll through the streets of Manhatten looking at the pretty Christmas lights, before meeting up with our dear friends from Australia, Kat and Wayne, for a Japanese banquet in Koreatown. We then rolled home very grateful. LOL!

For those of you heading to NYC anytime soon, we also saw some WONDERFUL shows on Broadway. After performing in the Australian production of Tracy Letts' Pulitzer and Tony Award-Winning play, August: Osage County, it was a thrill to see Tracy play the lead role in the Steppenwolf production of Who's Afraid of Virginia Woolf and meet him after the production.

We also enjoyed meeting Paul Rudd and Ed Asner backstage after their wonderful production of Grace. Scott and Ed have worked together, and it was a joy spending time with him and his lovely wife. Next, we took in the HILARIOUS final performance of The Performers with Henry Winkler and Alicia Silverstone. I haven't laughed that hard since we saw The Book Of Mormon a couple of years ago! We then finished the week in style, catching the final GLORIOUS performance of Cyrano De Bergerac starring the SUBLIME Douglas Hodge. It is Scott's favourite play, and he was in HEAVEN! 

But, onto the food for this week. I wanted to talk about some quick, healthy snacks that will help keep you balanced as we head into party season! 

So, here's my "GO TO" Zesty Alkaline Kale Salad. I try to eat at least a few bunches of kale a week, cooked and raw in smoothies, soups, salads and wraps. I like to purchase a mixture of kale varieties, as they all offer something a little different. This quick, easy, mild zesty alkaline kale salad is a staple in my diet, and I will be making it again and again this silly season to help keep my system in balance during all of the festivities. I always keep some kind of leafy green salad in the fridge. As I mentioned, you can make a quick lettuce wrap or gluten free wrap in seconds using the salad as a filling with some almond butter, guacamole, hummus, pesto, or other vegan dips and spreads. YUMMO! 

You can really play around with this salad and make it your own. The quantities I have listed is what I typically like. But you might want to add in some more apple cider vinegar, lemon juice, lemon zest, chili flakes. Or add in different seeds etc. For those of you on the Body Ecology Diet, feel free to use red bell peppers, or omit them altogether. I just really like the gorgeous red and green colour for Christmas! As well, as the flavour. This salad is amazing topped with chopped avocado. They key to this salad is massaging the dressing into the kale, which removes the bitterness of the greens. 

Masssage, top and add, and this raw vegan kale salad is dressed to impress! 

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Zesty Alkaline Kale Salad

  • To make the salad:
  • 8 cups (3 bunches) organic lacinato kale (dino, Tuscan, Italian kale)
  • 2 cups (4 medium) finely diced chopped tomatoes (flesh scooped out) OR red bell pepper for Body Ecology
  • 2 Tbsp finely chopped fresh mint
  • 2 Tbsp raw shelled hemp seeds
  • 2 Tbsp raw pumpkin seeds
  • 2 Tbsp raw sunflower seeds
  • 1/2 tsp finely minced fresh garlic (about 2 cloves)
  • 1/4 tsp finely grated lemon zest
  • 1/8 tsp red chili flakes (optional)
  • To make the dressing:
  • 1/4 cup cold pressed extra virgin olive oil
  • 3 Tbsp fresh squeezed lemon juice
  • 1 1/2 Tbsp raw apple cider vinegar
  • 1/4 tsp fresh ginger juice (minced ginger and squeeze it)
  • 1/2 tsp Celtic sea salt or Himalayan salt
  1. Remove the kale leaves from their stems, and then wash and dry thoroughly. 
  2. Use your food processor with the sharp S blade to finely chop kale, and place in a salad bowl.
  3. Mix salad dressing ingredients together, pour over kale and massage in with your hands.
  4. Add in the chopped tomato or bell pepper, mint, seeds, garlic, and lemon zest, and toss. 
  5. Taste, and then season with salt to taste. Tweak other flavours too - you might want some more lemon juice, apple cider vinegar, mint etc. This was the blend that worked for me.
  6. Add in red chili flakes if desired for a little kick. If not strictly raw, a few tablespoons of finely chopped Daiya Vegan Cheese is fabulous in this salad. I also LOVE it topped with some chopped avocado. 
  7. Serves 2.


how to select and store kale

To select the best tasting kale with the highest nutritional density look for varieties that have bright rich coloured leaves that are firm and energetic. The stems should be moist and crisp. Buy organic wherever possible and avoid leaves that are wilted, discoloured, bruised or have holes. Kale is very delicate and will become yellow, bitter, and lose much of its nutritional properties very quickly if not stored correctly. Do not wash the kale, but rather, enclose it in a plastic bag taking out as much of the air as possible. Then store in a cold fridge for up to five days. The Tupperware vegetable storers with the “breathers” are phenomenal for storing kale! For all of you fellow “tupper-tarts” out there – you know what I am talking about!

I’m so glad you share this wonderful recipe. Can i add some sliced almonds and cooked beets instead of sunflower seeds?


Sliced almonds are wonderful in this salad. Cooked beets are also great. They just contain a lot of natural sugar, and so I don’t include them in this salad for alkaline purists :)

Who knew kale could taste so good?  I’ve sampled Tess’s yummy kale chips, but the salad was a first… I also crunched up some of the Way Better Tortilla Chips in the salad and it was super de-lish!


Aren’t those Way Better Tortilla chips the BEST? Love them. Glad you liked the salad xxx

8 cups of kale and 2 cups of tomatoes “Serves 1”? You must be a big eater!!!


LOL! Sasha, I am a huge salad eater! But with this salad, as the kale is shredded very small, this salad doesn’t yield all that much. This recipe makes one really large salad, two medium salads, and four small side salads. Sorry for the confusion.

Awesome recipes. You are what you eat and treating your body with amazing meals never tasted so good!


I made this for a family lunch and it went down well!  I can’t even take a photo of it as it’s all gone! Thank you for the post (-:


LOL! Love it. So glad you enjoyed it.

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