Kale Salad with Fennel and Radicchio in a Creamy “Buttermilk” Dressing is vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, low glycemic and suitable for all stages on an anti-candida diet (use cranberry variation for Stage one).
If you follow me on Instagram, you have may noticed that in recent weeks (since I returned from the Hippocrates Health Institute) my daily meals have transformed a bit as I continue to refine the diet that works best for my body, and promotes the greatest healing.
No, don’t worry–I haven’t suddenly started cooking bone broth in huge cauldrons. I’m not about to bring liver into my diet, or cut out all grains forever. And yes, all my meals are still anti-candida diet friendly.
But you will see a lot more color and crunch in the foods I share. I was determined to preserve a modicum of the magic I experienced at the detox retreat; and even though my life here isn’t quite the same as it was during those three idyllic weeks (it’s a little tough to eschew all electronic devices when you have a job, home and spouse; and unfortunately, I don’t live on 50 acres of pristine, chemical-free land), I’ve nevertheless managed to keep up with my daily wheatgrass and green juice intake. I’ve also continued to incorporate a lot more raw foods into my regular diet (though my aim is not to switch to 100% raw, as I know it’s not the most beneficial for me personally).
And hey, isn’t summer the perfect time for more raw foods on everyone’s plate?
Like someone who’s learned a new word and then suddenly notices it in every piece of writing, I’m much more aware of all the naturally raw dishes available as I peruse restaurant menus for meals I can comfortably eat. In fact, today’s recipe is actually a revision of a salad that the HH ordered a while back at one of our favorite bistros. On that night, I ended up with simple arugula and pasta, but I was intrigued by the nightly special with its combination of lacinato kale, fennel and radicchio with a tart, creamy dressing and dried cranberries. I substituted goji berries for this version and created a “buttermilk” with natural probiotics to deliver a similar tang to the original dressing.
We both enjoyed this salad so much that we ended up eating it on its own for dinner one night. It was so satisfying that even the HH didn’t feel the need for meat as a centerpiece on his plate. Who knows? Maybe I’ll convince him to start eating more raw foods along with me this summer, too.
Kale Salad with Fennel and Radicchio in a Creamy “Buttermilk” Dressing
This salad offers a wonderful melding of flavors and textures, with neutral kale, crunchy, aromatic fennel and bitter radicchio. The dressing is tart with a hint of sweetness, and its creaminess is a perfect contrast to the vegetables here. If you can’t find radicchio, shredded purple cabbage makes a great stand-in.
1/4 cup (60 ml) raw hemp seeds
1/4 cup (60 ml) raw cashews
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
2 Tbsp (30 ml) sauerkraut brine (juice from lacto-fermented sauerkraut; homemade is fine)
1 clove garlic, sliced
2-5 drops plain pure liquid stevia, optional (if your brine is very tart, stevia will help to balance it)
2 Tbsp (30 ml) water
fine sea salt, to taste (I didn’t need any with the sauerkraut brine added)
1/2 large fennel bulb, sliced thinly
1 small bunch lacinato kale (8-10 leaves), stems removed and shredded
1 small head radicchio or 1/2 small red cabbage, shredded
2 Tbsp (30 ml) chopped red onion
about 1/2 cup (120 ml) sunflower sprouts, optional
Make the dressing: combine all ingredients in a high-powered blender and blend until perfectly smooth. If the mixture is too thick, add a little more water until desired consistency is reached.
Make the salad: Place all ingredients except sprouts in a large bowl and toss with the dressing. Divide between 2-4 plates and top with a small handful of sprouts. Serve immediately, with any extra dressing on the side. Makes 2 large or 4 side servings.
Suitable for: ACD All stages; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan, low glycemic.
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“Excuse me, but did somebody say, ‘BONE broth’???”