*casein free, vegan
2 large leaves of kale
2 large leaves of collard greens
1 handful of beet greens
1 crisp + delicious Fall apple of your choice
1 handful of raw almonds
1/4 cup uncooked barley
1Tbsp maple syrup
balsamic reduction or balsamic vinegar
coarse sea salt
Chop the kale, collards and beet greens and place in a large salad bowl
Thinly slice the apple and add it to the mix
Chop up the almonds and add them to the bowl
Chop the yam into small cubes and boil until soft. Drain the water from the pot and add 1Tbsp of maple syrup and a pinch of coarse sea salt. Sautee in the pan for 2 minutes, then add the yams to the salad.
Boil 1/4 cup of barley until soft, then add it to the salad.
Drizzle the salad with 1-2Tbsp of flax oil and 1Tbsp of balsamic reduction or balsamic vinegar. Sprinkle with sea salt to taste, mix the salad well, then enjoy!
*substitute the barley with quinoa or wild rice to make this recipe gluten free
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