2 bunches of kale
1 tsp of sea salt
half of a lemon
2 tablespoons of Braggs Liquid Amino Acids or Soy Sauce
1 tablespoons of olive oil
1 cup of sunflower or other sprout of your choice (optional)
1/4 cup of hulled, unsalted sunflower seeds (optional)
2 tablespoons of sesame seeds
Rinse the kale and remove stems. Tear kale leaves into bite-size pieces. In a bowl, add the salt to kale and massage for 2-3 minutes. The salt crystals will bruise the kale leaves, making them easier to digest and helping them to absorb the flavors of the dressing. Toss the kale with olive oil, liquid aminos/soy sauce, sunflower seeds, sesame seeds and sprouts. Yields about 8 cups. Store in the refrigerator for up to 3 days.
Recipe from Fat Cabbage Farm.