Ama
12-26-2006, 06:00 PM
I don't know where I got this recipe. I tend to find them online, cut and paste and then forget... I made some changes to suit my taste:
I started with some Kale, rolled it up tight and sliced into thin slivers then chopped in half. (this is how many used to make collard greens down south).
I also added some spinach doing the same as above. I put it in a bowl and sprinkled a bit of salt, added a touch of olive oil and some lemon and mixed a bit. I then let it wilt all afternoon.
I added:
1/2 avocado - chopped
1 green onion - diced
1/2 red pepper - diced
1/2 vine ripe tomato - chopped
handful sun-dried tomatoes - chopped
a few leaves of lettuce - sliced as above
Then prepared the following curry sauce by Richard Salome. (I halved the recipe):
Curry Sauce
1 C almonds, soaked 12-24 hours, blanched (I didn't blanch)
16 oz. purified water (I only used enough water to mix the almonds)
2 medium sized apples, cored & diced
1 C raisins, un-soaked
1 t curry powder
2 T flax seed oil
2 T Braggs or to taste
1 medium sized ripe banana
1/2 clove garlic
Place the almonds in a blender and add enough water to cover them. Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Then add apples and raisins by hand.
As I said, I halved the recipe and then I used only half on my salad and saved the other half... which I just finished a few minutes ago... sooooooo yummy!
I started with some Kale, rolled it up tight and sliced into thin slivers then chopped in half. (this is how many used to make collard greens down south).
I also added some spinach doing the same as above. I put it in a bowl and sprinkled a bit of salt, added a touch of olive oil and some lemon and mixed a bit. I then let it wilt all afternoon.
I added:
1/2 avocado - chopped
1 green onion - diced
1/2 red pepper - diced
1/2 vine ripe tomato - chopped
handful sun-dried tomatoes - chopped
a few leaves of lettuce - sliced as above
Then prepared the following curry sauce by Richard Salome. (I halved the recipe):
Curry Sauce
1 C almonds, soaked 12-24 hours, blanched (I didn't blanch)
16 oz. purified water (I only used enough water to mix the almonds)
2 medium sized apples, cored & diced
1 C raisins, un-soaked
1 t curry powder
2 T flax seed oil
2 T Braggs or to taste
1 medium sized ripe banana
1/2 clove garlic
Place the almonds in a blender and add enough water to cover them. Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Then add apples and raisins by hand.
As I said, I halved the recipe and then I used only half on my salad and saved the other half... which I just finished a few minutes ago... sooooooo yummy!