Bringing It Down to the Earth

chopping kale

Recipe submitted by Jennnifer Brewer

Try this salad for lunch or for your 3:00 snack! Raw foods increase our vitality and can help deal that dreaded afternoon slump. By adding a winter grain, like brown rice, you can have the benefits of a raw salad that feels heartier for winter months. Or, you can leave it out for a completely raw salad.

Note: Both Tahini (a sesame seed paste that is a good source of calcium) and Miso (a fermented soybean paste that contains beneficial enzymes) can be purchased cooked or raw.

1 head lacinato or dinosaur kale, thinly sliced
sea salt
1 clove garlic, minced
1/4 cup tahini
1 Tablespoon miso
1/4 cup water
2 Tablespoons lemon juice
1 plum tomato, diced
1 green onion, sliced
1 cup cooked brown rice (or other leftover grain)

Place sliced kale in a bowl, sprinkle with sea salt and “massage” for 3 minutes until kale starts to break down. In a bowl with a whisk or food processor, mix together garlic, tahini, miso, water and lemon juice. Stir tahini sauce into kale and add tomato, green onion and cooked rice. Refrigerate until ready to eat.


Jennifer Brewer, MS, CNS, is a Certified Nutritionist and Natural Foods Chef living in Santa Cruz, CA. After years of yo-yo dieting she was able to overcome her food issues in part by eating nourishing, whole, plant-based foods (that taste delicious, of course!) She is passionate about making healthy eating simple, fun, and delicious! Please visit to sign up for free healthy recipes and cooking tips.


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