Nourish
THIS IS YOUR NEW FAVORITE KALE SALAD
Today’s recipe comes from Sarah Adler’s The Simply Real Health Cookbook, and it has made us fall in love with kale all over again. “This is my absolute favorite recipe, out of everything I have ever created in my kitchen,” says Sarah. “It’s amazing on its own or as a base for other veggies, nuts, seeds, meat, or seafood of your choice.” Not a fan of kale? “Rubbing the olive oil and sauce into the kale leaves helps break down the the bitterness,” Sarah says, “so even if you think you don’t like kale, try this first—it has converted hundreds of people!”
Note that while you can eat this right after you make it, it tastes best after 24 hours in the fridge—and it will keep for up to four days! Throw together a big batch on Sunday and eat it all week for lunch.
CASHEW-PESTO KALE SALAD
INGREDIENTS
1½ heads leafy green kale (not lacinato/dinosaur kale)
¾ cup raw cashews
1½ ounces fresh basil leaves, stems removed
3 Tbsp. nutritional yeast
1 lemon, juiced
drizzle of olive oil
½ tsp. sea salt
½ tsp. pepper
INSTRUCTIONS
1. Combine all ingredients except kale in a blender with a small bit of water.
2. Wash kale well and discard the stems. Tear into bite-sized pieces, and place in a large bowl. Dry leaves with a paper towel or clean dish towel.
3. Drizzle kale with some olive oil and rub it into the leaves with your hands. Add the pesto and continue to do the same, coating as many crevices in the kale as you can.
There’s no better combo than nutritious food and joyful movement. Want to join us? Get started with a 15-day free trial of barre3 online.
Today’s recipe comes from Sarah Adler’s The Simply Real Health Cookbook, and it has made us fall in love with kale all over again. “This is my absolute favorite recipe, out of everything I have ever created in my kitchen,” says Sarah. “It’s amazing on its own or as a base for other veggies, nuts, seeds, meat, or seafood of your choice.” Not a fan of kale? “Rubbing the olive oil and sauce into the kale leaves helps break down the the bitterness,” Sarah says, “so even if you think you don’t like kale, try this first—it has converted hundreds of people!”
Note that while you can eat this right after you make it, it tastes best after 24 hours in the fridge—and it will keep for up to four days! Throw together a big batch on Sunday and eat it all week for lunch.
CASHEW-PESTO KALE SALAD
INGREDIENTS
1½ heads leafy green kale (not lacinato/dinosaur kale)
¾ cup raw cashews
1½ ounces fresh basil leaves, stems removed
3 Tbsp. nutritional yeast
1 lemon, juiced
drizzle of olive oil
½ tsp. sea salt
½ tsp. pepper
INSTRUCTIONS
1. Combine all ingredients except kale in a blender with a small bit of water.
2. Wash kale well and discard the stems. Tear into bite-sized pieces, and place in a large bowl. Dry leaves with a paper towel or clean dish towel.
3. Drizzle kale with some olive oil and rub it into the leaves with your hands. Add the pesto and continue to do the same, coating as many crevices in the kale as you can.
There’s no better combo than nutritious food and joyful movement. Want to join us? Get started with a 15-day free trial of barre3 online.
