Kale has received a bad rap for being tough, fibrous, and a chore to eat, so I am here in the green goddess’ defense to say that you just haven’t been preparing it properly all this time.
Kale needs to be massaged (that’s right, get friendly with it) to break up its tough fibers and make it easier to digest.
We also add lemon juice during this process to make the iron in this leafy green more absorbable.
We use fresh, raw garlic in our GF Parmesan crumble so get ready for the immune boost of the week. Plus, we are here to let you in on a little secret…by crushing your garlic 5-7 minutes before you using it allows a component called “Allicin” to become activated. Allicin something called a volatile oil (this is a positive attribute don’t worry). Volatile oils are found in many organic substances and are the reason certain plants have therapeutic benefits, just like Oil of Oregano’s use in staving off the common cold.
There are three parts to this recipe, but I promise you it takes less than 10 minutes to prepare. We hope you enjoy it as much as we do!
Add all ingredients to a mason jar and give it a good shake. Set aside and add to the salad before serving.