A couple of years ago, I embarked on a 45-day raw vegan journey, where I ate nothing but raw, vegan foods, and fresh vegetable juices and spirulina. I experienced a variety of dishes in this fashion that I hadn’t even known would satisfy hunger, let alone, delight the senses. The journey was one of exploration and self-inquiry; asking, “What else is possible?” I discovered a lot about myself along the way. The transformative experience taught me a lot about my palate as well; and, I fell in love with kale.
Prior to the raw vegan experience, I understood very little about kale. What I did know, didn’t excite me or attract me in any way. Throughout my life, I had the opportunity to try this remarkable dark green leafy vegetable in a variety of soups and salads. Kale is tough and crunchy, and if not prepared in a particular manner, can have an off putting texture on the palate. The great thing about it is that it inspires you to really chew your food. Still, if you massage olive oil or water into the leaves before use, this can make all the difference in the sensations on your palate.
The day that I tried the spicy kale wrap at Tassili’s Raw Reality made me an instant fan of kale. More so than just a fan, I became obsessed with learning her recipe. As it was, the recipe was no where to be found and closely guarded by the wonderful owner and staff at TSR.
So it was that I became inspired to discover the recipe, using my taste buds as my teacher. Over the years, the recipe unfolded and evolved. Never quite the same with each iteration. As a result of my inquiry and research, friends and family members, who have been the beneficiaries of my experiments, have asked time and again, “Would you share your recipe?”
Finally, here it is, the recipe I’ve discovered after countless experiments.
Blend the olive oil, Braggs Liquid Aminos, juice of lemon, cayenne pepper (optional), Hot Mexican Chile powder (optional), 1/4 cup sun dried tomatoes in a high speed blender. I use a Vita Mixer. Add water a few ounces (milliliters) at a time if the mixture is too thick. Add Himalayan sea salt to taste.
In a large bowl combine the kale, red onion, chopped sun dried tomatoes, avocado and nutritional yeast. Drizzle one tablespoon olive oil over the mixture then massage the oil into the mixture with your hands to soften the kale leaves.
Wrap 2-3 heaping spoonfuls of the mixed salad into each Sushi Nori seaweed sheet. I use Emerald Cove’s Organic Pacific Sushi Nori seaweed sheets when I’m being mindful of eating raw. There are a number of other brands on the market that are equally flavorful. The seaweed wraps add a whole dimension of flavor that just marvels the senses. While I prefer to make my wraps with seaweed sheets, feel free to experiment with whole wheat tortillas, gluten free coconut wraps, or spinach tortillas and arrive at your own conclusions.
Take a picture of your salad and share it with me in the comments. I would love to hear how your spicy (or mild) kale salad wraps turned out.
If you’re ever in Atlanta, Gerogia, you really must try Tassili’s Spicy Kale Wrap. It is amazing, and I am sure it will have you hooked, too. If spicy is not your thing, they offer a mild version that is sure to please.
Remember, you can always give me a shout out if you have any questions or feedback. Email me.
Love and light,
Your Stress-Reducing Genie
“MISSION STATEMENT 2016
I am peace, joy and love. I am master of self, via the YourDay Balance Game. I am master of universal principles of healthy being, living, perceptions and habits. I am nourished in spirit, mind and body by my connection to divine source energy. I am flowing with powerful, healthy energy, emotions, thoughts and actions. I am co-creator of an abundance of magical moments everyday in which I re-contextualize circumstances at the speed of consciousness. I am co-creator of trusting, sustainable relationships and an abundance of wealth.“