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Kale is antioxidant-rich and loaded with phytonutrients. I make this recipe often with an abundance of these greens in the grocery stores during the spring months. When available I love to use baby kale, otherwise use whatever other varieties are available.
4 cups of kale cut into thin ribbons
1 cup of organic grapes or chopped unpeeled organic gala apples
3 tbsp. organic raisins
1 cup thinly sliced celery
1/2 cup raw walnut pieces
1 tsp. honey
3 tbsp. fresh lemon juice
2 tbsp. extra virgin olive oil
2 tbsp. raw cashews soaked in water for an hour
1 tsp. Himalayan salt
To cut kale into ribbons, remove the thick central ribs. Squeeze into a handfuls and then cut into ribbons with a sharp knife until you have four cups. Combine with grapes or apple, raisins, celery and walnut pieces.
To make the dressing, combine ingredients in a high speed blender and blend until smooth.
Toss with the salad and then toss with plenty of freshly cracked pepper.