When is the last time you gave your kale a nice rubdown?

I mean a niiice little kale-y full-body massage.

Before you write me off because you're convinced I've totally lost it - let me explain!

Kale can be tricky for many people to digest (and also chew - especially when you have TMJ, like me) along with a little bitter if eaten raw and un-massaged. If you take a few minutes (between 4-5 min ideally) to rub your raw kale, mixed with your dressing of choice or just a little EVOO and sea salt (I prefer pink Himalayan sea salt), these concerns vanish. After the massage your kale will be bright green, super tender, and a bit sweet-tasting.

Your hands are actually helping to break down the leaves before they even get into your mouth - significantly lightening the load of your digestive system.

I typically try to stay away from eating stuff that creates extra work for my gut - it's got enough important stuff to do - and I can feel a real difference in my digestion if I take a few minutes to massage my kale before eating it. I really only worry about this if I'm planning on eating my kale raw. You get a similar effect when cooking with kale, so the massage isn't as necessary in those instances.Anyway, enough about veggies massages - it's salad time, y'all!

This little number is one of my go-to's. It's so simple to make, absolutely loaded with nutrients, and you feel like a million bucks after polishing off a bowl.

If you have a little truffle oil or truffle salt, it takes the flavors to an entirely new level - but it's totally delish without it, so don't stress if you don't have some on hand.

Kale also keeps in the fridge for a while after a massage - up to a week is totally fine - so you can massage up a bunch o' kale at the beginning of the week and enjoy its silky sweetness for days to come!

Serves 2

Ingredients: (Always organic, if possible)

1 bunch lacinato kale
1 tbsp raw honey (local is best)
1.5 tbsp extra virgin olive oil
2 tbsp lemon juice (approx. 1 lemon)
1/4 cup toasted pine nuts
Pecorino romano cheese shavings
Pinch/dash of truffle salt or oil (if you have it on hand)

Directions:

Whisk oil, honey, lemon juice, salt + pep in a large bowl and set aside (also add in a bit of truffle oil or salt if you have it on hand).
Add pine nuts to a dry skillet and cook over medium-low heat, stirring frequently until some spots are lightly golden (about 3 min).
Using a veggie peeler, slice thin ribbons from a block of pecorino romano.
Remove the ribs from kale by placing leafs rib side up on a cutting board and running a knife down either side of the ribs. You can also do this by running your fingers up either side of the side of each lead, if you prefer.
Once all ribs are removed, roll up a few kale leaves at a time in tight cigar-like shapes and then slice horizontally across the rolls to make thin ribbons.
Add kale ribbons into the bowl with dressing and massage with your hands for about 4 - 5 min.
Divide kale into two bowls, top both with toasted pine nuts + cheese shavings and serve.

Health Benefits:

Kale:

Rich in antioxidants
Extremely anti-inflammatory
Helps lower cholesterol
Promotes cardiovascular health
Reduces risk of cancer
Excellent for detoxification of body
One of the most nutrient dense foods available

Raw Local Honey:

High antioxidants
Anti-inflammatory
Improves digestion
Helps to prevent seasonal allergies
Anti-bacterial
Anti-fingal
Anti-viral
Suppresses coughs

Lemons:

High in antioxidants
Helps fight cancer
Lowers inflammation
Protects against arthritis
Improves digestion
Helps reduce fever
Facilitates detoxification + weight loss
Supports liver health
Relieves respiratory problems
Lowers blood pressure

Olive Oil:

Anti-inflammatory
High in antioxidants
Promotes cardiovascular health
Balances cholesterol
Improves digestion
Supports bone health
Improves cognitive function
Lowers risk of cancerIngredients

Kale, Toasted Pine Nut + Pecorino Salad