Cranberry Walnut Kale Slaw

[Carmella]

Cranberry Walnut Kale Slaw
By Ani Phyo
Posted on Living Harvest's site

5 servings

SLAW
1 head of green or red kale, thinly sliced
1/2 head red cabbage, thinly sliced
1 scallion, chopped

Place kale, cabbage, and scallions into a large salad bowl. Set aside.

DRESSING
½ cup brazil nuts, soaked 8-12 hours, rinse well
1-2 cloves garlic, to taste
1 teaspoon salt
1/8 cup Living Harvest Hemp Oil
1/8 cup olive oil
juice of 1/2 lemon
1/2 cup filtered water

Place all ingredients into blender and blend until smooth. Pour over slaw and
toss well. Set aside.

TOPPINGS
1 cup pecans, soaked 8 hours, rinse well, and dry in dehydrator or air dry
1 cup dried cranberries

Place tossed kale slaw on five salad plates, top with pecans and cranberries,
and serve.

[rawredbone]

Did Ani just come out with a new book? I am not finding these in her book Ani's Raw Food Kitchen.

[Carmella]

Hi Rawredbone,

Ani contributed a bunch of recipes on Living Harvest's site back in 2005.

[J.o.y.c.e]

Has anyone tried this one yet? Wondering if it's worth it to go buy some raw hempseed oil.

Thanks!

[wyjoz]

You do not have to! unless you'll use it for other recipes; It's a Hemp Seed Site so they have to say '''da'''' name of their product !!!! All oils go rancid very quickly!!

use olive oil! If you have hemp seeds you could grind 1T and mix it in with the oil!

[Pirawna]

This sounds nice for the season.

I always have flax oil on hand. I would just use olive oil and flax oil. I like the idea grinding the seeds into the dressing since sprinkling them in would "argue" with the look of the pecans and crans.

I have the hardest time finding fruit sweetened dried cranberries. I hate ordering my food online.

[J.o.y.c.e]

Yeah I could just use olive oil and flaxseed oil. I do buy hemp oil every so often and use it in my kale salads but not on a regular basis. It has a nice nutty unique taste and I like to mix it with olive oil and lemon juice for my salads. When I try this one, I'll let everyone know how it turns out. (not sure exactly when)

[J.o.y.c.e]

I made this recipe this weekend and it was very good. I'll have to get my pics downloaded and post them. I modified the recipe a bit. I used the juice of almost a whole lemon. I almost doubled the hemp and olive oil. I also reduced the salt (I always do at first). Before my modifications I found the dressing to be a bit thick. My modifications made it a lot more flavorful too. I also used a little less garlic. All and all it was a tasty salad. My husband liked it but prefers Ani's confetti orange salad in her book much better (he loves that one!)

I also made Russell's mashed sweet potato recipe from his xmas e-book and it was very tasty. I liked it a lot! My husband isn't a huge fan of sweet potatoes but did like this recipe too. Went nice with the kale salad

[J.o.y.c.e]

I wonder why this didn't make the front page of recent posts

[itsallwhite]

I love Thanksgiving mainly because it gives me a reason to make cranberry sauce. It’s stupid really, since cranberry sauce makes a great accompaniment to most meals and there are so many variations that it’s easy to whip some up any old time. Normally, I make a cranberry chutney that combines both sweet and savoury elements. But this Thanksgiving I wanted to replicate a version that my friend had made last year, one with apples and rosemary.
1/2 bag (6oz) of fresh or frozen cranberries
2 granny smith apples (peeled or not), diced
1/3 c sugar
1/4 c water or fruit juice
2 large sprigs of fresh rosemary
Rinse cranberries and pick through them, discarding the bad ones. In a medium sized saucepan combine the apples, cranberries, sugar, rosemary and water and give everything a big stir. Cook over med-high heat, stirring occasionally. When it comes to a boil, let it simmer until the mixture reduces and gets thick. Taste & stir in more sugar if you like your sauce a bit sweeter. Remove from heat, cool and store in a lidded jar in the fridge for about a week.
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