We were on a walk in the hills of our Los Angeles neighborhood and spotted a patch of wild mustard greens...score. When they really go off we often see groups of elderly Seventh Day Adventist (vegan) Korean women gathering bagfuls. Our little one couldn't help but taste them despite the spice...the thrill of eating velvety yellow flowers right off the earth in an unexpected situation was too much to resist. We brought home a handful of these mustardy little buds to sprinkle on our kale salad, along with some hemp seeds. I bet you, too, have more edible fruit trees and plants in your hood than you think.
Before we were vegan, neither Bua nor I had ever had kale. Now, 16 and 9 years later, respectively, our weekly farmers market purchase usually includes 4-10 bunches. And it's not just us vegans (though I do believe we are responsible for the trend). This deep, hearty green has become the new romaine apparently. Our basic raw kale salad recipe is still great, but if you're looking for a new variation, try this Indian-spiced dressing:
Coat chopped, raw kale with olive oil.
Add sea salt and Braggs to taste (or shoyu), and a good dose to taste of both turmeric and cinammon.
Mix and bruise until kale is soft, or mix and let sit to soften.
Turmeric is known in Ayurvedic and other natural medicine traditions for it's anti-cancer, antioxidant, and anti-inflammatory properties (which applies to pretty much every disease or malady one might have)—all in all, a great thing to have in your spice pantry and weekly repertoire. Read a great description of the benefits here. Cinnamon as well is considered to have beneficial properties for the digestive, circulatory, and respiratory systems.
No one doesn't like this savory salad. It's the one recipe we've spread around the most...and it's a life changer.
1. Wash the kale (any kind will do).
2. Debone (or not) and chop/rip up.
3. Add Braggs Aminos to taste and coat with olive oil. The more you stir and massage, the softer the kale.
4. Top with nutritional yeast.
Keep a head or two of washed kale in your fridge in a salad spinner and you'll be set for days. Or make a huge batch and marinate overnight.
Other great toppings: red onion or garlic, a dollop of hummus, lemon juice, sea salt, avocado, dried cranberries and sliced almonds, spirulina powder.