Have you ever given your kale a massage? We have! And here is proof… in this kale salad with fuji apples, grated carrot, and pumpkinseeds, garnished with a sprinkling of pumpkinseed cheese.
Why did we massage our kale, you ask? Massaging raw kale helps to break down its tough fibrous-ness, getting it ready to be gobbled up raw in a delicious salad! Behold the ancient ways of kale massage…
After giving the kale a good rinse off and tearing it into bite sized pieces off of it’s stem, drizzle a soon-to-be dressing of olive oil, lemon juice, agave nectar, and sea salt onto it. Now roll up your sleeves and flex your muscles. Knead the kale and dressing mixture nice and good, until it is broken down to your fancy. I prefer to really work my kale so that it is tender to the bite, but others like their kale a little tough, so it’s up to you! You call the shots around these parts.
Now to make some salad magic: chop up a fuji apple, grate a carrot, and toast some pumpkin seeds. Toss them into the dressed up kale and have a salad party.
But wait, there’s more! We also made some pumpkinseed cheese to top this yummy salad off with. Nut cheeses are super easy to make, and just so happen to be nonsensically delicious! We were delighted by the taste of the pumpkinseed cheese, it is almost bleu-cheese-y with it’s smokey flavors.
To make this, just throw some pumpkinseeds, nutritional yeast, and sea salt into a spice grinder/food processor/blending device and grind to a fine powder. To get a crumbly consistency, transfer the powdery pumpkinseed cheese to a bowl, drizzle a bit of olive oil on it, and mash it with a fork. Voila! Crumbly, smokey, tasty vegan cheese!
P.S. Your kale called us and it said that if you don’t give it a massage, it is gonna leave you.