As you eat this, your mood will brighten from the complexity of the delicate flavors. The whole vanilla in Living Nutz Tahitian Vanilla Bean Coco Crème arouses the senses, the dandelion bitters strengthen, and the cucumber washes away the blues by hydrating as you chew.
Yield: 1 serving
4 kale leaves, washed & torn
1 small cucumber
1 medium tomato, cubed
Handful of torn dandelion leaves
Handful of sunflower sprouts, stems chopped
1 kiwi, sliced
Sprinkle of powdered turmeric
Sprinkle of powdered cinnamon
Sprinkle of powdered or crushed cardamom
½ lemon, juice & pulp
1 tsp extra virgin olive oil
1 oz or more Living Nutz Tahitian Vanilla Bean Coco Crème
Tear kale leaves into a salad serving bowl. Slice cucumber and add to bowl. Cut tomato into cubes and add to bowl. Cut up dandelion leaves into 1-2 inch pieces and toss into bowl. Toss ingredients lightly.
Sprinkle turmeric, cinnamon, and cardamom until the bright colors of the herbs show on the ingredients. Ream ½ lemon, juice & pulp into the bowl. Drizzle olive oil and toss lightly to mix flavors.
Strew Living Nutz Tahitian Vanilla Bean Coco Crème walnut bits around in the bowl.
Slice kiwi and arrange at the bowl edges.
Garnish with a few fresh nasturtiums or fresh leaves of thyme or baby oregano.
Kathy Krivit, a talented new authoress and the creator of a great new series of books entitled: Raw Deal: A Journey Through Raw & Living Food. To find out more about her books email her at: email@example.com
2011 Kathy Krivit, her affiliates, assigns, and licensors. All rights reserved.